Chef knife plan

[tim37a]

Both knives have what looks like a high spot in the spine about 1/4 of the length back from the tip. It's slight, maybe 1/16" but, to my eye, it's there.

Tim

 

[tim37a]

Don,
Could you please sketch a 70/30 grind. I'm doing a full flat face grind on chefs knives but don't understand exactly what a 60/40, 70/30, etc. grind should look like. Thanks.
Tim

 

[Maelstrom78]

Check these links out:

http://www.knifeforums.com/forums/fbbuploads/1167340105-asym_angles.jpg

http://www.knifeforums.com/forums/fbbuploads/1304044520-AsymmetricalBevels.jpg

 

[Maelstrom78]

And for my own sake. The higher grind goes on the side the food is on right? like if you are holding the knife in your dominant hand and a head of lettuce in the non-dominant hand. The lettuce would be on the side that is ground higher up towards the spine correct?

 

[Don Nguyen]

Yep, that's the idea. You think of it that the steeper bevel will release food better. If the knife is in your right hand you want the food to fall away from the right side.

 

[tim37a]

Thanks, Maelstrom
Tim

 

[Maelstrom78]

Thanks Gang finally finished it except for a couple tweaks and final sharpening finished up my first kitchen knife.


8" Chef knife
AEB-L with hand rubbed 800 grit finish (maybe go with 600 grit on my next. 800 is pretty but will likely easily show scratches.)
Black paper micarta with black phenolic pins bolster (can see the pins but still looks good to me)
Antique micarta for the scales (wow was this stuff a pain in the rear to work with - Shape it with a file it will just gum the heck out of your belts/disks)
Brass pins with one mosaic pin in the middle (Need to get a reamer as there is a small visible glue line around the mosaic pin)
Black .030 G10 liner


All cell pics sorry.

A couple in progress (not that you all don't know the process)

Roughed out profile

Pre HT messing around with the disc grinder. Had some dips I wanted to level out without removing too much stock.

Hand sanding!

Bolsters and scales epoxied and pinned

Finished except for a couple touch ups and final sharpening

Although not as nice as wood or "normal" micarta to work with the antique stuff did finish well at 2500 grit and feels good in the hand.

 

[bndshardr]

I break a production knife as sacrifice to the knife gods.

It's a broken kitchen knife my wife asked if I could "fix"... I think it's beyond help.

Thanks Don. I'll make those changes.

Anyone have an opinion on the spine on the top or bottom one better than the other?

I think less metal on the bottom one makes it feel more nimble.

Thanks!

Just square up the end and call it a specialty cleaver.

 

[Perrin]

I break a production knife as sacrifice to the knife gods.

An often forgotten step. Ha ha.

In all seriousness though, thanks for the good discussion from both the OP and the respondents.

 

[Stacy E. Apelt - Bladesmith]

I especially like the way you do your "hand sanding" and align your "bolsters and pins".

Luck for you there weren't any embarrassing photos of your gal on that link.