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Here is my latest, and best, work so far. It is a petite cooking knife in a Japanese fashion. 1084 (A's), birdseye maple, G11 from years ago, and some coin fokume. Came out great. It was for a good friends 50th and since he is a trained and experienced chef, I am sure I will get some good input from him, and prolly some good grub! Hope you guys like it,,,


jm

 

 

 

 

I think it's the one under the rest,,,photo copy 8.JPG

 

 

gluing some handle together,,,photo copy 7.JPG

 

 

how does it look together?photo copy 6.JPG

 

 

super long handle,,,photo copy 5.JPG

 

 

a look at the grind,,,photo copy 3.JPG

 

 

obligatory close-up,,,P1040646.JPG

 

 

on a rock,,,photo copy 4.JPG

 

 

rounded edges for user comfort,,,photo copy 2.JPG

 

 

using it one last time before I dropped it off,,,photo.JPG

 

 

Blade

The blade, elegant
Slicing through the sweet, warm breeze
with a precise hit.


Sam Wands (10 years old)





Gold for the merchant, silver for the maid;
Copper for the craftsman, cunning at their trade.
Good! Laughed the baron, sitting in his hall;
But steel---cold steel---shall be master of them all!

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thanks Rob,,,

Blade

The blade, elegant
Slicing through the sweet, warm breeze
with a precise hit.


Sam Wands (10 years old)





Gold for the merchant, silver for the maid;
Copper for the craftsman, cunning at their trade.
Good! Laughed the baron, sitting in his hall;
But steel---cold steel---shall be master of them all!

Link to post
Share on other sites

Neat little thing, I'm sure it will be appreciated! I love new and unusual chef's knives...and one can never have too many!

To become old and wise... You first have to survive being young and foolish! ;) Ikisu.blogsot.com. Email; milesikisu@gmail.com mobile: +27784653651

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