Paring knife

NickWheeler

NickWheeler

Joined
Dec 3, 1999
Messages
9,437
Hi guys- :)



There are quite a few Wheeler kitchen knives in our house. But I'm not trained as a cook, nor do I claim to know what a professional looks for in a kitchen knife. So at this point, I just make ones that work for me.

This is the type of paring knife I like using... it's small, thin, and pointy. :) I'd be interested in hearing what people here think.



Blade is full tang, O1 hardened and tempered to 60/61 Rockwell, with a ~400X machine finish. The Cocobolo (hand sanded to 2000X) and domed 416 pins are supposed to bring a little style to the package. ;) :D The domed pins add a lot to the look and feel, IMHO, but they are also mechanical fasteners.


[FONT=&amp]OAL-[/FONT] [FONT=&amp]5-13/16"[/FONT]
[FONT=&amp]Blade[/FONT]- 2-3/8"L x 5/8"W x 0.055" thick


Thanks for looking! :)

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Great job! Love those extra thin blades in the kitchen....:)
 
Nick Wheeler making kitchen knives.....
What is this world coming too?

Just teasing you.
Looks like a very functional as well as good looking paring knife.
 
I know a paring knife is not going to get the "Ooohs" and "Ahhhs" of an Ivory handled Don Hanson Bowie ;) :D But I appreciate the expertise of the forumites... so that's why I posted it here in the Custom forum. :)

The most interesting thing about a knife like this, to me, is that these tend to be the real work-horses in the cutlery world. Angi and I use a couple like this EVERY day.


Dudley, thanks my friend. :)

Rolf- I have to admit, I'm not up to speed on Japanese terminology, so I had to google kozuka. I actually saw one result of, "samuarai steak knife." LOL So is that kind of what you're talking about? A pic of a kozuka like you're meaning would be greatly appreciated. Thanks! :)

Mark, thank you my friend. :)
 
That looks to be a very useful little slicer. Nicely done Nick. Shes a beaut! My wife has been wanting me to make her a paring knife but she only wants SS . I tried to explain the wonders of carbon steel and the beauty of patina but noooooooo gooooooo. haha. I picked up a bar of cpm 154 so she will get what she wants , she always does.:rolleyes:
 
Looks good to me, Nick...but what do I know? Dave Lisch has been doing some awsome damascus on his chefs knives. So, since Wheeler knives have taken a culinary turn, when is the famous hamon gong to show up on one? Great looking knife. Just the thing for cutting carrots...or anything else for that matter.:thumbup::thumbup:
 
That's a user, and I'd buy one. I love the shape.

I use my smaller kitchen knifes (3.5" - 5") much more than I use the larger ones.
 
That knife's a little cutie, Nick, and no doubt useful as can be.

(That thumb needs some serious attention, though..)

John
 
Very nice dressy paring knife Nick. I would definitely put that to use. Got to agree with John about the thumb though, :D.
Brion
 
I have always dreamed about seeing a Nick Wheeler kitchen knife!

Love it; this is very inspirational Nick, thanks!
 
Hey Nick looks good. If you want my opinion strech the blade to about 3.5 or even 4 inches leaving everything else the same.

these are kozuka
kozuka-1-480[1].jpg

this is a kogatana or small utility knife found in the saya of a katana.
kogatana2.jpg

the kozuka is the handle for the kogatana.
 
looks about perfect to me. I'm liking something like M390 for something like this, but O1 is pretty great for food prep if you like carbon steel in the kitchen.
 
Bill- Thank you for the photos.
Nick- I was thinking something more like a Hartsfield or Leu style kozuka but with a wood handle. Go take a look, please.
rolf
 
told you befor i likeed it
if i was to change anything its not having the plunge at the heel. as the knife gets used and sharpened that little bit at the heel becomes a problem and often i have see cooks that have ground that little bit off completely
 
Thanks everyone for chiming in, I really appreciate you all taking the time to post! :)

Bill and Butch- I'm all ears guys, I know you've both had great success with kitchen cutlery--- any advice you are willing to share is always appreciated. :)

Joe- It's funny you said that, because it did cross my mind. I hesitate to use that term anymore, because a friend of mine does taxidermy, and he uses X-acto knives for all his cape work. A couple years ago, I showed him a knife with a 3" blade and called it a caping knife--- he laughed and said it looked more like a machete to him. :eek: :D

Thanks folks! :)
 
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