- Joined
- Mar 24, 2008
- Messages
- 608
I just finished a curly teak and blackwood chef knife. This is my first chef-style knife and I learned a lot making it. Any advice or comments will be appreciated.
The handle is teak and blackwood with 410 stainless pins and one mosaic pin. The blade is hand-rubbed CPM 154 with a full flat grind and distal taper. The spine thickness is about .10" and the edge is fairly thin (.015").
It slices well and is very nimble for most tasks. It is a little too light to do much chopping with, however. The handle is best for smaller hands (it fits the customer very well).
I learned that putting in the bevels and finishing a blade this size takes a lot of patience. I am getting much better at filing and sanding.
I am working on a second chef knife (it will be going to a culinary-arts student). It will be larger (8.25" blade) and ground from thicker stock (.150"). This blade has a deeper profile and a more versatile (in my opinion) blade shape. The edge will still be thin, but there will be more weight behind it (better for chopping). I am working on making the transition from ricasso-area to the grind smoother and the finish better. The handle will be blackwood.
Phillip
The handle is teak and blackwood with 410 stainless pins and one mosaic pin. The blade is hand-rubbed CPM 154 with a full flat grind and distal taper. The spine thickness is about .10" and the edge is fairly thin (.015").
It slices well and is very nimble for most tasks. It is a little too light to do much chopping with, however. The handle is best for smaller hands (it fits the customer very well).
I learned that putting in the bevels and finishing a blade this size takes a lot of patience. I am getting much better at filing and sanding.
I am working on a second chef knife (it will be going to a culinary-arts student). It will be larger (8.25" blade) and ground from thicker stock (.150"). This blade has a deeper profile and a more versatile (in my opinion) blade shape. The edge will still be thin, but there will be more weight behind it (better for chopping). I am working on making the transition from ricasso-area to the grind smoother and the finish better. The handle will be blackwood.
Phillip
