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Old 06-28-2010, 05:15 PM
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Bear_Blade Bear_Blade is offline
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Join Date: May 2009
Location: Alberta, Canada
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Custom boning knife

This one is a full tang hand rubbed blade of CPM154 at HRC61-62

Stainless bolsters and pins

Micarta spacer, and black and grey G10 scales.

Blade is 7 3/4"

Thanks for looking.




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Old 06-28-2010, 07:08 PM
Recurve Recurve is offline
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That's a class act! Thanks for showing us -Jim-





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Old 06-29-2010, 02:30 PM
CWKnifeman CWKnifeman is offline
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Real nice blade, I've done a couple simular to that as well. Thanks for sharing.
Curtis


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Old 07-01-2010, 09:20 AM
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Bear_Blade Bear_Blade is offline
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Thanks guys, I appreciate it.


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Old 04-16-2019, 04:51 PM
Beigues Beigues is offline
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Do you need a professional tool or an amateur? If you are an experienced cook, this is a different story. However, I was looking for a dairy device for cutting large pieces of meat, ribs and whole bones for grilling and a similar WebSite gave me many answers to questions. You will find there many different models, weigh all the pros and cons, that is, pick up your knife. Since there are many nuances, the handle is important to someone who needs a toothed blade. That is why it is always better to refer to expert articles.
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