Tactical chef's knife

happycat

happycat

Joined
Jun 21, 1999
Messages
752
This is my first forged chef's knife. I finished it on Christmas eve and gave it to my wife's cousin on Charistmas. Its 5160, edge quenched X3, tempered twice (running out of time...), convex ground, with distal taper fore and aft. The handle is Massaduba, with mosiac pins. Its also my first attempt at using my etch-o-matic and new logo.
I call it the Tactical chef knife cause it just felt that way. The handle evolved as I was making it, and the blade is a bit thick (though it does taper nicely). The guy it was for never noticed it, but my brother in law the karate instructor loved it. The first thing he did upon picking it up was flipped it into a reverse grip and frightened most of the people around him. :D
What do you think?
Ed
 

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Thanks. The finish on the blades is not fantastic, but theyre using knives. I took it to 400 grit on the grinder and left it at that. Normally, I'd go back to 220 and up to 600 or 800 by hand, but time did not allow.
I was pretty happy with the handle shapes though.
Ed
 
I like it Ed. Now he's ready for any "kitchen assults" that may come his way. :D

Gotta get a better look at the new logo. Gonna bring something down?
 
Man I like that ;) Looks like something I'd make myself. 3 Thumbs up :D
 
Thanks guys! It feels like forever since I finished anything to post. Good to be back in business.
J Its probably for the best that you can't get close look at those logos. Had some leakage around the edges I had to sand off. Didn't look tooo bad,....... but not something I would have let go outside of the family.
I'll bring a sample down with me.
Ed
 
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