Test Knife - 7 1/2" Chef in W2

Deweyknives

Deweyknives

Joined
Nov 29, 2006
Messages
1,097
I've had requests for kitchen cutlery for a long time, but kinda avoided it. I finally decided it was time to try a simple chef. With some different ideas for no-clay hamons, I thought this was the perfect time.

Now, I've always been impressed with the performance of W2, but trying a little different HT, I wanted this tested well. A good friend is a chef in one of our better eateries, so I sent this to work with him. After 7 shifts, I wondered if I'd get it back. We figure he did 3000-3500 meals, all preped with this knife and never touched a stone. It lost the 'scary sharp' edge but will still take the hair off your arm. I think my HT is close.:cool:

So, anyhow this is it. Ground from Aldo's W2 1/8" x 2" stock, soldered 304 guard and Bolivian Rosewood. Complete with the patina started from testing. [I know my pin is off-center, I did some reshaping after I drilled. It's only a test knife.:o]

I welcome your thoughts and opinions so please, share what you think.

ps. sorry for the thumbnails. Since microsoft quit support on XP, my 'puter seriously needs some upgrade, won't upload a full pic. Man, I hate thumbnails.....
 

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Very Nice Randy! We've been using a couple W2 blades in our kitchen for a while now. Very impressed! Better than any other steels I've tried.
 
Thanks Don. I beat this pretty good before it had a handle. After an hour discussion, I could'nt get my buddy to change or criticize anything. Being my first chef, I'm sure something could be better....
 
Since i don't personally have hunter friends or relatives, the kitchen knives bug had bitten me severely...i feel pride when my stuff meets real hard use as a tool :)
I like your exploit in the food room, only as a personal matter of preference i like more the plungeless style because i consider it more whetstone friendly and probably better going through foods.
Yep, W2 is a merciless badass cutter!!! :thumbup:
 
stezann, thanks for your input. I didn't catch the plunge/blade transition very well in those pics. It actually tapers and ends about 1/8" above the edge so it's sharp all the way to the heel. I'm sure I'll try one cut into the bevels sooner or later. I had fun learning on this one.

mobilerd, thanks for your interest. I have a 9" blank cut out on the bench. Be a while, but I'll list it in the exchange when its time comes.
 
Randy, that is a GREAT looking kitchen knife! I love the single small pin, and the up-swept pommel. The patina is looking good, too! Awesome job!
 
Randy, just something to think about...most chefs I know use water stones to sharpen their knives....over time you're gonna have an issue with the heel on that knife where it will have to be ground down, using a belt grinder or something else....I say ditch that plunge area and continue the cutting edge to the whole heel....nice knife....I like the handle...ryan
 
Thank you for your thoughts ryan. I may thin the blade just a little more, would'nt take much to remove a little from the finger side to eliminate the bottom half of the guard area. [hope that makes sense, I know what I mean:D]

I really like the Bolivian Rosewood too. First piece I've used. That shape is soooo much more comfortable than it looks.
 
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