Skeletonizing Kitchen knife handles recommended or not worth the trouble?

[Don Nguyen]

three is distribution of mass (light on the ends for rotation or heavy to resist deflection, applies mostly to weapons).

I think what Don is saying is he likes some weight in the blade, probably for stability as much as helping the blade cut, and a light handle, perhaps because that's the bit of weight your arm is supporting and moving up and down all day? So very tip heavy is good?

That is a really interesting point and I haven't actually thought about it specifically, but have been doing it innately. I do want the tip and the butt to be thin+light (so for several reasons, there is a forced taper throughout the blade), and at the same time I like there to be enough mass at the body of the blade itself so that the balance ends up in front of my pinch grip. I have trouble explaining in words so if what I wrote is confusing I can try again.

I'm working on a pretty good example right now; I can take pictures later today on it.