I'm making a kitchen blade, but I need your help

[Crayola]

I need your help in pickign which kidn to make. It is my sister's wedding this Supper, and I'm making a set of 3 knives for the kitchen. One is a paring blade, the other is a 4.somethingish wharncliffe utility. Those are heat treated and need finishing. But, what big blade do I make? I am thinking either an 8" chef's knife or a Santoku (spelling?). Which is better to make? I have only used the fomer and know little about santoku styles. I can only make one, so which should I make?

 

[ZENGHOST]

I'm partial to the Santoku for vegetables but use the chef's knife for meats. But they are basically interchangeable. I don't eat red meat myself, but if they are heavy meat eaters than I would probably suggest the chef's knife even though I prefer the Santoku for all around use. You'll probably get a lot of different opinions though. Were you going with a flat grind?

 

[Crayola]

Thanks ZenGhost.

Yes, the blade will be a flat grind, 1/8" thick stock. The other 2 knives are flat ground 1/16" stock. They are meat eaters. Thanks for your info!

 

[one2gofst]

I like the looks of the Santoku, personally. I am not sure about which is the better cutter overall (not much into kitchen kutlery, really), so take my info for what it is worth. I would think either would serve its role adequately though. Congrats to your sister and good job making such a thoughtful gift.

 

[ZENGHOST]

That's good--I like flat ground the best in the kitchen and the 1/8 stock is a good choice too (my opinion). What kind of handle material are you going for? Post some pics when you're done, I'd love to see the finished product--especially that wharncliffe utility. I wish I could have done the same for my sister when she got married. Good luck.

Here's my two favorite kitchen knives:

8" (1/8" thick) Henckels Classic Chef's Knife

7" (1/16" thick) Messermeister Usuba (vegetable knife)

Sorry...don't have my santoku around right now...

 

[Crayola]

Thanks again ZenGhost.

I'll definitely be posting pics. Teh large knife will have soem fancy maple burl that samhell sent me as handle material. The other blades will be handled in a brown micarta. The handles shouldmatch in color somewhat, while making the large blade stand out as the central piece of the set! That is what I'm shooting for anyways.

I sure hope these turn out well. I had a plate of 1/16" steel so I just cut it up and turned the whole plate into kitchen knives. I've got 4 sets ground out (paring knife/utility knife is a set) and 2 sets yet to grind out. THey'd betetr be good, or else I'll have some expensive, but useless fancy metal sticks!

 

[Taz]

Cray, here, check out these 2 I made this past break from S30V. One is a Chefs knife, the other is kinda a santoku design. The santoku I find slices a tad better because of the more gradual curve.

S30V blade, 1/8" thick, full flat grind, convex edge, Black/green/natural G10 handles, 12.5" OAL.

Same specs, but a Santoku-ish style, black linen micarta handle.

the chef's knife is more traditional, but I like the Santoku better for slicing. the curve is more gradual that the chef knife I made, and it likes to slice. I was cutting thru a spiral cut ham at Easter with great ease with the santoku, and with the curve in the edge, you didnt have to do much to cut along the curve. Plus it would match nicely with the warnie utility blade. Incidently, I made one of those from D2 as well Great minds think alike Cray!

 

[toothed]

If you were making it for me, I would want the santoku profile for its wider point. For my uses the wider point on the large knife would be more versatile (slicing, light chopping, dicing, etc.). If I needed a "needle" point, I could use a paring, utility, or small chef knife.