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Thread: 8 Inch Chefs

  1. #1
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    Default 8 Inch Chefs

    Several months ago I was approached to do a limited edition line of chef's knives for a small company in New York. After much discussion of design they are almost done, all that remains is for the companies logo to be laser etched into the box lids and the logos (their's and mine to be put on the knives). While I was finishing these up I also made another 8 inch chef's knife for my sister as a present for her helping out with my upcoming wedding. All comments and criticisms welcome. Thanks for looking!

    Specs:

    Standard model
    - Overall length: 14 1/2 inches
    -Blade: 15n20 and 1095
    -Handle: Stabilized black ash burl with stainless steel pins.

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    "Executive"? Model:
    - Overall length: 14 1/2 inches
    -Blade: 15n20 and 1095
    -Handle: Mastodon molar, ebony, and mosaic pins

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    Boxes:

    Curly maple and curly Mahogany

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    Chef's knife for my sister:

    Overall length: 14 1/2 inches
    Blade: W2
    Handle: Mastodon molar, snakewood, ebony.
    Pins: copper tubing and stainless steel

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    Robert


  2. #2
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    Now those are gorgeous. The executive model in particular, though I must say the handle on the standard model looks comfier, and while it might be the angle of the shot, it looks like the tip might be better for fine work... always nice to be able to mince garlic with a chef's knife.

  3. #3
    Senior Member hunter63's Avatar
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    Those are works of art.......and you can cut with them too....
    Thanks for posting....very nice.
    Geezer Squad....Charter Member #1
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  4. #4

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    Like wow, man. I need to learn how to cook so I can have an excuse to own a knife like those shown. Really cool.

  5. #5
    Senior Member MrFixIt's Avatar
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    Very nice!
    When all else fails, read the directions, and beware the Chihuahuacabra!

  6. #6
    Administrator Rick's Avatar
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    Once again, those are truly works of art. The presentation case is excellent.

  7. #7
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    Thank you for the kind words everyone. Tundrabadger, it is the angle of the photo in regards to the tip but they are all pretty good at fine work, they still need to have their edges put on which will refine the tip a bit further. In regards to the handle, the profiles are all the same but the knife in the top photo, its handle just came out a bit "sleaker" then the rest. I also wanted to keep the mastodon a bit thicker then I would normally make it because I wanted it to remain strong enough over time to not have any problems.

  8. #8
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    Hey, any way you slice it those are gorgeous knives. If I were a rich man, i'd try and track down one or two down for myself.

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