first kitchen knife

olymon

olymon

Joined
Apr 27, 2017
Messages
188
Not a single comment / critique on this in the kitchen knife area so I hope you don't mind that I post it up here also.
154cm 5 1/2" blade stabilized birdseye maple and vintage paper micarta (30yrs old). I should have taken the edge down a little thinner but this was my first try, so maybe next time. I really like the butterscotch pudding color of the micarta. the micartat was dark brown on the outside and shows up on the spine. Bad cell phone pics https://s26.postimg.org/8g3z3nfex/Leah_Kitchen_knife.jpg
https://s26.postimg.org/u2izkolp5/leah_knife_close_up.jpg
https://s26.postimg.org/lx0xmj561/leah_knife_close_up_2.jpg
 
I will give you a comment, I really like the whole knife but the handle is my favorite part. The fit and finish are excellent.
 
Yeah, I should have made it a little lower or kept the same lines but made the blade a little longer.
 
with the tip that high, you would have to lift your arm up to get the whole edge to roll and touch the cutting board when dicing, or cutting fresh parsley for example. the construction & fit and finish looks very good and crisp. the end of the handle looks a bit small, i think if it had the same depth (or deeper) as the hump on the bottom of the handle it would flow much better visually, as well as feeling more secure in the hand. well done.
 
I have another blade I'm working on that has a little more drop in the blade tip and it does feel better. The handle has a little flare towards the end of the handle. Maybe I'll get a pic of that to show the shape and micarta coloring by the blade spine. My wife uses the main body of the knife most of the time and the tip for tomato centers, etc.
 
aren't French style chef's knives tip high?
so they have some purpose with the tip like that
although I don't have any personal experience with a French style
 
On many 'classic' French chef knives, none more representative of the style than older Elephant mark Sabatiers, though the tip is high in relation to the handle, the belly is still shallow.

In general, among those with more advanced knife skills in a French kitchen, the less rocking.

img_653798_1_8b1a8352b1ad628069d25c7a86714459.jpg
 
Here are a few more to show the handle shape and the color difference of the micarta at the spine. I had to make up a quick little holder so she would keep it away from the scratches of life in a drawer and show it off too.

As far as blade shape goes, I was kind of winging it on the shape. I really didn't intend to copy a certain style or shape. I was going off of my eye and feel.

 
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