What was the first kitchen knife you made?

redsquid2

redsquid2

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Knifemaker / Craftsman / Service Provider
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I want to get some 1/16” aeb-l and make something like in the profile below. But not the sheepsfoot. Because 1. A paring knife would be too boring. 2. I like the drawing I did. And 3. It’s not too big, but it is big enough to be useful. Or is it? Blade is 3 3/4”.

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The bottom one with a 5" blade and a pinch grip is very handy and comfortable to use with a small cutting board to just chop something up quick like an apple. It feels to me like a shorter than 5" blade would be awkwardly short unless it is not made for knuckle clearance like the top knife. Once you make the handle higher for knuckle clearance the knife gets unstable without using the proper pinch grip in my opinion. Will be a fun project regardless of what you choose.
 
redsquid2 said:
. I like the drawing I did. And 3. It’s not too big, but it is big enough to be useful. Or is it? Blade is 3 3/4”.
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I made something really similar to this (photos below). It now resides with a friend, who does not want to let if go :-) . My own observations is that it works well for small chopping and scooping jobs - BUT it definitely feels different from other knives. It is so "edge heavy" that if you hold it loosely in the hand, it rotates so that the edge is downward. Not bad, just a different feel. My blade also was something like 0.06" stock. Kind of hard to grind nicely at that thickness - if I were to re-do this design, I would go with something more like 0.09" stock and do a nice wide bevel. (the finish on this knife is lousy - my grinds and finishes are much better now.)
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The first kitchen knife that I made was a piece of crap. :poop::oops:

It was the first knife that I ever made, period. I like to look at it now and then because it keeps me humble. :D
 
My first kitchen knife was a western styled chef knife for my wife. Looking at it now I want to crawl into a hole and hide... But it works lol

I used too thick of stock, didn't do a full grind, and the finish is horrid - I just polished over dozens of deep scratches haha ...

Handle was butternut. Hasn't held up very well lol
 
Cushing H. said:
I made something really similar to this (photos below). It now resides with a friend, who does not want to let if go :) . My own observations is that it works well for small chopping and scooping jobs - BUT it definitely feels different from other knives. It is so "edge heavy" that if you hold it loosely in the hand, it rotates so that the edge is downward. Not bad, just a different feel. My blade also was something like 0.06" stock. Kind of hard to grind nicely at that thickness - if I were to re-do this design, I would go with something more like 0.09" stock and do a nice wide bevel. (the finish on this knife is lousy - my grinds and finishes are much better now.)
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I like that shape ...........here they call them Serbian chef knives.I make this three for friend of my brother...Now I want one for me , i like how they cut :thumbsup:
PJTNG1Y.jpg
 
I looked it up on my Instagram and it was about three years ago, a 4 inch paring knife slim design.
Since then I’ve probably made 200 kitchen knives but only in the last six months have I really felt like that understood what I’m doing at a high-level.

this was just completed today and it’s a custom order Z wear at 64 Rockwell
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This is the first kitchen knife I made, a Santoku for my sister as a Christmas gift. This might have been the 4th or 5th knife I made period and she is kind enough to still use it but I am sure it's not the most effective cutting tool in her kitchen.

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Regarding the OP's design I have seen several companies sell small choppers like that. I think it is a very useful tool in the kitchen and if I had time I would like to make myself one. The only think I might change, and this is all personal preference, is incorporating some curve to the belly of the blade. On a shorter blade like that it will give you a bit more slicing edge and it might be a little easier to use in a rocking motion vs. push cutting.
 
Natlek said:
I like that shape ...........here they call them Serbian chef knives.I make this three for friend of my brother...Now I want one for me , i like how they cut :thumbsup:
PJTNG1Y.jpg
Click to expand...


How thick are those?
 
My first was a monster 10” chefs knife modeled after a Victorinox Forschner.

you’re smart to go smaller!

I think that design I would go with a slightly larger blade and possibly just a tad thicker. I’ve found 1/16” is finicky to work with. Something like .90” I think would be great for this. But my opinion is worth what you paid for it!

post it up when you’re done! It’s a cool design. And I like that sheepsfoot too!
 
Working on it now. 2.5" x 1" kurimuki. I'm still hand sanding the bevel so no pictures.
 
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