custom kitchen knife - Page 2

**Bill Harsey** · 03-16-2007, 19:37

Thanks for the kind words, I didn't know you guys liked kitchen type knives.

since Chance started this thread, maybe he could explain the history of his knife design, it is a traditional type and looks very well done.

Chris · 03-16-2007, 21:22

Mr. Harsey,

Like Mr. Dwyer's grinds as bad ass an SMF/SnG as he does a kitchen blade, I am sure your kitchen knivies are also works of art. Would very much like to see them Sir!

Right tools for the right job.

What style of knife is it? Santoku?

chance · 03-16-2007, 21:44

Well, Mr Harsey the blade design is a classic Japanise syle, the wife really liked the way it cut when she used a knife belonging to a friend of ours. So thats why I went with this design, the file work on the back of the blade is a vine pattern, and I really only did that for the wife. The handle is made of two materials buffalo horn and cocoboa wood. Oh and one more thing the blade steel is from an old saw mill blade.

**Bill Harsey** · 03-16-2007, 22:26

Very good information, not just for this knife thread but for the Redneck engineering thread here.

Saw steel is traditionally a highly refined tool steel that responds well to oil hardening and is designed for high impact use making it something that can be made into very servicable knife blades.

Hopefully it will hold up to your wifes needs.

**Bill Harsey** · 03-16-2007, 22:48

Oh yeah, since I mentioned the Redneck Engineering Thread here and we have fairly well educated Rednecks on this forum, including Ms. Library Lady,
the above pictured Japanese style home use knife seems to me to be a Nakiri bocho of the Osaka style.

These knives are historically ground very thin for cutting chewable vegetation.

chance · 03-16-2007, 23:56

You are correct sir, on the blade I did a chisel grind chops really nice cuts straight and stacks the cutting clean.

LibraryLady · 03-17-2007, 11:27

Quote:

Originally Posted by Bill Harsey

Oh yeah, since I mentioned the Redneck Engineering Thread here and we have fairly well educated Rednecks on this forum, including Ms. Library Lady,
the above pictured Japanese style home use knife seems to me to be a Nakiri bocho of the Osaka style.

These knives are historically ground very thin for cutting chewable vegetation.

My apologies, Chance, a slight hijack is in order here. I am looking hard at your work, thinking that would be something to go very well in my kitchen.

Mr Harsey? Tanks for the compliment! I've always known I'm a Redneck with a bit a skulin'

LL

chance · 03-18-2007, 10:43

Well LibaryLady, I'm glad you like my work if you would like more pics let me know and maybe we can work out a deal.

Roycroft201 · 03-18-2007, 12:20

Chance,

These days I don't think there are that many ladies who are fortunate to have their kitchen knives custom made for them. I'm sure your wife appreciates it.

Nice work !

RC201

chance · 03-18-2007, 18:23

Thanks RC201