Most recent knife, critiques wanted

[weo]

Hello all. Here's some pics of my most recently finished knife, #5. My take on Dave Lisch's rat knife he demo'd at this years NWBA conference. I think it's my cleanest one to date, but please critique as you see fit.

I notice that I tend not to take my grind as high as most others do. Am I missing something by stopping my grind halfway up the blade?
Thanks for looking and commenting.

 

[GotSteel]

The handle looks really comfortable ergonomic, I also like the area for the forefinger, is it made to be a chefs knife?

 

[Alfazulu]

The advantage of a higher grind is that the knife slices better. The blade stays thinner higher up the blade. A blade that tapers faster, like yours, is thicker lower on the blade, and will thus wedge and cause drag. With some such knives and certain cutting materials (a potato for example), the blade won't actually slice all the way through. Instead, it will slice about halfway, then the wedge action will snap the rest of the cut. Different grinds for different uses. To me, a kitchen knife should be super thin with a high grind.

The knife looks great, by the way.

 

[Frank Niro]

I think you are doing fine! From here that's a pretty good looking grind. Yes, you could go higher as many will do but what you've done for a new grinder guy is great.
Frank

 

[jdm61]

I you are going to use that grind, have it follow the curve of the belly.,not the spine.

 

[weo]

Thanks for the comments/critiques.

GotSteel - didn't really have a plan, but the final shape makes it looks like it's for kitchen use (definitely NOT a skinner or fillet knife)

alphazulu - That makes sense, thanks. Is there a general consensus on max spine thickness for a knife use in the kitchen?

jdm61 - Is that for aesthetic reasons or is there a functional reason for that?

 

[Stacy E. Apelt - Bladesmith]

I see the fat bulge in the handle as a distraction. The whole handle looks a bit fat and round. Lo0ok at some handles in the gallery or exchange and see what a better shape looks like.

I really like your blade. Well done.

 

[Alfazulu]

Thanks for the comments/critiques.

alphazulu - That makes sense, thanks. Is there a general consensus on max spine thickness for a knife use in the kitchen?

Not that I know of. I've never made one, so I am far from a definitive source, anyway. Most of my store bought kitchen knives measure around 0.075". All are less than 0.100", though. I'll be making some kitchen knives soon, and am shopping around for stock in the 0.060-0.090" range.