Recent content by DaveMartell

The stats... Steel - Delbert Ealy SanMai Stainless Damascus - AEB-L core with an AEB-L/304 jacket Hardness - Rc59 Handle - Stabilized (by WSSI) Maidou Burl (often referred to as "golden amboynia"), textured silicon bronze bolster, and a single pin with the maker's signature "B" stamped in it...

That sure is nice Mario.

I've been watching this trend develop for years now and it's almost reaching critical mass. Get on board or get left behind. :)

Delbert Ealy 240mm gyutos

As usual Butch - top shelf! :35:

Hi Steven, what are the stats (steel, thickness, Rc, size, etc) on your chef's knife?

Thanks for the posts and pictures guys.

I'd love to see some pictures of kitchen knives that you guys make.

Merry Christmas!

Butch, I remember that one, you did that back before you knew better. LOL :D Your kitchen knives kick ass now though!

Since Delbert probably won't show this (he's modest) I will then. :biggrin:

I always appreciate maker's who look to find new twists on things but kitchen knives is where I draw defined lines in what I want/need. Thin geometry with correct profile (for knife type) and proper handle configuration (with proper handle material) are the key things. After all that is...

A popular saying is to grind it as thin as you dare to and then do it again and you'll be about right. 3/32" stock is a good starting point.

Oh no, not Del! Just kidding, great choice, great guy! :35:

Cool new forum! Let's talk kitchen knives! :1: