I did this a while ago. It might make a good reference.
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I did this a while ago. It might make a good reference.
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Could you make a # 13 and hold it for me ? I should be back on my feet in a few months? I could donate some stabilized extinct American chestnut, it was a very popular wood 100 years ago.
i hope you go with a design similar to saltys pictures rather then bullnose. just not a big fan of using bullnose tip... they just feel clumsy to me.
A scimitar (steak knife) with a 12" blade is what we're going to make first along with a boning knife.
Thanks for the sketches Salty!
12" scimitar
Which profile?
“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
I would like a " bull nose " , I've always used one of these.
The extra metal up front seems to help keep portioning cuts as even as possible . I also like using the extreme curve in the front for trimming the chain and small pieces of membrane from the bottom sides of whole beef loins ( porterhouse or ribeye ).
Having some sort of finger guard and a non slippery handle would be essential features for a busy pro kitchen.
Very interested to see what ever you come up with Dave...
Any status change here?
Cheers,
Matt
Hi Matt, the hold up is in getting the steel in the correct sizes. I'm looking to go with a thicker sheet than I usually work with for this project and the cleaver project too. Thanks for asking!