I rounded the scale edges tonight. The knife feels better already.
In doing this, I noticed that the cutlers rivets aren’t centered, so on one side (closest to the spine), you can’t round the edges much, else you’ll sand down into the rivet heads.
Mine are reasonably centered, well on the 10" chef not perfectly in line, but I chose to sand over the rivets too, I wanted fresh finish all over. Then I applied a bit of pure tung oil on them.
One mild recommendation for a slightly cheaper paring knife: Messermeister San Moritz Elite knives are on sale for 40% off. Paring knives from 3.5 inch to 4.5 inch
San Moritz Elite (messermeister.com)
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Can you please post a closeup photo of the parer handle?
Current condition:
Right after (or at some point during) sanding last summer:
At least I’d recall I’d have sanded over the rivets… Didn’t have much metal transfer to the wood, but cant remember if I needed to do any fixing for that.
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They all look very nice–good job!
In my sad experience making knives, much bad can happen when sanding curves over cutlers rivets. I quickly converted to “Corby” rivets, the heads of which are much thicker, hence more tolerance for curves.
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And as bonus, upon receiving them. Now that I look closely, there seem to have been a small scuff close to the butt of the parer and the 6 inch chef had indeed some sharp edges visible there.
“Drying”:
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Those are each and all gorgeous! Nice board, too.
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Idiosynchrases, small flaws and variations are hallmarks of hand-finished knives. Cindy Crawford’s mole, I say. Bianca’s gapped teeth. Not bespoke, but still the work of human hands. Even the basics at E. Dehillerin are of admirable quality.
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I have never seen a vendor of Nogents who did not have at least a few offerings of slightly crooked knives. One of my favorite nonstandard smiles is Lauren Hutton, an all around cool icon.
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A knife has zero to do with the quality of food put on the table.
Regurgitating knife manufacturers’ brochures and sales puffery doesn’t either.
This, of course, assumes the knives you use are suitably sharp. A dull knife can turn a fine dice or a brunoise into ugly mush or a thin slice into a slab of variable thickness.
Had this happen with a Kiwi and just kept working it down on a stone. Took some time, with softer SS. I’d have to get out the bench/foot pedal grinder for your Damascus, I’d think. That Damascus might not lend itself to bending.
If you have a vice in the garage, I might build a little charcoal grill fire and rest the tip in it when the embers glow. Maybe have a fan pointed to the bottom vents on the grill, rest it in there until you see the knife start to glow a tad. quickly, but safely remove the blade. Might want welding gloves and a strong plucker. Bring to vice, with the smooth guides on and put the wind 'er tight. Repeat maybe a few more times, of not right on the first time. Lotta work, but that knife doesn’t look Kiwi cheap to me.
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A little ‘imperfection’ gives it character.
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Noted.
I know you know your knives; but think of the difference the slicing of a tomato can make on a salad. I can think of one knife that would smoosh that sucker up and another , right next to it, that would slice it perfectly. That one little difference I feel I would notice and think lesser of the smooshed and happy with the clean sliced. The sharpening of the knife I feel can afflict or affect certain dishes.
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…If you have a vice in the garage, I might build a little charcoal grill fire and rest the tip in it when the embers glow. Maybe have a fan pointed to the bottom vents on the grill, rest it in there until you see the knife start to glow a tad. quickly, but safely remove the blade. Might want welding gloves and a strong plucker. Bring to vice, with the smooth guides on and put the wind 'er tight. Repeat maybe a few more times, of not right on the first time. Lotta work,…
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Thank you @DaBadger , but nah. Off they go (for someone trusted to fix). I’ll stay in the kitchen and fix my jam that came out a bit too lose.
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You are sending out both knives or just one?
I think you meant this for the other guy? I agree with you, 100%.
