Quote:
Originally Posted by jimmontg
What kind of steel is it? Is that handle Purple heart? Only thing I can criticize is I'd like a closer look at the blade from the top. I can tell it's 1/8 inch thick and for a chefs knife that thickness needs a grind to the spine so it slices better and it looks like you succeeded at that. Good job again.
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Thanks. It’s 1/8 O1 and yes it’s Purple Heart. The grind did not quite make it to the spine. Next one will go all the way. It does cut pretty well. I need to clean the edge up a bit. That’s more a sharpening issue. That’s a learning curve for me as well.