Gijotoole

First kitchen knife

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Not too impressive for most of you but I finished up a naganiba-style knife tonight for my wife. It's 1080 with a pheasant wood-copper-mun ebony handle. I couldn't give it the traditional blade style, though, because I don't have a wheel or stones up to 15k grit. I gave it a flag grind and a compound bevel to get it to work.

The wife likes it so I'm happy. I just hope we can take care of it properly.

On a side note; how many of you get some questions from a newb and just dig to give them all the answers and lessons you have and then get no response. I've gone through weeks of living on this and other forums to get the lessons or tips that I am searching for answers on and am immensely appreciative of the advice some of you experts have given me (Frosty, Glenn, Rich, and Stacy, to name a few) but some new guys just don't give back.

 

sad face.

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I really like the subtle contrast between the woods you selected. It's enough to be interesting without being jarring. Cooking is another thing I do to relax, and that looks like it would be a very calming knife to use of that makes sense. In other words, I like it!

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Thanks, fellas. Other side. Yes, I have a few marks on it from the stone and the polishing belt. I'll get them out sooner or later.

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Gijo,

"My wife hardly uses it because she's afraid of messing it up. "

Ain't that the truth!

  L.O.L. !

Regards,

SLAG.

 

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