"Kitchen" knife ?

Sharp Eye

Sharp Eye

Joined
Feb 21, 2008
Messages
1,551
Andy,
I was thinking that a woodsman with a wider blade would be an awesome kitchen knife.
Would you consider doing this or any design that when held in a pinch grip would have enough clearance so that one's knuckles don't hit the cutting board?
Ira
 
I'm in the process (mentally only so far) of designing a kitchen knife or three. I already have the steel (good vintage 440C). I'm going to do a large santoku style knife, and a Woodsman style also. No knuckle banging. I guarantee that.
 
Put me down for a Woodsman style kitchen knife when you make one.
It is high on my wish list.
Ira
 
I have thicker steel I was going to use for the Woodsman (.188") and thinner (.125") for the santoku. That seem OK to you?
 
Im in too Andy....

Matching set of both would be AWESOME, Im in for both if the price is right, or Just a Santoku at the least.. My wife has been on me to get her some better kitchen blades.....
 
Fiddleback said:
I have thicker steel I was going to use for the Woodsman (.188") and thinner (.125") for the santoku. That seem OK to you?
Click to expand...
Andy,
I would prefer thinner steel for a dedicated kitchen knife. If it is .188, it might be a better camp kitchen knife. It all depends on the grind angle and height. With a high grind and a thin edge the .188" might be a great dedicated kitchen knife.
I hope that this non-answer help.
Ira
 
Bought the belt size Bow-legged to be a kitchen knife (cheese knife, specifically).

I'd love to see a big Santuko from you. I'd buy it in a heartbeat. :)
 
Sandoku coming. I already have 2" wide x 1/8" thick 440C.
 
I'd never thought of that....
 
wintermute said:
Great.

How do I set up so that my paychecks direct deposit to your account?
Click to expand...

Direct deposit, just use Andy's routing number.;)

I have a question. Why not go super skinny on a kitchen knife? I was thinking 3/32 or even 1/16. If it's a dedicated kitchen knife, would there be any reason NOT to do this?
 
Certainly not. I got this steel when a maker retired. I think 3/32 or 1/16 is better actually. But a 2" wide sandoku with a full height convex grind isn't going to suffer at 1/8" thick.
 
Certainly not. I got this steel when a maker retired. I think 3/32 or 1/16 is better actually. But a 2" wide sandoku with a full height convex grind isn't going to suffer at 1/8" thick.
 
Fiddleback said:
Certainly not. I got this steel when a maker retired. I think 3/32 or 1/16 is better actually. But a 2" wide sandoku with a full height convex grind isn't going to suffer at 1/8" thick.
Click to expand...

Good point! Full convex will set you free! I was looking at Japanese santoku and they're typically between 2 and 3mm thick, but with a flat grind. That convex'll be great at keeping veggies from sticking to the blade. That 1/8" thick stuff would be awesome for deba or chef's knives too.

The best thing about this idea is the steel, coupled with the geometry - no need for expensive high tech sharpening systems.
 
To avoid banging your knuckles the handle doesn't have to be all that high up, the blade just needs to slope up toward the tip.When such a blade is then flat on a cutting board the handle will be angled up giving more clearance.
Here is a pic of one I designed for another thread to demonstrate what I mean !

design011.jpg
 
pitdog said:
To avoid banging your knuckles the handle doesn't have to be all that high up, the blade just needs to slope up toward the tip.When such a blade is then flat on a cutting board the handle will be angled up giving more clearance.
Here is a pic of one I designed for another thread to demonstrate what I mean !

design011.jpg
Click to expand...
Pit
It will work but it is hard on the wrist if you are cooking for a crowd.
 
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