Adam Reese
Member
Hello everyone,
Let me start off by saying that I don't post here much, but hopefully that will change.
Ok, the reason for this post is that I wanted to get your opinions on my first chef's knife. I made it in kind of a modified western chef style because this is a style that I am familiar with using. I am by no means a chef, but I do enjoy cooking. Ok, enough talk, here it is
It started as Aldos 1095 in .09" thickness. I heat treated it to 63Rc with a hamon for visual appeal, and it has cocobolo scales with carbon fiber pins. The handle is 4 1/2" long, and the blade is about 7 1/2". At it's widest point, it is 2 1/4" wide. I don't remember how thin I ended up grinding it, but it is thin enough to cut really well, but not so thin that only a professional sushi chef can use it. The balance is right at the front of the scales and the choil is rounded and polished for comfort.
Tell me what you think (excuse the dust and fingerprints)
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And some better pics of the hamon
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Well?
-Adam
Let me start off by saying that I don't post here much, but hopefully that will change.
Ok, the reason for this post is that I wanted to get your opinions on my first chef's knife. I made it in kind of a modified western chef style because this is a style that I am familiar with using. I am by no means a chef, but I do enjoy cooking. Ok, enough talk, here it is
It started as Aldos 1095 in .09" thickness. I heat treated it to 63Rc with a hamon for visual appeal, and it has cocobolo scales with carbon fiber pins. The handle is 4 1/2" long, and the blade is about 7 1/2". At it's widest point, it is 2 1/4" wide. I don't remember how thin I ended up grinding it, but it is thin enough to cut really well, but not so thin that only a professional sushi chef can use it. The balance is right at the front of the scales and the choil is rounded and polished for comfort.
Tell me what you think (excuse the dust and fingerprints)
And some better pics of the hamon
Well?
-Adam