Kitchen/woods knife?

[Shotgun]

This is the Dave Farmer incase anyone can't be bothered to click the link:

By pitdog2010 at 2010-10-20

13 1/4 in OAL, 8 in Blade

Yeah that's about right. The issue I see with this one is finger clearence. The handle is arced down and the blade doesn't have enough drop. But thanks, I'm sure he could modify it to fit my specs. I'll keep this one in mind if the proto works out.:thumbup:

 

[jds1]

The Roach Belly pattern lends itself to both camp & kitchen use. This one is in 1/8" and has seen a lot of time on the cutting board. If it were a dedicated food prep knife I think 3/32" would be perfect.

Jeff

 

[Shotgun]

The Roach Belly pattern lends itself to both camp & kitchen use. This one is in 1/8" and has seen a lot of time on the cutting board. If it were a dedicated food prep knife I think 3/32" would be perfect.

Jeff

Yeah if I were going to have it made I would do 3/32 with a dual temper and either a full flat or full convex.

That's a nice knife you got. I have one by koyote that's about the same shape only a little shorter in the blade at 3.25 inch.

 

[1066vik]

I love roach belly knives - awesome for food prep & gp slicing.

 

[CUTS LIKE A KRIS]

Would you comment on how you would change my design to fit your criteria? I made this knife this summer for my best friend's wedding for the uses you describe (camp and kitchen). The blade is a hair under 6" so I know it is too short, but otherwise 1/8" 440C (I usually stick to 3/32"), dropped tip, handle clearance and dropped blade to get close to the edge. Can choke back on the handle pommel for some chopping, yet is balanced @ the blade handle junction.

Thanks for any feedback on what you would be looking for with this design (anybody feel free to comment so I can get better).

These two follow the same mould (similar lengths, 3/32" CPM154):

Not trying to plug my stuff, just looking for feedback as this was the purpose for each of these knives. Thanks