Design feedback on a couple kitchen knives

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Brian.Evans

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Aug 20, 2011
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I wondered if you all could give me some feedback on a couple designs, given this is my first time trying kitchen knives.

About 8-8 1/2" gyuoto
20140127_235013.jpg


About 2 3/4" parers. I've been told these need to be pointy-er, so I'm open for suggestions.
20140127_235527.jpg


None of these are done completely with profiling, the parers are particularly a ways away in the handle area. It is negative 5 F here and I couldn't feel my hands in the shop, so I figured that was a good place to stop.

All suggestions and critiques are welcome. Don't be afraid to tell me if they are crap. I'd rather know now than later. I'm specifically asking for design comments, so be rude if you want to. ;)
 
See google images of gyuto knives. I like the point/tip drop down more, so the edge has less belly and lengthen the flat edge. However the current design goes well with rock cutting style.
 
Yeah, I think I really missed the mark on those paring knives. I have to try again. Maybe I can salvage these. I can drop the spine and flatten the edge a bit and get the tip pointier.
 
The gyutos look good.

The small parers will be OK if you just bring the edge up in a continuous slight curve from the heel to the tip. Not quite a straight line, but much more pointy. I like a small bladed and large handles parer. Finish them with a slightly pointier blade and see how they feel to you.
 
Thanks guys. I appreciate all the responses. Don, thanks for that link. I need to print out that thread for future reference. Stacy, I actually came downstairs this morning and drew almost exactly what you said on the blanks with a marker. I will try to get them modified tonight and posted up.
How much flat area should the gyuotos have by the heel? Right now one has about 1 1/2 inches and one is pretty much a continuous curve.
 
it looks like the top gyoto has a wide spot in the middle of the blade. the heel should be the widest part of a knife of this type. I prefer the point to be lower but yours is acceptable. the last portion of the blade nearest the handle should have a very slight curve to it and never be completely flat.
 
Thank you gentlemen. The thing I'm hearing the most across three different postings is stop the tip of the big one, and make the little ones more pointy. Back to the grinder. I may end up with 7" blades knives instead of 8".
 
Well, you probably won't have to lose that much steel. The finished blade might not be as tall if you decide to flatten the belly a bit, but you can probably keep the length pretty close to what you have.
 
20140128_183705.jpg


I'm going to leave those knives alone and call them something other than a paring knife. Thus is my updated pattern. Is the spine dropping that much a problem, or will it be ok?

The stock thickness is 0.93" on everything.

The chefs are 1 15/16" right now. I have been looking at French style knives, and I think I'm going to sacrifice some width to flatten the bellies out a bit.
 
I think the new template looks fantastic.

I also drew a couple of lines to give you an idea of what you could possibly do for the modifications to your chef's knife (same advice pointers I gave in the other thread):

E4H1gH4.jpg


Not too much to take off I think.
 
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