Phil Wilson Chef's knife

This knife was a gift for a friend so no comments on use.

Specifications

The Chef's knife is ground from AISI 420HC with 0.5% carbon hardened to 55/56 RC. The blade is 7" long, ground from 1/8" stock with a strong distal taper. The knife has a full flat primary grind of about 2 degrees and an edge that is just barely visible at about 0.005" thick near base, thinner towards tip. The edge was honed on a diamond rod and then ran a few times on a loaded strop. It will shave a little, and has high slicing aggression. The knife has a neutral balance and is stable resting on the index and middle finger. The spine is well rounded, the handle is Corian and well shaped.

Update

As a long term update, this knife was reconditioned after five years of use without sharpening. It was very dull and the tip had been bent to a 45 degree set. The tip was restored by bending it in the other direction a little bit at a time. The edge sharpened very well with no burr formation in contrast to problems with recent honing of AUS-4 and 420J2 by CRK&T. This behavior will be likely verified in another five years.

Comments and references

Comments can be sent to : cliffstamp[REMOVE]@cutleryscience.com or by posted to :

• Phil Wilson Chef's knife

More information Phil Wilson's knives can be seen on the Seamount Knifeworks website.