Paring Knife SOLD

[G L Drew]

What I like about 52100 high carbon steel in a kitchen knife is that it holds an excellent edge and is easily resharpened, I use a butcher's steel in my kitchen and just swipe it a few times to recover it to tomato cutting sharp. LIke all high carbon steels a patina will develop with use, especial when acidic foods are sliced. The hardness of 58-60 Rc is accomplished in my Evenheat furnace with special attention to a fine grain structure. I have flat ground the blade and given it a very slight convex shape: it slices. The handle is from a cherry burl that has been stabilized making it dishwater safe. Overall length is 7 1/2 inches with a blade of 3 1/2 inches

$OLD delivered within our United States




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[etf]

Hi Drew, I'll take it.

 

[G L Drew]

Yours, eff.