Design critique please

S

Scoli Forge

Knife maker in training
Joined
Feb 9, 2015
Messages
73
s4mRBP3.jpg


The top one is a classic chef design OAL is 13.25" The blade is 8" x 2" at the widest point. I'm pretty happy with how it turned out overall. I plan on attempting a full flat grind on this blade.

The second one I classify as a non standard santoku style. OAL is 13.25". Blade 8" x 2". I'm kinda stuck on the handle on this one. The butt of it is a little narrow as it is now. I've been kicking around the idea of attempting a wa style handle on it too. I plan on attempting a right hand chisel grind on this blade

I'm open to any opinions or suggestions. I don't offend easily so don't be afraid to tell me they're terrible :)

Once I get the design taken care of I plan on using 1/8th inch thick W2 steel i've ordered from Aldo's. They both will be made with the stock removal method. I also plan on outsourcing the heat treat to Peter's.

Thanks for looking.
 
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Can you slice test with the bottom pattern? Looks like your angle - straight spine - would bottom out my hand on the cutting board. The santoku I use angles the butt end of the handle/tang up a little...
Good luck sir.
 
The way the heel of the cutting edge swings back towards the handle will likely make sharpening the blade tricky there. Having the heel angle slightly forward can avoid that issue. On the second design, I think having that spine hump moved back much closer to the handle will give the blade a better flow and a sleeker look. This is your call though because aesthetics are a personal choice. If you like it where it is then that's all that matters. Also, perhaps a bit more width at the end of the handle on your second design would be nice. It looks a bit pinched to my eye.

Take a look:

 
Thanks for the feed back guys. Handles are the bane of my existence right now. I always hold my bigger kitchen knives in a pinch grip so I rarely use the full handle. I think i'm going to play around with the angles of the top of the blade/handle on the second one. The more I look at how straight the top of it is the less I like it. I'll be adding some more pics when I finalize the design.
 
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I revised the bottom pattern and I think it now has a more functional shape and better overall flow. I personally like wide bladed knives for cooking and this design reflects that. Any critiques welcome.
 
Thanks for the feed back guys. I'm hoping to have them profiled this weekend. I'm still trying to decide what size corby bolts to order. I'll post more pictures as I get them made.
 
Thanks Stacy. I have a nice stabilized walnut burl from burl source for the top chef knife. Copper would look pretty nice. Do you have any trouble with the copper turning green? I'm still searching for scales on the bottom redesigned picture.
 
Copper won't patina green unless it is left undisturbed in the open atmosphere for a long time. Rivets on knives won't have any problems.
 
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