- Joined
- Jul 13, 2009
- Messages
- 20,725
Hi everybody!
I want to show you my first kitchen set made for a dear friend!
@Moderator: If the post is not in the rigth area, feel free to delete it!
They are not perfect at ALL but I wil get better. Any suggestion is welcome!
Blades: stainless steel AISI420. 58 HRC
Handles: walnut + white spacers (the smaller one is made whit vineyard wood + brass spacers)
Knife holder: poplar
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420 steel is not that great, at the very least I'd do 440C from a reputable seller.
Re the largest one.
The secondary bevel is huge.
Is there are primary bevel on it at all?
Take the primary bevel down to a zero edge, then create the secondary edge with sharpening.
The edge is way way to thick to be useful.
Thin is in.
If you're doing a "set" they should all fit the set asthetic. The third from the top is different and in my eyes is not part of the other three.
Try drawing them ahead of time.
Lots of things look half assed, unbalanced.
Get the looks perfect in pencil first.
Ricasso length, handles and so on
#1 Ricasso is too long
#2
What is that extra gouge in the back of the blade?
No way to correct that.
Handle on #2 looks best to me, the others look like you gave up too soon.
Thick, chunky, blocky
I'd use smaller and fewer pins.
They can over power the handle, especially when their position is not measured, balanced and perfectly aligned
#3 tail pin seems low
.
The most important knife in a kitchen set is the paring knife, better to do 2 of those in different style and one medium chef/santoku utility
Instead of doing a set of four, concentrate on making one really good one first.