Holy Crap! I like that one. Planning on doing a resto?
“Though I could not caution all, I still might warn a few; Don’t lend your hand to raise no flag atop no ship of fools.” Robert Hunter
You come up with cool stuff. Some thick spine!
It's 11mm thick above the heel. I'm thinking about a resto but have a couple things I want to work on already and literally don't get one day to work on anything so maybe I'll send it out for one.
wish i knew more about the history on those st-honore '84 sabs. My best Sab find is one marked as such.
I believe that to be a true chef de chef...and overall badass knife
once in a while you get shown the light, in the strangest of places if you look at it right
that is what is called a "cuisine massive". I have one of my Chef's. I wrote about it somewhere on here. He used it mostly for lobster, rutabagas, large heads of cabbage and pumpkins. Here you ago. http://www.kitchenknifeforums.com/sh...auce+americain.
I haven't lived the life I wanted, just the lives I needed too at the time.