Hey guys, this ones been a long road for me. As Ive made atleast 6 kitchen knives up to this point that either broke, screwed up the grind or just wasn't happy with to kept... also made this one for myself since using it helps me know if the design works and what to improve in the future before offering to anyone else. The blades a bunch of random tang off cuts from sword and knife billets so I have no idea the real layer count or steel types but guessing W1,1084,15n20 and band sawblades and HT in my new salt bath! Handles bocote and Maple and its been great cutting veggies Thanks for looking!
