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I Forge Iron

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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?
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