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Just have to put an edge on these now and work out the best way to package them for shipping to a very good customer. The Cimeter has 12 1/2 inch 1075 blade with quilted macrocarpa over buffalo horn The Slicer has Tasmanian Blackwood over brass on the NitroV blade The Chinese vegetable knife has Huon pine (D Handle) with brass bolster and pommel on the vintage saw blade (L6 steel). | ||
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One of Us |
Nice! | |||
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One of Us |
Lovely knives That top one would make an elegant meat processing knife for big BBQs. Some day I need to have a 6.5” Chinese cleaver with LC200N steel and a linen micarta handle. 577 BME 3"500 KILL ALL 358 GREMLIN 404-375 *we band of 45-70ers* (Founder) Single Shot Shooters Society S.S.S.S. (Founder) | |||
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One of Us |
The Cimeter is for processing beef in a commercial plant and the chinese vegetable knife is (L6 carbon steel / vintage saw blade by request) The slicer is most often used for dicing meat for stews or to prep for sausage or burger/ground meat | |||
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one of us |
Really love that vegetable knife, Garry. Wish I had the coordination to use it like the chef in the opening sequence of "Eat, Drink, Man, Woman." There is hope, even when your brain tells you there isn’t. – John Green, author | |||
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One of Us |
Thanks Bill. There are another couple in the order book with the next one having a left handed D handle | |||
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