New Kitchen Knife Design *opinions*

[Hesparus]

That's coming along real nice.

- Chris

 

[Michael Rader]

Regarding points about the profile of the blade, everyone has their opinion and knowing that professional chefs argue about this profile vs. that profile doesn't make our jobs any easier. My advice: make your knife how you like it and use it. Really, really pay attention to how it works and also use it for what the knife is designed for. A sushi chef is going to want a different knife than some housewife that wants to peel potatoes. So, the question is, what is this tool going to be used for, and then what is necessary for that to happen? Simple as that. Good luck. -M

 

[chavez556]

Here is a picture of the Wharnie all dressed up

 

[chavez556]

Here is the finished Santuko this one is a wedding gift for my best friend. I figured he would like something he can use instead of a gift card or something that will end up in the closet in a month.

52100 santuko
5.5" blade 10" oal
52100 steel heat treated and cryo by paul bos
Red and black canvas mircata
With walnut bolsters and red g10 liners