https://www.flickr.com/gp/62799265@N02/h54u7u
https://www.flickr.com/gp/62799265@N02/3cd5k6

I think THIS is the direction I’m going for for the next run of Chefs cutters.

PICS ON LAST POST!

This message has been edited. Last edited by: sybo,

Can they be seen now?

Visible to me. Lookin good, too.

really like this one.

dozer

I have an inexpensive Oneida chef's knife that has a very similar shape. I really like it, I'm sure yours will be better!

Please don't take this as anything but constructive criticism.

I don't like this design at all. I want all my mid to larger kitchen knives to sharpen all the way to the heel of the blade. Makes them easier to sharpen and useable for taking the pit out of an avacado.

I also think this design has too much sweep. In a proper Chefs rocking motion the rear of this knife would be much higher than necessary when cutting with the forward 1/3rd of the blade. Santukos don't have enough sweep this looks to have a bit too much.

Just my 2cents. Someone that cooks differently might have an exact opposite opinion equally valid. I hope it somehow helps..........dj

THIS is what I LOVE about this forum!! Honest, and straightforward opinions that are offered in a constructive fashion!! Thanks DJ, I’ll play with this! The way I look at it there is more than one way to” skin “ a cat!

Aesthetically, I like the sweep. It's like an arc of a circle.

On the other hand, functionally, I see djpaintles' point. Because it's very much a perfect arc, there's not much straight edge near the belly.

But it sure looks pretty. More like art.

I tend to agree with DJ's assessment, and I'll say I also prefer a full flat grind for such a knife. Other than those things, it's remarkably similar to a design I've been working up in my own time, except mine is a drop-point about halfway between what you've got and a santoku. With that said, looks good.

The Customer that is requesting it ( the set will consist of three knives) IS wanting something something as he states “different”. It should be. LOVE THESE COMMENTS!! Grind is flat, just not “full” to the spine.

That's cool that it's part of an intended set. What are the other two that he's having you do?

He is wanting a “Chef, long slicer, and paring! Pics when I make them. DJ, If the knife was for Me it would not be as thick, and yes I would grind to the top of the spine. The individual that wants this knife has been known to take a hammer to the back of the spine to blow through the bones of goats that he dresses . I cringe to think.........

I agree that kitchen knives - especially chef's knives - shouldn't have choils and should be sharpened all the way.

I prefer handles with much less flare at the pinky end. That end of your hand is smaller when it grips a knife. The knife handle should match that.

Just another thought for all to consider is Convex edges on Kitchen knives. Sybo if you make one for yourself a convex edge might be worth experimenting with and I'd like to hear if anyone else has used them and their thoughts.

I've been trying a couple on 240mm Gyuto style knives. One that I have came with a convexed edge and it seemed to have less food sticking on the sides of the knife than others. I've since then converted another to Convex and am beginning to learn towards the Convex since it seems to cut well and stick less. That's just my experience so far and may learn more as I keep experimenting. I'd appreciate hearing what you guys think too! :-)

My kitchen knives are all convex. I agree, less good sticks.

I found this out accidentally. I bought and use a Ken Onion Work Sharp and it convexs the edge. I love how fast the sharpener is because our kitchen knives seems to get duller than I'd like them to <looks at my wife>, and the WS brings them back faster than my Spyderco sharpener does.

This place is AWESOME!!!!! Thank you all and MERRY CHRISTMAS!

Finished the large knife today. Sharp as a greased laser it is!! It feels soooo good in the hand also! I could “hear” the grin on my customers voice when I called him! Hope he likes it!

https://imgur.com/a/o1nFZ

https://imgur.com/a/MNsqG

https://imgur.com/a/7scvq

Looks great, sybo!

quote:

Originally posted by jhe888:
I agree that kitchen knives - especially chef's knives - shouldn't have choils and should be sharpened all the way.

I prefer handles with much less flare at the pinky end. That end of your hand is smaller when it grips a knife. The knife handle should match that.

Late to reply...
I agree with jhe888 on all of the above. No choil and sharpened all the way on the edge. They can be sharpened on both sides of the edge as the traditional western chef's knife or right-hand or left-hand sharpened (chisel edge), depending on the individual.

CW