Not your Grandma's Kitchen Knife

[Robert Dark]

I was recently asked by a customer to re-handle an old carbon steel butcher knife that had belonged his grandmother. I did the job and he was very happy. I couldn't get that blade shape off my mind, so I decided to make one of my own, except with a little different twist.

This one is forged thin with a full distal taper to the tip. Thin and flexible. It was forged from a file. A couple of folks have asked me why I used a file and my answer was pretty simple: "Because I can".

OAL - 11 3/4"
Blade Tip to Handle - 7 3/4"
Black Linen Micarta Scales with Stainless Handle Bolts

 

[Brian_T]

Great lines! :thumbup:

I'll bet it's a heck of a slicer.

B

 

[Big Rick]

Very nice knife Robert, just the job for cutting the Sunday roast!!

 

[teacher]

Excellent knife as usual Robert... I was glad to get it. :thumbup:

Sharp and thin..... this is gonna be a great slicer.

 

[Morrow]

I have smoked ribs and brisket ready to slice up. Send that one to me and I'll test it out.

 

[teacher]

...... If I was closer I'd just bring it over and test out some of those ribs & brisket as you tested out the knife.

 

[Morrow]

...... If I was closer I'd just bring it over and test out some of those ribs & brisket as you tested out the knife.

That sounds like a good time to me.

 

[teacher]

That sounds like a good time to me.

Same here.... just a bit too far.

 

[tonimang]

Great Job!

 

[teacher]

Oh yeah, the picture does not really do the hamon line justice. It is really visible and strtiking in person! :thumbup:

 

[Tixx]

Very nice!