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How To Sharpen Your Knife | 5- Step Sharpening Guide - With The Whole Enchilada

The Ultimate Guide to Sharpening Your Knives with "The Whole Enchilada" Knife Sharpener Knives are one of the most essential tools mankind has ever invented. Whether you're an avid survivalist or...

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NEGATIVE ZERO

High tech, exotic materials, revolutionary, high speed, hard use, multitool, locking, spring assist, fancy… The list of things and features this knife isn’t is long. The ZERO isn’t many things, b...

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XL BEEKEEPER

XL BEEKEEPER Sometimes you need a big knife, sometimes you just want a big knife. The XL beekeeper was an idea I wanted to try for the hell of it but has turned into a handy hard use addition to ...

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HOWLER

A fighting knife for modern times.

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Mounting a clip to your sheath

A step by step guide for securely mounting a DCC clip to a sheath.

Aug 2, 2022

PETTY

PETTY

Base price $350

I wanted to design a knife that would work as a nice pair to the chef knife, I decided on a petty. Petty means petite in French and this term refers to kitchen knives in the 5-6" category that are used for more delicate tasks. I wanted to have a heel that was tall enough to provide knuckle clearance to make a more versatile range of abilities. This is my go to kitchen knife for small tasks here and there and I have found myself venturing into the kitchen more than I normally would to find excuses to cut things.

Petty Specs:

1/8" 1084, 80crv2

OAL 9.75"

BL 5.5"

HRC 60-63

CHEF

CHEF

Base price $400

I have always had a huge amount of respect and interest in Japanese knives. This design is largely based on a gyuto with an 8.5" blade. This knife has significantly more heft than most kitchen knives. Despite this the tall heel gives plenty of thin edge for rocking through veggies. This thing feels like a kitchen sword.

Chef Specs:

1/8" 1084, 80crv2

OAL 14.5"

BL 8.25"

HRC 60-63

A quick note on blade steel and my decision to use a combination of 1084, 80crv2 and 52100. First off these steels will allow me to keep prices affordable while still offering a high quality product. Each high carbon steels can have very high toughness with decent hardness. I understand that none of these steels will be winning any edge retention competitions and that's okay with me. I am more concerned with ease of sharpening. I am making knives to be used and the reality is any edge will dull eventually and being able to easily put a wicked sharp edge quickly and easily is huge in my eyes. As for the rust issue, Axe Wax does a great job at preventing rust and Cerakoted blades will only have an edge to worry about which limits rust potential. I understand that there are some environments and applications where stainless is necessary. I will certainly be making knives in a variety of steels in the future but my main lineup will be high carbon.

And a final note all knives are heat treated in house with an Evenheat Kiln and Parks 50 quench oil (for the high carbon steels). All hardness is measured on a Tru-Blue II hardness tester in house.

Thanks for checking my stuff out! If you have any questions about anything don't hesitate to PM me on Instagram @dull.boy.blades