- Joined
- Oct 26, 2005
- Messages
- 16,808
I got these blades from Menefee & he told me the guy who gave them to him,thought they were German. They were un used at that stage & had no handles. They had some light pitting or patina. I knew I wanted to try them so I put on them,what I believe one of the best wood for kitchen & usage,especially if it is going to get alot of wetness. Really nice African blackwood,has gorgeous grain that I can never get in my pics. So I did not finish out the handles to my normal 1000 grit type hand rubbed finish,more like a 600. I used 1/8" nickel pins. Then I belted the blades to remove the light pitting completely and that was probably about a 300 grit belt finish.
I used these all summer. The wood did not move much & these saw some action,I scracthed the blades sharpening them. The steel is hard. I feel it is not carbon,and IMO it is either German D2 or forged ss.
I want to move these along to someone who could use them. I re belted the blades to a 600 grit today,to remove my scratches. There is definitely marks here & there.
The chef is about 3/32" stock,14.5" OAL,with a blade 9.5" tip to handle scales,9.25" of cutting edge.
The slicer is a hair over 1/16" thick stock,slightly thinner that the chef. 14-1/8" OAL,with a 9" blade tip to handle,8-3/4" of cutting edge.
These now need sharpening and someone who is good with an edge pro could probably get these to the best,It coul;d easily be done by hand too,if you know what you are doing.
I'm not going to sharpen them. They are sharp enough to use now,but I think with some TLC you could do better.
So if someone wants the pair of big chef knives $100. shipped I feel is a great deal
*********Sold**********
I used these all summer. The wood did not move much & these saw some action,I scracthed the blades sharpening them. The steel is hard. I feel it is not carbon,and IMO it is either German D2 or forged ss.
I want to move these along to someone who could use them. I re belted the blades to a 600 grit today,to remove my scratches. There is definitely marks here & there.
The chef is about 3/32" stock,14.5" OAL,with a blade 9.5" tip to handle scales,9.25" of cutting edge.
The slicer is a hair over 1/16" thick stock,slightly thinner that the chef. 14-1/8" OAL,with a 9" blade tip to handle,8-3/4" of cutting edge.
These now need sharpening and someone who is good with an edge pro could probably get these to the best,It coul;d easily be done by hand too,if you know what you are doing.
I'm not going to sharpen them. They are sharp enough to use now,but I think with some TLC you could do better.
So if someone wants the pair of big chef knives $100. shipped I feel is a great deal
*********Sold**********
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