I got it. Beautiful work, Joel. I have a number of observations I’d be happy to share with you.
To the Chefs knife, would you chop chicken bones or lamb ribs with it? if the answer is no, then it’s too thin behind the edge or too hard as it may chip. There’s a lot more to discuss on this point. I’ve already commented on blade lengths.
To the petty, my first question is why is the blade as tall as it is?
I’ve had guys tell me it’s necessary for knuckle clearance but that’s not how a petty or utility is normally used. If needed, light chopping can be done by using the cutting board thickness for that clearance by moving the food closer to the edge of the board. For the most part it’s a slicer and should be used as such. I’m having one made now by
@Hengelo_77 that roughly follows an old French butcher’s pattern. Its blade height runs straight to the handle at 28mm tall. A thin pointed blade is usually more usable. Think of a petty as a larger paring knife and you’d be on the right track.
One thing I’ve noticed is how popular Japanese knife styles are around here. Some makers tend to gravitate to those and neglect Western patterns. Or combine the two somehow. Japanese knives are, for the most part, specialized slicers. Whereas a French Chef’s knife (often made in Germany) is a versatile do-it-all tool. It appears to me your Chefs knife is more of a slicer than an all rounder.
I can elaborate but I’d prefer to take it offline for space sake. Email me at marchone at aol dot com if you want to pursue it further.
