Finished this off a few days ago, it's from the same batch of blades I made at WillC's that I used to make a petty for my sister:
http://www.kitchenknifeforums.com/showthread.php/4305-Damascus-petty
It was intended to be a bit longer but it had a weld flaw at the tip which had to be ground away, so it's a little more stubby than I'd have liked but still works really well.
I like the asymmetric grind on my Hattori HD so I tried to mimic this with the grind, with more of the core exposed on the back side so I can have a 90/10 bevel with the edge still in the centre of the core.
Currently just a friction fit into the handle with some beeswax sealing it in place whilst I see if I prefer it with patina or if I want to put some more work in polishing the highs.
Pics:
Next to my carter and hattori honesuki's. The carter gets used more as a petty as the edge just felt too thin to be going against bones, and I found the hattori prone to micro-chipping, though really like everything else about it.
So far it's jointed and boned 3 chickens, with me purposefully being rougher than usual with the edge-going through the bones at the joints rather than just the cartilage, breaking down the carcass for stock etc, and the edge hasn't suffered at all.
I'll add some measurements when I can find my calipers....
http://www.kitchenknifeforums.com/showthread.php/4305-Damascus-petty
It was intended to be a bit longer but it had a weld flaw at the tip which had to be ground away, so it's a little more stubby than I'd have liked but still works really well.
I like the asymmetric grind on my Hattori HD so I tried to mimic this with the grind, with more of the core exposed on the back side so I can have a 90/10 bevel with the edge still in the centre of the core.
Currently just a friction fit into the handle with some beeswax sealing it in place whilst I see if I prefer it with patina or if I want to put some more work in polishing the highs.
Pics:
Next to my carter and hattori honesuki's. The carter gets used more as a petty as the edge just felt too thin to be going against bones, and I found the hattori prone to micro-chipping, though really like everything else about it.
So far it's jointed and boned 3 chickens, with me purposefully being rougher than usual with the edge-going through the bones at the joints rather than just the cartilage, breaking down the carcass for stock etc, and the edge hasn't suffered at all.
I'll add some measurements when I can find my calipers....