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I Forge Iron

WIP - Damascus kitchen knife


kayakersteve

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Not being a knife maker, but being a chef knife user, running the egde the full length if the blad is a good thing. If you stop short, then as time goes by, the edge is sharpend so that, unless grount off, the small bit of material that looks so nice, acts as a stop preventing the blade from cutting all the way to the cutting board.

I believe that's the riccasso your referring to Rich?

deal with that a lot at work with house knives. heinkels uses it(the bolster) and i have brought more than one home to grind  down.  

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