wff_ng_7 wrote:
> "Jack" > wrote:
>> Saw the pix in a following post, and they look beautiful. Didn't know
>> Lowes
>> would do such complicated cutting; thought all they'd do was
>> crosscut and rip cuts.
>
> I don't think the cutting is quite as complicated as you might think.
> I looks like he might have just gotten a 6" x 1" x 6' board and had
> it cut into 7 pieces each 8" long (plus some scrap). Then he had a
> wood strip, perhaps 1/4" x 1" x 8' cut into 12 pieces each 8" long.
>
> The block is made by taking a 6" x 1" x 8" board section, and adding
> 2 pieces of wood strip, 1/4" x 1" x 8" down each side. Add another
> board section, plus another 2 strips. Repeat until done.
>
> The knives sit in the gap between the boards created by the 1/4"
> thick wood strips.
>
> There's a lot of cutting involved, but none of the cutting is
> complicated.
> From the pictures, it looks like there is also something under the
> block as a whole as a foot, perhaps made of the remaining piece of
> wood scrap.

You are pretty close.
7 pc - 8" x 1" x 10" long
6 pc - 1/4" x 1" x 10" long then these are split in half.

This was all finished wood so take a bit off for example the finish size of
a 8 x 1 is really 7 5/8" x 5/8" or close to that. For knives you can just
add more strips between the blades. You could also make it say 15" then once
done cut an angle to lean it forward. The cleavers from front to back are as
follows:

Suien VC custom handle by Fish (slicer thin bladed)
CCK BBQ 1502 (heavy bone buster)
Masahiro M3 Fish handle (thin bladed)
Takeda Chukabocho (custom made kuro-uchi AS steel)
Town Food Service #1 (thin bladed)
CCK 1103 (thin bladed)

--

Joe Cilinceon