Hello all, I’ve got a 14” Mercer Praxis carving knife that I love, it’s just way too big for most uses.

https://www.webstaurantstore.c...andle/470M26080.html

I went looking to see if I could find one, of similar, in the 6-8” range, and I’m not finding it. How successful could one be cutting a longer one down to size? I know cutting it would be easy enough, but shaping the end probably would be harder? The blade is very thin so I imagine it would heat up very quickly…

Thoughts?

they have an 8 inch:

https://www.everythingkitchens..._content=Catch%20All

quote:

Originally posted by thumperfbc:
Hello all, I’ve got a 14” Mercer Praxis carving knife that I love, it’s just way too big for most uses.

https://www.webstaurantstore.c...andle/470M26080.html

I went looking to see if I could find one, of similar, in the 6-8” range, and I’m not finding it. How successful could one be cutting a longer one down to size? I know cutting it would be easy enough, but shaping the end probably would be harder? The blade is very thin so I imagine it would heat up very quickly…

Thoughts?

It would cut easily enough, and it wouldn't be too hard round off the end with a file. Surely there is a shorter one, though.

quote:

Originally posted by 41:
they have an 8 inch:

https://www.everythingkitchens..._content=Catch%20All

Different style/profile though. I like this ultra thin blade with rounded tip for slicing roasts.

quote:

Originally posted by jhe888:

It would cut easily enough, and it wouldn't be too hard round off the end with a file. Surely there is a shorter one, though.

I can’t seem to find that style knife shorter than 10”… perhaps there is a good reason for that.

But for $20 and a little bit of time in the garage I guess I can give it a whirl. I’m
Thinking I can easily cut it with the thinnest cut off wheel on a grinder and then finish shaping with my Ken Onion sharpener.

Look at a Nakiri. It's a style of Japanese chef's knife with a similar thin blade and blunt tip. Usually offered in 5" and 7" versions.

Re-profiling a knife is super simple. As most understand, you just have to watch your temperatures. You never wanna exceed 400° while grinding.

You need to preserve the heat treatment and the temper. Most knife makers work with a pot of water with an Easybeats of their belt grinder.

If you see any color on the steel above “straw” (~450F), ie blue (600) or black (toast), then you must take it off.

You can do this without powered tools, as suggested but it will take longer. However we are only talking about a minute versus 30 minutes.

Very simple project.