Curly Koa Chef

[srtben]

Here is another kitchen knife I just finished up. This one has a curly Koa handle, tapered tang, and a clay quenched blade.
The OAL is 12 7/8" with an 8" blade. This one will be going with me to OKCA winter show in a month.
Any and all comments welcome!
Thanks for looking.

 http://www.youtube.com/watch?v=MkwzhVFBwPc&feature=plcp

 

 

 

 

 

 

 

[David Yukon]

Again and again, that is real sweet looking chef knife!! Beautiful work!! I'd love to try one out one day!!
Cheers

[D.Ellis]

Very nice.
Darcy  

[snakewood3]

Dang Ben, I think I got cut just looking at that one. SHARP !!!!

[manitou1]

Very nice. Makes a guy wanna go cook up something!

[Ray Hammond]

Ben

I'm not a chef but as a kitchen worker that knife would appear to be just perfect for so many tasks.  It would be on my belt every second I was in the kitchen !!!

Nice!!!!

[Ray Hammond]

Good luck at the show too!

[daniel boon]

Ben,
 Very nice, would look good on my knife rack

[Rusty Snuffers]

Here's a comment for you: I wish I could afford to buy it from you.  

That's awesome right there.    

[srtben]

Wow guys, thanks very much for all the comments!
This was one of my most time consuming knives yet, with the thin blade, polished hamon and the contured and highly finished handle, it took quite a while to finish.

[Lin Rhea]

Great job Ben! It's a pretty one. What are the handle pins?

[srtben]

Thanks Lin. The pins are carbon fiber rod used in kite making. I get them here  http://www.goodwinds.com/
I like to use it because it is different than the normal stainless or brass you usually see, and it adds almost zero weight to handle unlike metal pins.

[Doug Campbell]

Very nice Ben, like everything about it. Those long thin blades can be very challenging. Did you have any issues with warpage?

[srtben]

Thanks Doug. I only ground in about half way up the bevel before HT. It came out darn near straight as an arrow after the quench in P50.  I finished the bevels and tapered the tang After HT.
If I do have any warp, I correct it during tempering by clamping it in between two aluminum bars during my tempering cycles.
Works like a charm and there's no fear of breaking the blade trying to straighten it via other scary methods.

[Doug Campbell]

I remember you talking about that earlier Ben. I haven't had many issues lately but it will happen sooner or later. I'll have to give that a try, what are the dimensions of your clamping bars? Thanks

[Trapper Rob]

Nice knife

[srtben]

Thanks Rob.
Doug the bars are 1/2" thick x 2" wide. I several different lengths for different size knives.