Quick chef knife question

[skillgannon]

I have been doing ffg for my chefs down to around .003-4. I just had something pop in my head. I have read a few others directions about chefs and they talk about the heel of the blade being stronger and to use it for cutting harder things. Is that just because the ffg is just steeper because of the low faded area or is the edge left thicker? I just heat treated 8 this weekend and I'm hoping to dial it in a bit closer.

 

[HSC ///]

idk, I'm not a chef, but I notice I never use the heel of a kitchen knife.

 

[Richard338]

I'm not sure about leaving it any thicker.
3 to 4 thou is awesome. I finally got one of mine down to that neighborhood and it is much better than the ones I left thicker.

 

[HSC ///]

I asked a customer chef @dmasterflex.
He told me -

The heel is very important for what we do. I don’t use a paring knife, so I typically use the heel a lot.

Not only is it a “back up” sharp area, when the rest of the edge isn’t quite enough for the task, but it takes a lot of heavier cutting tasks. Poultry bones mostly and when used correctly, it’s the starting point for a “full cut” (starting at the heel and one full motion backwards to the tip to finish)

The heel should have a little more weight behind it

 

[JG Custom Metal Works]

I grind the entire length the same thickness. To zero and then throw a 12-14 degree, per side, edge bevel on it.

 

[Kevin McGovern]

my heel is a bit thicker, since I don't take my grind up quite as high there. I do this on the advice of a chef friend i had do R&D for me.

 

[mete]

the heel is used to cut harder material including light bone like chicken etc You don't have to worry about being super sharp .

 

[skillgannon]

So would it be a good idea to leave the heel maybe .008 and then have distal taper on the edge?

 

[Kevin McGovern]

So would it be a good idea to leave the heel maybe .008 and then have distal taper on the edge?

If you are going plungeless, it kind of takes care of itself, since you don't really want to bring the grind up too high at the heal or you'll have gaps at the bottom front of your scales. if the grind is flat and comes up higher as you go to the tip, you get distal taper, and a more acute angle forward of the heel. If that makes sense.

 

[skillgannon]

Sort of. I freehand it so I would have to plan it that way or else I just bring everything down to my layout lines. I guess I will give it a try.

 

[Willie71]

I’ve done a few this way, 0.006 to 0.008” at the heel, for guys/gals who like to crush things with the heel. I do it on request.

 

[jdm61]

Like Kevin and others said, if you are "blending" a plungeless grind, the angle of the dangle at the heel is going to be a little greater anyway. I leave the edge a tad thicker.