Chefs knife, new for me.

B . Buxton

B . Buxton

Joined
Jul 8, 2001
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I was resently asked by a local chef if I would make him a knife to his preference. I told him yes and delivered it to him last Monday, he wanted it to use over the busy holiday weekend. Anyway, he called me on Wednesday and said he absolutely loved the knife, I had only made 1 chefs knife before this one and it was for my wife and she really likes her's, so I decided to make another one. 0-1 steel- 13 1/8"OAL , 8" cutting edge with Koa handle, 2 stainless bolts.
This one was also made to shape exactly like he ordered, I firgured who'd know best on the shape of a chef's knife, better then a chef. ;)

Thanks for lookin,

Bill
 

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That's an excellent looking chef's knife. I wouldn't mind having one of those myself.
 
Man, that really does look like a performer for the kitchen, pretty too. Great work Bill.
 
That's very nice Bill! How thick is the blade and what's the taper like? Did you set the edge differently given the application? Balance and weight?

I'm no expert - just curious because it seems those elements can be critical in the success of this type of knife. Very few knives see the extensive use that 'kitchen' or 'chef's' knives do, so each aspect of the design gets fully tested every day. (Naturally, no one design formula works for every purpose in the kitchen.)

Cutting surface seems to make a difference too. We currently use a large bamboo cutting board that is hell on a good edge. Looking for a better solution if anyone has ideas.
 
very nice looking Chef's knife. what is the blade length. I have tried all sorts of knives but amazingly enough, my current favorites are a series of Ceramic knives.
 
Very nice work, Bill! I do a lot of cooking myself, and I think that the blade profile is perfect for a big chef knife.
 
I'd be happy to have that knife in my kitchen. Very nice!
 
Very nice, sir!!! Buddy, I can tell you what the worst things to use for a cutting board are. Glass and anything resembling stone, be it granite, synthetic quartz, etc. The problem with cutting boards is that the better ones are a bear to keep clean, like wood "butcher block" The cheap plastic ones works okay. Of course, if you are using stainless knives like Henckels, you have the added problem that they can chip out, whereas the edge one like Bill's would probably roll over.

Just as an aside, my brother suggested that I try to make some cool chef's knives and get an "advertorial" write up in the local yuppie scum lifestyle magazine. He figures if these lunatics spend the kind of money they do on baby clothes and Botox, then they would probably jump at paying way too much for the "ultimate kitchen knife set" that would sit on their Viking range gathering dust. They don't cook, but they must have a commercial grade kitchen in their McMansion...lol
 
Lucky chef--bet their are not to many kitchens professional or home varieties that have that quality of knife at their disposal--nice work---Steve
 
Looks clean and functional :thumbup: Should get one for my other half ;)

Mohd.
 
Thank you everyone for the comments.
I'm no chef but I do some cooking. well,mostly beer dranking when I BBQ,:D
Anyway I've used the one I made my wife last year and its a cutt'in son of a gun, so I ground this one the same, a flat grind with a slight convex. I will call the chef, probably tomorrow and see how his worked out this weekend, it was a busy time here with tons of people so I'm sure it was worked pretty hard.
Blade length from tip to handle scales is 8 3/8" with an 8" cutting edge. Blade thickness is just under an 1/8", I checked it just before I finish sanded it and it was approx .115, the taper only runs back about 2 inches, but with the thin blade it appears to be enough, but then again I'm no chef so I can only go by what he's told me. The handle is thin and feels great in the hand, he suggested a thin handle so it would be easy to cradle and not feel arkward, plus his wife is a chef also and he wanted something that wouldn't feel to big to her either. Any suggestions from you chef's out there would be welcome, I plan on making another one of these after I get this next project I'm working on finished.

Bill
 
Man! I like that a lot, Bill. :thumbup:

Anxious to hear how it performed this weekend.



- Joe
 
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