G L Drew
Knifemaker / Craftsman / Service Provider
- Joined
- Feb 3, 2005
- Messages
- 4,486
It will slice a tomato nicely too.
In my opinion a boning knife should be thin but not flexible like a filet knife (I make those too) but rigid for working around bones. This knife is very comfortable in the hand with it's somewhat coke bottle handle and flats for the thumb and forefinger.
1095 high carbon steel because I feel it slices better than other steels
Heat treated to Rc 58-60 with attention to a fine grain structure throughout the blade
Flat to slightly convex grind
Professionally stabilized ambrosia maple handle
Overall length: 11 inches
Blade: 6 1/4 inches
SOLD delivered within these United States and includes PayPal fees. My PayPal and email address is gldrewknives@gmail.com
IMG_6838 by Gerald Drew, on Flickr
IMG_6837 by Gerald Drew, on Flickr
IMG_6839 by Gerald Drew, on Flickr
IMG_6841 by Gerald Drew, on Flickr
IMG_6842 by Gerald Drew, on Flickr
In my opinion a boning knife should be thin but not flexible like a filet knife (I make those too) but rigid for working around bones. This knife is very comfortable in the hand with it's somewhat coke bottle handle and flats for the thumb and forefinger.
1095 high carbon steel because I feel it slices better than other steels
Heat treated to Rc 58-60 with attention to a fine grain structure throughout the blade
Flat to slightly convex grind
Professionally stabilized ambrosia maple handle
Overall length: 11 inches
Blade: 6 1/4 inches
SOLD delivered within these United States and includes PayPal fees. My PayPal and email address is gldrewknives@gmail.com
IMG_6838 by Gerald Drew, on FlickrIMG_6837 by Gerald Drew, on FlickrIMG_6839 by Gerald Drew, on FlickrIMG_6841 by Gerald Drew, on FlickrIMG_6842 by Gerald Drew, on Flickr
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