1. This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies. Learn More.

Kitchen Knife

Discussion in 'Fixed Blades' started by John Noon, Jan 31, 2016.

  1. John Noon

    John Noon Well-Known Member

    Likes Received:
    653
    Trophy Points:
    113
    Well went through the drawers and have a nice pile of junk knives on the counter. more of a pizza in oven kind of person so have not used a kitchen or chefs knife in years but figured I might as well have one or two good knives in the kitchen.

    A piece of 1084 and handle is Wenge main body and up front is a bunch of scrap pieces of G10 paper micarta and one canvass micarta. Spacer is aluminum with small brass pins and larger copper ones.
    [​IMG]
    [​IMG]

    Have to give it to the guys who use multiple laminations in a handle that is a lot of fussy work getting everything filed flat when all different density's
     
    bobbybirds likes this.
  2. bobbybirds

    bobbybirds Active Member

    Likes Received:
    171
    Trophy Points:
    43
    Cool sir! I am going to do all my own kitchen knives one day...
     
  3. John Noon

    John Noon Well-Known Member

    Likes Received:
    653
    Trophy Points:
    113
    Test drove it on a green pepper tonight and the bump on the side felt pretty good using a pinch technique.
     
  4. Grizz Axxemann

    Grizz Axxemann Active Member

    Likes Received:
    28
    Trophy Points:
    28
    Did you do a sort of convex grind on that knife, John?

    Given the light in the one picture, that what it looks like to me.
     
  5. John Noon

    John Noon Well-Known Member

    Likes Received:
    653
    Trophy Points:
    113
    Just a very shallow flat grind, main part of the blade is about 6 degrees and cutting edge at 10 degrees
     
    Grizz Axxemann likes this.
  6. Grizz Axxemann

    Grizz Axxemann Active Member

    Likes Received:
    28
    Trophy Points:
    28
    Either way you slice it, it's still a beauty.

    How does it handle a tomato?
     
  7. John Noon

    John Noon Well-Known Member

    Likes Received:
    653
    Trophy Points:
    113
    None of those in the house right now but I see an excuse for making a BLT for Supper
     
    Grizz Axxemann likes this.
  8. poppa bear

    poppa bear Member

    Likes Received:
    21
    Trophy Points:
    18
    Lol Oh so true. Lovely blade
     

Share This Page