David Reeves posted:
Thats a good looking Chefs knife.
You gonna make her a couple of companion blades to go with it?
Just curious...what did you do for edge geometry and heat treat on it?
Yessir, I got some 1/16" stock last go around and plan to make a paring knife and eventually a Nigiri knife and a Cleaver, the cleaver will probably come first as she grinds chickens for her cattery so it'll see tons of use.
I ground the whole blade down to about 0.007" and then it got even thinner with hand sanding, I didn't measure it before sharpening but I'd guess it was around 0.005" before I set the edge. I don't have any way of measuring edge angle, but it was about 10-15 degrees per side. It's 2" wide at the widest point, so it's basically a fricken laser beam.