This is a bit of a continuation of the albatross knives thread I posted earlier (here: http://www.kitchenknifeforums.com/showthread.php/32981-The-albatross-knives), but I figured I'd just post a new thread with the completed western chefs knife pics here at the top. Apologies for the crappy phone camera pics, it's the only good camera that I have. Also, the sunlight refused to cooperate, it was just about to rain when I took the outdoor pics. I think I will just need to put up a white sheet and shine a lamp on it to get some decent pics. The steel is 15N20 high carbon steel, a relatively simple carbon steel with very good toughness. I think the edge retention is a little bit better than the 1084 I've been using but I haven't kept a 15N20 for long term testing yet. There is some patina on the knife in the pics, but I'll clean that up after I finish testing. The handle is dyed maple burl and bocote with brass pins and brass/G10 liners/spacers. I think that I am finally making some decent progress in translating what I see in my mind's eye to the actual physical knife. I was much happier with the grind on this knife than any one I completed previously. Below is the choil pic again. I've been doing righty biased asymmetric grinds, something that is relatively rarer in the western knife world. I like different. I always feel some relief when a knife seems finished (I say "seems" because I will do a little more testing and then final clean up and edge touch up). I still need to make the saya though, but I'll probably do a basswood saya with some type of exterior covering so it won't be as painful as chiseling out a pine or poplar saya.