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Thread: Possible Lamson Collaboration Line of Knives

  1. #341

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    I like Pierre's suggestion of brass and cocobolo, I think they would look great. (Of course I secretly want a split wa with copper).

  2. #342
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    This knife should last a long time, i think we all agree on that.
    While I don't know how much the epoxying of the handle may change things, but in my "pre-knife knut" days i used Victorinoxes with rosewood handles. All of these knives show gaps between tang and scales even in the swedish not too dry climate. Bottom line, we need to make sure the wood chosen is stable enough on it's own unless we go for stabilized (which i agree should probably be avoided from cost issues).

  3. #343

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    Brass can look very good:





    Though I personally think for a plain carbon knife the bolster should be plain carbon or none at all. My personal preference.

    -AJ

  4. #344
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    I'm loving the long conversation and all the varied preferences! Pierre's latest description works for me and I think the 255 size is a good compromise. Is this carbon steel similar to 52100, or am I'm just misremembering??? lol

    Dan
    Count me in!!

  5. #345
    Senior Member Chuckles's Avatar
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    I like the look of what franzb and Justin just posted. This knife could be a godsend for line cooks stuck with Shuns and globals and the Germans. I don't think it should be too fancy. And cooks don't care about handles the way we do.

  6. #346
    The O1 we have procured, chemically falls between White 1 and Blue 2. As a steel, it isn't as reactive or stinky as most. It likes to patina blues and purples in proteins. Don't misread this, it can and will rust as any carbon will.

    It has a great, fine grain structure, and is awesome at HRC 61-62. But "sings"
    if taken higher. For this project, and for toughness sake, I recommend 61-62. Much higher increases the risk of chipping.

    52100 has been coined by some as poor mans O1.


    Feel free to visit my website, http://www.rodrigueknives.com
    Email pierre@rodrigueknives.com

  7. #347

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    Quote Originally Posted by Chuckles View Post
    I like the look of what franzb and Justin just posted. This knife could be a godsend for line cooks stuck with Shuns and globals and the Germans. I don't think it should be too fancy. And cooks don't care about handles the way we do.
    I like very little bling on my work knives. That's why I spec my work knives with black handles. They attract less attention and are less likely to wander off. Passive knife security.

    -AJ

  8. #348
    Senior Member labor of love's Avatar
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    Quote Originally Posted by Chuckles View Post
    I like the look of what franzb and Justin just posted. This knife could be a godsend for line cooks stuck with Shuns and globals and the Germans. I don't think it should be too fancy. And cooks don't care about handles the way we do.
    Quote Originally Posted by franzb69 View Post
    here's something that might be interesting to do for the handle:





    natural colored micarta with brass rivets. =D
    Quote Originally Posted by Justin0505 View Post
    I came across this too:

    http://www.baba-hamono.com/
    i much prefer a handle that tapers and gets thicker towards the end.

  9. #349
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    Quote Originally Posted by labor of love View Post
    i much prefer a handle that tapers and gets thicker towards the end.
    +1

  10. #350
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    Something like this would work for me.

    Quote Originally Posted by franzb69 View Post
    here's something that might be interesting to do for the handle:





    natural colored micarta with brass rivets. =D

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