Here's A Preliminary Drawing Of An Upcoming 8" Chef Knife.

[Jerry Busse]

Here's A Preliminary Drawing Of An Upcoming 8" Chef Knife.

This super cool chef knife features an all-new Resiprene C handle for excellent control and comfort.

It will be made with Deep Cryo-Treated AEB-L steel.

Let's Drink!

Jerry

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View attachment 2612183

 

[MattinLA]

That looks comfy

 

[RokJok]

Lots of finger clearance, oh yeah!!!
Skinny spine = winner!
Always sweet to see Res-C on the ingredient list.

 

[theaggregate]

Taller, more finger clearance please.

 

[BluegrassBrian]

Pulling off a hollow ground chefs knife is trickier than a tight rope walk.

 

[nemesis]

Will buy that for sure!


PS: it needs an AEBL bird dog to go with it and a mudder grip filet knife.

 

[rockgolfer]

Very nice! Can't wait to see other versions with the new resC mold

 

[adluginb]

Nice to see this steel being used. Wish you would use aebl on a lot more knives. Especially the Nano Gemini you just posted today.

 

[The Knife Life]

Very nice!

Taller, more finger clearance please.

Looks like it's got plenty to me, especially when employing the traditional pinch grip.

 

[Soulrack223]

Must buy. Make it hard and thin please.

 

[resinguy]

It's a good start. Finger needs to be as close behind the blade as possible. Minimum to no choil. Full height flat grind. Thin, thin, thin. The Forschner Victorinox Fibrox blade is actually pretty darn good, top rated by many review sites.

 

[Laurarium]

A few suggestions.
The front of the handle should be well rounded, better with a ramp like those on bolsters, so it’s comfortable in a pinch grip.
I would like a deep hollow grind for stick resisitance.
15dps factory edge

 

[Laurarium]

A few suggestions.
The front of the handle should be well rounded, better with a ramp like those on bolsters, so it’s comfortable in a pinch grip.
I would like a deep hollow grind for stick resisitance.
15dps factory edge

Wait, I have a question, which one is more sticking resistant? Hollow or Convex?

 

[David Brown]

Taller, much taller

Full Hight Flat ground but with ...........hear me out 50% CBT

 

[Laurarium]

Taller, much taller

Full Hight Flat ground but with ...........hear me out 50% CBT

An ethusiast of Japanese kitchen knives once told me that, it’s not the thinner/acute the better, the banlance of stick resistance and low wedging force makes the smoothest cut.
I have some kitchen knives which are very acute, with primary bevel lower than 1dps, the wedging force is extremely low but the sticking/binding is severe.

Many traditional japanese kitchen knives have sabre grinds just like this new design,so I am very interested in this one as is.
To further improve stick resistance, some baldesmith put hollow grinds on their knives, so when the food contacts the shoulder of the hollow grind, where the angle is higher, it is poped off the blade.
Some other bladesmith uses convex grinds which is more botuse near the apex, it also adds to stick resistance, but it increases the initial wedging force.
There is also a knid of grind that starts howllow then trastitions to a convex.

CBT might also be a good idea.

 

[nemesis]

I have to say this might be the most exciting design for me just because of usefulness

 

[nemesis]

Taller, much taller

Full Hight Flat ground but with ...........hear me out 50% CBT

I would love to try one with cbt and one without

 

[dogboye]

Eager to see where this one goes as the design progresses.

 

[thebrain]

Pull that edge back right to the ResC and maybe a bit taller blade and you will have the belle of the ball!

 

[oldmanwilly]

It's a good start. Finger needs to be as close behind the blade as possible. Minimum to no choil. Full height flat grind. Thin, thin, thin. The Forschner Victorinox Fibrox blade is actually pretty darn good, top rated by many review sites.

Pull that edge back right to the ResC and maybe a bit taller blade and you will have the belle of the ball!

It's a great start, but I concur with these fine fellows