Kitchen Knife...Blue Backed & Finished in Osage

[tippit]

I've been having fun forging some new designs.  Kitchen knives are a little bit more challenging to forge real thin and quench without warping.  Once quenched & tempered with knife in wet sand to protect the edge, I blue backed (de-tempered) the spine with a torch.  Thus allowing for more flex in the blade.  

   

   

[Fallguy]

That sure is tomato slicer / onion chopper if I ever have seen one. Bet it will do a number on jalapeno too.  

[tippit]

Finally finished the little chopper with a sculptured Osage handle and copper rivets.  OAL 9 1/2 inches with a 4 3/4 inch blade of 1084...tippit

   

   

[Lin Rhea]

That's really a useful looking knife Jeff. Nice work.

[Roughcountry]

The picture in your hand give reference to just how handy that one would be in anyone's kitchen.
The osage is a great choice, very cool knife Jeff.