Matthew Gregory
Chief Executive in charge of Entertainment
- Joined
- Jan 12, 2005
- Messages
- 6,380
I haven't been making too many kitchen knives, of late. In fact, I really don't remember when I made the last one. Anyway, a good friend reached out to me in need of a cool gift, so this is what I came up with.
The the fully distally tapered 8" blade is thin AEB-L, 2-3/8" at the heel, and features some stupendously beautiful stabilized cherry burl. The stainless steel dovetailed bolsters are a first, for me, and were a lot of fun. Stainless corby bolts complete the package.
There's a method to the madness with my choice of a machine satin finish, aside from me being lazy
. More than almost any other knife I make, I expect a good kitchen knife to be pummelled. Worked to within an inch of its life. Maybe even neglected a little bit. By finishing them this way, there is almost no portion of it that I can't return to rights with a minimum of effort - which, hopefully, will increase the odds of its use as the tool that it is. Also, I've found with the right machine satin treatment, it reduces food stick a bit.
Thanks for looking!
The the fully distally tapered 8" blade is thin AEB-L, 2-3/8" at the heel, and features some stupendously beautiful stabilized cherry burl. The stainless steel dovetailed bolsters are a first, for me, and were a lot of fun. Stainless corby bolts complete the package.
There's a method to the madness with my choice of a machine satin finish, aside from me being lazy
. More than almost any other knife I make, I expect a good kitchen knife to be pummelled. Worked to within an inch of its life. Maybe even neglected a little bit. By finishing them this way, there is almost no portion of it that I can't return to rights with a minimum of effort - which, hopefully, will increase the odds of its use as the tool that it is. Also, I've found with the right machine satin treatment, it reduces food stick a bit. Thanks for looking!
