Please pick apart my drawing

J

JParisi48

Joined
May 14, 2012
Messages
198
I asked for advice on different ways to draw a template. I took a little bit of info from everyone, thanks a lot, but you can let that thread fall down the list and hopefully when someone else searches for how to draw a template they will find it. This is what I have come up with so far, but if you guys could pick it apart so I can change little things here and there it would be helpful. It is going to be a chef's knife for my Mother, I know the handle length and the blade length dont add up, the handle is just over 5''.
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Yup... I like it! Good job :D

Few things I might consider changing:
Make the but of the knife a singe curve inside as of the "S" like curve you have now
Stretch out the curve on a tip another inch into the edge
Curve the transition from the handle to blade slightly, you don't want any sharp corners
 
I'm assuming it's going to be a full tang. I would round the corner on the bottom where the handle meets the blade. Squared corners are high stress areas. I would also put a little belly in it so that you can rock it for slicing. Otherwise it's a good looking knife
 
thanks for the input, this is exactly what I am looking for, I dont even cook so the belly thing I never would have really thought about, and your right about the S curve it doesnt flow either
 
It looks ok, and the blade shape is good but it is upside down. Basically you need to cut the handle off the blade and turn the blade over so the edge becomes the spine and vis versa. then raise butt of the handle so that it is inline with the spine.
 
Bill Burke said:
It looks ok, and the blade shape is good but it is upside down. Basically you need to cut the handle off the blade and turn the blade over so the edge becomes the spine and vis versa. then raise butt of the handle so that it is inline with the spine.
Click to expand...

I think I know what you are talking about, is that the santoku style? If it is, that is what I originally wanted to do but my mother doesn't want it like that. Believe me, if I could just make it like that and know that it was going to get used I would, but she will NOT use it and probably huck it in a draw with a bunch of other knives and ruin it:eek:. From what I can grasp looking at kitchen knives, there is santoku which is I THINK what you are saying about flippin it upside down, and then there is a "chefs" knife which more or less is what I drew usually they have longer blades. Thanks for the input I made another drawing, I am waiting for my camera to charge so I can take a pic and upload it.
 
Here is an updated drawing taking your thoughts into consideration. I tweaked the handle to make it round, attempted to add belly to the blade and noticed I wasnt going to be able to file the ricasso the way i had it before.

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Bill Burke said:
It looks ok, and the blade shape is good but it is upside down. Basically you need to cut the handle off the blade and turn the blade over so the edge becomes the spine and vis versa. then raise butt of the handle so that it is inline with the spine.
Click to expand...

Good eye Bill.
 
I'll put in my 2 cents worth:

I would take that belly out. It should not belly down and then back up. The edge should start out straight at the end of the edge, and gently curve up to the tip. That allows a standard slice cut as well as a rock and chop stroke. The chop strokes are pivoted off the tip, not the center of the knife.

Where the handle meets the blade, the upright line should curve back into the handle at about a 1/4" to 1/2" radius. It should not be as sharp an angle as it is now. If you set a dime on the drawing, and trace along its curve from the upright to the handle it should look ( and feel) much better.

I think your grind line idea is good looking, but very hard to complete ( especially to get both sides matching). A full flat grind would be far easier to make.

Other than that, it looks good.
 
Thanks Stacy, here is an updated pic, I changed the blade shape and length, adjusted the curve you were talking about and got rid of the grind idea I had. Ill wait till I am a few knives deep before I start trying anything crazy.
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the bottom photo is much better, you still need to straighten the line of the spine a bit, i.e. raise the but of the handle and and also lengthen(make the blade wider) at the heel. if you look at you last picture dropping the heel down to the line where the picture is cut off will do it. You dont want the edge completely flat back there but almost. the heel needs to be the widest portion of the blade.
I would also drop the tip but that is because i prefer japanese style over european style knives. and put a bit of belly in the bottom of the handle right under your middle pin.
 
8nWHM.jpg


I took the bottom drawing you had and drew out some new lines. I didn't want to change your design too much, but these slight changes should help with the overall profile. The handle I just left blank, but notice how the spine is now straight and just slightly angled upwards, rather than downwards. The heel is the widest part of the blade and narrows down to the belly of the knife.

Also, I moved back the front of the handle behind the choil area because it would be a little complicated if you tried to do a tall grind and the handle got in the way.
 
Don Nguyen said:
8nWHM.jpg


I took the bottom drawing you had and drew out some new lines. I didn't want to change your design too much, but these slight changes should help with the overall profile. The handle I just left blank, but notice how the spine is now straight and just slightly angled upwards, rather than downwards. The heel is the widest part of the blade and narrows down to the belly of the knife.

Also, I moved back the front of the handle behind the choil area because it would be a little complicated if you tried to do a tall grind and the handle got in the way.
Click to expand...

exactly what I was talking about Don. thanks.
 
thank you guys, I didnt get what you meant before about the butt of the handle, but I understand now with the drawing. Also you are right about the handle extending too far I didnt even think of that. I just want to take the blade from 8'' to 7'' thats what the top drawing was. I will redraw again hopefully this will be the last time:thumbup:
 
That is a very good mod...thanks Don and Bill.

Joe, notice how the knife now looks "alive". It will cut efficiently and work in the hand in several grip styles.
I would make the butt simple, and leave off the bird's head. Just end it straight and chamfer the edges. Look at some Japanese style handles for ideas. Even if you round them off into western handles, the angles are the same.
 
Here it is, I think I fixed everything, I dont know about the blade though. Is it supposed to stay straight for a few inches and then slowly curve up toward the tip, or the widest part be at the heel and make a slow curve the entire length of the blade???

IMAG0120-1.jpg
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I like you original drawing way better, only with a more rounded transition from blade to handle.
 
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