Suggest a edge for this rib cutting knife

Frozen Bear Trading

Frozen Bear Trading

Joined
Feb 22, 2019
Messages
248
I am very new to making knives to use in the kitchen

I'm still a ways a way from even getting serious about a edge I have a lot to finish. Let me explain why I designed this specifically for cutting ribs

Its extra long and it has really has no sharp point To I can take the tip and rock it back to cut ribs the way I want them.

Is there a specific edge style you use for a kitchen knife ?



 
You want a full flat grind from spin to edge on a kitchen knife. The knife you made looks more like it is made to stick people in the ribs than to cut down rib racks and roasts.

You need a better handle.
A wider and thinner blade with a FFG.
Get rid of that big ricasso and the guard entirely (or almost entirely).
Get rid of the Spanish notches.
 
What is the function of that sharpened swedge and pointy tip?

I'd take a look at meat slicers and butcher's scimitars to get an idea of what folks who slice meat for a living use.
 
Honestly, you should make a copy of existing knives that are already used and successful in that role. For the one you have you definitely have to thin that edge as numero uno as was mentioned before. The handle seems huge to me.

It would be neat as a conversation piece if you thin that edge without ruining the HT it could do the job. The blade and handle look just hugely unwieldy and will be in actual use. The curve of the handle looks backward to me as well?

Would be a cool thing to wield at some ribs at a cookout with your buddies for sure though.
 
Thisnis what you want to make:
1828799.jpg
 
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