Your thoughts and/or suggestions.....please

[DukeHarley]

Ok I had a couple pieces of AEB-L and thought why not give some kitchen cutlery a try. I wanted a set and kept the same basic curves between the two sizes. I cut and prifiled 2 paring knives and 2 of these larger knives that might be some sort of cross between a chefs and a petty. I wanted to do a longer chefs knife but I didn't have long enough pieces of stock so here what I'm gonna try. I know it's a bit late for changeable design critiques now but just wondering if you thing the larger will make a usable kitchen prep knife?

The paring knives are going to be .070 and the larger will be .090 after I thin them on my flat platten a bit. Also what type of knife would the larger be considered.........large petty or small petite chefs? Is there anything you guys see that is fixable at this point that is a glaring no-no? I do know the tangs should have been a bit taller.

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[rustyrazor]

really like the lines of the paring knife... love it actually. The larger one has a handle that looks less proportionate in width. I would have made a little more swollen, but of course that's only one knob's opinion.

 

[zhyla]

I know it's a bit late for changeable design critiques now but just wondering if you thing the larger will make a usable kitchen prep knife?

Not really. I've got something that was sold as a '4" chefs knife' that has similar proportions. I don't use it much. It's too wide to work for paring knife duty and far too short to do much cutting board work (blade isn't long enough to low-cut thicker veggies). It works for a few small tasks, but just isn't very versatile.

Also what type of knife would the larger be considered.........large petty or small petite chefs? Is there anything you guys see that is fixable at this point that is a glaring no-no? I do know the tangs should have been a bit taller.

Way too much belly to resemble a petty. Petties are pretty straight edged. Small chefs knife seems an appropriate name.

It's possible to remove a lot of the belly to make it something approaching a petty. A 5" petty is a pretty useful knife in the kitchen IMHO.

Whatever you do, do a good job at it (THIN!) and it will be of some use in the kitchen, even if it isn't the One Kitchen Knife you use 90% of the time.