Well designed custom chef knives?

Dragging this one up,to show off this awesome slicer Butch Harner,butcher_block,here on BF's made for me.It has an 11" blade of CPM154,his own blue jeans burl micarta & ss pins The handle fits my hand like a dream & she is ground thin & wicked sharp!
I am really,really impressed with it,Thanks Butch!
-Vince
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Mike Robuck said:
That's a wicked looking knife Vince. Did you have to wait very long after ordering it?
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Not too long a wait Mike.I am probably going to order a few more from Butch.
 
d.parker said:
That looks like a dandy Vince. You can get them fish off your boat now and filet em.
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D,witch ones,these...

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That slicer would be NG to fillet these bruisers(you need a shorter stiff blade),but,it would be a fantastic fillet skinner,for the bigger fillets
Like this

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After seeing this knife Butch made though,I feel confident he could make a wide variety of useful & effective cutting tools
-Vince
 
Man that's a lot of fish Vince. Nice one's. I imagine Butch could make a knife for any occasion as you stated.
 
d.parker said:
Man that's a lot of fish Vince. Nice one's. I imagine Butch could make a knife for any occasion as you stated.
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After a night trip haul like that,it's like Forrest Gump....Fried Bass,sautee'd bass,baked bass,bass chow mein,Bass fingers,popcorn bass,lol :D ..... Good night ....
-Vince
 
My friend Fernando Caridi makes this Kitchen knife, I hope you like it

Horacio

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Joss, just for giggles here is an eight inch santoku that I did a little while ago. 52100 core and 416 stainless san-mai. blade is .097 at the spine and 2 inches wide at the widest with a full convex grind to the cutting edge. What do ya all think?
 

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the only thing i would be afraid of bill is there is not enough knuckle clearance on that knife.....i am sure the convex grind is plenty sharp but why not a flat grind?.....just curious....ryan
 
Nice santoku!
For me, more belly and 2 1/4 wide stock for knuckle clearance.
 
ryan9977 said:
the only thing i would be afraid of bill is there is not enough knuckle clearance on that knife.....i am sure the convex grind is plenty sharp but why not a flat grind?.....just curious....ryan
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Thanks for the imput guys.

Ryan and Lycosa this is copied from a pattern that I brought back from Japan with me. I did a convex grind because I have an afinity for them 99 percent of the knives that I make are convex. No other reason than that.

this knife went to a professional chef in the northwest and it is his "all the time" knife. I use one of the same pattern in my own kitchen and have no problems with clearance.
 
thanks for the info bill.....i was just curious as to the convex grind....not many people out thtere that do them on kitchen knives....ryan


chad's book is great for anyone wanting to learn more about kitchen knives in general.....and he's a nice guy.....ryan
 
i wholeheartedly agree. when it comes down to sheer performance, a well-made carbon steel is great to have --very keen edge, long-lasting, easy to sharpen. too many knife steels carry a gazillion additives (chromium-vanadium-tungsten molybdenum! surgical steel! space age steel! ) of course, the question is what are all this elements doing there in these highly alloyed steels -- apart from letting people shove the knives in a dishwasher without a second thought. and the question is nothing much. extreme wear-resistance DOES NOT necessarily translate into a longer-lasting edge, and as to ease of sharpening...but i digress. in any case, as a knifemaker and a guy who spends a lot of time in the kitchen, i love the carbon blades, and if rust is an issue i can always make a laminated blade: stainless on the outside, high-carbon on the inside. best of both worlds.
 
kalerva said:
....but i digress. in any case, as a knifemaker and a guy who spends a lot of time in the kitchen, i love the carbon blades, and if rust is an issue i can always make a laminated blade: stainless on the outside, high-carbon on the inside. best of both worlds.
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Uhhhh, welcome to BladeForums, and no, not best of both worlds because there is still corrosion on the exposed edge of the carbon steel.

Real name please, to afford you the courtesy you deserve.

Best Regards,

STeven Garsson
 
kalerva said:
i wholeheartedly agree. when it comes down to sheer performance, a well-made carbon steel is great to have --very keen edge, long-lasting, easy to sharpen. too many knife steels carry a gazillion additives (chromium-vanadium-tungsten molybdenum! surgical steel! space age steel! ) of course, the question is what are all this elements doing there in these highly alloyed steels -- apart from letting people shove the knives in a dishwasher without a second thought. and the question is nothing much. extreme wear-resistance DOES NOT necessarily translate into a longer-lasting edge, and as to ease of sharpening...but i digress. in any case, as a knifemaker and a guy who spends a lot of time in the kitchen, i love the carbon blades, and if rust is an issue i can always make a laminated blade: stainless on the outside, high-carbon on the inside. best of both worlds.
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Insteresting 1st post ! You sure do make alot of generalizations for being a knifemaker........

http://www.ebladestore.com/articles/steel-alloys.shtml

there's a little read for you, so you can learn what all those "additives" do, besides "letting people throw them in a dishwasher":rolleyes:

BTW, "stainless" steel can have a high carbon content also:D
 
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