8" French Chef

Tom Krein

Tom Krein

Joined
Feb 11, 2003
Messages
1,628
Here is one I just finished up for delivery today. This will be the last knife I get delivered before Blade. It is a French style Chef knife with an 8" blade, overall length is right at 13 1/2". It has a handle you can really stretch out on and is very secure in the hand. The blade stock is 1/8" O-1 that I heat treated in the shop. While grinding I could see a nice "temper line" about 3/4 of the way up the grind. It disappeared when I buffed out the blade, but I think it may come back when it starts getting a patina. It is a hollow chisel grind and very thin. This one should be a great cutter. I can't wait for my customer to come by and pick it up because I am wanting to do some cutting with it. The handle is red linen micarta with brass hardware and a 3/8" mosaic pin.

Okay so what do you think?

Tom
 

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I really like that you used only one fancy pin. It makes it that much more beautiful.
 
I think it looks great and would like to test drive it in the kitchen.I bet it will cut like a laser.The ergonomics look like it should be very comfortable in the hand too.Nice work.
 
That is extra nice, Tom...........that maroon Micarta and the mosaic pin really make that one jump! :cool:
 
I love that you ground it on the correct side! Lovely work, you will have one happy customer.
 
That is a really useful looking chef's knife. That hollow grind looks really deep, nice to see as it means you are running it pretty thin!

How does the hollow chisel grind compare to a dual flat grind or traditional hollow grind in terms of cutting performance and durability?

How does this knife perform compared to traditional western kitchen cutelry, such as Henkles and Wustof?
Thanks,
KT
 
KT,
I designed the hollow chisel ground chef knife slicing and dicing vegies like carrots and cucumbers. I always hated how they ride up the blade and fall right where you are cutting. The hollow grind breaks the surface tension and "funnels" them away from where you are cutting. My customers say this works well. I have not got a chance to use one yet as "my" blade cracked in heat treatment! :eek:

You are correct in assuming that this is a very thinly ground blade. I feel that edge geometry is very important in cutting ability.

I think this blade would be great paired up with a traditional flat ground blade. The hollow chisel grinds weakness is cutting through thick items as is does not want to track straight. Its hell on veggies though (per my customer). :D

Tom
 
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