G L Drew
Knifemaker / Craftsman / Service Provider
- Joined
- Feb 3, 2005
- Messages
- 4,490
I have found that a very thin blade works best for me in the kitchen. This one is about 1/8 inch at the index finger and gradually tapers to the tip. I also have learned that most folks like to choke up on the blade curling a couple of fingers over the top of the blade so I have rounded the top of the spine.
I forged a billet with 135 layers of 15N20 and 1084 steel into a ladder pattern and formed it into this medium size chef. I do my own heat treating in a digitally controlled furnace using 5 cycles of controlled temperatures to produce a very fine grain in the blade. This is very important in a knife this thin. Someone asked me once how I test my knives and I answered that I use them in the kitchen because this is where they are used hard every day.
The overall length is 11 inches with a 6 3/4 inch blade. The handle is from Micarta, a very durable and grippy material.
SOLD delivered within the US. I will ship out of the US with actual shipping costs added to the price. My PayPal and email address is gldrewknives@gmail.com
I forged a billet with 135 layers of 15N20 and 1084 steel into a ladder pattern and formed it into this medium size chef. I do my own heat treating in a digitally controlled furnace using 5 cycles of controlled temperatures to produce a very fine grain in the blade. This is very important in a knife this thin. Someone asked me once how I test my knives and I answered that I use them in the kitchen because this is where they are used hard every day.
The overall length is 11 inches with a 6 3/4 inch blade. The handle is from Micarta, a very durable and grippy material.
SOLD delivered within the US. I will ship out of the US with actual shipping costs added to the price. My PayPal and email address is gldrewknives@gmail.com
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