Paring knives

[SamuraiDave]

I am planning on making myself some kitchen knives.
I got some large ones for X-Mas, large NIB Japanese manufacture, and some really ancient ones (American made) that were from my Great Grandmother. Both sets are huge 7"-12" edges. Now all I need are some paring knives.

What type of steel would yall suggest? Thickness?

I plan on making one very simplespear point just to get me by for awhile. Then I will try my hand at some of the higher end and more complex kitchen cutlery that I see online. If yall want to recommend a style go for it!

Thanks!

 

[itrade]

Here's a set I'm working on right now (this is only a drawing).

They're for a friend. He wanted black micarta bolsters and redwood; one 4" paring and a 8" carver.

I like the blade shape enough I'm gonna make a pairing knife of the same shape for me. In S30V, 3/32" thick. For my use I'm staying simple. Probably going to use the black/silver dymondwood and no bolster.

It's a simple design with only one inside curve. Well I guess 2 curves since the handle->blade spine is slightly upswept.

Just an idea for you,

Steve

 

[rlinger]

Itrade, Those are nice.

DAVE - Here is a design I kinda came up with: http://riflestocks.tripod.com/pics5.html

They seem to work well as paring knives. Even though each knife has different handle wood, the photo makes them look alike. The two woods do look different. I just can't take photos well.

Roger

 

[raker]

Dave,
I have used the thin band saw blades that are about an inch wide and less that 1/16" thick. Grind the shape, blow two holes in the handle with a torch for the pins and your ready to attach plain wood or fancy wood handles. Sand the holes flat and when you attach the handles, fill the holes with epoxy. I make the blades about3 inches long and they are very good for peeling potatoes. I leave the steel in the as tempered condition and it will still hold an edge for a while. To make it better, reheat treat the whole thing before you put the handles on. A convex grind on the edge will make it sharp too quick. You could also buy some 15N20 that is the size you want for thickness and width and use that. It won't rust quite as bad as the other. Just depends on how much you want to put into it, I guess.

 

[RHINOKNIVES]

cryo-treated 440c is still one of the best culinary steels, price, and ease of edge touch up make it a winner in my book.i use 3/32" thickness for paring and my rhino chop model as well!

 

[Rene E. Roy]

Here is one I made for a customer: 440C Stainless with Green Canvas Micarta and Fancy pins, 1/8" Steel, deep hollow grind.