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- Dec 30, 2012
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I have this design are there any tweaks I should make? The blade will be 8" long and 1.5" wide.
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Chef Knife Design
- Thread starter beaster456
- Start date
Kevin Cross
Knifemaker / Craftsman / Service Provider
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Nice template. To me it appears to be more of a slicer or carver than a chef knife. If you want it to be a chef knife, I would suggest making the blade wider. A blade of 2.5" of so will give you clearance for your knuckles between your handle and a cutting board. What thickness of steel are you planning on using?
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- Dec 30, 2012
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I have 2 ft of AEB-L that is 1/8" thick that I was planning on using. I'm starting to wish I had gotten 2" wide stock
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This may be useful for you:
http://www.bladeforums.com/forums/showthread.php/1138547-Wilson-Custom-Chef-Knife-Feedback
I'd say that 2" is a good width for a chef's knife, but less than that is closer to a slicer than chef's.
http://www.bladeforums.com/forums/showthread.php/1138547-Wilson-Custom-Chef-Knife-Feedback
I'd say that 2" is a good width for a chef's knife, but less than that is closer to a slicer than chef's.
Stacy E. Apelt - Bladesmith
ilmarinen - MODERATOR
Moderator
Knifemaker / Craftsman / Service Provider
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As a slicer, it will work fine. The tip is too pointy for a chefs blade. For a chefs blade wider and more rise to the point ( lest pointed) works better.
I always tell new makers to get their favorite knife out of the kitchen drawer ( or go to K-mart and look at some) and trace that shape.
8" is a long blade. In slicing, all that length has a use. In a chefs blade, unless you do commercial prep for large orders more than 6-7" is really just for show. A shorter knife handles better, too.
I always tell new makers to get their favorite knife out of the kitchen drawer ( or go to K-mart and look at some) and trace that shape.
8" is a long blade. In slicing, all that length has a use. In a chefs blade, unless you do commercial prep for large orders more than 6-7" is really just for show. A shorter knife handles better, too.
Some questions to ask yourself are, where do you like the weight? I personally like a light knife with a thin blade, but some people like some weight up front. Others like a really hefty handle.
Some people like a broad enough blade that they can scoop up what they just cut to throw it in the pot.
Other than that, you get a lot of good practice from just copying a knife that you think is good as faithfully as possible- as Stacy said- usually takes a few tries, but you find out a lot about what's good and worth doing.
Some people like a broad enough blade that they can scoop up what they just cut to throw it in the pot.
Other than that, you get a lot of good practice from just copying a knife that you think is good as faithfully as possible- as Stacy said- usually takes a few tries, but you find out a lot about what's good and worth doing.
james terrio
Sharpest Knife in the Light Socket
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That's good steel. Use it up for slicers and paring knives, even a hunter/EDC or two, then get some 2" or even a bit wider for chef's knives :thumbup: The knuckle clearance will be the biggest reason for that.
As to size... I know a lot of folks love 10" chef's knifes, but I find mine unwieldy. I basically agree with Stacy... 8" is plenty and honestly 6-7" can be even better. YMMV.