JMK in the kitchen...paring/utility in D2 with brown micarta/pink liners

jonnymac44

jonnymac44

Joined
Sep 27, 2007
Messages
7,680
Haven't posted anything on BF in a while and I just finished this one up that kept getting set aside so I could finish orders. This is a paring/utility knife I designed a while back for my wife to try out in the kitchen. Ground from .118" thick D2 with an acid washed finish, some mustard patina, and hand rubbed with red scotch brite and mobil one.

The handles are dark brown micarta cut from the same slab of material that I used for a handle on the very first knife I ever made with some pink G-10 liners since the knife is for my wife and that's what she wanted.

I don't usually do kitchen knives, although I've made a few.....so feedback and or suggestions are welcome. I'm curious to see how it performs and will report back after a few weeks of use. We cook at home more often than not so it should get some good use.

Thanks for looking!

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I like the design. Still definitely your style but catering to the kitchen in overall form. I'm curious how well it works with the relatively short grind but thin steel.
 
It looks just great! I am saving some pictures for reference... I have a piece or saw blade (think stock) what I thought about turning into some kind of light duty kitchen oriented knife. I think I will try to make it look like this one. Thanks for the inspiration!

Mikel
 
Nice looking Jonny,my only reservation is the tubing rivits,gonna be a pian to keep clean and will give a place for bad things to grow in the kitchen.
Stan
 
Nice Jonny, that color combo looks great.
The shape looks quite useful, and the handle very comfortable.
The only thing I might change, would be to lose the plunge cut so you can cut with heel of the knife as well. Just my .02
 
Nice looking blade.

I would suggest taking the edge grind all the way to the heel, and as Stan noted....tubes in the kitchen might not be the best idea.
 
Thanks guys.
I thought tubes in the kitchen might not be ideal, but I wanted it to look like a JMK......at least this is just a test knife and I can see how they do after some use. You guys have a good point though.
 
I like the shape. As others have said, I'd take the grind all the way up and get some distal taper
going. IMHO, it's a bit too thick for a paring knife and anything to thin it will help.
 
Thinner, thinner; chicken dinner! :D

Love the knife, though. Great design.
 
Maybe instead of losing the tubes you could fill them with something clear, like acrylic or epoxy. That way you retain the look of JMK without increasing concerns about the germs.
 
I have no problem with the tubes- the knife should be washed afterward anyways, and if you are that scared of the food then why are you cooking it?!? I do agree with others that the cutting edge should extend the entire length of the blade. Overall I really like it- pink liners and all! As you said- it is a test piece, put it through the paces and try and let us know how it works best. I'm thinking it would do good on meat and fibrous materials where a bit more rigidity would be a good thing. I like to use stouter blades at times and can see this being a good addition to the block!
 
CUTS LIKE A KRIS said:
....the knife should be washed afterward anyways, and if you are that scared of the food then why are you cooking it?!?
Click to expand...

In order to clean within that tube, you'd need something small and the chances are it wouldn't get done.

Food bacteria is a serious concern for all types of food....you don't have to be using fugu (the deadly fish if not cut properly) to be concerned about bacteria. Leaving an area of a kitchen knife (or any knife used in the kitchen) unwashed promotes the growth of bacteria and can lead to sickness.
 
Personally, I think many Americans (including my wife) are FAR too germ conscious. Scientists are suggesting now that all this compulsive hand washing and disinfecting is making us more susceptible to disease because our bodies forget how to combat bacteria on a day to day basis.

Besides, I've always been a slob, and this report makes me feel better about that! :)
 
Back to the blade design, at first I was concerned with the the heel of the blade like some others mentioned but I think in a paring knife it's not an issue. In a larger blade meant for chopping or dicing it would be different, but a paring knife tends to be used differently than those and I don't see it as a liability.
 
Fill the holes with two part clear casting resin, dyed pink. It would look great and solve the contamination issue.

Is that a zero edge? no secondary grind. Great design, very useful. Does the taper start at the end of the scale?

I don't think the grind has any issues at all. Nice!

Your logo shows well Jon.

Fred
 
tryppyr said:
Personally, I think many Americans (including my wife) are FAR too germ conscious. Scientists are suggesting now that all this compulsive hand washing and disinfecting is making us more susceptible to disease because our bodies forget how to combat bacteria on a day to day basis.

Besides, I've always been a slob, and this report makes me feel better about that! :)
Click to expand...
Far too germaphobic here in the US.

Go to a meat market in the 3rd world one day and worries about if the inside of the tube on your knife handle is germ free will vanish.
FWIW, my kid eats dog food out of the dog bowl, and drinks from the birdbath.
He's never been sick a day in his life.
 
Fellhoelter said:
Far too germaphobic here in the US.

Go to a meat market in the 3rd world one day and worries about if the inside of the tube on your knife handle is germ free will vanish.
FWIW, my kid eats dog food out of the dog bowl, and drinks from the birdbath.
He's never been sick a day in his life.
Click to expand...

That only proves, the critters living in your area are very hygienic.
 
Or that I have a superkid....;)

No joke that we purposely let him be a little less than hygienic though.
I am a firm believer that we as a society overuse antibiotics and disinfectants, and are weaker for it.
 
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