G L Drew
Knifemaker / Craftsman / Service Provider
- Joined
- Feb 3, 2005
- Messages
- 4,737
Some things I have learned since I started making kitchen knives:
1) It must be made from steel that will hold a good edge and easily sharpened
2) The handle must be comfortable
3) The spine has to be rounded because some people like to choke up on their knives and work with their index finger over the top of the blade (I had to regrind a knife for a woman who complained about blisters on her index finger because I had left a nice crisp profile on the spine)
4) The handle must be very resistant to liquid. (Just don't put a knife in the dish washer!)
5) A thin blade is preferred by most cooks
6) Most cooks like a slight belly in the blade because the often use a rocking motion while cutting on a board.
Stock removal from 3/32 52100 steel
Flat grind
Scotch Bright finish
Stabilized koa handle
Overall length: 12 1/4 inches
Blade: 7 3/4 inches
SOLD delivered to the US or Canada. My PayPal account is gldrewknives@gmail.com USPS money orders and checks with time to clear also accepted.
1) It must be made from steel that will hold a good edge and easily sharpened
2) The handle must be comfortable
3) The spine has to be rounded because some people like to choke up on their knives and work with their index finger over the top of the blade (I had to regrind a knife for a woman who complained about blisters on her index finger because I had left a nice crisp profile on the spine)
4) The handle must be very resistant to liquid. (Just don't put a knife in the dish washer!)
5) A thin blade is preferred by most cooks
6) Most cooks like a slight belly in the blade because the often use a rocking motion while cutting on a board.
Stock removal from 3/32 52100 steel
Flat grind
Scotch Bright finish
Stabilized koa handle
Overall length: 12 1/4 inches
Blade: 7 3/4 inches
SOLD delivered to the US or Canada. My PayPal account is gldrewknives@gmail.com USPS money orders and checks with time to clear also accepted.
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