WHOLE ENCHILADA

The Whole Enchilada is a compact, ultralight, expanding knife sharpener that is easy to use, and ready for adventure. With a 600 grit diamond stone and leather strop, you have a complete sharpening system in the palm of your hand. Whether you are sharpening your EDC during your lunch break or touching up your edge halfway through processing an elk, the Whole Enchilada has you covered.

Simple on purpose. By focusing on the essentials, we have eliminated bulk and weight and prioritized the stuff you actually need; something to create a burr (diamond stone), and something to remove a burr (leather strop, which is a seriously undervalued tool). We made sure the leather strop was just as large as the diamond stone, since you will likely be using your strop much more often than the diamond stone itself. Stopping regularly is a great way to keep your edge razor sharp, and extend the life of your tool. There is a reason Barbers use it on their straight razors!

The Whole Enchilada expands upwards when you slide the base out of the case, rotate, and reinsert the base (you will hear a satisfying click when the base is fully inserted). By expanding up (not out) the working surfaces are directly above your hand, giving you maximum control, while keeping your fingers out of the blade's path.

When you close the sharpener you will hear a click when the base is fully seated, letting you know that the sharpener is closed and your sharpening surfaces are protected. This compact package is now easy to throw in a pocket or bag without worry of damaging the sharpener or your other belongings.

SPECS:

Weight: 2.2 oz

Closed Dimensions: 3.6 x 1.6 x .75"

Open Dimensions: 3.6 x 1.6 x 1.13"

Diamond Stone Grit: 600

Leather Strop: Cowhide leather with fine polishing compound

MATERIAL ORIGIN:

FILAMENT - USA

LEATHER - USA

DIAMOND STONE - CHINA

PACKAGING - USA

PATENT PENDING

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

WHOLE ENCHILADA

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