First chef knife

D lisch

D lisch

Joined
Aug 27, 2007
Messages
2,466
A friend of mine ask me to make him a chef knife to give to his dad for xmas. I told him I had not made a chef knife yet but that I would give it a try. I told him he would not have buy it if he did not like it. He has not seen it yet. I test drove it at dinner tonight it cut veggies very nice and you can push it through a roasted chicken like its made of butter. But it does look odd to me, I need to work on my design.

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I agree, that is super odd looking, although I'll bet it works well. And I'm with Jon on the steel.
 
That looks different allright. I would like to hold it and use it to see how that handle works!

Beautiful damascus!

Kind regards,

Jos
 
It's more important how well the knife works than if it happens to look a little odd. The only thing I find odd looking is the angle of the handle, but maybe it's perfect for it's intented purpose.

That steel is fantastic.
 
Love the steel, the handle is odd looking. I use a pinch grip when I cut in the kitchen so I'd need to see how it feels.
 
I don't know from chef knives, but I think that steel in an 11" integral Mediterranean dirk would be freakin' awesome.

Roger
 
Keith Montgomery said:
It's more important how well the knife works than if it happens to look a little odd. The only thing I find odd looking is the angle of the handle, but maybe it's perfect for it's intented purpose.

That steel is fantastic.
Click to expand...

Good point and the steel is very nice.

Don't we have a few chefs that visit this forum?
Would be interesting to get their opinion.
 
dave...the damascus looks great....i collect alot of chef's knives and used to cook professionally.....it looks like u might have what i call a knuckle buster....it doesn't look wide enough....all of this is speculation since i can't hold it and try it though.....the heel looks like it curves up a little....i would want it straight with the edge.....if you rock your knife back and forth your cuts are going to not go all the way through because of the upswept heel....i think it is a fine lookin knife.....i think alot of people try and re-invent the wheel when they make chef's knives or are not sure on what people need in the kitchen.....there are also alot of people who are not "trained cooks" that will use just about any knife in the kitchen and it works great for them....i see al the time about people using everything from thick hunting knives to almost machetes in the kicthen.....the top things i look for in a knife are.....good steel....very thin and super hard.....ryan
 
I love that damascus Dave, and the cutting edge looks very functional. I am not a chef, but I do use kitchen knives often. What looks different than the typical chef knife shape to me, is the curve of the top of the blade.

Chef knives typically are an elongated triangular shape with the top of the blade and the cutting edge tapering at similar angles forming a long triangle.

I like the look of your knife however.

Peter
 
Thanks Ryan and Peter that will help on the next one. I see that it should have been wider in the back. the next one will be better.
 
i'm sure it will be david...one more thing i forgot to mention about what i like....all the angles and such by the handle look very smooth....very nice when u are holding a knife for a long time....ryan
 
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