Chefs knife - any comments

C

Colin Nicol

Joined
Oct 8, 2002
Messages
25
This is a chefs knife I just finished. The blade is D2 and the handle is made from New Zealand Rata. The sheath is hand tanned deer hide( the white bits are wax which fade with use), hand stitched. Any comments.

handle.jpg

Handle
Sheath.jpg

Sheath
knife

Knife
totalknife.jpg

Total package

Thanks
Colin
 
Beautiful. Nice belley and overall shape. I'd be proud to own a custom kitchen knife like that.
I'd say radius the sharp corners of the tang behind the edge. Pros like to choke up on their blades; so do I.

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I like it ! The blade shape and depth will make chopping and slicing comfortable and I like the way you've "dropped" the edge from the plunge cut so it will take a LOT of sharpening near the handle. Hope you get what I mean... I think its a critical kitchen knife design concept. Jason.
 
I agree with Jason. very nice that the plungecut doesn't go to the cutting edge.
I also think the area between the front of the scale and the edge should be rounded a bit for comfort. not a big thing but when used for extended work you'll really notice the difference.
I think that you need a bit more flat to the profile from the heel foward just a few inches. That'll make chopping a lot more efficient and need less of a rocking motion.
I like the shape of the handle. What did you use for a finish on it?
 
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