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Old 03-01-2007, 02:00 PM
Harry Mathews's Avatar
Harry Mathews Harry Mathews is offline
Join Date: Nov 2004
Location: SE Georgia
Posts: 673
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.

Harry Mathews
Twin Blades
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Old 03-01-2007, 04:01 PM
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JediOkie JediOkie is offline
Join Date: Sep 2006
Location: Oklahoma
Posts: 684
I hope it won't be the last that is a beautiful knife!

Jayson H Bucy

"Live so that your friends can defend you but never have to" - Arnold H. Glascow
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Old 03-02-2007, 03:28 AM
george george is offline
Join Date: Mar 2006
Posts: 96
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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DaveRuhlig DaveRuhlig is offline
Join Date: Sep 2006
Location: Tampa, FL
Posts: 840
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.



"The choice isn't between success and failure; it's between choosing risk and striving for greatness, or risking nothing and being certain of mediocrity." - Keith Ferrazi
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Old 03-04-2007, 11:02 PM
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deangates deangates is offline
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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

it is only when you've lost everything, that you're free to do anything.

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Old 03-06-2007, 09:16 PM
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Harry Mathews Harry Mathews is offline
Join Date: Nov 2004
Location: SE Georgia
Posts: 673
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.

Harry Mathews
Twin Blades
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Old 03-06-2007, 10:40 PM
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Crex Crex is offline
Join Date: Sep 2002
Location: Acworth, GA and/or Hanging Dog, NC
Posts: 3,494
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.?

Carl Rechsteiner, Bladesmith
Georgia Custom Knifemakers Guild, Charter Member
Knifemakers Guild, voting member
Registered Master Artist - GA Council for the Arts
C Rex Custom Knives

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Old 03-07-2007, 06:52 AM
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Harry Mathews Harry Mathews is offline
Join Date: Nov 2004
Location: SE Georgia
Posts: 673
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.

Harry Mathews
Twin Blades
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Old 03-07-2007, 07:56 AM
Join Date: Jan 2004
Location: Candler,NC
Posts: 331
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.
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