Cazador
Well-Known Member
Quick background on the build. A lady at my local American Legion asked if I would build her a 8-10" Chef's knife. Of course without thinking I said yes. Did I think about the fact I never did a flat grind before? No. Hence my previous post about the Sorrell's style knife with a my first flat grind. Also, because I like Mike Stewart's videos at Ekim knives, decided the chef's knife would not have a visible plunge line. So, thankfully decided that before making it for the customer, I'd make one for my wife to try. Good thing because the knife steel, Nitro V, warped in heat treating. My fault for not having the correct size quench plates. I was able to straighten the blade, which I'm pretty darn happy about, and move on. One of the biggest things I learned in the process, was while I thought everything was good on the grind, I had a bunch of waves/ripples. I most likely wouldn't have noticed but I used Nick Wheeler's sanding method and through A Lot of sanding got them all out. The second thing I learned was as much as I wanted to leave a little extra meat at the heel, I left too much. I had to go back and then it out so it didn't look too stupid. That's why the satin finish is not up to stuff. The blade style is based on Michael Zieba's design. Anyway, here's the finished product which my wife loves, even though it bit her on the first use. Appreciate and thoughts and feedback on the knife.
