Chef Knife in CPM S35VN

[TK Steingass]

Gentlemen:

The client wanted a knife for her son-in-law who graduated from college as an accountant, hates it and is going to school to be a chef. She had no idea what type of knife to order, so this is what I came up. For your comment.

CPM S35VN stock
.100" at the ricasso
2" Wide blade
13" OAL
8 1/2" Blade
220 grit hand rubbed satin finish
Dyed/Stabilized Big Leaf Maple Burl scales
416 stainless furniture
Red liners

 

[mooreknives]

Beautiful piece and fantastic craftsmanship! send it to me and I will product test it!

 

[TK Steingass]

Beautiful piece and fantastic craftsmanship! send it to me and I will product test it!

You're killin' me!!

 

[stereo.pete]

Mr. Steingass,

While I've just begun to dabble in knife making, I have been collecting fine kitchen knives for quite some time and feel I have a good idea as to what makes a great design. The following are my thoughts…

Wins:
+Fit and Finish look beautiful from the pictures, nice work
+Reduced handle swell on the underside will help with knuckle clearance, big improvement over other chef knives that I've seen of yours
+You moved the plunge line back versus your previous knives, which is a great deal of improvement in terms of functionality, keep doing this

Opportunities:
-Drop the tip down a bit in order to create a flatter profile, too much belly at the tip makes the knife an awkward rock chopper

Overall, this is quite the improvement over your last few chef knives that I've seen pictures of, nice work! Last but not least, that wood is downright stunning, great choice for a handle material!

 

[Will York]

I like everything about it--the steel, blade thickness, length, profile and grind for the intended purpose, the apparent ergos, the look and polish of the wood--plus it's a solidly handsome piece. Nice work all around. :thumbup:

 

[TK Steingass]

Mr. Steingass,

While I've just begun to dabble in knife making, I have been collecting fine kitchen knives for quite some time and feel I have a good idea as to what makes a great design. The following are my thoughts…

Wins:
+Fit and Finish look beautiful from the pictures, nice work
+Reduced handle swell on the underside will help with knuckle clearance, big improvement over other chef knives that I've seen of yours
+You moved the plunge line back versus your previous knives, which is a great deal of improvement in terms of functionality, keep doing this

Opportunities:
-Drop the tip down a bit in order to create a flatter profile, too much belly at the tip makes the knife an awkward rock chopper

Overall, this is quite the improvement over your last few chef knives that I've seen pictures of, nice work! Last but not least, that wood is downright stunning, great choice for a handle material!

Stereo.pete:

Excellent feedback and very tactfully stated improvements which I appreciate. I will incorporate your suggestions. Thank you!