Couple new designs, thoughts please

[unky_gumbi]

So I have been wanting to make a little EDC fixed blade so I decided that I would get to work on that. here is what I have come up with

This was the original drawing

Then I decided that it had too much belly so I came up with this

Which ever one I go with it will be made with 1/8 1084 and have micarta scales.

Next I have a female friend that likes to cook, likes the shape of a chef knife but feels intimidated by a 8-10" blade so I thought maybe I would make her a mini chef knife and came up with this.

Follows the basic shape of my 10" knife, the cardboard cut out feels similar to my larger knife when rocked on the table. She would be using it mainly for chopping vegetables so I am thinking around 1/8 thickness as well maybe a shade thinner. She is kind of a hippie chick so natural handle material on this one.

 

[sunshadow]

I would pull the center of the belly curve node towards the handle about 1/2 inch on the chef knife if she has training in how to properly use a chef knife (if she just hammers with the blade versus sliceing I'd leave it alone)

just my opinion

-Page

 

[Patrice Lemée]

Not sure about the dimensions though, please use a bigger size for them.

 

[Fiddleback]

IMO, you can sacrifice a bit of blade length on the EDC and be happy to have a bit more handle.

 

[Frank Barron]

For the edc the second one looks like a sound design. A thong tube at the end would be a good enhancement. What are you using to draw these?

Frank

 

[unky_gumbi]

Not sure about the dimensions though, please use a bigger size for them.

Well as we get older our eyes aren't as good as they use to be so I made them big just for you you should see what they look like on a 24" monitor

For the edc the second one looks like a sound design. A thong tube at the end would be a good enhancement. What are you using to draw these?

Frank

What do you mean by a thong tube at the end? added on past the end of the handle? or in place of the last pin? I designed this for my hand and the butt of the handle nestles nicely into my palm. About the last half of the handle will be palm swell, think of the coke bottle shape with the bottom cut off.

As for software I use Rhino 3D.

 

[unky_gumbi]

I would pull the center of the belly curve node towards the handle about 1/2 inch on the chef knife if she has training in how to properly use a chef knife (if she just hammers with the blade versus sliceing I'd leave it alone)

just my opinion

-Page

I appreciate your opinion because I have never attempted making a kitchen knife before. Just to make sure I understand what you are talking about

Currently the bottom of the belly is at 2.18" from the back of the cutting edge, and you are saying to pull that back to the 1.68" area.

These are just the dimensions from the drawing, the real thing wont be that exact I am not sure if she has any training,but she does cook a lot and knows what she wanted in a knife.

 

[george tichbourne]

Good starting points, now start work keeping in mind that drawings are at best "suggestions" at worst "bad ideas that need working on".

When you begin to cut steel it may become obvious that a few thou removed from the handle or belly of the blade will make it much more pleasing or comfortable in the hand so go ahead and let things develop as you go along.

George

 

[Frank Barron]

What do you mean by a thong tube at the end? added on past the end of the handle? or in place of the last pin? I designed this for my hand and the butt of the handle nestles nicely into my palm. About the last half of the handle will be palm swell, think of the coke bottle shape with the bottom cut off.

As for software I use Rhino 3D.[/QUOTE]

You could move the spacing of the pins so the but end one is closer to the back and then put a thong tube in. It is a feature that a lot of people like.

FB

 

[unky_gumbi]

I think that id anything I would just add a bit more to the tail of the knife so that the lanyard if added wouldn't interfere with the handle material like this