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  #1  
Old 03-01-2007, 02:00 PM
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Harry Mathews Harry Mathews is offline
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Chef's knife

Every time we make one of these, we swear off making another. It's 7"of 3/32" CPM S30V with a Corian handle and stainless bolts. The flat grind is not fun to do at all, and there is no room for an error. Corian, on the other hand, is some of the easiest handle material to work with we have encountered. White Corian works very well on kitchen knives, but is out of place on most others. This one is for a good friend. We have one more in the works and, with any luck, it will be the last.



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Old 03-01-2007, 04:01 PM
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I hope it won't be the last that is a beautiful knife!


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  #3  
Old 03-02-2007, 03:28 AM
george george is offline
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another great knife Harry.Is the handle material easy to scrimshaw on George
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Old 03-02-2007, 08:58 AM
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Great looking knife - I'd love to have it in my kitchen.

George - I have a friend who scrimshaws exclusively on white corian. It comes out beautiful.

-Dave


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Old 03-04-2007, 11:02 PM
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great job especially for 3/32!

how did ya flat grind it without any flex on the 3/32? just curious!!

dean gates


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  #6  
Old 03-06-2007, 09:16 PM
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Harry Mathews Harry Mathews is offline
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Dean, you have to go really slow on the grinding(meaning take off very little at each pass) just like you usually do. Finish up by applying pressure with your fingers to the blade directly over the platen. Let the blade slide a little under your fingers while you pull it across the belt. You have to be very conscious of keeping the blade flat and not letting the edge dig in. Use a new, fine grit belt at a very slow speed and it will flatten right out.


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Old 03-06-2007, 10:40 PM
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Crex Crex is offline
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Or you could use a well faced hammer.............oh, that's right the big ol' black Peddinhaus is just a door stop.
Beautiful knife Harry. Very "clean" look, shame to chop a chicken with it.
You two coming up on friday for the pregame warmup? Think JC's going to bring a little piggy with him. See you in a couple.

Chef/kitchen knives...........must have been some shift in the magnetic poles. I just completed a set of chef's knives (12) that are on their way to Kenya, to a new orphanage our church is helping to build. Will house 100 kids. Figured they'd need a few working knives in the galley. I used corian on them and you're right. Doesn't get much easier to shape and finish.
Used 15N20, remember the big bandsaw blade I picked up at Scott's last Sept.?


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  #8  
Old 03-07-2007, 06:52 AM
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Dang Carl, I thought there for a minute you had come to your senses and used some stainless for what it is best at. Not sure about the trackrock trip yet. I'm going to be hard to be around if I don't get to go.


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  #9  
Old 03-07-2007, 07:56 AM
RICK LOWE RICK LOWE is offline
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Really nice chef's blade, Harry! Enjoyed the grind description, too. Sure hope you and Charlie get to TR. Won't seem normal if you don't.
Rick
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