1st Chef Set - Could use advise

[Mooreblades]

Thank you for reading and replying!! I am a new knife maker (only 4 to this point completed) and wanted to make a Chef set for my wife.
This is 1084 and have done the preliminary cuts and bevels almost ready for HT. This is what is pictured:
8" Carving knife
7.25" Chef
6.25" Utility
6.5" Boning
3.75" Paring/Utility

I have done different bevels on each of these knives. My questions is: Should they be all different bevels or would they
perform and look better with all being a flat grind?

I will be adding 304SS bolsters on each of them and finishing them with a hardwood handle (probably either zebrawood or purple heart)

Also would like to know if the design and curvatures are correct for each or do you have suggestions on how I can improve.
Thank you again !! Sorry, I don't have the best of cameras

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[cjwb2012]

Hey man looking good. Flat grinds are found on most kitchen knives and perform very well. I find that flat grinds take a considerable amount of time to complete and eat up a lot of belts but like I said perform very well. I'm not trying to talk you out of flat grinds they can just be a little difficult when you first start out. Try doing a quick search for different grinds and their uses. As for the question "should they be all different bevels" that's all up to you man. Some people like their sets to look completely similar. I myself made a family member a kitchen set and each knife was totally different than the last. Same goes about your question on whether the design and curvature are correct. The great thing about making knives is you can make each one your own in many ways. So I would suggest not getting hung up on the "correct" design and curvature and instead concentrate all your attention on fit-finish and heat treatment. The grinds shown in your pictures look good for your first handful of knives. Also think about ergonomics. Are the knives going to be comfortable in your hand(your wife's)? Take a look at all the different types of handles on the ole inner webs. Take your time and be patient and I am sure you wife will love the set. Good luck!

P.s - Drill are your holes before heat treat

 

[Mooreblades]

Thank you for the kind words. I designed these from the one piece of flat stock that I purchased.
I cut these out with a hand held Dewalt 4.5" angle grinder

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I know the knives that I use at work
are all bevel grinds (for easier sharpening by our knife service) but after looking at so many custom chefs knives, they are mostly flat grinds.
This is why I started out with all the different bevels. I am only using a 1x30 and haven't ventured in the full flat grinds yet. All the
reading and videos that I have watched, the makers have all been using much larger and bigger machines to accomplish this. I haven't
been confident in knowing (or seeing) any maker doing this with a small 1x30 and achieving constant and complete grinds.
I have done all this free handed to this point but also reading about jigs. Maybe a jig would help make a flat grind consistent on my 1x30 ??

I also have just about all belts ranging from 36 Gator to an 800 Norton. I also have a full set of Klingspor from 100 - 600 grit.
A set of 3M Microbelts for finishing from 40-5 micros
Any remarks on free handing or jig use to make a full flat grind with a 1x30 would help !!

PS - I will make the holes before HT. My wife just got me a new drill press for xmas and haven't got the use it yet. 12" variable from 480-3200 rpms.
My kids gave me a full set of Dewalt Cobalt drill bits for it.

Thank you again for everyone's help and comments !!