Kitchen knives- what to improve?

[Kosa_PL]

Hello,

What do you think guys about this first nakiri?

NCV1 steel 2,5mm with G10 handle.







What I should improve in this ?

And here kitchen knives what I waiting to get back from HT.

All knives after them, will be made from 3mm AEB-L .



And this vacuum pump (2stage) will be ok for stabilizing wood?

http://coolstore.pl/product-eng-3260-Vacuum-pump-Value-VE2100NSV.html

 

[Kevin McGovern]

I don't know what that's used for, but I want one!

 

[Fred.Rowe]

A clean looking cutter overall. The radius at the choil looks rough and could use some file work. Things like this really stand out with a large blade with distinct lines.

Regards, Fred

 

[Stacy E. Apelt - Bladesmith]

They look very good in their profiles.

Personally, I don't like the rough finish on the upper bezel. Take it to a crisp 120 or 220 belt and leave it , but clean off the HT scale.

As Fred noted, the curve from heel to handle might be a bit smoother.

I like the canvas Micarta and black phenolic pins. I use the same with good results. Drilling extra 6mm to 8mm holes in the handle makes for a really solid glue up.

 

[Kosa_PL]

Stacy, from next week HT scale etc. will be no problem.

I will get JUNG G60 surface grinder