6-1/2 inch Petty / Utility

John Wilson

John Wilson

Well-Known Member
This is a new design that I'm really excited about. It hits that sweet spot for board work when you don't want to use a Chef knife or long slicer- long enough for tomatoes, peppers and small melons but nimble enough for paring and delicate slicing. I make a larger slicer and this design came from that. This knife is shorter, has a pointier tip and is lighter and thinner. It is perfect for boning.

Petty / Utility/ Boning Knife

Blade: 6-1/2 inch cutting edge
made from AEB-L stainless steel

Hardness: Hardened and cryogenically treated to 61Rc

Handle: Quilted Maple with mosaic pin and black & white liners

Custom kydex blade cover

I rounded the spine as well as the choil/heel of the blade.

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I like it John. I haven't used AEBL in the kitchen yet. I've used it on small hunter's and skinners. It's a great steel from what I've seen

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Yes, Chris. I was using it for neck knives and finally tried it on culinary knives. I have been very happy with AEB-L in the kitchen. I have several in CPM154 and several in AEB-L and I cannot tell any difference in performance or edge holding. Of the several 8in Chefs I've done in in AEB-L one went to a professional chef. He is madly in love with it and it is holding up great under that level of use.

The one thing I've noticed about AEB-L is that it can be a royal pain to get rid of the burr when sharpening. The burr will grind down until it looks like microscopic foil and you can drive yourself crazy trying to knock it off. The funny thing is that the blade will be shaving sharp and yet you can still see the foil burr flopping from side to side. I have added a step to my sharpening where I push cut strips of leather. That takes the burr off when stropping won't. Then a strop on leather with green chrome and the edge stays scary sharp for a very long time.

Daniel, thank you very much!
 
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