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Erdbeereis
03-15-2013, 01:47 AM
I drew up a few kitchen knife designs and I wanted to know if you guys could see any major design flaws. Here are some (not so good) pics.

All of the knives will be 52100 I think. Is that good as long as I send the blades out for HT?

Some paring knives.
4" blade and about 4" handle

1.25" tall

.0935" thick stock.

The lines would be nice and straight when I actually make them, but it was hard to cut them out perfectly.

http://i1357.photobucket.com/albums/q755/Erdbeereis11/C04A51F3-8D3A-451F-8406-FB54DAEF845B-137-0000000A4883E17F_zps38fc20eb.jpg?t=1363319870

A 240mm gyuto, a 7" chef's knife, and a 8" chef's knife.

4-4.5" handle

.125" thick stock

http://i1357.photobucket.com/albums/q755/Erdbeereis11/FAB46F7B-B565-4715-94D1-734F2F57BAA7-137-0000000A28EBFACC_zps57e48f52.jpg?t=1363319848

http://i1357.photobucket.com/albums/q755/Erdbeereis11/65DA2462-98F7-49AB-897C-BD9268B69FAC-137-0000000A20998046_zpsc42566fa.jpg?t=1363319842


The handles on all of the knives would be a bit different but I didn't want to have to cut out the knife again.

Thanks for looking!

Marko Tsourkan
03-15-2013, 02:01 AM
I think you need to get a decent Japanese gyuto and study it. You will do yourself a favor down the road.

Dave Martell
03-15-2013, 06:01 PM
*Note - OP is making these knives for himself. He does not sell knives.


Good luck with your project Erdbeereis

Burl Source
03-17-2013, 08:37 PM
My first impression was that the style you like is similar to Bob Kramer's knives.
I didn't want to take his images and post them here,
but I would suggest doing a Google image search and look at his knives,
and then decide what changes you want to make while retaining the style you like.