kitchen knife design

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krap22

Joined
Sep 2, 2008
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Here is my newest design for a knife. Any and all critiques are welcome. overall length is 13" with a blade of about 8.5". I'm debating on using 1095 with a hamon or O1.

da96f7b7.jpg
 
what grip will you plan on usign ?
that will make a big difference in what i have to say as everyone has differnt styles
 
I am finding that I personally like blades at 8 inches. I would recommend that the front of the handle (on each side) be contoured down to the blade for better control of the blade. Other than that I like the design.
 
I agree that the type grip you plan makes a difference. If you plan to choke up on the blade in a pinch grip, then the little pointed rise at the junction of the handle and blade would probably be uncomfortable. If I were commissioning this for myself, then I would have that removed or pared down. Nice design otherwise.
 
I am planning on using a pinch grip with the knife. The little pointed rise actually fits nicely. My first draft on paper didn't have that. i'll see if i can post some pictures of my grip when i get home tonight.

i forgot to mention that i got most of my design from this custom maker (not sure if he frequents this forum or not)
http://www.jayfisher.com/saussureargentinaagate.htm


I know i won't be able to make anything quite as beautiful as what he can, but i'm sure going to try. My biggest concern is making a nice looking usable knife.
 
Looks like a nice design, 1095 is a little tough to heat treat unless you are set up properly, you may want to consider 1075 or 1084 which are easier to HT and get a hamon. O1 is a great steel but you need to hold at temp for quite a while, unless you can find someone to do the HT for you.

I like a curve near the front edge of the blade to do chopping but I usually put a flat toward the back so the blade comes to rest flat on the cutting board.
 
I am going to go with O1 due to the size of the piece. I'll have it sent off to be heat treated properly. I'll leave the 1095 for some smaller knives in the works to play with.
 
krap22 said:
I am going to go with O1 due to the size of the piece. I'll have it sent off to be heat treated properly. I'll leave the 1095 for some smaller knives in the works to play with.
Click to expand...

Nice :thumbup:Do you just cut out the rough shape before heat treat? Do you do any grinding? Also where do you send it to get treated?
 
Cool!!

Having the bolster ride up on the blade like that could cause problems when sharpening by hand. That is the biggest gripe about the Shun Ken Onions. If you aren't sharpening on stones then, its not a big deal.

Tom
 
A2 is very similar to O1 but with a little chrome (5%, much less than stainless 14%) which gives you some corrosion protection and also greatly expands the places you can send it for HT since it is a air hardening steel. The other advantage is you can grind to nearly the final thickness and do less cleanup after HT. I stopped using O1 for these reasons. If you know of someone who will do O1 sure to check to see how much grinding will be needed after HT.
 
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