- Joined
- Jul 1, 2013
- Messages
- 32,479
Hello,
I haven't sared much here lately, I ve been sending them out or hand delivery them about as soon I have them finished.
This is my 6 1/2" Rhino Culinary knife. If you want a blade for chopping up fresh veggies, camp cook with the venison stew, this one will do the job from processing the harvest to final plate garnish.
Its 2 3/4" high at the heel so you have plenty of clearence and its easy to guide with your knuckles for very fine chopping or meat work.
The steel is 3/32" thick CPM-154 RC 60 by Paul Bos with a FFG to 0.20 inch with a Convexed edge approximately 5/32" tall taken to 2000 grit and polished.
The handle is Black C-Tek with a red liner. The five butterfly holes at the top are to facilitate Pinch Grip and the six near the edge are relief holes to keep food from sticking.
Comments and questions are always welcome and thank you for taking the time to view my work. This one is my favorite for Kitchen or Camp. Sheaths are available too!
I haven't sared much here lately, I ve been sending them out or hand delivery them about as soon I have them finished.
This is my 6 1/2" Rhino Culinary knife. If you want a blade for chopping up fresh veggies, camp cook with the venison stew, this one will do the job from processing the harvest to final plate garnish.
Its 2 3/4" high at the heel so you have plenty of clearence and its easy to guide with your knuckles for very fine chopping or meat work.
The steel is 3/32" thick CPM-154 RC 60 by Paul Bos with a FFG to 0.20 inch with a Convexed edge approximately 5/32" tall taken to 2000 grit and polished.
The handle is Black C-Tek with a red liner. The five butterfly holes at the top are to facilitate Pinch Grip and the six near the edge are relief holes to keep food from sticking.
Comments and questions are always welcome and thank you for taking the time to view my work. This one is my favorite for Kitchen or Camp. Sheaths are available too!
