Fortune Cookie NORA #1357 - 10' AEB-L Chef - I'm your Huckleberry
- Blade Type: Chef
- Blade Length: 10 Inches
- Total Length: 15 Inches
- Handle Style: Western | Right or Left Hand Use
- Steel: AEB-L Stainless Steel
- Handle Materials: Stabilized Curly Walnut, Blue Resin Stripe (Urethane Based) Black & Blue G10, Brass Pins
- Rockwell Hardness: 62 HRC
- Grind Type: Full Flat Hybrid - Performance Grind (3 different bevels blended)
- This Blade is Ground...
- Thin for Performance (best performance but delicate)
- Thick for Durability (tough, built to last for heavy wear-n-tear)
- >>> Mid-Range with Special Geometry (specially ground for food release and glide but blade is kept slightly thicker for durability)
- This Knife Feels...
- Heavy in Hand (Hefty. Durable.)
- Light (nimble, maneuverable)
- >>> Not too heavy, not too light (Keep in mind, however, that this is a large blade to begin with so it will be a heavier blade by nature.)
GENERAL USES OF THIS KNIFE:
Our take on the classic Chef knife. This is an extremely versatile knife that is a jack-of-all-trades worker and one of the single most important knives in a kitchen. Our Chef knife design can easily accommodate both a pinch grip and a full hold. It is a good choice for those with larger hands or those who prefer a full hold on the handle. Our design is also excellent for those who like a rocking motion while cutting.
This knife falls into a small batch we made that we dubbed our "fortune cookie" batch. All of the engravings in this batch are located on the spine of the knives and all have some form of text. The text isn't necessarily a fortune, but rather a line, quote or saying that resonates with us for whatever reason. The hope is that maybe the saying or text will resonate with whomever adopts this knife.
This knife's "fortune" reads:
"I'm your Huckleberry."
To be one’s "huckleberry" is to be just the right person for a given job, or a willing executor of some commission. This knife is your Huckleberry. Give him a job.
Val Kilmer delivers this line to perfection in Tombstone which is, by the way, one of the best movies to come out of the 90's. If you haven't seen it, see it. Trust us...we're knifemakers. ( Then watch how you'll drop that line casually in conversation from that day forward.)
HANDLE DESIGN & MATERIALS:
Every one of our knives is handmade, unique and numbered. This NORA has a base of stunning, stabilized fiddleback walnut. We have worked with a lot of walnut and this is probably the most figure we have ever seen in a walnut wood. Really, its just beautiful. We added a very simple stripe of deep, royal blue to the handle and we accented this blue by adding a triple layer of G10 liners which has a line of thin blue in the middle, flanked by two pieces of black G10. Pins are brass.
Wood stabilization is an added feature that we offer with our knives and spalted wood, in particular, benefits greatly from stabilization. Wood that is stabilized has been injected with a clear acrylic resin under a vacuum process. Stabilization helps to minimize any cracking, warping, shrinkage and/or expanding of the material. Stabilized wood will not absorb water and is generally impervious to oils.
AEB-L STAINLESS STEEL
This knife blade is composed of AEB-L stainless steel which is a high-quality Swedish metal, originally developed for razor blades. Recently, steel suppliers have made this steel available in thicker sheets and it has proven to be an excellent adaptation for the cutlery industry.
AEB-L has a beautiful balance of carbon and chromium and, with proper heat treatment, this steel produces both a very fine edge as well as excellent toughness and edge stability. The fine grain structure also makes this steel very easy to sharpen. We believe it is one of the finest stainless steels available on the market today for use with kitchen knives.
As a side note, there are two things we like to mention about this steel:
1.) This steel responds beautifully to honing and if the knife is honed regularly it should need infrequent sharpening.
2.) AEB-L is a stainless steel but just barely. The concept of stainless steel is very misleading because every steel is, at some level, reactive to water and other elements.
The higher carbon content in this stainless is what allows it to get a fine edge and higher hardness compared to many other stainless steels but it also has a tendency to sometimes form very fine rust spots on the blade. If this happens, these are easily removed with a green or red scotch brite pad and usually the rough end of a kitchen sponge will also do the trick. Take extra care to remove any excess wetness that remain on this blade. Drip drying is NOT recommended.