Finally made a kitchen knife

[E.Carlson]

I think I learned more from this knife than any other knife I've made. When you are used to grinding 4 to 5 inch blades, jumping up to 7.5 really shows you where you weakness lies. Anyway, I'm pretty happy with it. 1084 from Aldo, stabilized maple burl from Greenberg and copper corby bolts.

 

[Stacy E. Apelt - Bladesmith]

Very nice.
In a kitchen knife try and avoid too much drop to the handle butt, as it can interfere with cutting strokes. On a chef's blade like yours, that isn't as big a deal as it is on a slicer.

 

[R.C.Reichert]

Nice looking knife!

 

[Knife freaky]

Great knife!

Daniel.

 

[Greenberg Woods]

Great job! Classic shape, and you really brought out the deeper color in that maple burl.

 

[E.Carlson]

Very nice.
In a kitchen knife try and avoid too much drop to the handle butt, as it can interfere with cutting strokes. On a chef's blade like yours, that isn't as big a deal as it is on a slicer.

I see how that could be an issue. I'll definitely keep an eye on the butt shape in the future (art mimics life).
Thanks for the kind words guys.

 

[Brock Cutlery]

Pretty nice work there for sure.

 

[Tom Lewis]

Beautiful knife. Thanks for the pictures.

 

[Stromberg Knives]

I like it!

 

[jdm61]

The difficulty is not so much going from a short blade to a long blade, other than how much longer it takes to finish the blade . The tricky part about a kitchen knife is making a long THIN blade.

 

[Robert Erickson]

I love plungeless kitchen knives, I think they look great. Great job!