Design Critique - Advice

DustinY

DustinY

Joined
Dec 29, 2016
Messages
754
Hey guys,

I have enough RWL-34 to make three more of these (this is also RWL-34). Looking for some advice, i think it needs a little more handle. Steel is .100" thick, but i've taken a couple thousands off each side to flatten it. Will be heat treating before attempting to grind bevels. I also ordered some AEB-L in .100 thick (have a massive amount). What'd you guys think? Get a couple more of these out, then off to HT?

(petty chef's knife per friends request)

Much love.

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Not as a knife maker, but as a passionate cook - do you have some dimensions? It looks a bit stubby for a petty, too wide blade and too short handle, but it may be it's just the pic angle? I like the general shape, it just looks like it has to be elongated/narrowed a little. What kind of grind are you planning?
 
FredyCro said:
Not as a knife maker, but as a passionate cook - do you have some dimensions? It looks a bit stubby for a petty, too wide blade and too short handle, but it may be it's just the pic angle? I like the general shape, it just looks like it has to be elongated/narrowed a little. What kind of grind are you planning?
Click to expand...

I'm glad you asked, 5" blade, 4" handle, sitting at 9" overall. I made and designed something much thinner, but it seems like its going to be to small, i worried, so i made a larger belly design featured about. Let me know what you think.

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Try to have less curve in the edge and somewhat a triangular shape that will clear some knuckle space while keeping the blade narrow enough for smaller chores.

It would be so much simpler to explain with a drawing :(
 
Your paper cut out looks good to me, the blank has to much belly for my liking. Lots of people think knuckle clearance but but often kitchen knives are not held with a tennis racquet grip.
 
Seedy Lot said:
Your paper cut out looks good to me, the blank has to much belly for my liking. Lots of people think knuckle clearance but but often kitchen knives are not held with a tennis racquet grip.
Click to expand...

Y'know, i'm thinking the same now that i've cut that one out. Back to the drawing board but i'll for sure still complete this one.
 
my Chef & petty blades have 5.5-6” handles. I make a paw tracing of the customers hand I’m making the knife for to size the scales and ask if they want a shorter handle for some reason......... You can always shorten the handle if asked but as you know. Making them longer is a real pain:). Having a longer handle gives the user an easier time if they wish to change grip for horizontal cuts for instance as well as making it easier to have the balance point at the index or just further than...Stay Safe & Have Fun!:thumbsup:
 
It would help you tweek the designs if you first made a blank cutout of 3mm board and see what it feels like in your hand
When your happy trace it out on your ateel
 
Make the handle 1" longer and go with the thinner blade shape. The belly is far too round on the knife as-is. On the one you cut out, grind most all of that belly off so it is shaped more like Joel's blade.
 
UPDATE: Took everyones advice, and i think it created something more usable and functional. Thanks for the help, now to map the handles and send off to HT. Let me know what you think of the updates, i already cut the blanks to 9.5" so i didn't have much room to increase anything, one blank was larger so i lengthened the handle there.

R3VE3mE.jpg
 
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