Here's a new set that I'm just finishing up. Santoku, Boning Knife and a paring knife. Brown Micarta with red liners. Sorry the picture isn't better. Was getting a lot of reflection and didn't have time to take better pictures. See what ya think..

Dale

Dale they look great. Those three got it covered for the chef,at home or on the job. Nice work ,as usual

If the guy getting those knives doesn't like them somethings wrong with him.

Nice!

Awesome set!

Dale,

Really like that Santoku. What's the material type and thickness?

I'm just about to place an order for some wider material so I can attempt some kitchen knives.

Jeff

Better be more specific Kaleb. Dale might think you're talkin' about somethin' else...!

Jeff,

The Santoku was done with 1/4" 154 to give it some heft for chopping. If I recall I think I cut it from 2" stock. It's a 7" blade. The boning knife and paring knife were cut from AEBL which I really like for kitchen knives as it has a ton of excellent cutting properties that I like. It takes and holds a razor sharp edge, sharpens easily, flexes well and is very stainless.

Dale

Next you guys are gonna ask me to measure my boner...

Dale,

What do you think of 154cm for kitchen knives?

Thanks for the info on the santoku.

Jeff

154 is like the Toyota of knife steels. It basically just does everything right. It holds an edge extremely well. It sharpens easily, it's stainless. It flexes well. It's got good durability. It doesn't chip easily. Very hard not to like it in the field or in the kitchen. I like some of the other steels very well also like AEBL, but 154 is tried and true and I can't get AEBL in anything thicker than 1/8".

There will be guys that wanna argue about better edge holding from other steels. I don't mind touching up a blade every now and again and it's very easy to touch up 154 or AEBL without much skill.

Those belong at my house!!

Very nice!

I showed my wife. She said why don't she have a set like that....! Guess I'll be sleeping with the horse's for while.