Finally made a chef...

Chris Lyons

Chris Lyons

Joined
Feb 22, 2017
Messages
89
First real chef knife, 7" blade, W2 steel and Walnut Burl handle, corby pins.
Open to constructive criticism as I am trying to grow to be a better maker, but overall I am very pleased with this one.
lBf5yvx.jpg
98SJayy.jpg
 
Chris, nice knife. I don't think it’s the best profile for a chef’s knife though. Chef’s knives are more triangular-ish so that it raises the handle off of the board a bit. Chef knives are not parallel spine to edge. Never leave the heel at full thickness, with repeated sharpening, it will develop a “hole” when in contact with the board. Looks like from the pic that the edge is ~.015 thick, the best cutters are convexed to zero thickness.

Hoss
 
Hoss, Since I can't PM you from this site Just a note for you - your blog link has a broken link. The main website link works good, but the /blog.cfm addition is broken. At least on my computer it seems to be.

The comment about the blade being more trianglar is something it took me a couple of knives to learn. I've mostly gotten away from plunge lines on chef knives also.

Sure is a nice hamon - looks really good. Heck, the whole knife looks good craftsmanship. Congrats
 
devin covered most everything. for nbblade shape you are more in the french/german style as far as thicknessspine and edge i full flat grind from .100 spine till under .007 and convex in. rounded spine and heel of the blade so that corners dont dig into your fingers
 
Round the choil a bit. Now this is just my opinion, but if I were you I would practice doing a plungeless grind for future kitchen knives.
 
You must log in or register to reply here.
Back
Top