bobasaurus Posted June 18, 2016 Share Posted June 18, 2016 I forged this chef knife from O1 steel and made the handle from African mahogany. Did the heat treatment myself in the forge and kitchen oven. I was aiming to make a santoku, but the edge came out a bit too curvy. Still, I like the shape. The pointy tip is useful for opening food packaging. My sister forged one at the same time, though finishing hers is still in progress. Quote Link to comment Share on other sites More sharing options...
Charles R. Stevens Posted June 18, 2016 Share Posted June 18, 2016 Keeping cooking utensils clean is an issue. That would be my only complaint. It is a beautiful knife. Quote Link to comment Share on other sites More sharing options...
bobasaurus Posted June 18, 2016 Author Share Posted June 18, 2016 The texture does take a bit more washing than a smooth knife. Keeps things from sticking to it, though. Quote Link to comment Share on other sites More sharing options...
Steve Sells Posted June 18, 2016 Share Posted June 18, 2016 Actually the opposite is true. The smooth mirror finishes are less prone to collect bacterial. Around here food service inspectors have failed those surfaces on knives as germ factories Quote Link to comment Share on other sites More sharing options...
KRS Posted June 19, 2016 Share Posted June 19, 2016 18 hours ago, bobasaurus said: The texture does take a bit more washing than a smooth knife. Keeps things from sticking to it, though. I know what you mean, like those knifes with grooves or the skeletonized cheese knifes Quote Link to comment Share on other sites More sharing options...
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