WillC
Senior Member
- Joined
- Jul 9, 2011
- Messages
- 2,142
- Reaction score
- 2
I got this one all handled and finished. I have been testing it daily for the last few days, made a video today too, which will be uploaded shortly.
So the specs, this one is a forged swedish steel, fully stainless @ 62 hrc. It is mono steel, not a san mai blade.
Its a small blade 146mm cutting edge, quite tall at 58mm. The tickness on the spine above the heel is just under 3mm, tapering to 1.5mm on the spine above the tip. No where near as dramatic a taper as on one of my Gyuto, but with the hollows above the edge, it just doesn't need it. The bevels are flat and stone finished with a micro bevel. Above the bevel on each side there is a soft ground hollow, this has been hand finished.
As this is a prototype I inscribed Will.C. on the top of the knife, I need to get a nice forge stamp made for this type of finish in the future.
So here are the pics. Hopefully will show the special details. Video to follow. I've been making some bad a**e chilli con carne
The handle is stabilized walnut burl, with Vascota burl both ends.
Very keen to hear what you guys think on this one.
Thanks all,
Will
Once I have given it a bit more testing I will put this one up for sale on my site, as a prototype.
So the specs, this one is a forged swedish steel, fully stainless @ 62 hrc. It is mono steel, not a san mai blade.
Its a small blade 146mm cutting edge, quite tall at 58mm. The tickness on the spine above the heel is just under 3mm, tapering to 1.5mm on the spine above the tip. No where near as dramatic a taper as on one of my Gyuto, but with the hollows above the edge, it just doesn't need it. The bevels are flat and stone finished with a micro bevel. Above the bevel on each side there is a soft ground hollow, this has been hand finished.
As this is a prototype I inscribed Will.C. on the top of the knife, I need to get a nice forge stamp made for this type of finish in the future.
So here are the pics. Hopefully will show the special details. Video to follow. I've been making some bad a**e chilli con carne
The handle is stabilized walnut burl, with Vascota burl both ends.
Very keen to hear what you guys think on this one.
Thanks all,
Will
Once I have given it a bit more testing I will put this one up for sale on my site, as a prototype.