Questions on kitchen knives

[NJJ]

My mother-in-law asked me to make her some kitchen knives for Christmas. I have decided on a three piece set possibly containing a smaller chef/gyutou, a utility, and a paring knife. I have a 48" piece of 2" wide AEB-L that is 0.070" thick. My question is that too thin for the chef styled knife? She is not a hard core chef and isn't hard on her knives, I'm sure that the paring knife will be the most used of the three.

Also, when I send them out for HT should I just profile them now and wait to grind the bevels post HT? I'm thinking somewhere around 60-61 for RC? These will be my first kitchen knives...

Thanks in advance,
Nick.

 

[butcher_block]

i woudl make a nakiri, 6 inch utility and a parer or 2
later make her a heavier chef in the 8-9 inch range less she coud handle a 10

other thoughts woudl be a 12 inch carving knife for bread and roasts or turkey

 

[NJJ]

That's a good idea. That way I can have the larger chef knife ready when her birthday rolls around. For the larger chef knives I should use at least 0.110" stock right?

 

[butcher_block]

i use .103-113 for most of my blades and change the grind to the order (now and then i need thicker for single bevels)

 

[NJJ]

Thanks man, I appreciate the info. I'll just go with what I got and see how it works out. I'm thinking I'll just grind the bevels after HT on the .070" stuff and wait until I get some .110" for a large chef's knife. Maybe I'll do a WIP from start to finish. I'm going to make a knife block that goes along with it too.