Question about Murray Carter's designs in his book

[weo]

I just checked out his "101 Knife Designs" book (literally, from the library) and the thing that stood out for me is that his kitchen knives seem very short to me.
I learned to make sure that on a kitchen knife, to make sure it's tall enough (or the choil is high enoough) so that your knuckles don't slam into the cutting surface, and with his designs, that would be impossible.
Any thoughts?

 

[jdm61]

Only if you have huge knuckles and don't account for the angle that the blade meets the board. The small funayukis in the 5-5.5 inch range on his website are all like 40mm at the heel.

 

[Hesparus]

Your question is pretty broad. Which kitchen knives specifically are you looking at? I've made several kitchen knives out of that book and there are no problems.

- Chris

 

[HSC ///]

short as in the blade length? or short on the heel height?
I think you might be painting a broad design definition with your view,

personally I like a tall heel height myself, 54 mm or so
but I have a Carter knife in a style that I will call a cook's knife that is very versatile in the kitchen
It's called a Funayuki however.

At first I didn't like the size and it's not tall on the heel, but it's a great knife that is light and useful
I think it also depends on how you use it, how you hold it and what you are cutting.

regards

 

[12345678910]

If you hold a chef knife in the pinch grip, your knuckles are never under the handle.

 

[HSC ///]

see if this helps, the top is my knife, the smaller one a Carter

 

[jdm61]

The Carter looks like a petty. Oversized paring knife. It's not supposed to have a 50mm heel height.

see if this helps, the top is my knife, the smaller one a Carter

 

[weo]

short as in the blade length? or short on the heel height?

hmmm, my reply from Friday didn't post, but I was referring to heel height.

 

[coldsteelburns]

Hah, what funny timing for this subject to be brought up. I am just about to finish up my first kitchen knife which was based on his "freestyle santoku" from page 176. I used the same tip profile as it, as well as the same spine profile and tang angle, but I changed the edge profile to add just a bit more belly and gave the blade a bit more height, and shortened it a little to fit the length of the steel sheets (15n20) I have available.

I basically used it as a guide to design my first one since I have yet to learn all the small nuances regarding different style kitchen knives and what exactly makes then different regarding taper, thickness at spine, behind the edge, edge profile etc. Now I don't know what to name my knife, since it has more belly than the santoku, and is shorter than a typical gyuto and not quite as evenly proportioned as a funayuki as it's a bit taller lol

Nice looking knife on top, Harbeer! I'm a little disappointed that you have sold (are selling) you knife making equipment, as I really enjoyed watching your style evolve. I hope you get back into it someday BTW, is the Carter knife one of his funayukis? (I'm trying to learn ) (edit: I just now read your first post and saw that it is indeed )


~Paul
My YT Channel
Lsubslimed
... (It's been a few years since my last upload)

 

[HSC ///]

Nice looking knife on top, Harbeer! I'm a little disappointed that you have sold (are selling) you knife making equipment, as I really enjoyed watching your style evolve. I hope you get back into it someday


~Paul
My YT Channel
Lsubslimed
... (It's been a few years since my last upload)

thanks, a few others have commented that this kitchen knife was the best style and execution of mine. This coming weekend I'll be working at another bladesmith's shop and make a couple more of those in a collaboration. Also am getting alot satisfaction from making slipjoints so hoping to do some collaboration with another maker on slipjoints. I'll be back soon.