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Damascus Chef Knife

Discussion in 'Fixed Blades' started by FORGE, Jan 22, 2013.

  1. FORGE

    FORGE Maker of the Year Best Knife

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    Just got this finished for a fellow I know that is a chef.
    1080 /15N20 Raindrop Damascus ,180 layers
    OAL 13 3/4 inches,350mm
    Stainless bolster, Black linen micarta handle
    Ground on one side only.

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  2. Grayzer86

    Grayzer86 Active Member

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    That is beautiful, and i bet it cuts even better than it looks. Very nice pattern in that raindrop, and the contrast of the dark etch and black micarta broken up by the polished bolster really sets it off. Excellent as usual.
     
  3. Greg

    Greg New Member

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    Thats fantastic. I like everything about it. A couple questions though as I know very little about Chef or kitchen knives. Whats the purpose or benifit to ground on one side only and when using a damacus or carbon steel for a kitchen knife, do you oil the steel before storing it ?
     
  4. Fred/A

    Fred/A Active Member

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    Beautiful knife, great work and very good choice of materials.
     
  5. stevebates

    stevebates Active Member

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    Nice work Forge, absolutely love this knife!!!
     
  6. FORGE

    FORGE Maker of the Year Best Knife

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  7. Greg

    Greg New Member

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    Thanks for the info Forge. I didn't know that. I makes sence that a sigle grind would cut cleaner as I would think you could get a finer and cleaner edge.
    I think I need one of those.
     
  8. BigUglyMan

    BigUglyMan Active Member

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    The more I think about that knife (pissed that I missed the potato slicing demo) the more I think that I should give one a whirl.
     
  9. Bowman

    Bowman New Member

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    Very nice Forge. Would you mind if I just camped out in your shop for a few months? (Don't mind the kids or my scowling wife...) ;)
     

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