Quantcast
Old slicer / New slicer
+ Reply to Thread
Page 1 of 3 123 LastLast
Results 1 to 10 of 22

Thread: Old slicer / New slicer

  1. #1
    Senior Member andre s's Avatar
    Join Date
    Apr 2013
    Location
    Upstate NY
    Posts
    73

    Old slicer / New slicer

    I just finished a re-handle on an older slicer i bought a few months ago. I did a slight re-profile since the old one was fairly wavy. Also thinned it a bit. We ended up with a 292mm slicer.

    Here's the old carbon. No maker's mark as far as i could tell


    I used Jobillo at the ends, buffalo horn ferrule in the middle, cocobolo flanking the horn, plastic spacers. it was put together from "scraps". There are two color of corbys because i was left with 1 aluminum and 2 brass from other re-handles. It was a fun project to figure out with leftover parts and pieces. nothing much to lose on an a knife that barely cost anything.





    My wife just used it for the first time (as i'm typing). It made very short order of a cantaloupe and now it's her new favorite knife

  2. #2
    Senior Member Mrmnms's Avatar
    Join Date
    Oct 2012
    Location
    Long Island
    Posts
    822
    The handle looks outrageous . Really nice!

  3. #3
    Dream Burls's Avatar
    Join Date
    May 2012
    Location
    New York
    Posts
    1,122
    Beautiful work Andre. Terrific blending of woods, both proportionally and colors. I like it a lot.
    Please visit my store at www.dreamburls.com Imagine the possibilities!
    Email me at service@dreamburls.com
    Visit our Facebook page at www.facebook.com/dream.burls
    All sales are backed with a no questions asked money back guarantee.

  4. #4
    Senior Member
    Join Date
    May 2012
    Location
    Hawaii
    Posts
    1,156
    Andre looks great,I like hoe you did the revits too against the background diff. woods.

  5. #5
    Senior Member
    mr drinky's Avatar
    Join Date
    Feb 2011
    Location
    Central MN
    Posts
    3,039
    Strong work.

    k.
    "In Japan they don't call it Japanese food, they just call it food." -- Children's Hospital Quote

  6. #6
    Senior Member brainsausage's Avatar
    Join Date
    Feb 2012
    Location
    Portland, Maine
    Posts
    1,950
    Awesome.
    Today is as good a day to die as any. Except for tomorrow. I have plans tomorrow.

  7. #7
    Senior Member
    Join Date
    Jul 2011
    Location
    Melbourne
    Posts
    613
    Very classy.

  8. #8
    Senior Member
    stereo.pete's Avatar
    Join Date
    Mar 2011
    Location
    Chicago
    Posts
    1,752
    What a difference, nice work!
    Twitter: @PeterDaEater

  9. #9
    Senior Member Brad Gibson's Avatar
    Join Date
    May 2013
    Location
    San Diego, CA
    Posts
    827
    Sweet western rehandle!
    "A recipe has no soul. You as the cook must bring soul to the recipe." -Thomas Keller

  10. #10
    Senior Member
    Join Date
    Jul 2013
    Location
    Canada
    Posts
    700
    Beauty!!

+ Reply to Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts