Kearnach Posted September 11, 2012 Share Posted September 11, 2012 So this is my sixth knife, It was conceptualized as a cutting competition chopper, but I got it a little too thin for my comfort, so it was given new life as a butcher type kitchen knife. This is the first knife I've done plunge lines on, and they're a pain. Next time I'll cut them in before the final grind. Other than those scratches around my plunge lines, this knife is a workhorse, not a shelf queen, so I stuck with a hand rubbed 400g finish, followed by the ol' nonwoven pad. What do you think? Quote Link to comment Share on other sites More sharing options...
Loneforge Posted September 11, 2012 Share Posted September 11, 2012 Looks good, I like it. Veggies don't stand a chance! keep then coming! The maple is a nice touch on this! Quote Link to comment Share on other sites More sharing options...
ThomasPowers Posted September 11, 2012 Share Posted September 11, 2012 Very nice design and execution! I do prefer to use micarta, corian or other waterproof handle materials for a kitchen knife as somehow *nobody* treats them as they should be no matter how pretty they are in the long run, sigh. Quote Link to comment Share on other sites More sharing options...
Kearnach Posted September 12, 2012 Author Share Posted September 12, 2012 Thanks guys! Quote Link to comment Share on other sites More sharing options...
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