Chef Knife Dimensions

V

Vincent Price

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Feb 28, 2020
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What Dimensions should I shoot for with a Chef Knife? I'm about 3.5mm at the spine and middle and 0.35 at the edge.
 
FFG with slight convex as you approach the edge. As thin as possible that it doesn't chip on the cutting board, you can grind to zero and then sharpen back until it works. Since you have a heavy stock for a chef you should include a taper to the tip as well.
 
FredyCro said:
FFG with slight convex as you approach the edge. As thin as possible that it doesn't chip on the cutting board, you can grind to zero and then sharpen back until it works. Since you have a heavy stock for a chef you should include a taper to the tip as well.
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FFG, I guess it's now or never. I've purposely stayed away from a full grind because I hated to put that much work into something and then chuck it Into the bucket of the rest of my knife failures. But I guess I'll never get there if I dont try.
 
Full distal taper from handle to tip with the spine at the tip about 1mm thich.

FFG spine to edge with a convex edge to zero.

Sharpen the edge at 15DPS.

Make the handle straight with the spine and leave out fancy finger grooves or palm swells. Simple is what works on a chef's knife.

Make sure the blade is triangular enough to allow the knuckles to clear the board. 50mm is the minimum blade width at the heel. 65mm is even better.

Don't make it to large unless you know the chef wants a large knife. 7" is plenty for most chef's blades.
 
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