"Kitchen" knife ?

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
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This is the same idea behind the Shun's for that one chef guy. That idea never appealed to me. Of course to me cutting veggies is fun and not a job.
 
Shotgun said:
This is the same idea behind the Shun's for that one chef guy. That idea never appealed to me. Of course to me cutting veggies is fun and not a job.
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I almost bought a Shun Alton's Angle because, in theory, it looks like a great idea. I got to play around with it a bit and decided to get a Shun classic instead. I'm glad I did. I wouldn't be able to work with my wrist like that for long.

To Pit's point though he wasn't designing that knife to be a dedicated kitchen knife so it may work well for short stints in the kitchen.

I can't wait to see what this kitchen set is going to look like.
 
Lets keep this thread going. I'm going to get on this when I return from Vegas!!
 
In that case...

BAMBOO handles. that would rock!

and (optional - my poor a$$ can't afford it) put your woodworking skillz to use - knife blocks!
 
Andy,
Any further news on when we might see a woodsman inspired kitchen knife?
I need a couple of kitchen knives for gifts and it would be really cool if they were Fiddleback Forge knives.
 
A birdie tells me there may be pics of a Sandokumuk today.
 
oooohh... that looks great Andy...:eek: i have really been wanting to pick a few nice kitchen knives lately...:)
 
AND, I'll tell you that I'm in love with 440C after grinding it! WHOA! That stuff grinds like butter!
 
Two!! Whoa. Man, I ground on it today. Tender. Gentle. Lots to get used to. The blade is 2" wide, and 1/8" thick. Imagine what angle you're trying to stay within! Glad I had some experience making Nessies. I wish I was Dan Koster sometimes.
 
Fiddleback said:
Two!! Whoa. Man, I ground on it today. Tender. Gentle. Lots to get used to. The blade is 2" wide, and 1/8" thick. Imagine what angle you're trying to stay within! Glad I had some experience making Nessies. I wish I was Dan Koster sometimes.
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OMG - this is right up my ally. I've been searching for a good Santoku to replace my existing one. Glad to see you are doing this in 440C. What angle are you going for on the edge. My Shun chef's knife is 17 degrees and it cuts like a dream.

Did I say I'm excited about this project? I'd love to have a custom kitchen knife. What are you thinking about for the handle? I really think a stacked wood handle would look great or even some type of bone like camel or something. I can't wait to see what this one looks like in the end.

Any interest in doing a pass around for those interested in purchasing when you are done?

I'd love to see a good matching paring knife as well - I can't find the perfect one and prefer a blad around 3.5 inches long.

Keep us updated, brotha :thumbup:
 
The handle is probably not going to be wood. The thing should be dishwasher safe IMO. It'll have three corby rivets, and probably g-10 handles. Paper micarta also wears well in the dishwasher I've found.

Y'all might get a passaround. Its a thought. Depends how good it comes out.

On the angle I really have no idea. Its hard to measure this on a convex knife!
 
Do it.
Passaround time.
I need a good woods/kitchen hybrid that is a thin slicer with style.
This would be akin to a "Gateway Knife" for my wife...if it slices well in the kitchen she will like it.
The last few knives I have purchased for "her" have been too thick and more chopper like.
Bring It Fiddleback
 
edgemaster said:
Do it.
Passaround time.
I need a good woods/kitchen hybrid that is a thin slicer with style.
This would be akin to a "Gateway Knife" for my wife...if it slices well in the kitchen she will like it.
The last few knives I have purchased for "her" have been too thick and more chopper like.
Bring It Fiddleback
Click to expand...

Also see my Woodsman, and Nessmuks!
 
You should see it partially ground. The blank sat on my lap all last night while I watched TV.
 
Andy - I think it would look awesome in a wooden handle.

IMO - A quality kitchen knife has no place in the dishwasher :) The only knives I put in the dishwasher are butter knives :thumbup: If I end up ordering one it would be in wood or a cool looking G10.

I suck at convex sharpening and also use a sharpening steel to realign the edge before every use.
 
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