Handle alignment on chef's knife

[weo]

Hello again, all. It must be getting close to the holiday gift giving season as my posts/questions are quite regular these days.

Because I don't do this on a daily basis, on a few of my chef's blades that I recently forged, the height of the choil is a tiny bit short so I'd like to angle the handle up a little bit to provide a little more knuckle clearance when using the full length of the blade.
Is this OK?
Thanks

as always
peace and love
billyO

 

[Kevin McGovern]

I like to keep the handle lined up with the spine. You may consider dropping the tip down a bit, while keeping it's spine straight, thereby changing the angle and raising the handle.

 

[weo]

Thanks Kevin, and while that's a good idea, this is on a Garasuki pattern I got out of Murray Carter's book with a curved spine, so I can't really drop the tip down any. I may just grind it thinner and turn it into a boning knife.