New One in the Works - Opinions on Profile and Design wanted!

[Diamond G]

Hello All:
Just finished up the rough grinding and getting a finished profile. Would like any input you folks might have. The pics arn't great but it shows the outline and the length.

Any comments on point drop or curve of the cutting edge would be greatly appreciated.

Blade is W-2 and will have 416 Bolster and pins with a stabilized dark wood handle (not sure what type yet)

http://s908.photobucket.com/albums/ac283/diamondgknives/?action=view&current=Chef01.jpg#!oZZ1QQcurrentZZhttp%3A%2F%2Fs9 08.photobucket.com%2Falbums%2Fac283%2Fdiamondgkniv es%2F%3Faction%3Dview%26current%3Dchef02.jpg

http://s908.photobucket.com/albums/ac283/diamondgknives/?action=view&current=Chef01.jpg#!oZZ2QQcurrentZZhttp%3A%2F%2Fs9 08.photobucket.com%2Falbums%2Fac283%2Fdiamondgkniv es%2F%3Faction%3Dview%26current%3DChef01.jpg



My apologies for the photo quality.

ANy input is greatly appreciated

God Bless
Mike

[JohnnyChance]

I think there is a little too much belly a couple inches from the tip. I would reduce the flat section that runs from the heel to 2/3rds of the way down the knife and make the belly a more gradual transition. You could also lower the tip a smidge to help reduce the belly transition. Other than that, looks pretty good!

[Eamon Burke]

Looks good to me.

[tk59]

...I would reduce the flat section that runs from the heel to 2/3rds of the way down the knife and make the belly a more gradual transition... +1

[MadMel]

I think there is a little too much belly a couple inches from the tip. I would reduce the flat section that runs from the heel to 2/3rds of the way down the knife and make the belly a more gradual transition.

Agreed!! A little too drastic on the belly curve.

[Diamond G]

Thanks for the input guys, this is just what Im needing. On the belly curve, should I bring the tip up as well? And do I understand correctly that the curve needs to carry back into the flat farther?

Thanks and God Bless
Mike

[tk59]

...On the belly curve, should I bring the tip up as well?... No, the height of the tip is fine. I mean you could but I wouldn't. These are really subtle changes in terms of steel removal.


...And do I understand correctly that the curve needs to carry back into the flat farther?... Yes. I'd make the curve more gentle and consequently, it would go back toward the heel another couple of cm, it appears.

[JohnnyChance]

Thanks for the input guys, this is just what Im needing. On the belly curve, should I bring the tip up as well? And do I understand correctly that the curve needs to carry back into the flat farther?

Thanks and God Bless
Mike

Yes, carry the curve back into the flat further to the make transition more gradual. And if anything you could lower the tip a bit. Bringing it up would make the belly curve worse. General rule of thumb is you want the tip of the knife at the same height or lower than the bottom of the handle bolster.

[Diamond G]

Here are a couple of sketches off of the same design. Which shows the more favored profile.

Sorry to be asking so many questions, but Im very new to the neuances of what a "Pro" Chef is looking for in a knife.

http://s908.photobucket.com/albums/ac283/diamondgknives/?action=view&current=chefknifebladecurve.jpg

Thanks and God Bless
Mike

[JohnnyChance]

Here are a couple of sketches off of the same design. Which shows the more favored profile.

Sorry to be asking so many questions, but Im very new to the neuances of what a "Pro" Chef is looking for in a knife.

http://s908.photobucket.com/albums/ac283/diamondgknives/?action=view&current=chefknifebladecurve.jpg

Thanks and God Bless
Mike

B.

[Vertigo]

Definitely B.

[MadMel]

B for me too.

[Andrew H]

B.

[tk59]

Definitely B over A.

[kalaeb]

Yup, B