Chef Knife

Gene Kimmi

Gene Kimmi

Joined
Jan 8, 2017
Messages
93
I started making knives about 15 months ago and thought I'd post my latest here to see what everyone thought. This is a 7" chef's knife made from 15N20. The handle is koa with thuya burl and osage orange liners and spacer. This is my first time making a plungeless grind knife.

Sorry about the quality of the pictures, definitely need to get better at taking photos.

Comments and critique welcome.




 
Looks good!

As far as feedback, for me the tip is too high, the curve too abrupt approaching the point

-Michael
 
Thanks everyone.
Michael, this one is for myself, but I would like to make more to give to customers who I build kitchen cabinets for at my day job. Your feedback will help me in making a better knife for them. Thank you.
 
Thanks TK. Here is another one that I reworked the profile of. I'm not sure if it's enough or not, but I couldn't take any more out of the belly and still keep a .010 edge before sharpening.


 
Gene Kimmi said:
Thanks TK. Here is another one that I reworked the profile of. I'm not sure if it's enough or not, but I couldn't take any more out of the belly and still keep a .010 edge before sharpening.


Click to expand...

Gene:

Better! Keep in mind that some chef knife users will hold the tip of the knife down on the board with their thumb/forefinger and lift the spine up and down while chopping. A lack of belly near the tip keeps longer portions of the edge in contact with the food while chopping. Check out MS Kramer's knives - he gets about $4,000 for one of his!! :)
 
Last edited:
TK, thanks for the info, and WOW, I checked out MS Kramer's site and can see why his knives sell for that. Absolutely beautiful work.
 
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