Some new pieces 2...

J. Neilson

J. Neilson

Well-Known Member
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Hand-rubbed 52100 Bowie with "high" guard in N-S (matching hardware), Desert Ironwood Burl throat and Amber Sambar Stag Crown.

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Carving set in "antiqued" Saw-blade steel with Santoku blade profile, Cocobola scales and SS bolts.

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"Whisker" Belt knife with file-worked thumb rest on a BB Damascus blade with Curly Koa handle scales and SS bolts.

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W-pattern damascus blade with a wrought iron guard, Stabilized Giraffe bone throat with black spacer and a handle of Stabilized Redwood Burl with etched pin.

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"Neck Thorn" neck knife in "antiqued" 1084 with Kydex sheath.
 
That is some excellent work there but I do wonder why you paired a Santoku with a carving fork?
A Santoku is for working on a board, A carver of 1" to 1 1/2" max in height by 8-10" is what you want for carving a roast, Ham or bird, Or working on a grill.

I imagine you wish to sell that set? So I would make another blade out of that Saw material if you have any more? Then you would have a set of three to sell.

I have specialized in Culinary cutlery for over 15 years by Stock removal and I can see you're a Master Smith. Still if I can help you in any way?
Feel free to give me a email or call!

Just trying to help!

Laurence

www.rhinoknives.com/
www.westsidesharpening.com/
 
Hey Laurence,
No sweat. I've done carving set with French and German Chef knives as well but, I have had a few requests for sets like this. This is one of several I have left already sold..... plus, who likes rules anyway.

Eric, the finish is done with a combination of yellow mustard and Clorox bleach. Drop me a PM and I'd be glad to run you through the process.
J.


rhinoknives said:
That is some excellent work there but I do wonder why you paired a Santoku with a carving fork?
A Santoku is for working on a board, A carver of 1" to 1 1/2" max in height by 8-10" is what you want for carving a roast, Ham or bird, Or working on a grill.

I imagine you wish to sell that set? So I would make another blade out of that Saw material if you have any more? Then you would have a set of three to sell.

I have specialized in Culinary cutlery for over 15 years by Stock removal and I can see you're a Master Smith. Still if I can help you in any way?
Feel free to give me a email or call!

Just trying to help!

Laurence

www.rhinoknives.com/
www.westsidesharpening.com/
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