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 Post subject: WHAT WOULD YOU CALL THIS?
PostPosted: Fri Sep 13, 2013 10:26 pm 

Joined: Wed Sep 04, 2013 3:16 pm
Posts: 122
Location: Oxford,MA
Greetings all,

Here I have a basic idea of an all purpose kitchen knife Ive refined by doing plenty of research and testing of my own. By the way, to the other hosted knife makers in this forum I gotta say Much Respect Ive learned a lot from you guys! These are just under .100 thick 1095 and the top one is a bit thicker stock at .13 AEB-L stainless. Ive got about a dozen of these with some subtle variations. Id like to hear any input regarding handle material choice, types of grinds or even overall profile changes. Just let your ideas flow and lets make some knives together. Ill do most of the work ;)

[img][IMG]http://i137.photobucket.com/albums/q240/timostheos/DSCN0062.jpg[/img][/img]



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 Post subject: Re: WHAT WOULD YOU CALL THIS?
PostPosted: Fri Sep 13, 2013 10:28 pm 

Joined: Wed Sep 04, 2013 3:16 pm
Posts: 122
Location: Oxford,MA
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 Post subject: Re: WHAT WOULD YOU CALL THIS?
PostPosted: Fri Sep 13, 2013 11:10 pm 

Joined: Wed Sep 04, 2013 3:16 pm
Posts: 122
Location: Oxford,MA
mini chef? petty? btw cant seem to edit my original post...hmm



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 Post subject: Re: WHAT WOULD YOU CALL THIS?
PostPosted: Sat Sep 14, 2013 12:24 am 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 4314
Tim,
Go to "user control panel" then "board Preferences" then "My language" and set to "British English" and you will be able to edit. Post become permanent after a set period of time.



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 Post subject: Re: WHAT WOULD YOU CALL THIS?
PostPosted: Sat Sep 14, 2013 12:04 pm 

Joined: Wed Sep 04, 2013 3:16 pm
Posts: 122
Location: Oxford,MA
Thank you Jeff B



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 Post subject: Re: WHAT WOULD YOU CALL THIS?
PostPosted: Sat Sep 14, 2013 1:57 pm 

Joined: Wed Jul 17, 2013 9:33 pm
Posts: 120
Is the ruler in cm or inches??
If it's inches it would make these 120mm if my calculations are right, if so I would add a little more belly towards the tip. I like the drop towards the tip on the spine ( kiritsuke style tip). I also like the look of the handle on the bottom one pictured, the drop near the end of the handle reminds me of a nenox. Choil area looks good to.
For grinds I would recommend convex, works well for small utility knives.
Buckeye burl is always a good handle choice (my favourite of all woods) How about amboyna burl, or ironwood burl accented with copper?

I would call them mini-gyuto's


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 Post subject: Re: WHAT WOULD YOU CALL THIS?
PostPosted: Sat Sep 14, 2013 5:55 pm 

Joined: Wed Sep 04, 2013 3:16 pm
Posts: 122
Location: Oxford,MA
It is inches CanadianMan.

Thanks for the input I like your idea to add some more belly. I came up with a new template in mm.
Here is some killer redwood burl i have, also a block of some stabilized maple. I have not used Buckeye Burl yet but id like to get some.

Image

Image



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 Post subject: Re: WHAT WOULD YOU CALL THIS?
PostPosted: Sat Sep 14, 2013 6:20 pm 

Joined: Wed Sep 04, 2013 3:16 pm
Posts: 122
Location: Oxford,MA
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 Post subject: Re: WHAT WOULD YOU CALL THIS?
PostPosted: Sat Sep 14, 2013 7:16 pm 

Joined: Wed Jul 17, 2013 9:33 pm
Posts: 120
The redwood looks really nice, the maple looks like it would have some good figure in person, kinda looks flamed. Both are great options

I just got piece of buckeye a couple weeks ago and now im going to make a wa handle out of it, just haven't figured out what to pair it with.

Thanks for making it mm, I'm not so good in inches, takes me a couple extra minutes to convert it
the sketch looks really good, are you thinking of putting bolsters on them?


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 Post subject: Re: WHAT WOULD YOU CALL THIS?
PostPosted: Mon Sep 16, 2013 2:50 pm 

Joined: Wed Sep 04, 2013 3:16 pm
Posts: 122
Location: Oxford,MA
Id love to see a pic of your buckeye Wa when you are finished. Ancient bog oak or some blackwood/ebony i think looks awesome with buckeye.

I dont think i will use bolsters on these. I like the simplicity of just 2 matched pc of wood. Also being full tang type construction it keeps labor down considerably. Since you mentioned copper accents though, I keep eyeing a 3/8 thick bar ive had laying around for some time.



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