Knife 12 – Kitchen Knife Hophornbeam Handle
Blade – 1080 steel
Scales – Hophornbeam with Steel pins
Hophornbeam has a Janka Hardness of 1,860 lbf making it one of the hardest wood native to the north east (white oak is 1,350 lbf and locus is 1,700 lbf). It has a nice texture and is a decent looking wood. I have used this knife as a kitchen knife for over a year . It is still working very well.
The Janka scale is used to determine the relative hardness of particular domestic or exotic wood species. The Janka test measures the amount of force required to embed a 0.444″ steel ball into the wood to half of its diameter. Woods with a higher rating are harder than woods with a lower rating.
Design Note: A satin finish is typically considered best for kitchen knives. It’s easier to maintain. Just a 120 grit even surface is fine. Scotch brite belts and pads do well on finishing kitchen blades.
Grinding is here.
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