8 Inch Chef in G10

Joined
Mar 4, 2007
Messages
1,960
Hello BF,

This is an 8 inch chef made from 1/16 inch ATS34, 2 inches spine to edge with a full flat grind.

Handle is yellow G10 with red liners and SS Corby Rivets.

It is 13 3/8 OAL with a 8 1/4 cutting edge.

Thanks for Looking,
John

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I wouldn't have thought I would like yellow handles with red liners...but I sure do! Looks great, comfortable in the hand, and like it would be an excellent slicer for the kitchen.

Nice job!
 
I wouldn't have thought I would like yellow handles with red liners...but I sure do! Looks great, comfortable in the hand, and like it would be an excellent slicer for the kitchen.

Nice job!

I with you Paul, thanks for the comments.

John
 
Hey John,That knife looks real fine.An 8" blade is a full size for any home based chef.Some Pro's go for the 10",but the 8" is the WTG,IMO.
As far as G-10 goes,I know first hand,it holds up better than canvas micarta,for repeated wettings & high water exposure & that's what goes on in the kitchen.If G-10 is polished too high,it gets a bit slick,but I like a satin G-10.Carbon fiber is very grippy when wet,and would make a great choice,as well
Nice looking chef! :thumbup: Thank's for showing it,
-Vince
 
Hey John,That knife looks real fine.An 8" blade is a full size for any home based chef.Some Pro's go for the 10",but the 8" is the WTG,IMO.
As far as G-10 goes,I know first hand,it holds up better than canvas micarta,for repeated wettings & high water exposure & that's what goes on in the kitchen.If G-10 is polished too high,it gets a bit slick,but I like a satin G-10.Carbon fiber is very grippy when wet,and would make a great choice,as well
Nice looking chef! :thumbup: Thank's for showing it,
-Vince

Hey Vince, thanks for that feedback. I used 2 inch wide stock, would you think 1 3/4 would be better? I was going to order some and try it out... it may be easier to handle, it seems most 8 plus inch chef's are mae from 1 3/4.

Take care,
John
 
John,I got big mitts,so wide is better IMO.
Also,as far as chopping veggies,"French Chef Knife" style,you need to have knuckle clearance.Otherwise with a less taller clearance,spine to edge meas.,at the hilt area of the blade (for a lack of a better way to say that,the tang area ?:confused:),you wind up with more a slicer,or a kitchen Utility.... a "knuckle buster".
Another thing is the taller hieght at the handle,adds for a natural leverage.
Thats why those offset handled kitchen knives seem to always be the fav.'s in sandwich shops & restaraunt kitchens.
Hope that helps & I don't sound jumping around or confused.
-Vince
 
John,I got big mitts,so wide is better IMO.
Also,as far as chopping veggies,"French Chef Knife" style,you need to have knuckle clearance.Otherwise with a less taller clearance,spine to edge meas.,at the hilt area of the blade (for a lack of a better way to say that,the tang area ?:confused:),you wind up with more a slicer,or a kitchen Utility.... a "knuckle buster".
Another thing is the taller hieght at the handle,adds for a natural leverage.
Thats why those offset handled kitchen knives seem to always be the fav.'s in sandwich shops & restaraunt kitchens.
Hope that helps & I don't sound jumping around or confused.
-Vince

Thanks Vince,

I have large hands also, there was plenty of clearance on this one. Good feedback - thanks.
 
John,I also like the way you did the handle,the bottom of it,& the rounding of it.It looks great ! :thumbup:
Someone's got a killer chef knife coming :D
-Vince
 
Hey John....very nice indeed !!
I have average hands so I would not think there would be much different between 2" vs 1.75"

Best,

Chris D.:D
 
Beautiful knife. Will certainly keep it in mind when I start buying my kitchen knives. The color is very cool, something different for a kitchen knife.
 
Nice knife John, I'm loving the yellow G-10. The blade profile is excellent as well. How much will one of these set a guy back? Perhaps in 5/32 stock.....I don't like my chef knives to flex much. You can email or pm me if you don't want to discuss it here. Thanks in advance. -Michael
 
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