Kitchen knives, need feedback...

J

Jason Cutter

Joined
Oct 9, 2002
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1,419
Here are some ultra-thin kitchen knives, I made from a sheet of prehardened 1/16th inch 15N20 at 55-56Rockwell, which was from a factory that makes woodworking saws. The blades are convex ground and satin finished. These are fairly quick to make and I was thinking of offering a low cost "entry" into kitchen knife options. The steel takes a nice edge and is soft enough that the average home user can touch it up with just a honing steel. This stuff flexes like a spring and returns to true each time !

Need your feedback on what you think of the whole design, concept etc. Thanking you in advance. Jason.


http://www.fototime.com/ftweb/bin/f...77-3DD682CD1FDB}&exp=f&moddt=38077.9195810185
 
There is a point where the time to put a handle on a knife is more than the blade is worth. If you can whip these out fast enough (I'm thinking like an hour or two) then at a price of around $30-40 you can make it worth your while and sell every one you can make :D .
I don't think you'll have any problem selling them. Just make a few more and see how fast they sell.

I agree with Blinker. The fat one needs to be longer.
 
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