Ultra Thin Ti-6Inch Chef Knife with Green/White Burlap Micarta

[Ban]

This one is full convex ground .050 Titanium that transitions to a high polished zero convex edge on one side. Edge is carbidized on the opposite side. 10 3/4" OAL with a 6" Blade. Handles are handmade Green/White Burlap micarta. Asking 270 shipped CONUS. Paypal or MO.

 

[BloodGroove4570]

Thats awsome lookin ban
nice work!

 

[stabber]

+1, Very nice Ban!!

 

[mtnfolk mike]

looks great Ban..:thumbup:

 

[rprocter]

Ban, i did not know that Titanium would make a good frequent use blade. Would you please give a little info on hardness, edge holding, potential to edge chip and ease of re-sharpening. Ti is 100% rustproof, right ?
thank you Master Tang.
roland

 

[Ban]

Titanium by itself is relatively soft and does not hold an edge very well compared to a good heat treated steel. What it does offer is superior corrosion resistance which is advantageous for the kitchen environment. It is also very lightweight but that isn't all that important for kitchen cutlery.

Now add some tungsten carbide into the mix and things start to look a whole lot more favorable for the titanium blade. Tungsten Carbide is extremely hard and is a 9 in the Moh scale. The Moh hardness does not readily convert to Rockwell C as most of us are familiar with, but I think it would be roughly in the mid 80's.

What we end up with is a very low maintenance (rustproof) piece of cutlery that can hold an edge just as well if not better than most quality steel edges. I have also noticed that the carbidized edge will still cut very well even when it feels dull.

BTW, Titanium is very tough and ductile so edge chipping should not be an issue. Resharpening is very simple. All that is required is a strop or two on the the non carbide side. The carbidized edge also responds very well to steeling.

I have had a few guys put their Carbidized Ti knives through the ringer and all of them are amazed at how well the edge holds up and how easy it is to maintain. One guy used his knife to cut and lay up a yard full of sod. Needless to say the knife was dull afterwards from all the sand and various other grits in the soil. But all it took was a bit of steeling and a couple of strops with compound to bring the edge back to working order.