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| The Display Case A place to post your latest knives and creations. Let the Knife Network community see your work first! |
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#1
05-29-2012, 11:40 PM
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Kitchen long slicer
I don't make many kitchen knives, but I'll do one every now and then. In this case, it was a wedding gift for my nephew and his fiancee. I first tried it in 1/16" stock and flat ground, but I didn't like the way it came out. So I re-did it in 1/8" stock, full hollow ground very thin for slicing, with a distal taper ground in. Length is around 13", the bolsters are 416 stainless steel, the blade is CPM154, and the scales are stabilized California Buckeye Burl. I was originally going to use Bocote, but my wife convinced me that the Buckeye was prettier, and she was right (she usually is.)
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#2
05-31-2012, 08:46 AM
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She was right.
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| Tags |
| assemble, blade, bolsters, handle, knife, knife handle, knives, make, scales, stainless steel, steel |
| Currently Active Users Viewing This Thread: 1 (0 members and 1 guests) | |
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