6 inch Chef in Stainless (workhorse)
The 6” chef knife model is great because it is a shorter knife with a very tall heel for it’s size. With a blade length of 6” and a heel that’s 2” tall. This chef knife is more versatile than a normal petty chef, and can do most jobs on a full size knife but the short blade adds a little more dexterity and makes the knife easier to handle. A great jack of all trades for the kitchen.
Knife details:
Blade length: 6.25”
Heel height: 2”
Handle length 5”
Steel: NitroV stainless
Handles material: Box elder burl, and African blackwood
Grind type: Walkschliff
Edge thickness and hardness: .005” 62 hrc
Edge angle 15 degrees
Weight: 3.6 oz
More about the Walkschliff Grind:
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 6” chef knife model is great because it is a shorter knife with a very tall heel for it’s size. With a blade length of 6” and a heel that’s 2” tall. This chef knife is more versatile than a normal petty chef, and can do most jobs on a full size knife but the short blade adds a little more dexterity and makes the knife easier to handle. A great jack of all trades for the kitchen.
Knife details:
Blade length: 6.25”
Heel height: 2”
Handle length 5”
Steel: NitroV stainless
Handles material: Box elder burl, and African blackwood
Grind type: Walkschliff
Edge thickness and hardness: .005” 62 hrc
Edge angle 15 degrees
Weight: 3.6 oz
More about the Walkschliff Grind:
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 6” chef knife model is great because it is a shorter knife with a very tall heel for it’s size. With a blade length of 6” and a heel that’s 2” tall. This chef knife is more versatile than a normal petty chef, and can do most jobs on a full size knife but the short blade adds a little more dexterity and makes the knife easier to handle. A great jack of all trades for the kitchen.
Knife details:
Blade length: 6.25”
Heel height: 2”
Handle length 5”
Steel: NitroV stainless
Handles material: Box elder burl, and African blackwood
Grind type: Walkschliff
Edge thickness and hardness: .005” 62 hrc
Edge angle 15 degrees
Weight: 3.6 oz
More about the Walkschliff Grind:
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.