matei campan Posted July 28, 2015 Share Posted July 28, 2015 hello allhere is a chef knife forged from 115CrV3, "german silver-steel", a very fine steel for very fine blades. it has a blade of ~ 20cm long (8inch) and ~ 5cm (2inch) wide.the handle is the "classical" for me already brushed wenge (because the people wants it, and who I am to be against it?) Quote Link to comment Share on other sites More sharing options...
SpankySmith Posted July 28, 2015 Share Posted July 28, 2015 Absolutely gorgeous. You do amazing work. Quote Link to comment Share on other sites More sharing options...
Stormcrow Posted July 28, 2015 Share Posted July 28, 2015 Dang! Quote Link to comment Share on other sites More sharing options...
Charles R. Stevens Posted July 28, 2015 Share Posted July 28, 2015 Beutiful knife, no recaso wich is good on a chef (recasoes have to be grount down to keep the back if the blade on the cuttingboard as the blade is sharpend away) the spine curving up looks odd compaired to a french chef, but the edge profile looks perfect (like the Japonise chefs) only question, is the handle stabalised ot otherwise sealed? Gunk and germs colect on your handles and if not sealed can penitrate the wood. Old school was to soak in melted parifin, a new knife handle to prevent this. Quote Link to comment Share on other sites More sharing options...
MRobb Posted July 28, 2015 Share Posted July 28, 2015 Wow! That is one beautiful knife! Quote Link to comment Share on other sites More sharing options...
Frosty Posted July 28, 2015 Share Posted July 28, 2015 (edited) DANG is right! You do beautiful work Matei. Were that knife in my kitchen I'd have to devise a holder that would show it off to the living room.I ditto Charles question about sealing the wood to prevent cross contamination or a germ nursery. If your customers like THAT wood you might maybe consider using it. Trying to "educate" them into a different preference seems to be an obsession with some guys. Funny thing, it's usually the same guys who complain about not being able to make anything in sales. Frosty The Lucky. Edited July 28, 2015 by Frosty Quote Link to comment Share on other sites More sharing options...
matei campan Posted July 28, 2015 Author Share Posted July 28, 2015 glad you guys like it. yes, Charles, you're right about that ricasso type on chefs, I always advice people against them just because of that reason, even that that knives are regarded as "superior". I treat that handles with some kind of oil based varnish which penetrates wood and harden. I apply it and heat the handle with a heat gun until the oil doesn't penetrate anymore, then let it dry. after it's dry, I apply another hand of that varnish and wipe the excess with a cloth.Frosty - well, I already used that wood on many knives. the truth is that I like it too, it looks good and is very pleasant to the touch. also is a wood which is quiet stable. Quote Link to comment Share on other sites More sharing options...
Charles R. Stevens Posted July 28, 2015 Share Posted July 28, 2015 Sweet, i do like your work. The rough grip is acualy nice Quote Link to comment Share on other sites More sharing options...
eriktlupus Posted September 21, 2015 Share Posted September 21, 2015 How do you get the bolster to form from the knife material? Is it an upset or a leftover from original size? Quote Link to comment Share on other sites More sharing options...
Lula Posted October 4, 2015 Share Posted October 4, 2015 Beautiful! Quote Link to comment Share on other sites More sharing options...
Jspool Posted October 10, 2015 Share Posted October 10, 2015 Finely done! Quote Link to comment Share on other sites More sharing options...
Daswulf Posted October 10, 2015 Share Posted October 10, 2015 Beautiful, the handle gives adds alot of character to the clean looking blade. Quote Link to comment Share on other sites More sharing options...
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