chef knives

[pike3e]

I have noticed that many of the european style chef knives do not have a defined plunge cut/ ricasso junction. Are makers just smoothing this area over, or tapering it ? or am I missing something? I have a chef knife profiled but wanted to figure out this transition area before starting the bevels.

Thanks

John

 

[Los Angeles]

Speaking as a cook, not as a knifemaker, there's no right or wrong way to do this.

 

[JasonSCarter]

Most Chef's knives are thin to begin with. 3/32" and under, rarely are they over 1/8". Theres not a whole lot of stock to grind away to form the bevels. Also they ususally have an extra large choil that doubles as a guard of sorts. So with stock that thin, a Large Choil convex or flat grind or forged flat would provide that transitionless look.

Jason

 

[galadduin]

Most factory knives are made using tapered steel stock like this:

They just cut the profile polish, put handle on and put a thin convex edge on it, because of the stock is tapered all the way there is no plunge at all. At least this is the case with the knives I saw. If you pay attention the thickness of the tang between scales you can notice the taper...

Emre

 

[unky_gumbi]

And where would the average Joe get this tapered stock?

 

[JasonSCarter]

And where would the average Joe get this tapered stock?

you forge em in!

 

[galadduin]

And where would the average Joe get this tapered stock?

One knife factory owner that I know offered me some of those stock, they import them from a French firm, but I don't know the details. They were 440A and 420... I would be pleased if they were 440C or something else, I hate those steels as knife material... I have no idea where one can buy those, I think Jason is definitely right...
Emre

 

[unky_gumbi]

you forge em in!

That would be great if I had a usable arm to forge with Darn tennis elbow had put my forging aspirations on hold for this year I think. I am getting pretty good with the crappy little 30X1 grinder I have though :thumbup:

 

[Stacy E. Apelt - Bladesmith]

There are a few US suppliers who sell 420 in tapered strips of varying widths. I'll try and find the name of one who is regularly at the Harrisonburg show. Not the greatest steel, but it will make an OK general use kitchen knife. It is really inexpensive, and you can grind a knife in minutes.

You can make a tapered die for your hydraulic press to shape the blade while pressing, or shape a whole bar into a taper.