Got meat?

[gmusic]

Here's my matching butcher knife to accompany the Whale Nose Skinner I made awhile back, it's the longest knife I have made to date. The six inch blade wasn't as hard to grind as I thought it was going to be.

Tell me what you think...............

10.25" OAL
S30V air quenched from 1950 degrees then double tempered
hollow ground 6" blade tested 61rc
red and orange G-10 scales with nickel silver pins and lanyard hole
tapered tang with epoxied red fiber spacers

[whitebuffalo58]

That's a hoss, love those swedge grinds!! That's another winner and should do a right nice job of slicing up those elk backstraps I see in your future!

WB

[djknife13]

That's the nicest lines I've seen on a kitchen knife. Think I'd put it on a stand on the counter with a lock on it so my wife couldn't get to it. She's tough on knives I leave in the kitchen. __Dave

[orvet]

Killer swedge Gary!
I love the flowing lines of this knife, very clean! It just looks sharp!!

[jerryd6818]

I am very fond of that blade profile and that swedge puts the cherry on top. Love it.

[Dinadan]

That knife is a beauty. Great flowing lines, as Dale said. If you had not said it was a butcher knife I would have called it a skinning knife.

[big monk]

Outstanding !!!!!

[gmusic]

Thanks you guys! I appreciate the time you take to leave comments.

WB.........back straps.............yum!

My wife is pretty darn hard on knives (edges) as well Dave. Like fingernails on the chalk board. I keep trying to express to her that ceramic isn't a good cutting board.

Thanks Dale, Jerry. Those lines gave fits for a minute or two. Had to take a deep breath, step back and regroup.

Mel, I'll bet it will do that job (skinning) as well! Going to have to give it a try..

Thanks Monk! Coming from a guy that knows his knives...