- Joined
- Oct 16, 2010
- Messages
- 5,650
Gentlemen:
For your consideration is my chef knife in CPM S35VN stainless and stabilized California Buckeye Burl. The blade has been hand rubbed and finished with 240 grit pull strokes- the furniture is finished to 400 grit satin. The blade was flat ground to .015" then 15 degree bevels applied - the cutting edge is ground to 400 grit then buffed with a green chrome loaded cardboard wheel - super sharp. I hope you like it! The first "I'll take it" gets it. $350 plus $20 shipping. Paypal preferred to my account tksteingass@frontier.com Maker's lifetime common sense warranty and free sharpening.
V/R,
TK
CPM S35VN stock
HT to Rc 60-61
Triple temper
.130" Thick at ricasso
13" OAL
8 1/2" Blade length - flat ground
2" Blade height
Stabilized California Buckeye Burl scales
416 Stainless furniture
Pinned bolsters
Corby rivet

For your consideration is my chef knife in CPM S35VN stainless and stabilized California Buckeye Burl. The blade has been hand rubbed and finished with 240 grit pull strokes- the furniture is finished to 400 grit satin. The blade was flat ground to .015" then 15 degree bevels applied - the cutting edge is ground to 400 grit then buffed with a green chrome loaded cardboard wheel - super sharp. I hope you like it! The first "I'll take it" gets it. $350 plus $20 shipping. Paypal preferred to my account tksteingass@frontier.com Maker's lifetime common sense warranty and free sharpening.
V/R,
TK
CPM S35VN stock
HT to Rc 60-61
Triple temper
.130" Thick at ricasso
13" OAL
8 1/2" Blade length - flat ground
2" Blade height
Stabilized California Buckeye Burl scales
416 Stainless furniture
Pinned bolsters
Corby rivet

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