Quantcast
Gallery- Martell Knives - Page 37
+ Reply to Thread
Page 37 of 46 FirstFirst ... 273536373839 ... LastLast
Results 361 to 370 of 458

Thread: Gallery- Martell Knives

  1. #361
    Dave Martell's Avatar
    Join Date
    Feb 2011
    Location
    Fleetwood, PA
    Posts
    9,285
    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....
    Attached Thumbnails Attached Thumbnails Click image for larger version

Name:	P1010025.JPG‎
Views:	137
Size:	336.8 KB
ID:	10233   Click image for larger version

Name:	P1010024.JPG‎
Views:	40
Size:	270.7 KB
ID:	10232  

    Click image for larger version

Name:	P1010022.JPG‎
Views:	129
Size:	281.2 KB
ID:	10231   Click image for larger version

Name:	P1010017.JPG‎
Views:	194
Size:	326.3 KB
ID:	10230  

    Click image for larger version

Name:	P1010014.JPG‎
Views:	41
Size:	245.8 KB
ID:	10228   Click image for larger version

Name:	P1010015.JPG‎
Views:	38
Size:	235.5 KB
ID:	10229  

    Click image for larger version

Name:	P1010029.JPG‎
Views:	133
Size:	276.8 KB
ID:	10227  

  2. #362
    Senior Member Carl's Avatar
    Join Date
    Aug 2012
    Location
    Eugene, OR
    Posts
    168
    OMG, that's beautiful.
    BBQ Heretic

  3. #363
    Senior Member

    SpikeC's Avatar
    Join Date
    Feb 2011
    Location
    PDX
    Posts
    3,773
    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

    Join Date
    Mar 2011
    Location
    Rockport, TX
    Posts
    4,892
    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
    Join Date
    Apr 2012
    Location
    Issaquah, WA
    Posts
    683
    Very cool.

  6. #366
    Senior Member Shinob1's Avatar
    Join Date
    Mar 2012
    Location
    Ohio
    Posts
    284
    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
    Join Date
    Feb 2012
    Location
    Charlotte, NC AKA The Queen City! The lint-filled belly button of the south.
    Posts
    2,350
    Congrats Gerald, I think we all are very jealous.
    Dave, that handle is killer. What an amazing piece of wood.
    No matter how high the throne,
    there sits but an ass.

  8. #368
    Senior Member tgraypots's Avatar
    Join Date
    Apr 2011
    Posts
    530
    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
    Dave Martell's Avatar
    Join Date
    Feb 2011
    Location
    Fleetwood, PA
    Posts
    9,285
    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
    Senior Member Von blewitt's Avatar
    Join Date
    Jul 2012
    Location
    Merimbula, Australia
    Posts
    1,560
    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

+ 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