More questions...

[Happychicken]

 

[Happychicken]

 

[Happychicken]

 

[Happychicken]

 

[Happychicken]

Hi all I am looking for some constructive criticism on these “knifes”. I will say these are the the third, fourth, fifth, sixth and seventh knives I have made. They are a gift for my brother and as his birthday is very close there was some rushing to get these done.
I feel that if prison inmates had to hand sand knives everyday as punishment there would be no crime in no time.
I tried to hand sand but I used surface conditioning belts instead. I also heard that a true mirror finish will have more food stick to it then a satin finish?
Anyway all thoughts appreciated!!

 

[Rhinoknives1]

Yeah if he didn’t mention that I definitely would just have used the metal wheels for wood.
A few of the kitchen knives I made are balancing nicely. The large gyuto is balancing 1 inch in front of the handle. However I read that one should pinch grip a chef’s knife so it would balance right where pinched. Is that ok ?

Very few use a pinch grip here in Merica! mostly a few trained Chefs. So if your brother doesn’t pinch?? Your 1” or less in front sounds fine..my wife & I were at our local Sushi bar, These guys are Japanese and we’re trained there....... On occasion I bring one of my Chef knives for the Chef serving us to try and ask for feed back. It’s a great way to get feedback! ——- I was asking about correct pronunciation of some of the names of Japanese knives. The Chef chuckled and said with a smile, that can depend on which island, part of the island or town you are in.

 

[Happychicken]

I was hoping the balance was ok but it is not 1 inch in front of handle but about 1 inch behind. I should have drill more holes or something in the tang but I thought the blade was long and would balance it out. Well messed that up...