Kitchen knife

[v-6]

well i'm making a Santoku style knife for the wife and am needing some help from one of you pro's that do kitchen knives.
I need to know how you do the notch's or relief groove's so food does not stick.
I'm at that point and don't know how and what equipment to use.
Any help would be appreciated .
vern

 

[ryan9977]

vern.....r u talking aboutthe grooves cut out inthe side of the blade?....like a granton edge?.........if so i would say don't bother....any kitchen knife i have liked didn't need them.....if it is thin enough and has the right geometry it doesn't need it.....onething i would suggest that most people missis to lightly round the spine and heel area for a more comfortable grip....ryan