Knife 53 Chef’s knife

  • Stabilized Spalted Beech and bloodwood
  • Etched blade
  • Steel – 3/16” 1095
  • Blade – 8”
  • Overall – 12 ¾”

On the tang of the this knife, I started adding a dowel to eliminate the need to burn the tang in. Just drill the hole big enough for the dowel and cut a groove for the tang. It then all gets epoxied together.

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