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Virtual BBQ WIP - noobie kitchen knife - Pic heavy

SO im sitting here about to sharpen the blade and wondering.. Should I sand the etch off and just polish the blade up fully? or leave as is and just sharpen it up? What you guys think?
 
Great looking knife William! You guys and your fancy incandescent lights and electric grinders etc:D... Seriously, thanks for taking the time to pull this together here.

I like the direction you went with the handle, but IMHO, an octagonal section would have matched up well too once it was thinned down to near final dimension.

As far as the etch goes, I would personally leave what you have. Looks good now and it's going to turn anyway as a carbon-steel user, may as well give it some "guidance" up front. You might protect the flats and bolster corners with the clear plastic tape you already use until you're satisfied with the working edge. (Painter's tape can jack with your etched surface in short order IME.)

You should have another go at the original design. If so, make it as thin as you dare (from both spine to edge and tang to tip) and make sure the edge's heel is dead straight/true to the cutting surface for at least half the blade's length - preferably two-thirds. These are two common shortcomings that are easily avoided up front. (They're hard enough for new owners to properly maintain - last thing you want is for them is to feel driven to reshape the primary bevels/profile to get the expected performance.)

Be sure to post a pic or two of the finished knife! Take care.
AWL
 
William, it looks great. I'm working on my first kitchen knives as well, but I doubt they will be as pretty as yours.

Hopefully we can learn more tricks when we go to Dan's again.
Jason
 
jawilder said:
William, it looks great. I'm working on my first kitchen knives as well, but I doubt they will be as pretty as yours.

Hopefully we can learn more tricks when we go to Dan's again.
Jason
Click to expand...

Yeah was thinking about that the other day. Really looking forward to it.
 
Putting a nice micro bevel on it. Hard to get pics for me especially with the cell phone lol

IMG_0583.jpg
 
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Andy Lewis said:
Great looking knife William! You guys and your fancy incandescent lights and electric grinders etc:D... Seriously, thanks for taking the time to pull this together here.

I like the direction you went with the handle, but IMHO, an octagonal section would have matched up well too once it was thinned down to near final dimension.

As far as the etch goes, I would personally leave what you have. Looks good now and it's going to turn anyway as a carbon-steel user, may as well give it some "guidance" up front. You might protect the flats and bolster corners with the clear plastic tape you already use until you're satisfied with the working edge. (Painter's tape can jack with your etched surface in short order IME.)

You should have another go at the original design. If so, make it as thin as you dare (from both spine to edge and tang to tip) and make sure the edge's heel is dead straight/true to the cutting surface for at least half the blade's length - preferably two-thirds. These are two common shortcomings that are easily avoided up front. (They're hard enough for new owners to properly maintain - last thing you want is for them is to feel driven to reshape the primary bevels/profile to get the expected performance.)

Be sure to post a pic or two of the finished knife! Take care.
AWL
Click to expand...
I agree with everything here, but i do have to disagree with the dead flat heel. You will end up with a knife that thunks into the board when using rocking motions. According to the chef's i deal with all the time, a very slight curve to the cutting edge is better than a flat.
Not to derail your thread, just adding a little insight from a bunch of pro chefs.
http://www.kitchenknifeforums.com/showthread.php/4254-Flat-profiled-gyutos?highlight=flat+heel

Knife looks great, very nice overall package. How about some dimensions?
 
Thanks for the input guys!!!

Dimensions are 5 1/2" handle and blade is 8 3/4' with 8" of actual cutting edge. I wanted it to be a good all around kitchen knife. Im thinking of making a twin with a thinner 4" blade for a matching set.
 
OK I really suck at photography tho its fun to take pics. My wife has a really nice camera and I tried some tricks and what not. The result are almost decent I guess. LOL anyway here we go.

DSC_6023.jpg


DSC_6025.jpg
 
That Koa looks great... expensive... but great. I like the whole package. Have you used it yet?
Jason
 
jawilder said:
That Koa looks great... expensive... but great. I like the whole package. Have you used it yet?
Jason
Click to expand...
I just finished sharpening it and did some paper test. ll prob just sell this as a semi charity knife. By semi I keep material cost. You know what, I lucked out on the koa. Paid 50 on ebay for a 12" long 1.5"x 1.5" long piece of stabalized koa and it looks nice.
 
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