JM Wands 0 Posted May 16, 2014 Share Posted May 16, 2014 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,,, gluing some handle together,,, how does it look together? super long handle,,, a look at the grind,,, obligatory close-up,,, on a rock,,, rounded edges for user comfort,,, using it one last time before I dropped it off,,, BladeThe blade, elegantSlicing through the sweet, warm breezewith 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
BCROB 13 Posted May 16, 2014 Share Posted May 16, 2014 nicely done !! "Never Quit On Improving" Link to post Share on other sites
JM Wands 0 Posted May 16, 2014 Author Share Posted May 16, 2014 thanks Rob,,, BladeThe blade, elegantSlicing through the sweet, warm breezewith 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
Miles Hebbard 2 Posted May 16, 2014 Share Posted May 16, 2014 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 Link to post Share on other sites
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