Paring--- in style ;)

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Dec 3, 1999
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Hi guys- :)



There are quite a few Wheeler kitchen knives in our house... but I've never sold one.

I'm not trained as a cook, nor do I claim to know what a professional looks for in a kitchen knife. So at this point, I just make ones that work for me. I decided to go out on a limb and make one to sell.

This is the type of paring knife I like using... it's small, thin, and pointy. :)



Blade is full tang, O1 hardened and tempered to 60/61 Rockwell, with a ~400X machine finish. The Cocobolo (hand sanded to 2000X) and domed 416 pins are supposed to bring the style to the package. ;) :D The domed pins add a lot to the look and feel, IMHO, but they are also mechanical fasteners.

Just to be sure--- this is NOT dishwasher safe, nor should it sit in a sink full of water overnight. ;)

[FONT=&amp]OAL-[/FONT] [FONT=&amp]5-13/16"[/FONT]
[FONT=&amp]Blade[/FONT]- 2-3/8"L x 5/8"W x 0.055" thick

SOLD :) [FONT=&amp]$145 shipped[/FONT] in the states

Thanks for looking! :)

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After 35 years in the kitchen, I feel I am qualified to comment... That is a great looking paring knife. When you put the point on a cutting board at an angle how easily will it flex? I would love to take that baby to a colander full of veggies... Russ
 
Thanks guys! :)

Reed- THANK YOU, I really appreciate it! I fired back an email. :)

I probably shouldn't post this, but I use one like this in our kitchen and I do things like poke holes in soup cans... LOL I will try the tip against a cutting board and see what happens. :)
 
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