Chef knife handle question

R

Randydb

Joined
Sep 27, 2014
Messages
1,107
Hi,
I am going to do a chef knife for myself and for my brother (who is a chef) but I have questions about the shape of the handle. I see so many different shapes to chef knife handles. Is there a "standard shape?" Is the coke bottle shape good for chef knives too or is there a plainer shape that is more ergonomic?

Thanks
Randy
 
If making a knife for a chef, it is very smart to ask him/her what type they like and look at their favorite knife.
 
Stacy has it right, with cooks it is all about preference. And, they like being pandered to as well as educated sometimes. Some will become good repeat customers if you listen well and make them what they want.

My own thoughts on the handle shape are, less is more. Many of the features found in other fixed blades primarily promote more of a "hammer" grip. A chef knife will often be used in a very light grip, with most of the fingers not tightly gripping the handle, rather supporting a bouncing action with the thumb and forefinger as pivot point. I.e., a "pinch grip." So, I find palm swell to be less important. I do lightly incorporate it on many kitchen knives just to add some curvy lines to the handle, for visual and tactile interest, but nothing so dramatic that it would promote one grip over another, or get in the way of pinch cutting.

I do think many chef designs look and feel great with a nearly flat-sided handle having a minimalist profile.
 
Salem, what you say about nearly flat sided minimalist profile is what I have noticed in a lot of chef knives...even high end ones. Not being a chef I couldn't understand it. But when I think of the motions I see on the chef tv shows and when my brother cuts it makes more sense. They aren't holding on tight and they aren't doing heavy motions or cutting.

I will ask him what he wants on his blade. I don't know what I want, I guess I will look at some pictures and make a decision.
 
I agree that most are a little on the thin side but I still like mine a little rounded on the side as opposed to flat. Most folks don't know what they like in a knife or handle but a chef does. I also would ask him.
 
I have been doing kitchen work for over 30yrs, and a basic shape handle with flat sides seem to work best for me. The only time im really holding a chefs knife full grip and tight is when im rocking through partially frozen stuff like bacon or chicken ect.. the rest of the time its more of a rest for the rest of your hand with pinch grips and the like. Nothing to thin and round because it will roll.
 
I didn't get into preferences, because they vary, but I agree with the others that a very simple flat sided and thin handle is the easiest to use in the most variety of cuts.

For longer blades, a "wa" or "D" handle is good. For most "chef" style and similar cutting task blades a simple 5/8" to 3/4" thick, flat sided 5-6" long handle is good.
 
Being a chef myself it truly is all about comfort. Big hands tends to prefer bigger blocky handles of the classic 8-10" chef's knives. Short stubby fingers sway towards more curve in the handle, for example most European companies offer awesome ergo grips. Small hands can be challenging to fit but with the advances in materials gives makers much more room to play with. Next look into what type of knife you are going to produce and heck search the Web just to see what seems to be popular and if the product offers a description READ IT. Online shopping as if you are a buyer can be very helpful in this regard. Lastly do him a major solid and give it some texture, in butchering I've seen many people (including myself) have a wet handle slip. Infections and stitches are one of the few things that can halt most chef's from their craft.
 
You must log in or register to reply here.
Back
Top