Thoughts on this seax inspired kitchen knife

Justin Schmidt

Justin Schmidt

Joined
Feb 18, 2016
Messages
2,209
Ok so it's not exactly a seax but it has a broke back. Just trying to get some ideas for knives while I slowly get material. Gonna order some AEBL from chuck this week. And I really want to make my wife a kitchen knife.

Edit to add: it's got a 7in blade and 4in handle. Im gonna have to wait a month or so to get handle material due to finances but what would be good handle material for this?
 
first: your image is not showing up for me in the post. I can only see it once i click on the icon.
second. I don't think it sucks, but i am not sure what the drop at the spine achieve. It seems you are losing material at the tip (already pretty thin on a chef's knife) without any benefit (that I can see anyway). I have made knives, although not kitchen knives other than a paring knife or two. But I did cook my way through college. So just my take as a user mostly. I now prefer a Santoku to a western chef profile since i don't use the tip on this type of knife anyway.
 
Ok let's try this pic:

My wife isn't a chef so I really don't know much about professional kitchen knives. I've done a little research but not too much.
 
I would do a blade forums search with the custom google search. Look up kitchen knife design and other threads to get some more ideas as this question is asked alot.

Overall your design is pretty good but vague. You have a rough sketch of the profile but there is alot more design elements at play here. What thickness of steel at heel? How much distal taper? I assume you are planning a full flat grind?
Also this knife looks like full tang construction ...the balance point looks like it will end up right around the forefinger if you go FFG with distal taper. Now pay close attention to the flat part of the edge and the spine. See how they are parallel? Look at different kitchen knives and look at the relationship between the edge near the heel and the spine. I find a knife uncomfortable when slicing on a cutting board if the spine is parallel to the flat part of the edge near the heel. Some chefs/cooks do like very pointy profiles for trimming things like silver skin or if they want to "ghost" through onions and tomatoes.
 
Thanks for the tips I saw alot of kitchen knives that the heel and spine were parallel I was browsing the exchange under kitchen knives. But I'll draw some more up. I honestly have no idea what thickness to use
 
anything between 2-3 mm thick stock would work really well for that size knife. Just about any hardwood that is long grain, dried and check free will make a good handle. Ill send you a couple blocks of some stuff If you want.
 
You must log in or register to reply here.
Back
Top