Originally Posted by Rob Babcock
Who's doing the rehandle, Buzz?
Stefan #18 - Spalted tamarind, golden amboyna ferrule -
Rehandle by Dave. First epoxy was last night. Sometimes it settles slightly into the handle and needs another coat to bring it up even so it'll either be in the mail today or tomorrow thus my early next week delivery.
It's the same knife shown in my avatar. I got tired of the plain Jane right handed D shape. I use this knife more than any other so I thought I'd be nice to it and dress it up real pretty like.
The SKD steel takes on a bunch of chopping on the Sani-Tuff without chipping and for that purpose (IMO) is better than Hitachi blue or white and most others for that matter. However, nothing so far slices like the white....
The knife I'm *really* waiting for is the new H.T. Reyerson line. I have always thought Sandvik 13C26 (or Udeholm AEB-L, same composition) would make the ultimate chef's knives for the home cook. The only mass produced knives that might
be made of 13C26 are the Tojiro DPs but they aren't talking. Custom maker Phil Wilson is doing the Eugene, OR knife show this month on the 12-13th. He has a 9" AEB-L chef's and if not sold at the show I have first dibs. Problem is, he wants 4 bills + shipping and insurance and they are hardened at HRc60. Wilson's normal waiting period for a knife is a year or so. Go figure?????
H.T. is getting some new equipment for cryo treating, and thanks to a couple of family secrets given him by Larrin Thomas, he's going to be able to obtain HRc63.
Think about this; A kitchen knife sharing the same steel as gillette razor blades, capable of handling insane edge geometry, extremely hard while retaining toughness, and on top of it all it is very
easy to sharpen. The beauty of it all is that they will probably be available at less than half the Phil Wilson price depending on the handle. Reyerson has some top quality wood in inventory.
I think my dream knife is in the not too distant future......