Western Chef in Carbon (Master Line)
The western chef is my twist on the tried and true European blade shape design most people have come to know and love. The western chef has good rocking ability with with first few inches of the blade flat before the curve of the blade starts. This design lends its self well to any form of chopping the end user prefers to use.
Knife details:
Blade length: 8.”
Heel height: 2.3”
Handle length 5.2”
Steel: 26c3 Carbon
Handles material: African Blackwood, box elder Burl, and Stainless Steel
Grind type: Walkschliff
Edge thickness and hardness: .005” 65 hrc
Edge angle 15 degrees
Weight: 5.1 oz
Walkschliff description:
The walkschliff grind is a grind that is essentially a double convex grind. Meaning that both the edge and spine are tapered from the middle. This makes the cross section of the knife egg shaped. The reason why i've switched over to the walkschliff grind is
1. Because it adds lateral durability to the knife (including the tip) meaning more durability through hard use.
2. Adds blade stiffness without adding weight
3. In my opinion the best way to get effective food release
4. Adds edge durability without “wedging”. Wedging is when the knife cutting through the food medium is too thick and you experience drag while completing the cut.
Food release is the inability of food to stick to the side of the blade. It's something that isn't very easy to achieve as a knife maker, but professional and home cooks alike look for. In my experience and testing the walkschliff grind is the most effective at achieving this.
The western chef is my twist on the tried and true European blade shape design most people have come to know and love. The western chef has good rocking ability with with first few inches of the blade flat before the curve of the blade starts. This design lends its self well to any form of chopping the end user prefers to use.
Knife details:
Blade length: 8.”
Heel height: 2.3”
Handle length 5.2”
Steel: 26c3 Carbon
Handles material: African Blackwood, box elder Burl, and Stainless Steel
Grind type: Walkschliff
Edge thickness and hardness: .005” 65 hrc
Edge angle 15 degrees
Weight: 5.1 oz
Walkschliff description:
The walkschliff grind is a grind that is essentially a double convex grind. Meaning that both the edge and spine are tapered from the middle. This makes the cross section of the knife egg shaped. The reason why i've switched over to the walkschliff grind is
1. Because it adds lateral durability to the knife (including the tip) meaning more durability through hard use.
2. Adds blade stiffness without adding weight
3. In my opinion the best way to get effective food release
4. Adds edge durability without “wedging”. Wedging is when the knife cutting through the food medium is too thick and you experience drag while completing the cut.
Food release is the inability of food to stick to the side of the blade. It's something that isn't very easy to achieve as a knife maker, but professional and home cooks alike look for. In my experience and testing the walkschliff grind is the most effective at achieving this.
The western chef is my twist on the tried and true European blade shape design most people have come to know and love. The western chef has good rocking ability with with first few inches of the blade flat before the curve of the blade starts. This design lends its self well to any form of chopping the end user prefers to use.
Knife details:
Blade length: 8.”
Heel height: 2.3”
Handle length 5.2”
Steel: 26c3 Carbon
Handles material: African Blackwood, box elder Burl, and Stainless Steel
Grind type: Walkschliff
Edge thickness and hardness: .005” 65 hrc
Edge angle 15 degrees
Weight: 5.1 oz
Walkschliff description:
The walkschliff grind is a grind that is essentially a double convex grind. Meaning that both the edge and spine are tapered from the middle. This makes the cross section of the knife egg shaped. The reason why i've switched over to the walkschliff grind is
1. Because it adds lateral durability to the knife (including the tip) meaning more durability through hard use.
2. Adds blade stiffness without adding weight
3. In my opinion the best way to get effective food release
4. Adds edge durability without “wedging”. Wedging is when the knife cutting through the food medium is too thick and you experience drag while completing the cut.
Food release is the inability of food to stick to the side of the blade. It's something that isn't very easy to achieve as a knife maker, but professional and home cooks alike look for. In my experience and testing the walkschliff grind is the most effective at achieving this.