|
|
The Newbies Arena Are you new to knife making? Here is all the help you will need. |
|
Thread Tools | Display Modes |
#16
|
|||
|
|||
|
#17
|
||||
|
||||
From one chef to another - well done, Troy. I, too have used just about every sort of knife out there, from the cheapo poly handled jobs to the fancy-shmancy top dollar varieties. It's just like wine: the most expensive are not necessarily the best. I've handled knives which sell for a couple of hundred dollars and I wouldn't want them for free. My poly-handled Swiss made Swibo's are almost forty years old and still as good as new. And they were on the cheap side. One thing I know, and I agree with you, the contoured handles are easier on your hands when you have to do volume work. Executive chefs don't peel 300 pounds of potatoes so they can easliy use some whimpy pencil knife to poke and prod, but us sloggers, we need something more substantial. I'm with you - the best place for a chef, even an executive chef - is alongside his cooks! I often get in trouble for it because the directors expect me to sit in the office and push papers...
One thing, if I may - and I speak of experience: I have never been a fan of squared-off backs because it allows the knife to come to a rest with the edge pointing up. I have seen a cook of mine cut himself when he reached across the table and accidentally drew his wrist across a Henckel resting on its back. I make kitchen knives and always round the back for that reason. And i prefer contoured handles, but I do make both. The "Japanese" style have such clean lines, aesthetically speaking, they are gorgeous! You've done a fine job of this one. I like the angled bolster and pommel. Very well done! Congrats! __________________ Chris K. Two Mountains Forge Delta, BC, Canada www.twomountainsforge.com |
#18
|
||||
|
||||
QUOTE: I have never been a fan of squared-off backs
I couldn't agree more and I'm ticked that I didn't see that in the picture. The spine should always be rounded for the safety reasons CK mentioned and for the comfort it provides when using a pinch grip.... |
#19
|
||||
|
||||
Quote: The spine should always be rounded for the safety reasons CK mentioned and for the comfort it provides when using a pinch grip....
Oh, ya. The spine. Sorry sometimes terminology escapes me.("Engalish has ben berry berry god to me.") __________________ Chris K. Two Mountains Forge Delta, BC, Canada www.twomountainsforge.com |
#20
|
|||
|
|||
Thanks guys for the input !!
You both are correct. I have been using Dexters and Victorynox knives for soooo long, I have built up rock solid hard spots on my hands that I don't even feel those edges anymore. But a GREAT point you had ck, the knife resting upwards on the spine. Never even thought about that. I have never run into that situation before but it makes perfect sense. After your story, I got a pretty big visual that I don't want to happen to me or others. I will be working on this and a couple other issues that I want to clean up and then I can move onto the next knife of the set. I will post pix in a couple of days to show finished. |
#21
|
|||
|
|||
#22
|
||||
|
||||
And my OCD is satisfied with that tip fixed. That is a gorgeous blade.
__________________ -Hunter |
Tags |
2x72, 440c, bee, blade, chef knife, cutlery, design, flat, grip, handle, heat, hidden, kitchen, kitchen knives, knife, knives, made, making, man, palm, paring, paring knife, pins, resin, wood |
Currently Active Users Viewing This Thread: 1 (0 members and 1 guests) | |
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Chef Knife.... | Kimall | The Newbies Arena | 5 | 06-16-2009 03:37 AM |
Pro Damascus Chef Knife | Coutel | Knife Making Discussions | 3 | 07-30-2005 12:33 PM |
Chef Knife | SKIVIE | The Display Case | 15 | 01-20-2005 11:57 PM |
Iron Chef Knife | prizzim | The Outpost | 5 | 08-24-2004 12:05 AM |
Chef Knife | hammerdownnow | The Newbies Arena | 10 | 03-23-2003 10:06 PM |