Chef knife design check

Matt R said:
As Tim mentioned I would make sure the back near the heel is dead flat for a chef’s knife. I generally make the first 1/4-1/3 of the edge(2” or so on an 8” knife) flat.
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I'm going to give a different answer from info I got from Dave Lisch, MS. There shouldn't be any flat parts on the edge. There should definitely be a noticeable "stop" at the heel when rocking the edge from tip to heel, but when looking down the edge, you should still see a gradual, but definite curve all along the edge with a progressively increasing radius as you get to the heel. No "dead flat" parts at the heel. Just make sure the knife doesn't rock at the heel.

Hard to know by just a picture, but the profile you've got looks good at the heel. Check to see if you can feel the stop as you rock the blade towards the heel.

Also, be careful about discussing sales related topics without a "Knifemakers" membership. (Just read the "Membership Rules on selling and related conduct: sticky earlier today)

as always
peace and love
billyO

PS - I hate auto correct. I have no idea who Dave Liechtenstein is. ...edited to Dave Lisch.
 
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weo said:
I'm going to give a different answer from info I got from Dave Liechtenstein, MS. There shouldn't be any flat parts on the edge. There should definitely be a noticeable "stop" at the heel when rocking the edge from tip to heel, but when looking down the edge, you should still see a gradual, but definite curve all along the edge with a progressively increasing radius as you get to the heel. No "dead flat" parts at the heel. Just make sure the knife doesn't rock at the heel.

Hard to know by just a picture, but the profile you've got looks good at the heel. Check to see if you can feel the stop as you rock the blade towards the heel.

Also, be careful about discussing sales related topics without a "Knifemakers" membership. (Just read the "Membership Rules on selling and related conduct: sticky earlier today)

as always
peace and love
billyO
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That is different than what most say.

I'm not sure what would be sales related in this post. It is supposed to be about design and function. Any sales are pretty much at cost right now.
 
I'm not the moderator, and not criticizing, just saying be aware. I read 'doing a run of 20-30 knives' as possibly being product related. Unless you're planning on giving said 20-30 away to friends and family.
~billyO
 
weo said:
I'm not the moderator, and not criticizing, just saying be aware. I read 'doing a run of 20-30 knives' as possibly being product related. Unless you're planning on giving said 20-30 away to friends and family.
~billyO
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I need to get the membership upgrade I have just been putting it off. As far as the 20 to 30 blades go it's the cheapest way to do it. Also I do lose a few to being stupid :oops:. After that I have been telling a bunch of people that I would make them something and then realized how they treat non stainless knives. I'm not saying that I will never sell but that will probably be the next batch. Once I get my patterns down I'm starting to bring finish up. Anyway thanks for looking out.

I did want to ask about if you knew the reason of flat vs curved. Does one lend itself to a certain type off cutting?
 
Flatter profiles are French style and more belly is more a German thing. Chefs have said the better the cutter the more they appreciate the French style. Many Gyutou makers have a French like profile

Regardless the angle you need full board contact rocking tip to heel.

Jim
 
I'll check my answer with Dave when I talk to him later this week (my plan anyway) but if I remember correctly, most chef's use a push cut, keeping the tip on the cutting board, and rocking the blade as they slice. A dead flat heel: 1) doesn't facilitate a smooth motion and, 2) instead of getting a slicing cut at the heel you get more of a chop.
~billyO
 
So really depending on how someone cuts is going to dictate a preference of one vs the other. There is probably some other things involved as well. I would think that with rocking you would probably want a shorter blade and maybe a dropped handle? I need to start cooking more for a better opinion.
 
skillgannon said:
I would think that with rocking you would probably want a shorter blade and maybe a dropped handle.
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Not necessarily. If you look at chef's knives, the handles are in line with the spine or possibly angled up a bit. You have to make sure you have knuckle clearance from the cutting board when the heel is down.
 
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