Chef knife question

B

Big_TM

Joined
Mar 7, 2013
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This may sound stupid but, I'm wanting to make a chef knife and I don't know how to make one without any plunge lines like see so many being made. Looking for some advice on how to do this.
Thanks
 
You can create a sweeping plunge that flows into the ricasso, or you can have the entire tang tapered at the same angle as the blade. Google sweeping plunge and you will find videos on the method.
 
I just carry the bevel grind back onto the tang about 1/2". That area becomes the ricasso. The handle starts right after the angled area.
 
I haven't done nearly as many knives as Stacy, and have a fraction of his knowledge, but the way he outlined is the way I have been doing chef's knives and it seems to work great.
 
Thank you for the help guys for the help, I've got some steel from Aldo on the way and am looking forward to trying it out.
 
Stacy E. Apelt - Bladesmith said:
I just carry the bevel grind back onto the tang about 1/2". That area becomes the ricasso. The handle starts right after the angled area.
Click to expand...

I'm a little slow and can't picture this. Are you talking about a stick tang knife, or a full tang knife. If on a full tang, don't you still have a plunge line. Like I say, I can be a little slow, but I'd hate to miss out on a great way of doing this by not asking a question. A picture would be great.

Thanks for your time!
 
Are you making a hidden tang knife or full tang? I've blended a few in on full tangs with no problems, I actually just posted one in the custom knife section
 
Thanks again for all your guys help. Here is the end product.

feff84fb4aa6fdd5e1fe0adfb4b46c92.jpg
 
I went with the sweep method and blended it all in during hand sanding.
10 in blade 1095
5 1/4 in stabilized buckeye burl handle
15 1/2 in overall
 
Looks clean and useful. Nice piece of buckeye burl, too.

Make sure you emphasize that it CAN NOT be run through the dishwasher.
 
the sweeping plung gets easer as you do it
nice looking piece use it alot and see what works and what if any changes are needed
 
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