Need kitchen knife ideas!

B

bearthedog

Joined
May 17, 2006
Messages
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I am asking John to make me a kitchen knife for general use, nothing specific. I am pressed for time and want to give John the order before I leave. I will call it the APK All Purpose Kitchen! I was thinking of 3/32-inch thickness, flat grind 1095 steel with maybe walnut scales. It will be a cheese/salami slicer and meat prep blade. Nothing to big or fancy. A paring knife type of blade more than a butcher knife.

Any suggestions would be helpfull (John you too).

-RB
 
Here are a couple that might work.

This one has a blade of 3/32" O1, 2 3/4" long,with an overall length of 6 1/2". Handle is cocobolo, with two aluminum pins and lined lanyard hole.

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This one is made from 3/32" O1, 3/4" tall, by 3" blade, 7" overall.

2lb2gwg.jpg


I`ve also got some sweet red micarta, that`s begging to be used.
 
They were designed as Bird & Trout or small game knives. I don`t remember who has them, it`s been a while. I just thought the thin stock and 3/4" heigth would work well for these purposes.
 
Either one looks great, but the second one looks a bit slimmer and more sleek, more suited to the finer tasks you might want in the kitchen.
 
I like them. I have a couple coming from John that were designed for kitchen use, They are 3/32 but have five inch blades. Like a sandwich knife but without the serrated edge. I can't poat a picture because I got three for the Kids for Xmas and now i am getting one for my wife and one for me. I gotta see the Red mycarta
 
I'm working on a chef knife design for the competition. I was going to make it a little larger (7-8 inch blade) as that's what I prefer in the kitchen and find that I can do everything with this size blade. I'll get some pics up when I have the design done.
 
When I picture a kitchen knife I want one in which the handle gets my knuckles above the cutting board. I also want the cutting edge to begin as close to the handle as possible. No ricasso or choil to interfere with my cutting.
Just my .02
 
cmdionne said:
I'm working on a chef knife design for the competition. I was going to make it a little larger (7-8 inch blade) as that's what I prefer in the kitchen and find that I can do everything with this size blade. I'll get some pics up when I have the design done.
Click to expand...

Me too! I want a chef's knife similar to Mike Mann of Idaho Knife Works Cumberland Knife. With the Stomper flair of course! I have a pic drawn up but made the blade too short.
 
Mine has a much more cullinary look. I took the things I liked about my global chef's knife and from my wusthoff and put them together. Still trying to figure out one detail though.
 
cmdionne said:
Mine has a much more cullinary look. I took the things I liked about my global chef's knife and from my wusthoff and put them together. Still trying to figure out one detail though.
Click to expand...

I look forward to seeing yours. I love to cook and a knife like that would get a daily workout.
 
I have this nice Japanese 4" paring knife from Japanwoodworker.com that works really well for me. The edge is lower than the handle so my knuckles aren't hitting the cutting board like protourist mentioned. I swiped this pic from the internet to illustrate:

05.132.0.jpg


A full tang version would be a lifelong kitchen companion.
 
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