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Gallery- Martell Knives - Page 37
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Thread: Gallery- Martell Knives

  1. #361
    FINALLY - the 1st complete nakiri is done!

    Gerald your produce should be crapping themselves right about now for what's on the way.

    The blade is 180mm made from O-1 hardened to Rc61 with the use of cyro. The handle is western style full (tapered) tang using dyed Oregon maple burl for the scales and African blackwood for the bolsters (wood from Burl Source) along with G-10 liners and copper pins.

    This came out so nice and I'm thrilled with it. I'm thinking that I need to score me some damascus for this pattern, it'd show off well I think.

    Well her she is....
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  2. #362
    Senior Member Carl's Avatar
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    OMG, that's beautiful.
    BBQ Heretic

  3. #363
    Senior Member

    SpikeC's Avatar
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    Yer startin' get this stuff sorted, eh?
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  4. #364
    This one, to me, screams "DAVE!".

    Really great job. Maybe my favorite knife from you so far, there's a lot to appreciate. I think if I lived in PA, I'd bring some wine to your house and we could stare at it and talk.

  5. #365
    Senior Member markenki's Avatar
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    Very cool.

  6. #366
    Senior Member Shinob1's Avatar
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    I'm in love! That wood is amazing. I cant wait to get it and start chopping up a storm of veggies.

  7. #367

    knyfeknerd's Avatar
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    Congrats Gerald, I think we all are very jealous.
    Dave, that handle is killer. What an amazing piece of wood.
    If "Its" and "Buts" was candy and nuts, we'd all have a Merry Christmas
    -Cleon "Slammin'" Salmon

  8. #368
    Quote Originally Posted by BurkeCutlery View Post
    I think if I lived in PA, I'd bring some wine to your house and we could stare at it and talk.
    Agreed. Very well done Dave.
    Tom Gray, Seagrove, NC

  9. #369
    Thanks for all the kind words guys and I'm happy to see that Gerald likes it too.


    I forgot to mention that this is convex ground from spine to edge and tapered from handle to tip on the spine but the edge is nearly the same thickness from heel to tip. For reference I compared it with my Watanabe nakiri (which I LOVE) and this has a much thinner cross section on the bottom half and more convexity. I'm sure that this should be quite the cutter.

  10. #370
    I'm not a nakiri guy....... I should say I wasn't a nakiri guy! I'd jump the fence for one of these.... Stunning!
    Huw
    In order to make delicious food, you must eat delicious food. Jiro Ono

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