- Joined
- Dec 3, 1999
- Messages
- 9,437
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.
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=&]OAL-[/FONT] [FONT=&]5-13/16"[/FONT]
[FONT=&]Blade[/FONT]- 2-3/8"L x 5/8"W x 0.055" thick
SOLD
[FONT=&]$145 shipped[/FONT] in the states
Thanks for looking!

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.


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

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

Thanks for looking!






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