seeking advice on a set of steak knives please

C

Crawdaddy

Joined
Sep 7, 2012
Messages
142
hello everybody
short story, i've known my mail lady for about 8 years now and when i started making knives i have shown her some of my work, she asked me last week if i could make her a set of steak knives. i said sure i don't see why not. so i worked up a prototype for her to look at. she is wanting 6 knives WOOOHOOOO :)
my thinking is since she wants 6 knives, i'm gonna order some w2 (i am familiar with water quenching is why this and not o1) 1/8 inch thick and 1 1/4 height and grind similar to the pictured prototype. i'm not seeking critique on this particular knife, but design issues i might have missed.
plan is the w2 for the steel, copper pins and the cocobola diamond wood for the scales. hey she is a mail lady and i'm trying to keep the cost down for her. it is for her daughter and her family who are moving into a new house, and this is the house warming present.
so any design advise or if i have missed something ? thank you for you assistance
oh and i did mess up, i'm so used to putting a lanyard tube i put one in the prototype...lol, the steak knives will all have 3 copper pins

knife specs
8 inches overall lenght
3 3/4 cutting edge
1 1/8 height


 
Also noticed you are working with copper. Be careful on the type of copper you use. Beryllium copper is REALLY bad to be sanding in your shop and most shops won't use it. You want to make sure you aren't using Beryllium.
 
Triought said:
Also noticed you are working with copper. Be careful on the type of copper you use. Beryllium copper is REALLY bad to be sanding in your shop and most shops won't use it. You want to make sure you aren't using Beryllium.
Click to expand...

confirmed, no Beryllium sanding in shop.
 
Maybe a bit more blade length? I've used a pairing knife a few times as a steak knife and found it worked well but, it could stand to be longer if it were a steak knife.
 
I would recommend 1/16" stock for a steak knife...unless she will be butchering the cow first with them. 1/8" is really thick for any table knife. Measure some and see.

The very thickest I would recommend would be .090".
 
bladsmth said:
I would recommend 1/16" stock for a steak knife...unless she will be butchering the cow first with them. 1/8" is really thick for any table knife. Measure some and see.

The very thickest I would recommend would be .090".
Click to expand...

hey Stacy, thank you, i wasn't sure if 1/8 would be too thick or not, don't have any to measure, been using the knives out of our emergency bags for table duty, i know, one of these days i'm gonna make momma a set too.
but thanks for the heads up on the thickness, i appreciate it
 
My steak knives are very thin, but then they are junk. I really dig the look of the new knife. I have a block set of kitchen knives (yup, junk) and your pattern looks very similar to the pairing knife. Personally, I don't mind a thicker blade, so long as it's ground thin toward the middle, and is thin behind the edge. I don't mind a little weight. Just makes the steak *feel* more expensive when it cuts through easily. ;)

I'd worry about the blade against ceramic too. If you do serrations on a steak knife, do em right and do em on the first 3rd (belly) of the blade nearest the tip.

Your mail lady is gonna be happy. ;)
 
My thoughts on serrated table knives, "If you need serrations to cut your steak....you are cooking the steak wrong,.... or sharpening your knife wrong,....or both."


Seriously, serrations on a table knife or steak knife are usually there for looks only. If they are actually meant to cut with, they should be on the tip 1/3, as Strig pointed out.
 
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