My first kitchen knife

[Rusev]

Hi all,
Here is my latest work:
Cryogenically heat-treated AEB-L stainless steel at 60 HRC
Dimensions: 320mm overall lenght,200mm blade length, 3mm thickness at the start of the distal taper.
Full flat grind with 0.3mm cutting edge.
Weight 250g.
Handle: white corian and brass with silver and mother of pearl inlay.

 

[Jorad de Vries]

While I think the execution is fine, I have a few issues with the design of the knife that I would like to point out. The butt of the knife seems to be in line with the heel of the cutting edge, making it touch the cutting board when the heel is flat on the board, as with the last bit of a rocking cut. This leaves no clearance for your hand under the handle. If you look at the designs of some of the great kitchen knife makes (Bob Kramer for example) you'll see their knives have plenty of clearance for the hand between the but and the heel. Another design feature that these knives have is the lack of sharp edges on the front of the handle, the spine and the choil area, facilitating a comfortable pinch grip. You knife seems to have some pretty sharp edges in these area's that I would consider rounding off in a future build. I do appreciate the effort to create something unique and to try and develop a personal style, but I think you can take the function of the knife into consideration to optimise the design.

Just my 2 cents, this was meant as constructive criticism and I hope it comes across as such.
Jorad

 

[Rusev]

While I think the execution is fine, I have a few issues with the design of the knife that I would like to point out. The butt of the knife seems to be in line with the heel of the cutting edge, making it touch the cutting board when the heel is flat on the board, as with the last bit of a rocking cut. This leaves no clearance for your hand under the handle. If you look at the designs of some of the great kitchen knife makes (Bob Kramer for example) you'll see their knives have plenty of clearance for the hand between the but and the heel. Another design feature that these knives have is the lack of sharp edges on the front of the handle, the spine and the choil area, facilitating a comfortable pinch grip. You knife seems to have some pretty sharp edges in these area's that I would consider rounding off in a future build. I do appreciate the effort to create something unique and to try and develop a personal style, but I think you can take the function of the knife into consideration to optimise the design.

Just my 2 cents, this was meant as constructive criticism and I hope it comes across as such.
Jorad

Thank you Jorad! I agree with your criticism 100%. I tested the knife last night and noticed just what you said and will make these changes. I guess i will have to make 10+ until it is somewhat ok. Kitchen knives are no joke!

Your feedback is greatly appreciated!

 

[john april]

craftsmanship looks very good !

 

[Rusev]

craftsmanship looks very good !

Thank you!

 

[Jorad de Vries]

Thank you Jorad! I agree with your criticism 100%. I tested the knife last night and noticed just what you said and will make these changes. I guess i will have to make 10+ until it is somewhat ok. Kitchen knives are no joke!

Your feedback is greatly appreciated!

Thanks for taking the feedback to heart, it's the first step to improving your work, and I'm sure you will! Looking forward to the next one!