Design Critique Please

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drysideshooter

Joined
Dec 6, 2011
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My wife has two knives that get most of the use in her kitchen, a 9" chef's knife and a knife similar to these. She uses the knife similar to this design more than a paring knife. Could this design be considered some type of petty?

Since I have the Esteem grinder set up I thought I would start with something simple. I made a pattern and had her hold it and make some suggestions until I ended up with this design. One is.103 440C from Aldo, and the other is .070 AEB-L from Aldo.

Any advice or critiques would be really appreciated. As you can see, I only have the holes for the Corby bolts in the one in 440C, and they are 7/32" as I was planning on using 5/16" Corby's. I plan to break out the Bubble Jig and start putting the bevels on these. I personally like the feel of the thicker blank as it feels substantial and like you could use it hard. I suppose the thinner is probably more in line with a knife of this design though?

Thanks for any and all input.

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I have a similarly designed knife. Mine is thicker in .109 or something of that nature. My girlfriend uses it daily. Mine is 01 and takes a hearty beating. the size is right for all kinds of kitchen tasks and it gets used accordingly. Here's a pic of it.

ImageUploadedByTapatalk1426810578.765190.jpg
 
viral said:
I have a similarly designed knife. Mine is thicker in .109 or something of that nature. My girlfriend uses it daily. Mine is 01 and takes a hearty beating. the size is right for all kinds of kitchen tasks and it gets used accordingly. Here's a pic of it.

View attachment 525798
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I really like the scales on your knife, and how it blends into the finish on the top of the blade. How did you achieve that finish on the blade? I was planning to do a full flat grind on both knives. I wonder if I should do the thicker one more like yours is done?
 
A full flat grind would be better I imagine. A better slicer no doubt. I was curious what this would be like, and now I know. I sanded it to 400 and left the heat treat decarb on and just hit it with a bit of steel wool and left it at that.
 
drysideshooter said:
I really like that effect. Very nicely executed. Really fits the character of the scales I think.
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Thanks man, keep this post updated with how those turn out. I urge you to do a full flat or almost full. It would slice so much better. The one I made I can tell when I'm slicing something thick
 
.07" makes a great paring knife. The thicker one will make a more or less useless paring knife.

Paring knives are different than most other kitchen knives in that you often use them without a cutting board (up in the air) like you would a pocket knife. I think the handles should be pretty dainty to support turning them around in your hand in different positions (for instance, a peeling grip). The handles of these look too wide to me.
 
I like the overall design. I would or round the butt off and not make it so pointy(just my preference). I would also use the thinner stock.
 
I make something similar but with a straighter edge. About a 4.5 - 5 inch edge and 9 inches over all. Jess
 

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Thanks for the input guys, it is very much appreciated! Jesse, I really like the curved spine on your knife. Adds an elegant look. If you ever want to come over and check out the Esteem let me know.
 
Dryside, I would like to come visit. Shoot me an email when you get a chance. jess.klatham@gmail.com

Viral, That one is .103", 15N20. I have 3 on the bench just back from Bos, that are .110".
 
Jesse Latham said:
Dryside, I would like to come visit. Shoot me an email when you get a chance. jess.klatham@gmail.com

Viral, That one is .103", 15N20. I have 3 on the bench just back from Bos, that are .110".
Click to expand...

I like that blade look. I need to get some thinner stock to run with. I mainly have .125. Gonna try some forging soon. Which I could push that down some
 
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