First Model prototype - 9" D2 Chef's Knife

galadduin

galadduin

Joined
Dec 25, 2004
Messages
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I've been making only custom knives until today. I was complaining about the slow production times and I decided to make models of most wanted types like 9" chefs knives. Here is my first model. I'll make batches of that as so many customers ordered chefs knives - about 8 orders I have to complete. Specs are:


Steel: D2 - 61-62 HRC
Blade length: 9"
Total length: 14"
Blade thickness: ~3.5 mm
Finish: 2000 X handrubbed
Bolster - Corby rivet - pins : Brass
Handle scales: Stabilized Honduras rosewood burl.

Box / Case Specs:
Material: African black walnut.
Fittings: Copper
Nails: Brass
Cloth: Imitation Velvet

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It would be nice if you criticize/comment on this. I know a couple of flaws:

The cloth is not flat - I couldn't avoid the twists at the plunges of handle hollow and I'm seeking a solution for that.

The colour of velvet would be better if it was lighter in colour.

The Honduras rosewood burl is not showing its self, maybe something like maple burl would be better.

Box is small for this knife...

As it is a prototype I will sell it at low price and ask for customer reviews. Then I'll modify the model before I do batches of it...

Thanks for looking...
 
from a guy who appreciates the looks, I'd say it's first class.

May I ask what the black walnut is sealed with?

the only reason I ask is just out of curiosity.

the rosewood handles look great, the pattern is very distinct without being over the top and retains warmth.

looks like theres plenty of room for knuckles as well, the handle shape looks to be very comfortable.

Over all, it look amazing!
 
Thanks friends, you know I am always nervous after each knife I finish. I see flaws everywhere and when I show them to other people they can't see those flaws, I guess nothing will be perfect after all :o


Skimo said:
May I ask what the black walnut is sealed with?...
Click to expand...

This is my first box made, I've sanded the walnut to 1000 X and then applied 4 coats of teak oil...
 
I like it a lot. It looks like a wonderful presentation Chef's blade. Looking at the handle makes me wish I'd sprung for some of the Honduran rosewood burl when it was available on eBay a while ago.

That said, maple burl would also look great in this knife and the pattern could be larger and more visible for customers who prefer that choice.
 
Gorgeous knife and overall package with the box. I'm not one who hates brass on knives in general as some seem to, but I wonder what food preparation may do to it as far as staining, etc. (assuming this is a knife that would actually be used.) I have no experience with brass on a kitchen knife, so it's just a question that popped into my head.

Great work!
 
P J 234 said:
... I'm not one who hates brass on knives in general as some seem to, but I wonder what food preparation may do to it as far as staining, etc. (assuming this is a knife that would actually be used.) I have no experience with brass on a kitchen knife, so it's just a question that popped into my head...
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I know some hate brass on knives but from the day I made my first knife I always loved the way brass gets old. A shiny brass gets oxidized right after a couple of hours and it gets oxidized evenly, not like iron, it doesn't get pitted with rust. The oxidation stops at a point where the colour is brownish. I know that because the knife attached is my first knife, it is made about 5-6 years ago and it is used daily. I really like brass on my chefs knives...

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Wow, that's gorgeous. I don't do much cooking but it looks like it'd be very comfortable to use.

..That goes in the inspiration folder. :D
 
Hey Emre,

I agree with everyone else, that's one fantastic looking knife.

It looks like it would be very comfortable in the hand. One of the ways I hold a chef's knife the most is with it perpendicular to my hand, such that I hold the tip of the blade in the other hand to create a rolling chopping action to mince alliums and herbs. I guess a person would just have to try your knife to see how that would work. Looks like it would work and feel just fine.

As for your wooden case, in addition to your own observations, what about adding (burning?) your maker's mark signature somewhere on it? Maybe in a corner or something?

All the best, Phil
 
Farmer Phil said:
Hey Emre,

I agree with everyone else, that's one fantastic looking knife.

It looks like it would be very comfortable in the hand. One of the ways I hold a chef's knife the most is with it perpendicular to my hand, such that I hold the tip of the blade in the other hand to create a rolling chopping action to mince alliums and herbs. I guess a person would just have to try your knife to see how that would work. Looks like it would work and feel just fine.

As for your wooden case, in addition to your own observations, what about adding (burning?) your maker's mark signature somewhere on it? Maybe in a corner or something?

All the best, Phil
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Hey Phil,

This way of holding was in my mind while I was designing it. I left the front of the handle thin and the curve at the spine is very comfortable to put the left hand in rocking motion. I'm glad you noticed that.:thumbup:

Why not sir ? :D I'll sign the case also, this is a very good advice.:thumbup::thumbup: Thank you very much...
 
Hi Emre, I don't have anything to add to what's already been said - that is first class all the way. You're some kind of craftsman! I like your design so much I'm going to share it with my neighbor who's always after me to make him a chef's knife to see what he thinks. Maybe you'll get a new customer! ;)
 
ddavelarsen said:
Hi Emre, I don't have anything to add to what's already been said - that is first class all the way. You're some kind of craftsman! I like your design so much I'm going to share it with my neighbor who's always after me to make him a chef's knife to see what he thinks. Maybe you'll get a new customer! ;)
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Wow Dave this is sweeet :eek:,
I would make him another with amboyna burl if he/she wants as this is almost sold, the customers interested are visiting my shop this Wednesday. Also I'm afraid to send knives abroad do you think customs of USA would accept a biggish knife?:confused: This was a question which was on my mind for quite a while... I can complete another in 2 weeks...
 
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