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Thank you. I can't remember from whom I bought the scales but they were stabilized and at a good price, so I thought I'd try them. The file work was done with files by hand.

This knife has an overall length of 9 1/2”. The blade, tip to bolster, is 4 3/4”. The blade steel is AEB-L. The handles are stabilized red elm with 416 stainless steel bolsters. The knife also has some file work. The bevels have an 800 grit satin finish with 400 grit on the flats.

I think it is pretty much what John said. I really haven't measured. The chefs knives that I've made are thin, wicked slicers. I start with .100 to .110 bar stock depending on sourcing of the steel. I've used the grinding technique that Mike Stewart (Ekim Knives) demonstrated on one of his...

This chef's knife is on its was to its home tomorrow. This build was of course a production for me. I initially planned to use Nitro-V for the steel as I had in the past for these knives. However, I had problems with the blade warping badly, not once, but twice. Hence, this knife is made...

Nice job!

Speechless

Absolutely beautiful!

Ted, the heat treat is similar to AEB-L and it ends up at 61/62 RC.

I just recently started using it. Prior to using the Nitro-V, I was using AEB-L. The Nitro-V has nitrogen and vanadium added to the AEB-L which is supposed to increase the blade's ability to hold an edge, and reach a higher RC hardness. So far, all I can say is that I like it.

Thanks Ted!

This chef's knife I just completed and is getting ready to be shipped out. The OAL of knife measures at a little over 14". The cutting edge is right at 9 1/2". The handle material is black G-10 with red, white, and blue G-10 liners, and mosaic pins. The steel is 3/32" Nitro-V from NJ Steel...

fwiw - I have a Face Book page for my knives. I can post my knives just fine and people can contact me about them. But if I try to use any of their marketing tools, such as "boost this post", Facebook will not allow it as it violates their policies as mentioned in a previous post.

That worked out really nice, Ted.

Those really sweet blades!

I've always had an affinity for the Wharnie, but have also recently taken to the knife shape you posted, which btw looks great. There's a knifemaker out of Italy, Denis Mura, who also makes that style of knife and they're quite awesome pieces.

Thanks!

Thank you!

That's awesome Ted!

Thank you and I have no doubt you'll be able to do it.

Thanks John!