Hello guys, I am a custom maker and really wanted to make a set of steak knives. I have made one before eeaaarrrllllyy on that I think would be a good design if modified. I am not a big steak eater and generally just use my EDC to cut food. I only have expeirience with crap kitchen knives for the most part. (besides the butcher knife i made.) So I thought I should just come straight to the horses mouth for advise here.
I have 2 feet of 80crv2 that is .100" thick. I was thinking a 3.75 inch bade, maybe 4.
For handles I was thinking either highly polished micarta or a piece of blue stabilized maple I have. Let me know if you kitchen cutlery guys think this would be a good material choice, design etc, as well as how many you think I should put in a set.
I will attach pictures of the knife I made, it was one of the early ones so forgive the fit and finish some
just focus on the design.
I have 2 feet of 80crv2 that is .100" thick. I was thinking a 3.75 inch bade, maybe 4.
For handles I was thinking either highly polished micarta or a piece of blue stabilized maple I have. Let me know if you kitchen cutlery guys think this would be a good material choice, design etc, as well as how many you think I should put in a set.
I will attach pictures of the knife I made, it was one of the early ones so forgive the fit and finish some

