- Joined
- Oct 17, 2007
- Messages
- 4,298
I usually start off with the basics first... once I determine what TYPE of knife I wan't to make, I then plot out the dimensions. For my 8" chef knife for instance, I knew I was gonna be using 2" wide stock, and that the blade was going to be 8". I also think 5" is a great starting point for handle length, so I drew a box 2"x13" and marked the 5" point to divide the blade from the handle.
From there it's more/less just a matter of filling in the rectangles until you have a knife. How high do you want the point? How wide do you want the handle? Do you want it to flare or taper? Start simple.
How much belly do you want in the blade? Should a portion be flat for chopping?
As you start figuring out the smaller details, the larger detail falls into place, and from there you can make minor adjustments until you're happy with it.
From there it's more/less just a matter of filling in the rectangles until you have a knife. How high do you want the point? How wide do you want the handle? Do you want it to flare or taper? Start simple.
How much belly do you want in the blade? Should a portion be flat for chopping?
As you start figuring out the smaller details, the larger detail falls into place, and from there you can make minor adjustments until you're happy with it.