inspiration for a kitchen knife

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dfarm

Joined
Feb 21, 2008
Messages
350
Hey guys,

I have a 9.5"x2"x.125" piece of 1095 left from a "batch" I bought a while back. I have two other knives out of this batch that are ready to go out for HT, but I want to get one more done out of this last piece first, then send all 3 together. (Still need to find a place to send them for HT too.)

What I am asking for today is ideas for a kitchen knife to make out of this last piece. I am drawing a blank on what would be a good multi purpose kitchen knife design out of a piece this short/thick.

Any help with the design, or ideas of places to send the three blades for HT are greatly appreciated.

Thanks again.
 
Peters' is where I send all my blades for HT. They do a great job on both oil-hardening steels like 1095 and air-hardening stainless steels.

How about a nice santuko style knife for that piece you have left? A 6" blade would leave you 3.5" for a hidden tang, that would be plenty strong for kitchen work. The width and thickness would make for a nice slicer if you give it a full flat or full convex grind.
 
james terrio said:
Peters' is where I send all my blades for HT. They do a great job on both oil-hardening steels like 1095 and air-hardening stainless steels.

How about a nice santuko style knife for that piece you have left? A 6" blade would leave you 3.5" for a hidden tang, that would be plenty strong for kitchen work. The width and thickness would make for a nice slicer if you give it a full flat or full convex grind.
Click to expand...

Bang on what my suggestion would be.
 
I agree, santoku. With a thin suzuki, a well defined hitachi and nice curved sushi. Oh and I would do a fujitsu for the finish. :D

See Stacy, we are learning. :p;)
 
You are right indeed Stacy. After looking at them on the road, they do look like a seabass. :D

*Sorry for the thread hijack/silliness*
 
Ive never done a hidden tang before. Does anyone know of a good write up on the construction of a hidden tang knife?
 
A petty, 6" utility knife, would be my recommendation. A short santoku will not be as useful as that length. A santoku is most commonly found 180mm long (7") for a reason.
 
Maybe something like a mini chefs knife. 5" of blade and 4" of handle? I can probably cheat an extra 3/4" on one end because of the shape of my piece of steel.
 
i agree, santoku. With a thin suzuki, a well defined hitachi and nice curved sushi. Oh and i would do a fujitsu for the finish.

See stacy, we are learning.
Click to expand...

That's wonderful!! :thumbup:
 
Id go H.D. or Honda.( : Actually,if you need inspiration ,go through your own knife drawer in the kitchen.See what feels good in hand and how you could improve it.
 
watercrawl said:
A petty, 6" utility knife, would be my recommendation. A short santoku will not be as useful as that length. A santoku is most commonly found 180mm long (7") for a reason.
Click to expand...

Agreed, petty. Here's one I made for my wife. Blade length is around 5" with a 4" hidden tang.

knife006%28Small%29.JPG
 
That's kind of what I'm thinking, but isn't .125" a bit thick for this style of knife in that size?
 
It is on the thicker side yes. That knife started on stock around 3mm, nearly an 1/8". Because it is quite small it is not too hard to reduce overall thickness a little during grinding.
 
Here's what the ladies tell me, in this order: a kitchen knife has to be light, not a knuckle banger (as in having enough room that your knuckles don't hit the cutting board), no sharp spots that are uncomfortable on the hand, a little bit of rocker on the cutting edge, and they don't really want to have to worry about care too much (i.e. wiping it off after use rather than throwing it in the dishpan).
I find that even though I'm attracted to knives that don't have all those charactaristics, the one I always reach for is made to those specs.
I'm just a beginner, but my best selling knife is a very light 4.5" modified santoku shape...there's probably another name for it...
 
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