Randy Griffin

Hell yeah.

Great knife Geoff. When used correctly it shouldn't need to be sharpened often. It would be up to the user to keep this from happening. Of coarse I know how people are and you are right, the edge will become concave. Which brings me to... Charge him to straighten and re-sharpen the edge. I could keep the edge straight. First, I would make this blade off limits to my wife. Who in their right mind would cut things up on a ceramic plate?

Joel, thanks for dropping by. I love your knives and that one is no exception. I'm inspired by yours and Garry's knives. Hard to beat a tried and true design. I still want to try a knife with a straight edge and single bevel for slicing. How else will I learn the why's and how's. Beautifull knife btw. Are you forging those with the integral bolster?

I fired up the forge with some of the homemade pine charcoal. I really like this stuff. I been wanting to play with some of the 10" bandsaw blade I found so cut a small piece, normalized x 3 and quenched. It was fairly hard as was but skated a file perfectly after quench. Hard to tell from the pic but the grain is almost nonexistent. It's only .080" thick but I'm going to try and make my slicer/kitchen knife from it.

I like that knife Garry. I may play around with a design similar to that. I could never improve on perfection.

I see your point and agree. The straight edge would need to contact the board in its full length all at once for a perfect cut. Pulling the tip through the cut would never work. And, wear on the tip puts us right back to the curved edge. I'm going to have to make a straight edge knife and try it. I can't explain it but I think it will make certain cuts better. I just got a shipment from Aldo so to the drawing board.

I added another parameter while you were posting. Sharpness, as in the single bevel. That should take care of the pressure needed to get the cut started. I'd like to see the little cleaver when you finish it.

Aiden, we were posting at the same time. Again, I consider the rocking motion to be a form of chopping. Very well designed for this. I process venison every year and have always used a chef's knife with the slight curve to slice steak to be cubed. I have this vision of a similar knife with a straight edge for slicing the muscles into steak. Proper sharpening so as to not get the concave edge is up to the user. While we're re-designing the knife, , let's make a straight edge with a single bevel. I guess I'm looking for a knife that will melt through the meat with only the weight of the knife.

Slicing or chopping? I consider the rocking motion to be a form of chopping. Slicing to me is back and forth, or, in the case of a very sharp knife, firm pressure strait down. Would a straight edge not work better for that?

Why do kitchen knives have a slight curvature to the edge? Why not make the edge straight. I know there are knives that have a straight edge for special purposes but what is the purpose of the curve in most kitchen knives? Like I said, not trying to re-invent the knife. Just trying to save myself some time. I want to make a few kitchen knives and I keep thinking of this gyuto style knife with a straight edge. Is this a waste of time? Should I just stick to traditional and move on? What are your thoughts?

Yeah, the price. This is pine. How's the ash in the forge. I have some red oak ready to burn but it's for cooking.

I decided to make some charcoal since I'm on vacation this week. Close to a half a barrel on the first burning. This one will be ready tomorrow morning.

I got this disc sander cheap at my local junk/antique dealer. Needs a little work but runs like new. I can see Delta Manufacturing on the tag but that's about it. How old do you think it is?

I go to Thomasville often. I live just across the river in a little town called Scratch Ankle it you ever heard of it. I plan to spend a little time with Mel if he will have me. I'd like to see his shop.

An older gentleman came in the store today looking for a sheave for his air compressor. I found him something close we could order. Problem is his shaft is tapered so when he finds a machine shop to cut the taper he'll call me. Someone said something about him showing me some pictures of his knives. He tried to pull some up on his phone but after a quite a few curse words he gave up and left. I told him I would look his website up later and I did. WOW. I'm looking forward to him coming back. I live less than an hour from Mel Pardue and never met him. What a small world we live in.