Critique on my first kitchen knives

razormaker

razormaker

Joined
Mar 6, 2015
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I made a couple of kitchen knives, a first run to get a feel for it. The steel is 52100, hand forged. The handles are blue G-10 with white G-10 liners. The handles are a little short for a normal user but I was a chef for 20 years and I hold the knife up on the blade, so it's good for me. Any pointers about the proper way and sequence for putting on this type of handle is appreciated.

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Blades look good, handles are a bit homely.:D Play with the shapes and dimensions that work to YOUR liking and have bit of flash and you will have something nice to use and look at. Think about knives that you have used cooking that had some feature that you liked and that you could use. Use the hell out of these or get them in the hands of someone who will. That's where you get the good feedback on those things.
 
jdm61 said:
Blades look good, handles are a bit homely.:D Play with the shapes and dimensions that work to YOUR liking and have bit of flash and you will have something nice to use and look at. Think about knives that you have used cooking that had some feature that you liked and that you could use. Use the hell out of these or get them in the hands of someone who will. That's where you get the good feedback on those things.
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Those handle are kind of like an ugly sister, not a lot you can do with them now. To be honest, I ran out of steel when I was forging. Live and learn!!! I plan to use them to test the edge holding and how the flat grind cuts. Thanks for the feedback.
 
Since you are a chef, I'll cut to the point and won't mince words.

Would you let a doctor operate on you with tools finished like that?
Do you think that the "rough look" will impress someone that you are a good chef and have concerns over food safety?
Will it in any way make the knife work better?

I know these are hard words, but they are true for most all kitchen knives. When I was a director of dining services, I would have told a chef using those to take them to his car and never bring them back into the kitchen. If the health inspector saw them, it would have been my butt being chewed out.

Take them home and use them to learn what works and doesn't. Make new ones for the line that have any needed improvements and smooth surfaced. Try and determine how much rocker in the belly works for your cutting techniques.
 
Cleanliness would be the issue. They would be difficult to clean and the possibility of food particles getting lodged in the rough section is likely. Think raw meat sitting in those chasms and rotting. For a kitchen knife where bacteria is a serious issue, the rough texture would be frowned upon in my opinion. Like Stacy said, not meant to be harsh, just something to consider with kitchen Knives, others may disagree.
 
kdogmcg said:
Yes, the handles are ugly, but why would a health inspector take issue with them?
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I could be wrong but, I don't think he's talking about the handles, but about that rough, forge finish that has recently become trendy and in vogue. Problem is, if not cleaned meticulously, it could, conceivably, hold tiny food particles which could upset a health inspector. Just like the patina which many of us like so well, is why carbon steel blades are taboo in many commercial kitchens, cause to the uninformed they look "dirty".
 
I am going to modify my response a bit.

Take those knives, and grind off the blue scales. Re-do the bevel grind to get a smooth surface. Then re-handle them in a better shaped handle. That will give you usable knives.

If the tangs aren't long enough, consider grinding them in a bit from the top/bottom and making a mortise handle.

Preferences in handles vary a lot, but I have found a basic oval/ovoid or a "D" shape cross section the best for constant use line knives. These shapes work in pinch and full grip, and index easily in the hand. 5-6" handle length balances as well as manipulates well.
 
Not totally necessary but would be nice to see a shot of the choil as well as spine. Also a view straight on that minimizes perspective helps alot to evaluate the knife. I also do not like the handles so much, If it were me I would convert them to hidden tang handles. You get a better longer shape and more knuckle clearance
 
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