Rustic Chef's knife... cozy out in the garden.

Looks real nice Mitch. I use one very similar in my kitchen that is sawblade steel. It's fun to see peoples reaction when they see it and learn of it's origin.
 
that's funny you said that. The sawblade this was made from came from our old "Conroe Saw Mill" here in town; closed down in 1961. When I tell people that who have lived here forever and remember that old mill, out comes $50.00 and we're both happy! Including some steel or component in your knives from local historical or memorable structures (wood and non-ferous metals included...) can sell a few knives for a fellow.

regards, mitch
 
great blade! I gotta get going on this stuff...have some L6 waiting to go....thanks for the pics!
 
Mitch, that's pretty cool! Most of my early knives were all L6, and they cut and cut, as you well know. I was kept busy with orders for L6 from folks knowing exactly what I was using. Yep, the steel itself will sell some knives for you, too, not taking away from your fine work, Mitch. I was using large sawmill blades and power hacksaw blades. I still keep some around for future orders. Diamond compound was the only thing that would polish the blades for a mirror polish.
 
John I swear, you must have forgotten more knife lore than I'll ever accumulate. I gotta get around to see you again one of these days, I'm due for good time with the boys. How's that shop coming? And am I going to have to steal a camera so you can start posting some pics of your fine work? I mean it!!!
:mad:

Well, I'm not really :mad: but I am feeling pretty impatient. :D Guess I'll just have to make that long drive one day soon.

Hey, say Hello to Abe and give him my best. Hope he's doing okay.

Mitch, this is a cool knife. I really like the handle, you don't often see much consideration of that on kitchen knives. Very fine; I've made a point of switching to another post when my wife walks in...it wouldn't do for her to know what she's missing out on!
 
Im not much of a knifemaker. Ive made a few things here and there. I grew up on a farm so there was plenty of old leafsprings and various farm impliments to play with. Mostly, I prowl antique shows and gun shows and find knives with bad handles and clean them up and add a new wooden handle.
To get to the crux of this post, Anyone out there know where I can get a High Carbon steel 8" chefs knife blade with full tang, and what it would cost me? I bought a 440C stainless one for a friend, because he likes the wash and wear characteristics of the stainless. I have a few old carbon steel knives, that I love to use at home, but Im a cook and I dont want to subject my stag handled Utica (local Central NY company) 100-150yr old knife to 8hrs a day 5 days a week. The 440C blade was from knifeandgun.com and was $10 or so if I remember correctly. What kind of investment am I looking at here?
I need something that's a french style cooks knife. NOT a santoku. Im sure you know what I mean; something with a wide point, a bit of a belly and an offset handle to keep my knuckles clear of the board. Id also prefer a fulltang to a hidden tang. The handles Im thinking of would be some birdseye maple slabs, Or black Delrin/Micarta; either with nickel-silver bolsters. Thoughts, comments and questions welcome

Thanks
Nate
 
Nate, anvilring's rustic would not be good for professional use , it wouldn't pass the sanitary test you need it polished. Handles would be nice with birds eye or burl maple but get stabilized wood, much more durable.If you want carbon steel I would suggest 1095 or better yet O1. Whoever makes it for you make sure you design it, the handle and blade shape and the weight should what is best for you.
 
Very cool Mitch, got something similar im my mother's cutting block, but it's got ugly green dymonde wood handles!
 
Thanks for the replies... any other input, ideas or comments to "help a brother out"?
 
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