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Mar 25th, 2012
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AEBL and Amboyna Chef #7568097 07/30/19 09:42 PM
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Jason Fry Online Content OP
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Here's one I just finished up. I've done about 12 or 15 chef knives, but after some feedback from a professional chef, and after gawking at some of his $2500+ knives, I made a few changes to this one. This knife is narrower in the neck and has more contour to the handle than I've done before. I also ground this one thinner on the bevels than I ever have before. The steel is AEBL, and the handle material is green dyed stabilized amboyna burl. OAL is 11" with a 6.5" blade. Thickness is 3/32" and the blade is 1.375" tall.

[Linked Image]

[Linked Image]

[Linked Image]


Jason Fry
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Re: AEBL and Amboyna Chef [Re: Jason Fry] #7568119 07/30/19 10:04 PM
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bjankowski Online Content
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That's a killer handle, good job.

Re: AEBL and Amboyna Chef [Re: Jason Fry] #7568216 07/30/19 11:40 PM
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I like the knife section; no arguments that you guys are great!!

Re: AEBL and Amboyna Chef [Re: Jason Fry] #7568223 07/30/19 11:45 PM
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Michael W. Offline
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Really like that green burl.



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Re: AEBL and Amboyna Chef [Re: Jason Fry] #7568496 07/31/19 11:01 AM
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nice job Jason


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Re: AEBL and Amboyna Chef [Re: Jason Fry] #7568578 07/31/19 01:02 PM
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Nice looking knife and I really like the handle.

Re: AEBL and Amboyna Chef [Re: Jason Fry] #7568626 07/31/19 01:49 PM
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cheers


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Re: AEBL and Amboyna Chef [Re: Jason Fry] #7568769 07/31/19 04:39 PM
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clap

Re: AEBL and Amboyna Chef [Re: Jason Fry] #7568909 07/31/19 07:16 PM
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fouzman Offline
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Did you die the Amboyna Burl? I've had several knives made using a chunk of Amboyna that I bought off the internet, but none had that coloration.

Re: AEBL and Amboyna Chef [Re: Jason Fry] #7572153 08/05/19 02:23 AM
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Great looking knife Jason! that amboyna is pretty wild looking!


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Re: AEBL and Amboyna Chef [Re: Jason Fry] #7573346 08/06/19 03:01 PM
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Jason Fry Online Content OP
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Terry Dunn did the dye and stabilization, and tells me it's afzelia burl, not amboyna... oops.


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Re: AEBL and Amboyna Chef [Re: Jason Fry] #7573398 08/06/19 04:27 PM
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Thanks for the reply, sir.

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