Kitchen knife

[Tony Miller]

Making kitchen knives is a new endeavor for me. I've made a couple of these to basically the same pattern. I made the first handle pretty thin and it works pretty well but doesn't feel just right in my hand. This handle is a bit thicker (about 5/8 inch thick) and the contours feel really comfortable. The blade is AEBL, ground with no plunges, which I can get unbelievably sharp and it holds an edge really well. The cutting edge is 6 3/4 inches and it is 11 3/4 inches long overall.

My one concern is the blade thickness - 0.070. It cuts really well, but is much more flexible than I really want. The next thickness up in Aldo's AEBL is .110. I'm thinking of ordering that for larger kitchen knives and use the rest of this 0.070 stuff for paring knives. What do you guys think?

 

[butcher_block]

i favor .103-.113 (thats the spec range that "3/32" falls into )
even on paring knives but i use a nate 48" platen to grind them and a heavy distal taper. the worst think i have found with thinner then .100 stock is that the blade can flex and if not using corby bolts can lift the scales causing all kinds of plroblems

 

[Hengelo_77]

That handle looks fine!