Bar-B-Que Knives I made for me; if anyone has known me for any length of time you know that the Jankowski’s are Bar-B-Que pit masters. This is the first time in my shop since my mini vacation and I thought I’d make me. I made a small cleaver and a slicer. Both are Slack Belt grinded Blades meaning the blades are concaved. It’s the strongest grind known to man. It will outperform other grinds because of the geometry of the blade however each grind has its specific purpose. I designed these blades not only slicing buy also chopping. For you new knife makers I suggest you study knife geometry so you know what I’m talking about; each blade should be ground for its intended purpose.
Both are 1084, 60 HRC, 1/4 thick. I'll put the handles on tomorrow.
Both are 1084, 60 HRC, 1/4 thick. I'll put the handles on tomorrow.
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