Upon some sage advice, I started small with the knives I was planning on making, going with a parer as my first attempt. My first attempt, if you haven't seen my facebook, isn't bad, but could obviously use some work. My second attempt went much better, though I feel I'll only get better with time. Let me just start by saying that tapered octagons are a pain, and I have much more respect for those of you who make these on a regular basis. Here is my second attempt, and I'll even show a pic side by side with my first, though to see most of the differences, you would have to see them in person. The parer pictured is aeb-l hardened to 62 hrc, with brass ferule, and bocote handle. It measures 25/32" high at the heel, and 2 7/8" from heel to tip. In the morning, it's off to some local chefs to use and abuse. I'm hoping for some great feedback (as I'm obviously a little biased).
Thanks for taking the time to look!
Thanks for taking the time to look!
