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Chef/paring Set

Discussion in 'Fixed Blades' started by LeclairKnives, Aug 31, 2018.

  1. LeclairKnives

    LeclairKnives Active Member

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    Recently finished up this pair. 12.5" chef with a 8" blade and a 7" paring knife with a 3" blade made from cpm154 steel with stabilized and dyed curly maple handles
    [​IMG][​IMG][​IMG][​IMG][​IMG][​IMG][​IMG][​IMG]
    Please let me know what you think.
    StaySharp
     
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  2. dancom

    dancom Dust Maker Best Shop Tool

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    Nice pair! I have always had a thing for green handled knives. Kind of says Italian, or maybe it's the tomatoes. :)
    For the cheffy do you start with 1/8" stock or 3/32"?

    Dan
     
  3. LeclairKnives

    LeclairKnives Active Member

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    Thanks Dan.
    Yes both knives are 3/32" stock.
     
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  4. dancom

    dancom Dust Maker Best Shop Tool

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    Right on. My first few chef knives were from 1/8" stock and I found them to be too thick to slice super efficiently.
     
  5. LeclairKnives

    LeclairKnives Active Member

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    The damascus one I posted yesterday was 1/8" thick full flat ground to .015" I will sharpen it 17° per side, I figure it should slice like a dream.
     
  6. Griff

    Griff Active Member

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    @LeclairKnives I’ll echo Dan on this one, really like the green, goes to show that say all you want about blade shape/ design etc. a sweet handle shape and colour are just as important aesthetically.

    @dancom
    Dan do you find that 1/8 is still too thick if you give the blade a ‘S’ grind?
     
    Last edited: Aug 31, 2018
  7. dancom

    dancom Dust Maker Best Shop Tool

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    Griff,

    I guess 1/8" stock can be thinned down to whatever thickness one likes. Mill finish 1/8" stock can be thick like 0.15", whereas the 3/32" is usually around 0.11". Seems a waste to grind all that expensive steel away. I have done a few S grinds on 3/32" and this seems to be a good compromise between material waste vs. cutting performance. Where thinner steel falls short is if you need more mass in the tang for balance. Always something traded off.
     
  8. jonliss

    jonliss Active Member

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    You could probably take it to a full Japanese 15 degrees and still get some decent edge retention. How high a grit are you going for a progression?
     
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  9. LeclairKnives

    LeclairKnives Active Member

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    I do all my sharpening on the 2x72 and I only go to 400 grit. With my kitchen knives I get them as sharp as I am able then hand them off to a friend who does mobile sharpening for professional kitchens.
     
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  10. ToddR

    ToddR Putterer, Tinkerer, Waster of Time Staff Member

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    Very nice. Love the green. My first attempt at a chef knife was waaay too thick. My sister still uses it (to be nice i think) but whenever she cuts a carrot with it, the pieces go shooting off across the room due to the thickness : )
     
  11. dancom

    dancom Dust Maker Best Shop Tool

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    Thin for the win.
     
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  12. Griff

    Griff Active Member

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    Some Japanese style knives I have that are chisel ground are about 1/8th, very good carrot choppers in their own right :p
     
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