Kitchen knife specs

[Philadelph]

I'm thinking a lot about Kitchen knives but don't know exactly what specs to give them and where I would come up with those specs. i.e. blade width, grind type, etc. I'm assuming most except sushi knives are flat ground and very thin? Where can I learn more about how to decide on this stuff without buying a slew of kitchen knives and studying them first?

 

[Garrett Schmidt]

I'm thinking a lot about Kitchen knives but don't know exactly what specs to give them and where I would come up with those specs. i.e. blade width, grind type, etc. I'm assuming most except sushi knives are flat ground and very thin? Where can I learn more about how to decide on this stuff without buying a slew of kitchen knives and studying them first?

do a google search for kitchen knife pictures....also, look at your friend's/family's knives and see what you like/dislike....that way you aren't spending money just to get ideas

 

[butcher_block]

this is one of those times where it really is more about how the person was trained and will be using the knives + the type foods they plan on making

east Vs west
slice Vs rock cuttign
meat and taters Vs pasta and vegetables

 

[mete]

Also give serious thought to the handle, size that fits and shape that's comfortable. Start with the basic knives , 3-4" parer, 6-8" slicer, 8" chef's knife.Those three do 90 + % of the work.
Find friends who are knowledgeble about knives and have them give lessons and try different knives. BTW don't get info from TV . Many of the TV chefs know little about knives or how to use them !!!

 

[Stacy E. Apelt - Bladesmith]

Ditto on the above info.
Do some searches and see what shapes and sizes appeal to you. Print out the desired shape and either enlarge it to full size, or sketch it on the steel. Cut out and grind the profile. Leave a little for fine tuning the shape after hardening. On many thin blades, the bevel is ground after the hardening and tempering. It is hard to avoid a warp or twist in .06X 2" steel. This is one of those places where air hardening steels and quench plates shine.
Stacy