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Posted: 12/22/2012 8:56:59 AM EDT
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I just finished this for a customer.
Its Aldos 3/16" 1084 with cocobolo dymandwood handles. Blade is 5 1/4" long, Chisel grind, OAL is around 10 1/2". Mustard patina on the blade. I really liked this one and I will probably be making more in the future. Thanks for looking and have a Merry Christmas. 
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Seriously though, shoot me a PM with pricing if you make some more.
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Quoted: Very nice, but as a chef I'd like about an extra inch of blade length, without the serrated spine. If you don't mind me asking, how much are you selling this for? I like the serrated spine for more positive engagement. But to each his own... And I admit that I could learn something from a chef. Care to share why the serrations are a negative? |
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Quoted:
I just finished this for a customer. Its Aldos 3/16" 1084 with cocobolo dymandwood handles. Blade is 5 1/4" long, Chisel grind, OAL is around 10 1/2". Mustard patina on the blade. I really liked this one and I will probably be making more in the future. Thanks for looking and have a Merry Christmas.
http://img.photobucket.com/albums/v305/ryan1105/chef.jpg That is really nice. |
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Quoted: Quoted: Very nice, but as a chef I'd like about an extra inch of blade length, without the serrated spine. If you don't mind me asking, how much are you selling this for? I like the serrated spine for more positive engagement. But to each his own... And I admit that I could learn something from a chef. Care to share why the serrations are a negative? Useless on a chef's knife using a proper grip.  |
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Quoted: Quoted: Quoted: Very nice, but as a chef I'd like about an extra inch of blade length, without the serrated spine. If you don't mind me asking, how much are you selling this for? I like the serrated spine for more positive engagement. But to each his own... And I admit that I could learn something from a chef. Care to share why the serrations are a negative? Useless on a chef's knife using a proper grip. This is the answer. You hold the blade for proper control. Every chef has a callous built up the underside of their index finger from this. |
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Quoted: Quoted: Quoted: Quoted: Very nice, but as a chef I'd like about an extra inch of blade length, without the serrated spine. If you don't mind me asking, how much are you selling this for? I like the serrated spine for more positive engagement. But to each his own... And I admit that I could learn something from a chef. Care to share why the serrations are a negative? Useless on a chef's knife using a proper grip. http://<a href= This is the answer. You hold the blade for proper control. Every chef has a callous built up the underside of their index finger from this. Thanks. |
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