new knife maker looking for advice

Joined
Aug 19, 2011
Messages
925
I am an apprentice with andy roy at fiddle back and am enjoying the work and learning a lot I am planing on branching out to make kitchen knives. Dose any one have advice along the lines of I wish some one had told me ___________ when I first started.

thank you for your time and advice


Dan
 
Temper them hard and grind them thin.

If you think it is too hard and too thin, it is probably just right.
 
As a user, I prefer my knives to be easy to clean and relatively waterproof in that I can flush the knife with water, handle and all, without concerns of water soaking or being trapped in the handle.
 
No real advice, but a preference. Please make a pointy, thin paring knife. I don't like the big curve at the tip because I tend to do a lot of spearing with a paring knife. It's not a style that I've seen from many makers on this forum either. Maybe there's a market.
 
Ergonomics are important. I tend to do repetitive tasks with kitchen knives. Make cardboard or plywood profiles and test how they fit your hand and how they would feel cutting at a kitchen counter, hold with different grips etc. I round corners and edges that may give me a blister or sore spot when using the knife.

My neighbor has some kitchen knives and asked me to make a depression on the spine for his thumb. Not something I've seen on kitchen knives before, but for my neighbor it works well. He later brought me a couple more knives to mod and sharpen.

Ric
 
I started into knife making because I couldn't afford a good kitchen knife. ;-) If you want to know what works, check out the competition. Go to Williams-Sonoma, Sur la Table - anywhere you can actually get your hands on *good* kitchen knives! Pool all of your thoughts on each together into one mass, and then start making mock-ups of what you think the best features of each are, all lumped into one. Once you actually have something in your hand that works the way you like, *then* you can start thinking steel, handle materials, etc.
 
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