Recent integral fun

BloodrootBlades

BloodrootBlades

Joined
Nov 29, 2011
Messages
128
Hey all! Just finished this one up today and am really happy with how it turned out. These are tough birds to build, at least for me :)

It's 240mm tip to base of bolster ramp, 45mm deep at heel, O1 steel at HRC 62. Convex ground with a R-hand bias. Zero-ground before sharpening. Our stabilized spalted pecan handle. Long sweet spot and also a tip dicing sweet spot. Rounded choil and spine. I have another one that I'm putting in a handle now (very similar to this one but full-tang integral) and should be done shortly. The full tang ones are a real PITA to make everything straight. This style of knife is my personal favorite to use as it feels seamless and extremely comfortable, though I like mine a bit more like 210mm. Love any feedback you might have!

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Thanks for looking!

~Luke
 
Luke how long have you been doing this again? Insanely good looking stuff. The transition from the blade to bolster to handle is just magnificent.
 
Thanks Don! A while (16ish years?) in a hobby context, 4 years seriously, 3 months full time :-) . . . and loving it!
 
Thanks all! Really appreciate your comments. Ichor, not sure honestly as I don't have a great scale. One of those things I keep putting off getting for some reason. It's heavier than our Wa-gyutos for sure due to the bolster but it's a particularly nimble-feeling knife due to the profile and balance. Wish I could give you some numbers. I think one of the things I like about integrals is their weight distribution and heft, and smooth feel. They feel more nimble and responsive to me than ultralight lasers or more blade-heavy wa-gyutos. I'm not personally a great fan of integrals with deep blades, I think they loose their sportscar feel for me over 45mm deep or so. What I REALLY like the feel of are 9-11" integral slicers and sujis. There's something about that combination that makes my neurons buzz. I have a bit of a love affair with Bill Burke's integral sujis in particular. Very sexy.

~L
 
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