Culinary Set in Pommele Koa

John Wilson

Well-Known Member
Just a few poorly done cell phone pics of a set I just completed. I will take better pics, so please excuse the bad lighting and the dust spots.

This was one of those very pleasant surprises. A customer ordered a chef knife. I sent him some WIP pics as I usually do during the build. He was very excited and then added a slicer, then called again and added a petty / utility.

Steel is AEB-L. The 6 inch Chef and the 7 inch Slicer are .110 at the spine with full distal tapers. The 4 inch Petty / Utility is .070 at the spine, also tapered. All spines and heels are rounded.

The handles are Pommele Koa (also known as Blister Koa). This Koa doesn't have the bold curl people are used to seeing, but has a depth and a richness of colors that makes it one of my very favorite types of wood.

The 4 inch petty had a tiny bit of recurve because the customer wanted to use it as a paring knife. After looking at it a lot, I decided I didn't like it and I just now reground the edge to straighten it out.
 

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The pictures really do not capture the Koa whatsoever. The wood looks different in every kind of lighting. In person, the colors and tones and luster remind the most of Tiger's Eye gemstone.
 
Beautiful John, I got a couple steak knives going now for a neibor up at my pace where I hunt, I have to admit I don't like flat grinding, I've always hollow ground my knives but with thin blades there's no other way, it just comes kind of awkward to me. it looks like you got it down though. great looking knives!
 
Thank you Steve! Funny you mention that flat grinding feels odd to you. I've only ever flat ground. I have been meaning to try some hollow grinds on hunters, but I don't know how to do it!
 
Thank you Steve! Funny you mention that flat grinding feels odd to you. I've only ever flat ground. I have been meaning to try some hollow grinds on hunters, but I don't know how to do it!
John I've been playing with hollow grinds. Once you figure out some of the differences in grinding technique it's easier then flat grinding. Once you have the bevel established you just follow the channel and pickup on the blade.
 
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