Sushi/Chisel slicer

cody1

cody1

Joined
Jan 8, 2008
Messages
707
New C3 Knives 8.75" bladed slicer, made from CPM 3V, RC tested at 60, HT with CRYO from Peter's, Freehand angled convex grind. Super thin and super sharp, Handle is Faux black Ivory and Redwood burl.

Back from HT and starting to grind.




Pregrinding done time to full convex.


Angled convex grind.


Other side


All finished and truly one of a kind.








Thanks for looking. All thought appreciated.
 
Nice, sleek slicer. How thick is the blade? I imagine grinding 3V post heat-treat must take quite a bit of patience.
 
The metal is 3/32" stock. Pretty thin. I use the Norton blaze ceramic belts. Starting with 36 grit. The 3V at the higher RC is remarkably stain resistant, leaves no metallic flavor and is far tougher than any Stainless. It Rocks!
 
How's the edge holding on 3V?

- Chris

ETA: I think single-grind knives are the best! Ever since I tried them I haven't gone back.
 
When you put the RC of 3V in the 60 Range it's edge holding is close to ATS-34 at 58-59. It's about at the limit of what most people can sharpen by hand, easily enough. Some of the Super steels are too difficult to sharpen for most people. Everyone I have made a set for in 3V LOVES it. I have been using mine for about 1.5 yrs now and they have almost no patina. I have only had to sharpen them a couple times, and I cook most of my meals. This is the last set I am making in the 3V. I have upgraded to the new 4V and have a run at HT that will be back soon. The 4V has improved edge holding with no lose of toughness.
 
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