Sometimes i remodel worn out or discarded meat carving knives into very narrow shank-like knives, which i then give away to certain Chefs & butchers.
This old Swibo i did a few years back, and it has quickly become the favorite bird & trout knife of a local Chef.
The rigid blade is hand convex ground up to 400 grit wet & dry SiC, it has an edge angle somewhere between 25 and 30 degrees inclusive, and the back of the blade is also convexed to a degree (which thins the blade a bit more & allows for better twisting & turning)
The hard rubber-like handle has no real guard, only a few shallow finger grooves, which provide for quite a lot of grip.
Very useful knife according to it's owner.
This old Swibo i did a few years back, and it has quickly become the favorite bird & trout knife of a local Chef.
The rigid blade is hand convex ground up to 400 grit wet & dry SiC, it has an edge angle somewhere between 25 and 30 degrees inclusive, and the back of the blade is also convexed to a degree (which thins the blade a bit more & allows for better twisting & turning)
The hard rubber-like handle has no real guard, only a few shallow finger grooves, which provide for quite a lot of grip.
Very useful knife according to it's owner.