/diy/ - Do It Yourself

>>1553735
Just as a rule with anything 'food processing', try to go with something which will avoid the accumulation of material on the surface, places bacteria can hide in and overall with a carbon blade you do want a relatively high satin/polish for the ability to shed water and it will help a lot with cleaning. You chef wont want to be hunting through every nook and cranny at the end of the day trying to hunt down rogue chunks of meat, oils and other goo hiding there.
That's just my opinion on those.

Been busy, couple of little bird-trout/utility knives. One in ebony and bulloak, the other in ringed gidgee about 4" long. The filleting knives where a design I had in the back of my mind for a while and it took a while to figure out how to put them into metal somehow, they're about 8.5" long with G10 handles. All bolsters in 304SS and the blades are N690 stainless around 58HRC after a double temper.
It was a lot of work to get that crazy distal taper in them, goes from 3mm all the way down to 0.5mm for the last 1/3rd of the blade, nice firm but flexible tips. I really like them, but not exactly keen to make more just right now... I need a fucking break