D. Martell Dave Martell Knives - 1st run

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Yes Pierre, that's exactly how I look at it. Shoot, these things could end up being toothpicks by the time I'm finished with them. :D
 
obtuse said:
Sounds good to me. I'm really excited about your knives. Let me know if you want to play with D2. I've got a 4" x 24" x 3/32" piece of D2 I was going to try to make a few knives out of. Then things came up and it's just sitting here wishing to become a knife.
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I keep thinking that D2 might make a good slicer. The BBQ guys are always looking for something tough and toothy to cut through the bark.
 
DaveMartell said:
I keep thinking that D2 might make a good slicer. The BBQ guys are always looking for something tough and toothy to cut through the bark.
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Haha- I cut it twice and it's still to short!

I would be really happy to test that D2 slicer out.
 
I used CPM D2 in a 270mm sujihiki, nice to work, finished nice, bit of a chore to get a good edge, but daily use at home, I only sharpened it twice in 3 1/2 months. It holds up well.
 
here is a quick shot, D2 is a semi stainless, and as of yet, there has been no sign of a patina. I could probably force one, but hey, It still looks ok, no?
Picture1523.jpg


270mm Hybrid handled suji
Full tang, stainless bolster, mosaic pins
CPM D2 at HRC 62
Cocobolo scales
 
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Bear_Blade said:
here is a quick shot, D2 is a semi stainless, and as of yet, there has been no sign of a patina. I could probably force one, but hey, It still look ok, no?
270mm Hybrid handled suji
Full tang, stainless bolster, mosaic pins
CPM D2 at HRC 62
Cocobolo scales
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Wooo! Fantastic looking knife!
 
Quick tapers from 3/32" at the bolster, down to about 1mm 1/2 inch back from the tip, flat ground spine to edge, slight convex on the edge, near 17*, I have yet to put it to stones (as I have yet to get any lol) but with a ground edge to 2000 grit, and a light power stropped finish to 10000 grit, the missus stays a way from it. :D
 
DaveMartell said:
I keep thinking that D2 might make a good slicer. The BBQ guys are always looking for something tough and toothy to cut through the bark.
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How about a special run of a 12" D2 BBQ scimitar/slicer?
 
I am in for a wa 240, and you say that you are doing something special for the first 12 handles (I am #10), so what does that mean exactly? Do we get to pick the wood? You pick it? Stefan's handle sale got me thinking about wooden bling.

k.
 
mr drinky said:
I am in for a wa 240, and you say that you are doing something special for the first 12 handles (I am #10), so what does that mean exactly? Do we get to pick the wood? You pick it? Stefan's handle sale got me thinking about wooden bling.

k.
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I haven't made up my mind and it'll be a surprise anyway. :)
 
Dave, sent you a message, I'd be interested in a sujihiki if space is still available.
 
I (Lyle) am in for at least a sujihiki too, not sure about the gyuto. I will send you a deposit on Sunday when I come back from watching the PBA tour event in Buffalo.
 
I'd love to try out a D2 slicer. Cutting up bbq'd chicken at work is quite a task.
 
I'm going to draw up some plans for this, maybe a few options and see what people think.
 
While I have no illusions on my qualifications as a knife designer, for my tasks (like pull cutting a brisket) a little belly like the Hiro has is not a bad thing.
Going to a 330 or 350 is also on my wish list.:)
 
when i get the new kiln ill be thinking about a nice long carving knife in the 15 inch blade range (jsut cause )
 
i have an 18 inch kiln and think i need a 36 incher but we will see
 
The delays are coming from waterjet set up and also shop equipment fulfillment setbacks (AKA lost in the mail).
 
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