Opinion Wanted

[J Lensmire]

I made these four samples from my discard bin. Which shape would you like as the template for a set of steak knives?
(Please disregard pin placement, etc. As I said these blades were reshaped from discards, so I used existing holes to attach handles.)
All cutting edges are approx 4.5” - 5” and OAL is 8.5” - 9.5”
Thanks

 

[DevinT]

#3

 

[navman]

3

 

[J Lensmire]

Thanks Hoss and Josh. I would lean that way also, but trying to give some options to a person.
Another question for all:
Steel will be 14C28N hardened to 62-63 RC. Should I put my typical "polished" edge or leave it a bit "toothy", like 600-800 grit edge.
It will be a non-serrated knife. Thanks again.

 

[abjsprite]

I made these four samples from my discard bin. Which shape would you like as the template for a set of steak knives?
(Please disregard pin placement, etc. As I said these blades were reshaped from discards, so I used existing holes to attach handles.)
All cutting edges are approx 4.5” - 5” and OAL is 8.5” - 9.5”
Thanks

View attachment 2935552

3

 

[bladegrinder]

3, mainly for the handle shape.

 

[daily_grind]

#1
I like thin steak knives
Depending on how many people respond (probably a lot) you might see if there is some way to convert this post to a poll.

 

[Stuart Davenport Knives]

Not any of the options, but I prefer a trailing point on a steak knife. #3 with a trailing point would be my choice. To answer about the sharpening, I have tried "toothy" edges (~600 mesh) and polished edges (~8000 mesh), and prefer the polished. I don't see much impovement in cutting a steak with a "toothy" edge, and the polished seems to last longer.

 

[Crag the Brewer]

1
3 looks a little beefy.

 

[John Cahoon]

#1 with a proportionately shorter #3 handle would be my vote. I prefer shorter heights for steak knives too.

ETA: Years ago I was showing a few designs and the question was "should I make more of these". Someone said put "that blade on that handle" and you'll really have something. Turns out it was great advice as I've never had trouble moving that basic design in a variety of sizes.

 

[J Lensmire]

John, by proportionately shorter handle do you mean shorter length or height to blade?
I was also thinking that #1 might be better if it was straight spine or slightly less drop.
Thanks for suggestion

 

[ScarFoot]

I’d go with 3. 4 looks like it would be a great “do it all” kitchen utility knife if you tweaked the handle a bit. That’s an oft overlooked knife category by the way.

 

[Stacy E. Apelt - Bladesmith]

#3

 

[J Lensmire]

Scarfoot,

#4 was an attempt at just that for my mom.
I’m still tweaking the handle for that 4.5 - 5” utility kitchen knife.

 

[ScarFoot]

Scarfoot,

#4 was an attempt at just that for my mom.
I’m still tweaking the handle for that 4.5 - 5” utility kitchen knife.

I make a knife similar to that and honestly it attracts a lot of women to my table at the shows. My sales are split almost 50/50 between men and women. My wife loves to cook and I realized when it comes to using a knife she spends more time with one in her hands than I do so that’s had a significant impact on some of my design choices. Smaller knives with thinner handles get a lot of attention at shows from my experience.

 

[Bill DeShivs]

1 & 2 seem to have the wrong handle angle.
#3.

 

[Crag the Brewer]

1 & 2 seem to have the wrong handle angle.
#3.

Don't you need More angle, cause you are sitting down eating?
Not standing at a cutting board.

 

[Bill DeShivs]

You haven't seen me eat!

 

[Crag the Brewer]

You haven't seen me eat!

Yeah, me too....last time I ate steak....I think I just used my hands

 

[Lorien]

I like the handle on 3, with the blade on 4