8" and 5" chefs

BenR.T.

BenR.T.

Tanto grinder & High performance blade peddler
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Here are a couple chefs I finished up that I haven't had a chance to share yet. These are both done in 14c28n stainless. The 8" chef has some of my stabilized Oregon maple burl, and the 5" one has some of my stabilized Bastogne walnut with a nice feathery figure. I gave the walnut one a stonewashed finish on the blade, a first for a kitchen knife for me.
These are both .098 a the spine and ground to very thin edge.





 
Those are real nice!

I prefer the overall shape of the larger one. Looks very useable.

Best Regards,

STeven Garsson
 
Very nice. Great wood and liners! My only suggestion would be go put a few degrees of up-tilt on the handles for ergonomics, ie, make the blade sit lower than the handle.

Here is a great, interesting chefs knives review video from Cooks Illustrated, a professional chefs magazine. Note the slight up-turn of the handle on their favorite knife. I have large hands and like some room to maneuver without my hand hitting the cutting surface.

http://www.cooksillustrated.com/videos/2545-chefs-knives

Do you agree with her conclusions?
 
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Thanks Steven and Mark! I am not normally a fan of blonde wood, but when contrasted with dark pins and liners I think it can look very nice.


GatorFlash1 said:
Very nice. Great wood and liners! My only suggestion would be go put a few degrees of up-tilt on the handles for ergonomics, ie, make the blade sit lower than the handle.

Here is a great, interesting chefs knives review video from Cooks Illustrated, a professional chefs magazine. Note the slight up-turn of the handle on their favorite knife. I have large hands and like some room to maneuver without my hand hitting the cutting surface.

http://www.cooksillustrated.com/videos/2545-chefs-knives

Do you agree with her conclusions?
Click to expand...

Thanks for the input and the video, I always welcome input on my knives. I think on kitchen knives especially, ergonomics and blade design play a huge role, and I am always willing to explore improvements.
After watching that video, I watched a couple more from Alton Brown on the proper use and functionality of kitchen knives, pretty interesting.
 
I think both of them are very nicely done Ben. Maybe it's because I'm pretty well set with the larger chef's knives, but the walnut handled knife speaks to me. I really like the handle scales (just something about walnut) and their contrast with the blade finish. And, for me, that size blade would be great for taking on vacations and camping trips - as well as quick little jobs at home. Mike
 
Thanks very much guys!
I find the 5" one to be a great kitchen utility for most everyday kitchen tasks. The 14c28n gets very hard and holds a great edge With 14% chromium and a small amount of Nitrogen, it is quite corrosive resistant as well.
 
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