"Hyperflex" vegetable knife

[Jason Cutter]

I call these my "hyperflex" kitchen knives, made from sheets of pre-hardened 15N20 carbon tool steel (similar to L6) intended for the saw-making industry. Cut to shape with an abrasive saw and cold/wet-ground. They are just under 1/16th inch and probably closer to 3/64th inch thick. Extremely flexible ! It makes it a challenge to grind properly...

This is one I just made with an edge ground especially thin for the finest cutting on vegetables. I use a slightly thicker edge for the general purpose blades, eg.- can be used for slicing frozen meats, cartilage, etc. Handles are industrial densified wood, similar to Pakkawood and Dymondwood, but with heaps for character.

Feedback always appreciated. Thanks for looking. Jason.

[Drac]

From I guy who spends a lot of his spare time in the kitchen, this knife as well as the carving set are very nice. They'd look great in my kitchen .

Jim

[TexasJack]

There've been some recent threads on what constitutes a good kitchen knife. Looks like yours would meet the challenge! You always seem to produce good looking knives.

You might consider modifying the flexible knife to add a filet knife to your repetoire.

[SKIVIE]

That looks like a definate user. Also looks like it would be very comfortable to hold for those big cuttin jobs. Nice one Jason.

Shane

[David Johansen]

As always from you a very well thought out design. Looks like it would be a pleasure to use. I like this one a lot!

[Joe H.]

a super flexible boneing knife would be awsom.
I cook at a resturaunt (not mcdonldes a real resturaunt) and a find that the boneing knife that is there is not quite flexible enough and I dont have one of my own.
so if you came out with one I might consiter buying one. I bet there are alot of cooks out there who feel the same way and want a more flexible knife.