FS Handmade knife from maker

[pianoman9701]

Thanks everyone! This one was based off the old Loveless/Dozier patterns. I love the lines those knives had.

Pianoman, are you talking about this one? It is $150 local pickup or buyer pays shipping.

How long is the blade on that, please? How easy is it to bring back the edge? I have a Japanese-style Shun Classic that no longer holds an edge.

[A. Cole]

5.5 in blade length, about 9.75 in overall length. I don't have any trouble bringing back the edge. Did your knife have a hamon or different steel types of some sort? Just speculating, but you could have worked past the hard steel and into soft stuff. Or maybe as you sharpened it the behind the edge thickness got too thick to keep an edge? The thicker the edge, the faster it will wear down (but the less likely it is to chip or roll, which is why most chinese knives are crazy thick behind the edge). The handle on this slicer is made of Cocobolo natural wood, which some people have an allergic reaction to (or at least the dust from grinding). You wouldn't want to leave it sitting in water or put it in the dishwasher as the blade is not quite stainless (D2) and the handle is natural wood. You probably already know that, but I like to explain that to anyone interested in my knives prior to them making any decisions.

[pianoman9701]

5.5 in blade length, about 9.75 in overall length. I don't have any trouble bringing back the edge. Did your knife have a hamon or different steel types of some sort? Just speculating, but you could have worked past the hard steel and into soft stuff. Or maybe as you sharpened it the behind the edge thickness got too thick to keep an edge? The thicker the edge, the faster it will wear down (but the less likely it is to chip or roll, which is why most chinese knives are crazy thick behind the edge). The handle on this slicer is made of Cocobolo natural wood, which some people have an allergic reaction to (or at least the dust from grinding). You wouldn't want to leave it sitting in water or put it in the dishwasher as the blade is not quite stainless (D2) and the handle is natural wood. You probably already know that, but I like to explain that to anyone interested in my knives prior to them making any decisions.

Yeah, I grew up in a commercial kitchen. Knife care was beaten into me!

[A. Cole]

 

[A. Cole]

Here is the first knife that I made (dad helped) and my 100th knife.

The Nessmuk and the Palo Alto were made together. First Nessmuk I've made, really like it. Palo Alto is a standard model, because I like it as well. They are both thinly hollow ground D2 with machined bevels and satin flats. The handles are Natural Micarta and brass. Both have leather sheaths. I think it would be cool to keep them as a set, but I'm fine selling them singly. They patina'd a bit as you can see in the pictures from my leaving blue tape on them for too long while working on them. It adds character I think . 180 for the Nessmuk, 160 for the Palo Alto. Local pickup or buyer pays for shipping (say 10 dollars). Lifetime warranty, questions asked. Thanks for looking and enjoy the pics!

[pianoman9701]

Great looking knives, neighbor. Do you smoke cigars? I should have you over for one, if so.

[Sandberm]

Great looking knives, neighbor. Do you smoke cigars? I should have you over for one, if so.

Though i do not object, maybe his mom would object your offer. 

Hello, I am a beginning/intermediate knifemaker in highschool.

[pianoman9701]

  OK then! Never mind! 

[h20hunter]

 

[Timberstalker]

LOL

[A. Cole]

Mom said no...   

[pianoman9701]

Mom said no...   

Best. Response. Ever.  Tell your mom I don't give tobacco to kids before I get red flagged or something.

[A. Cole]

I was just about to hit the report to moderator button.... 

Here is a couple going to a customer soon.

[A. Cole]

And here are a few paring knives in flat ground, hand rubbed D2 and Cocobolo, Bloodwood, and Dymondwood. 140 each.

[Dan-o]

Mom said no...   

CLASSIC!!!!!

And very impressive craftsmanship.