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Delbert Ealy
07-12-2011, 07:07 PM
Well I think I finally found the final key to kitchen knife perfection. The worst thing about it is that it was right under my nose the whole time. Let me explain.
When I first started on the kitchen knives I knew you guys were looking for lasers and so that is what I set out to make. I knew that most knifemakers starting out in kitchen knives make them too thick. I have always been a "thin knife" maker so I knew it wouldn't be a problem for me. However I was under the assumption that meant thin stock and full flat grinds, and that would be true in a perfect world, a full flat grind offers the least resistance and allow the angle of the bevel as shallow as possible for a given size stock. However, in the real world we have to deal with things like the experience of the person doing the cutting, the material being cut and the cutting board itself, and the type of knives the person doing the cutting is used to using. So, I make some knives and along the way I make some adjustments as a result of the feedback I am getting from those of you who have my knives, no real major things, mostly just a bit of tweeking. I am a very skilled knifemaker and in making one style of knife I expected such, it happens to all of us. I am contantly learning and I get better as I go along. Then I push things a bit far on the grinding and make them too thin, OK I learned my lesson there.
In the midst of that I get this from Salty
If you want to find the holy grail don't think flat. And thin is only as good as it functions.
This comment got me thinking however, because I do have the aspiration to make the absolute best knives I can. I started noticing comments here and there about convex bevels, and this really drove me crazy, because when I think of convex bevels I think of the grind on an axe or maybe a deba. Fast forward a month and I have a conversation with Johnnychance about this very issue and it all finally comes together. The convex grind that was mentioned is really not a true convex, but a partial flat grind that is blended. The blending is almost as important as the partial grinding, if its too much then it acts almost like a full flat grind, so too little is actually better than not enough blending, but there has to be a little blending. The key here (the one I missed) is about food release and resistance, not really about cutting ability, I know my knives can cut and well. With a full flat grind you have the best angle for cutting, but it also has a big surface area, and that contributes to food sticking. With a partial grind the angle is steeper, however the surface area is much less and the food just falls away from the blade. All new knives from now on will have the new grind, and will perform to a higher standard. With the extra steel left on this also affects the flex of the knife, which I know has been something that some of you have mentioned. This will also affect the balance, putting it a bit more forward.

I do want to thank all of you, my desire is to make the highest quality knives possible, I think this will be the final major step in the design.

Thanks,
Del

mainaman
07-13-2011, 12:48 AM
Thanks for sharing Del, and yes IMHO flat grind is not best, I just can't imagine it has the optimal functionality.
I am big fan of Shigefusa grind, IMHO one of the best out there.

JohnnyChance
07-13-2011, 12:51 AM
It was good talking to you last week Del and I am looking forward to seeing your new work!

Delbert Ealy
07-13-2011, 01:05 AM
It was good talking to you last week Del and I am looking forward to seeing your new work!

Johnny,
It was a joy for me as well, my talk with you was the final step for me to make the jump to the idea that I could improve the performance of the knives I make. Thank you for pushing me to that conclusion. I meant to include you above and credit you for that, I do so now.
Thanks,
Del

JohnnyChance
07-13-2011, 01:13 AM
Another issue with full flat grinds that is not food release or wedging but is sorta related to both, is if you are cutting something dense that is as tall as the blade (like a potato). The flat grind and product have a lot of surface area in contact with one another and it makes the knife feel like it is much thicker/duller than it actually is. It is just that there is so much surface tension and drag on the blade that you get resistance from the sides of the blade, not the edge.

Dave Martell
07-13-2011, 01:47 AM
I'd also like to mention that your edges have really come a long way, great OTB go to work type stuff you're doing now Del.

Salty dog
07-13-2011, 02:56 AM
Here on Lake Michigan we sometimes get waves called "rollers". Waves that never crest. Some of the best grinds remind me of rollers. The bottom gradually rising into a gentle peak, then falling into the beginning of another.

Del, my hat is off to you. I find some hardened knife makers aren't the most receptive to feedback. I feel your quest will be fruitful in many ways.

JMJones
07-13-2011, 10:50 AM
Just a question from a fellow knife maker, are you doing the blending on a slack belt, rotary platen, on the stones or something else?

Thanks

John

Delbert Ealy
07-13-2011, 12:35 PM
Here on Lake Michigan we sometimes get waves called "rollers". Waves that never crest. Some of the best grinds remind me of rollers. The bottom gradually rising into a gentle peak, then falling into the beginning of another.

Del, my hat is off to you. I find some hardened knife makers aren't the most receptive to feedback. I feel your quest will be fruitful in many ways.

Salty,
Thanks, In the larger knife world I have found many makers that are eager to learn, but there is always an old coot that thinks they know everything, well I'm not one of them. I know you guys have seen other makers jumping into making kitchen knives that just don't get it, and they move on. I don't want to be one of those, I still will make other knives, but all my focus is on kitchen knives. My ambition is to make a kitchen with the best qualities from your favorite knives, while keeping elements of my own style.
Thanks,
Del

Delbert Ealy
07-13-2011, 12:40 PM
Just a question from a fellow knife maker, are you doing the blending on a slack belt, rotary platen, on the stones or something else?

Thanks

John

John,
As Salty pointed out above the grind should almost, but not quite crest, so I will probably do my blending with my final step, which is hand sanding, or maybe on a slack belt with the finest belt I use, then hand sand. If you blend too far it will be detrimental to the performance.
Thanks,
Del

El Pescador
07-14-2011, 12:53 AM
After reading this post, I contacted Del about putting together a knife for me. In the discussion I let him know that I'd be interested in a monosteel knife and Del had no problem with this. We discussed profiles and I ended up sending him a Carter and my ITK as references. He isn't going to copy the knives but plans on incorporating the cutting features in the new design. Also, it isn't going to be a laser, but it will still be thin. Del knows now that I want it a laser in the last third of the blade, but regular thickness in the heel and middle. After reading posts from people the consistency and quality of the grinds of him knives we never an issue, rather it was a fundamental design flaw that was an issue. My new knife will be a 240m gyuto. Del assures me that he will maintain his high standards on fit and finish. All this for $450! I'm so excited!

goodchef1
07-14-2011, 01:31 AM
wow! $450? That's a steel

El Pescador
07-14-2011, 02:51 AM
After seeing his handles and talking to him about geometry and profiles I felt like he gets it. In sending him some of the best knives I have ever used, I am hoping he can use them to give him a "cheat" . I'm amazed that people who make knives don't look at other successful makers' products. We all have seen some bad examples that have shown up as posts on the board. It just seems logical. Both knives are users, not drawer queens. I wanted a knife like that, so I though "why not send him some really good examples?". Del was all for it. And at that price, why not!

UglyJoe
07-14-2011, 10:50 AM
You might want to ask Del before posting a quoted price to you on a public forum...

UglyJoe
07-14-2011, 10:55 AM
I will say that I love convexed geometry. It gives the knife presence as well as precision, and as others have said, I think it actually takes better advantage of the physics of cutting, particularly wet vegetable matter that we usually use a gyuto for. I want to eventually try a knife that is basically flat ground on one side and convex slightly on the other, just to see what it's like. An Aritsuga A type sharpened 99/1 with a hamaguriba would fit that bill...

Looking forward to the fruit of your labor, Del! I'm sure it will be amazing.

tk59
07-14-2011, 11:15 AM
You might want to ask Del before posting a quoted price to you on a public forum...

+1

BTW, UJ, I have a couple of knives ground this way and another custom job on the way (hopefully). Personally, I like them quite a bit but they do take some getting used to (steering). They are basically like a very thin yanagiba. You do get some friction on the flat side, as well. I would assume that is why Glestain makes theirs with a slightly concave backside.

El Pescador
07-14-2011, 12:29 PM
I PMed Del about the price in the post. He's OK with it. I should have asked him b4 the post...sorry Del!

Michael Rader
07-14-2011, 01:32 PM
Great thread. I've been getting lots of great feedback on my knives from a "pass-around" knife and also JohnnyChance lent me three knives out of his collection so that I can really analyze some features (good and bad) to help my work. The issue of a convex grind is becoming more and more important to me too, as some of the guys were having food sticking issues. As long as we keep learning and refining our work, we can stay in this business a long, long time with much success. Good luck, Del.
-M

Delbert Ealy
07-14-2011, 04:14 PM
I got an interesting package in the mail today. I was sent a budget-line carter and a devin ITK. The owner of the carter said that if he could have just one knife it would be the carter. Although I have not yet cut anything with either knife I can already see where the style of grind on the carter would make a signicant difference in food adhesion. That is a change I will definately be making and I see it as a positive one. The ITK was as interesting in its own way, because it actually is convex ground, not very much; a degree, perhaps two. I will have to cut with it to see how much of a difference it makes, if any.
As Pesky mentioned above, starting with his knife and one other I will shortly be making a line of knives without using my damascus as the steel for the blades. The knives will have the same profile as my current knives, the only major change other than the steel will be that they will be partially ground for the reasons I stated in my original post. This has actually been brought up to me several times in the past few months, and originally I was against it. I wanted to just make the damascus knives. I have decided, however, to go ahead with a monosteel line in order to give more of you an opportunity to use my knives without shelling out the big bucks for the damascus. These will not be mid-tech knives, they will be full "customs" with all the attention to detail that I give to my damascus knives, and with the same high quality handles. My first choice for steel will be O-1, a steel that I have been using for years and that I know the heat treatment inside and out. For those of you that love 52100, I only ask that you open your mind that there are other high performance steels out there. I will also be making a few in AEB-L as well for those of you who prefer a little stain resistance. In trying to keep the price down on these knives, I have decided to offer a padded case for delivery on these knives rather than the wooden boxes I provide with my damascus knives. If you really want a box with your knife, that can be arranged for a slightly higher price.
Thanks,
Del

jm2hill
07-14-2011, 04:29 PM
As Pesky mentioned above, starting with his knife and one other I will shortly be making a line of knives without using my damascus as the steel for the blades. The knives will have the same profile as my current knives, the only major change other than the steel will be that they will be partially ground for the reasons I stated in my original post. This has actually been brought up to me several times in the past few months, and originally I was against it. I wanted to just make the damascus knives. I have decided, however, to go ahead with a monosteel line in order to give more of you an opportunity to use my knives without shelling out the big bucks for the damascus. These will not be mid-tech knives, they will be full "customs" with all the attention to detail that I give to my damascus knives, and with the same high quality handles. My first choice for steel will be O-1, a steel that I have been using for years and that I know the heat treatment inside and out. For those of you that love 52100, I only ask that you open your mind that there are other high performance steels out there. I will also be making a few in AEB-L as well for those of you who prefer a little stain resistance.


Del,

this is fantastic news! A great option for some people (like myself) who couldn't spend 800-1000 dollars on a knife but would gladly spend 400-600 on a custom knife from a dedicated maker like yourself.

Looking forward to getting one of these. Maybe not in the near future, but definitely sometime.

Delbert Ealy
07-14-2011, 06:55 PM
Great thread. I've been getting lots of great feedback on my knives from a "pass-around" knife and also JohnnyChance lent me three knives out of his collection so that I can really analyze some features (good and bad) to help my work. The issue of a convex grind is becoming more and more important to me too, as some of the guys were having food sticking issues. As long as we keep learning and refining our work, we can stay in this business a long, long time with much success. Good luck, Del.
-M

Thanks Mike,
I was wondering which of the other custom makers would respond to this particular message. From what I have seen of your work, I know you have a talent for making high quality knives. I am glad to hear you too are responding positively to this message. Take a close look at the knives Johnny is sending you, and I encourage you to use them as well. There are some things you will see in use that you will not get from just looking.
Thanks,
Del

Eamon Burke
07-14-2011, 07:59 PM
Del, you are going to be a busy, busy man.

tk59
07-14-2011, 09:58 PM
...The issue of a convex grind is becoming more and more important to me too, as some of the guys were having food sticking issues... The convex grind is about more than the sticking, per se. It is about minimizing drag or friction during the cut as well. I have some fairly thick knives (ie Heiji) that easily outcut thin, flat ground knives (for most jobs) due solely to this characteristic of the grind, as far as I can tell.

UglyJoe
07-14-2011, 11:48 PM
My Mizuno is the same way. The thing about the Mizuno is that I have figured out how to sharpen it like a double sided single-bevel knife - not that there was much figuring out, it just went against my nature from using and sharpening my other double bevel knives. But this goes to what Del said about the convexing needing to be really just a slight blending of two planes. I sharpen at two bevels (one from the cladding down, the other from the cladding about halfway up the blade. This gives two very distinct bevels, until I blend them together with just a few "wavy" motions on the stones. It's not anywhere near a smooth curve, really two planes with the edge between rounded off. The performance increase I got out of the knife when doing this was astounding. The edge was thinner, a little bit, but really I think it was the way food naturally gets pulled away from the main body of the knife. It makes cutting very smooth. The added weight from the thickness of the blade above the bevels really allows the knife to do all of the work. It's because of this that I think we should start using a different term than wedging - for a very thick knife with poor geometry I think wedging describes what is going on well. But some thin knives "wedge", and really I think it's less wedging and more adhesion of the food to the side of the blade causing it to "stick".

Dave Martell
07-15-2011, 12:48 AM
This all sounds good Del! :thumbsup2:

El Pescador
07-15-2011, 01:04 AM
The odd thing is the ITK is a convex grind and the Carter is a partial grind. Both work!

El Pescador
07-15-2011, 02:29 PM
So here's an update...Del got the steel in today for my knife! He's got some forging to do but he's planning on getting to work on the knife early next week. Another thing we decided on was doing a leather saya-like sheath. Del doesn't do anything half-assed. The sheath is going to be glued and stitched, and have a thick welt to protect the stitching from the sharp edge. This is going to be an additional cost, but I believe it will be well worth it!

jm2hill
07-15-2011, 04:55 PM
So here's an update...Del got the steel in today for my knife! He's got some forging to do but he's planning on getting to work on the knife early next week. Another thing we decided on was doing a leather saya-like sheath. Del doesn't do anything half-assed. The sheath is going to be glued and stitched, and have a thick welt to protect the stitching from the sharp edge. This is going to be an additional cost, but I believe it will be well worth it!

Pesky keep us updated!

This is something I'm very excited and intrigued about!

tk59
07-15-2011, 05:26 PM
So here's an update...Del got the steel in today for my knife! He's got some forging to do but he's planning on getting to work on the knife early next week. Another thing we decided on was doing a leather saya-like sheath. Del doesn't do anything half-assed. The sheath is going to be glued and stitched, and have a thick welt to protect the stitching from the sharp edge. This is going to be an additional cost, but I believe it will be well worth it!

I'm sure you can barely stand the excitement, lol! You need to leave that poor man alone to get some work done!

El Pescador
07-15-2011, 07:00 PM
Just working out the details...

Delbert Ealy
07-16-2011, 07:27 PM
The beginnings :viking:

The bar
cut out
finished profile

SpikeC
07-16-2011, 08:41 PM
I recognize that bar!!

tk59
07-16-2011, 08:45 PM
How about a ruler? :viking:

Delbert Ealy
07-16-2011, 08:47 PM
Sorry, The full bar is 3 ft (just over a meter) The profiles are my usual 240+mm.
More pics later with a ruler :viking:

Delbert Ealy
07-17-2011, 01:29 AM
My 240mm blank a carter 240, and a 210 wa-style for Mark Farley.

Delbert Ealy
07-17-2011, 04:49 PM
As a result of the last picture it has been brought to my attention that my current design is a bit pregnant(6 months or so :biggrin: no offence to the ladies-you are all beautiful) and need to lose that belly. While pregnant ladies are attractive big bellied knives are less so. So overnight I put them on a fad diet(the sandpaper diet, good for other things too, check out the joke thread on burlsource forum for details) and here is the result.
My original design up front, the modified one in the middle and a carter in the back.
A couple of shots on the board as well,the old one and the new one.


Let me know what you think of the profile improvements. :viking:
Del

Dave Martell
07-17-2011, 05:06 PM
Looks good from here. :)

Pensacola Tiger
07-17-2011, 05:17 PM
Del,

I like the new profile a lot. Nice evolution of your design.

Rick

Delbert Ealy
07-17-2011, 05:20 PM
Thanks Rick and Dave.
Del

tk59
07-17-2011, 06:36 PM
Put me down for one of these, pending inspection of your passaround knife. If your grind is what you and everyone else says it is and O1 is any good as a kitchen knife steel, this is going to be a hands down winner.

obtuse
07-17-2011, 09:55 PM
Looks good, just don't keep the tip too low.

El Pescador
07-18-2011, 03:34 PM
Stick to what you got there. It's a winner.

obtuse
07-18-2011, 03:39 PM
Idk if it's just perspective, but the tip looks really low in this picture http://www.kitchenknifeforums.com/attachment.php?attachmentid=1076&d=1310932099 . Looks good from the side though.

Delbert Ealy
07-18-2011, 03:56 PM
Obtuse,
It does look low in that pic, but its mostly my crappy photography. I was holding the camera and the blank at the same time.
Del

WildBoar
07-18-2011, 07:13 PM
Del, that new profile looks great!

El Pescador
07-18-2011, 08:23 PM
Update pics? Odie is excited. Super excited!

tk59
07-19-2011, 12:05 AM
Update pics?... +1. I think it's been over a day!

Delbert Ealy
07-19-2011, 01:57 AM
This rascal is getting big :viking:
4 knives ready for HT
In the oven

El Pescador
07-19-2011, 02:03 AM
Looks good Del. Like the profile.

El Pescador
07-19-2011, 02:09 AM
BTW, the pup looks hungry, watch your ankles!

Delbert Ealy
07-20-2011, 03:21 PM
Distal tapering after heat treating
Time for lunch, more later :viking:

El Pescador
07-20-2011, 04:29 PM
Lunch? You're on a roll!

Delbert Ealy
07-20-2011, 04:31 PM
Might as well call me a sandwich then..............heeheehee

WildBoar
07-20-2011, 06:56 PM
those are gonna be killer knives!

tk59
07-20-2011, 06:57 PM
Very exciting, Del! I don't really understand the difference between the two knives in the first pic. One seems to have scratches running from handle to tip and the other from spine to heel? What's the deal with that?

Delbert Ealy
07-20-2011, 07:14 PM
The first is the preliminary grind, to get most of the material off, and then I blend it by grinding lengthwise.
Del

El Pescador
07-20-2011, 08:48 PM
What happened after lunch?

Iceman91
07-20-2011, 09:05 PM
That distal taper looks fantastic.

Burl Source
07-20-2011, 09:57 PM
Very exciting, Del! I don't really understand the difference between the two knives in the first pic. One seems to have scratches running from handle to tip and the other from spine to heel? What's the deal with that?

That creates an invisible cross hatched texture to keep things from sticking to the blade. Don't tell anyone, it is supposed to be a secret. (just teasing) :wink:


What happened after lunch?

He probably took a nap.

Delbert Ealy
07-21-2011, 07:35 PM
That creates an invisible cross hatched texture to keep things from sticking to the blade. Don't tell anyone, it is supposed to be a secret. (just teasing) :wink:



He probably took a nap.

It was a siesta, justified with temps over 90f

Delbert Ealy
07-21-2011, 07:41 PM
I am still learning. :viking:
Yesterday and today I am learning that although I am in very good practice for full flat grinds, I am a bit out of practice for partial flat grinds. Keep your panties on everyone,:eek2: it just means a bit more hand work away from the grinder. Although I know I will have one blade with the grinds a bit higher than the rest.
Here is one rough ground and one that is hand finished, not quite done with that one, but I thought it woul be a good time to stop and rest my arms and shoulders.
Del

El Pescador
07-21-2011, 07:52 PM
Looking good my man!

obtuse
07-21-2011, 09:08 PM
Very nice! I'm loving those lines. Wish I could sign myself up for one.

Dave Martell
07-21-2011, 09:20 PM
90deg - sis! I'm at 91deg! :D

Knives are looking good Del!

Delbert Ealy
07-21-2011, 10:31 PM
Very nice! I'm loving those lines. Wish I could sign myself up for one.

Only one is spoken for, of the four I am making. The rest will be available shortly.
Del

El Pescador
07-21-2011, 10:35 PM
Del, are the handle choices pre-arranged or with mine can I do a custom handle? If I can, how much more would it add to the $430?

Just let me know if its an additional cost...

obtuse
07-21-2011, 11:53 PM
Do You have a layaway plan? :laugh: sucks being broke

JohnnyChance
07-21-2011, 11:56 PM
90deg - sis! I'm at 91deg! :D

Knives are looking good Del!

128 degrees on the line at work tonight.

l r harner
07-22-2011, 12:11 AM
was goingto say dave must have AC as my shop was 102 mid day and still 0ver 100 even at 8PM

del keep it up

Mike Davis
07-22-2011, 12:23 AM
Looking great Del! I can't wait to see these sunday!

Iceman91
07-22-2011, 03:50 PM
Del, How much are the 3 available ones going for? Thanks

Mike

mdoublestack
07-22-2011, 05:36 PM
Very impressive, Del! Do you plan to do different styles in mono steel - ie sujihikis, petties and so on - down the line? just curious.

Though, even with my heavy rotation of 240mm gyutos, it is still taking all of my will to resist buying one of these... oof, you might be getting an email from me in the near future. oh man

Delbert Ealy
07-22-2011, 05:49 PM
Do You have a layaway plan? :laugh: sucks being broke

I have done something similar in the past.
Del

Delbert Ealy
07-22-2011, 05:49 PM
Del, How much are the 3 available ones going for? Thanks

Mike


Del, are the handle choices pre-arranged or with mine can I do a custom handle? If I can, how much more would it add to the $430?

Just let me know if its an additional cost...

This is the target
Del

Delbert Ealy
07-22-2011, 06:00 PM
Very impressive, Del! Do you plan to do different styles in mono steel - ie sujihikis, petties and so on - down the line? just curious.

Though, even with my heavy rotation of 240mm gyutos, it is still taking all of my will to resist buying one of these... oof, you might be getting an email from me in the near future. oh man

Yes, I am planning on sujis for sure, as well as more gyutos in several sizes, and maybe sujis in more than one size.
Not sure about the pettys, I will have no trouble making them, just wondering about the price point for those.
Del

tk59
07-22-2011, 11:45 PM
So are these pieces done yet? :viking:

RRLOVER
07-23-2011, 12:20 AM
Very interesting thread.I am very happy you are evolving.When we talked at the Badger blade show I did not have the impression you were going to change your game plan.Congrats

Delbert Ealy
07-23-2011, 05:03 AM
Very interesting thread.I am very happy you are evolving.When we talked at the Badger blade show I did not have the impression you were going to change your game plan.Congrats

Mario,
I did indeed at that time believe that I had a great design, however, I am not so old and stubborn that I can't learn a few things.
Del

Delbert Ealy
07-23-2011, 05:06 AM
Ok, just got in from the shop, its just after 4 am here. The handles are on and the glue is setting. :viking:

Don't expect me to be on before 10
Del

tk59
07-23-2011, 10:37 AM
Ok, just got in from the shop, its just after 4 am here. The handles are on and the glue is setting. :viking:

Don't expect me to be on before 10
Del

Uh... I was kidding. Holy crap, that's fast! :viking:

El Pescador
07-23-2011, 01:53 PM
Those handles look uncomfortable. I would seriously reconsider your design in favor of something more ergonomic. Just my $.02

tk59
07-23-2011, 02:21 PM
Those handles look uncomfortable. I would seriously reconsider your design in favor of something more ergonomic. Just my $.02

:rofl2:

Delbert Ealy
07-23-2011, 02:31 PM
:headbonk: :poke1::gunner::viking:
Those handles look uncomfortable. I would seriously reconsider your design in favor of something more ergonomic. Just my $.02

very funny

Delbert Ealy
07-24-2011, 02:10 AM
One finished, more soon. :viking:

obtuse
07-24-2011, 08:27 AM
She's a beauty! A lucky knife nut is about to be very happy.

Ratton
07-24-2011, 08:34 AM
That knife looks stunning!!:thumbsup::thumbsup:

Salty dog
07-24-2011, 09:18 AM
Looks like you're on to something there.

tk59
07-24-2011, 10:48 AM
Now, THAT's a sweet-lookin' knife. :viking:

tk59
07-24-2011, 11:52 AM
I just noticed that the "ferrule" doesn't end where the Ealy ferrules generally do. Is there a reason for that?

Delbert Ealy
07-24-2011, 12:05 PM
I just noticed that the "ferrule" doesn't end where the Ealy ferrules generally do. Is there a reason for that?
Actually, that is where it is supposed to be, I have made a few that have been a bit longer, as a balance issue.
Del

Dave Martell
07-24-2011, 12:40 PM
Looking good Del! :thumbsup:

El Pescador
07-24-2011, 02:16 PM
So Del, have you used it? What do you think?

mhlee
07-24-2011, 05:43 PM
Actually, that is where it is supposed to be, I have made a few that have been a bit longer, as a balance issue.
Del

Del:

Looks great! BTW - where is the balance point on these knives?

El Pescador
07-24-2011, 06:42 PM
I know you were finishing up another knife today, any more pics?

Delbert Ealy
07-24-2011, 07:02 PM
Del:

Looks great! BTW - where is the balance point on these knives?

Right at the heel.
Del

El Pescador
07-24-2011, 07:16 PM
Del, I was lucky enough to use the passaround last night and love the handle design. With my eyes closed I couldn't find the transition between the bolsters and the main handle wood. With the new profile you have a great knife. I'm really excited to hold one of these knives. And at this price point they are a tremendous value.

Iceman91
07-24-2011, 09:37 PM
I love that profile, would love one of these knives in my kitchen.

Mike

tk59
07-24-2011, 11:04 PM
As long as I get mine first! :viking:

Delbert Ealy
07-25-2011, 01:22 AM
#2 maple bolster and redwood burl :viking:

Mike Davis
07-25-2011, 01:45 AM
I got to see these first hand today...Man are they nice! They have such a great, balanced feel in the hand...

El Pescador
07-25-2011, 01:57 AM
This knife is great looking.

SpikeC
07-25-2011, 01:24 PM
Looks nice, butt the pin isn't aligned perfectly!

Delbert Ealy
07-25-2011, 01:30 PM
Looks nice, butt the pin isn't aligned perfectly!

Of course it is aligned perfectly, it points to the exact place on the edge that is perfect for mincing garlic.
Del

kalaeb
07-25-2011, 01:40 PM
Very good looking Del!

SpikeC
07-25-2011, 01:48 PM
:rofl2::surrendar:

Burl Source
07-25-2011, 02:24 PM
#2 maple bolster and redwood burl :viking:

I like this handle wood combo!
Knife looks great too.

Delbert Ealy
07-25-2011, 05:59 PM
I like this handle wood combo!
Knife looks great too.

You should like this one, thats some of the redwood you sent me.
Del

WildBoar
07-25-2011, 07:01 PM
Del, it really looks like you have knocked out a winner there!

Delbert Ealy
07-25-2011, 07:55 PM
#2 is gone :viking:

JMJones
07-25-2011, 08:01 PM
Very nice!

El Pescador
07-26-2011, 02:33 PM
Del are we still on track to do these out of AEB-L at the $430 price range? I haven't seen anything about these recently.

Delbert Ealy
07-26-2011, 08:10 PM
Del are we still on track to do these out of AEB-L at the $430 price range? I haven't seen anything about these recently.


I am aiming to start these in the beginning of next week, now that someone closed the door to hell, I can finish a bit of damascus.

Delbert Ealy
07-26-2011, 08:15 PM
#3 african blackwood bolster black ash handle.

El Pescador
07-26-2011, 08:25 PM
That handle has a birthmark. Sexy as hell...

Dave Martell
07-27-2011, 12:28 AM
100deg temp + 2000deg forge = FUN :D

Dave Martell
07-27-2011, 03:04 AM
This one is available! :)

http://www.japaneseknifesharpeningstore.com/product-p/delgyu13.htm

Adagimp
07-29-2011, 03:34 PM
Hot dang these knives look gorgeous. I can't wait to see some reviews on how the new profile performs.

jmforge
07-31-2011, 01:21 AM
Add 90%+ humidity and you have an August party in the Tampa bay area.
100deg temp + 2000deg forge = FUN :D