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Sweet!

I used to wonder why these crooks had such a really bad idea of the English language. Then learned that it's intentional -- the only people who'll give them money are (obviously) dumb and gullible so the bad English serves as an initial filter to avoid the people who won't respond anyway...

Congratulations to both of you. May you have many more happy years together.

Beautiful work. May he return safe and sound.

Looks like a good general use paring knife to me. Personally, I prefer about 1.6mm or less for steel thickness for parers. The question of a wider blade for knuckle clearance gets in to the question of what people use paring knives for: Professional chefs use them for paring. Generally held...

I'd think of carving or scrimshaw too. You can do a lot with minimal, lightweight tools.

IMHO, the key is "artistic interpretation". In other words, whatever it means to you. We'll look forward to seeing the result.

That is one beautiful reproduction!

Congratulations on the big step. May your business continue to prosper. I'll certainly keep ordering from you.

That will make the upgrade well worth the pain.

You might also look at "An Edge In the Kitchen", which deals specifically with edge geometry, sharpening and use of kitchen knives.

Well, I made this back before this forum got started. Still use it too. It's 3/32 A2 with a Tulipwood handle. It's also the inspiration for my entry in the NT KITH...

Excellent indeed. Open twists with that degree of clean flats all through the twist must be tricky.

Love the blade shape and thinness. The handle looks a little to squared off to be comfortable to me.

Nice little EDC there. The carving really sets it off.

Beautiful knife and sheath in general, but you really lucked out with that frontier -- looks like flowing water with eddies and maybe an iceberg in there.

You sure do some good hammering and scratching sir.

If this is going to be a neo-tribal exchange those of us who don't forge are right out.

I hope to play again.

Beautiful work! I'm very impressed.