View Full Version : Custom Damascus Chef/Prep knife pics.
04-20-2011, 11:55 AM
Not sure if this is the right place to post these, but I wanted to show you guys this knife we made and get some feed back on the design, handle shape, etc.etc. Im thick skinned so dont be afraid to call it like you see it.. It wont hurt my feeling! :)
SPECS: Chef/Prep knife
Blade Damascus, forged by HHH Knives, Tsunami Pattern.
OAL 11" Blade 6" Thickness at the spine. .118 Flat ground.
Handle, Arizona desert ironwood burl. stainless fasteners.
Mods, If this post is in the wrong place please move and advise me of where to post any future pics..
04-20-2011, 12:05 PM
looks good , I personally like gyuto profile for chef knives
04-20-2011, 12:26 PM
That looks really, really nice. The handle is beautiful. The blade profile is a bit of an issue though, as it has a big belly (see mainaman's post above).
04-20-2011, 01:29 PM
Thanks guys for the feedback, I can already tell Im gona learn alot hanging around here. :) Ill take all the advice and critiques.. Thanks for your honesty!
. Anything I can learn that will help make my knives better!!! Iron sharpening Iron!
04-21-2011, 02:06 AM
Blade pattern looks really nice. The knife profile looks more like an outdoor knife. I picture being on a mountain campsite sawing into wild game with knife in one hand and chomping on a deer leg on the other hand. you would be the envy of the other campers though.
you definitely have the skills, if you are planning on kitchen cutlery though I would follow the more traditional profiles, then put me down for 1:biggrin:
04-28-2011, 06:50 PM
Very nice damascus and handle work. I'm learning a lot from these guys too. The one "mistake" (I use that word lightly) is that a lot of new kitchen knife makers tend to make the curve of where the blade meets the handle too big. In other-words, I'd suggest making the radius smaller where the index finger rests under the blade. (What is that called - riccasso, choil, unsharpened part of the heel?) However, since a lot of real users of kitchen knives use a "pinch" grip, this might actually be more comfortable. Worth researching for your next one.
05-01-2011, 11:42 AM
The knife profile looks more like an outdoor knife. I picture being on a mountain campsite sawing into wild game with knife in one hand and chomping on a deer leg on the other hand. you would be the envy of the other campers though.:biggrin:
Thats a great visual! lol I like it! :)
05-01-2011, 11:48 AM
Michael, Thank you for your input and suggestions. I have been reading alot on here, trying to pin it down.. :) again Thanks.
Wow Randy, that sure is a looker!
While far from an expert, I think one reason it looks like a feild knife is that the tang looks heavy duty. Who knows if it is, I am just comments of course from the "looks" alone. The other thought I have is that it looks balanced to the handle side rather than the blade, which is a deal breaker for me.
I look forward to seeing your work!
05-01-2011, 12:39 PM
Aesthetically, and functionally, I think stretching out the front of the blade another 4" might be worth thinking about. Less curve in the tip -- more grace -- know what I mean? Otherwise, beautiful knife!
05-01-2011, 12:51 PM
Jim, Im not a expert either and hope to learn more to aid in making these knives, and making them better. So thank you for your input.. The tang thickness is .118 inches. tapering to the tip. I am quickly learning that most measurements are in MM on kitchen knives.. So after looking at a conversion chart it is 2.99mm. So I dont know for sure if that would be overly thick for this knife style? Please advise what spine thickness is acceptable?
One thing I do try and incorporate into my knives is that heavy duty look and feel. as well as preforming as such. You know, the ones your not afraid to use.
Again Thanks for the input..
05-01-2011, 01:12 PM
tgraypots, I totally understand what your saying.. And agree. One thing I want to add about this knife is, the steel didnt start out as a kitchen knife. Originally it was forged to be another knife.. but after forging and surface grinding it ended up being to thin to work for the other knife. So I was limited by the size of the piece of damascus. and would of liked to make this blade a few inches longer.. Im not trying to make excuses for the size or length, it is what it is.. Sort of took lemons and made lemon aid! :)
Next time I do one of these, I will plan on forging a longer billet of damascus from the start.
Thanks for your input. Im learning alot from this forum about what makes a awesome knife compared to just a good one. :)
05-01-2011, 06:00 PM
Keep in mind also that this is just accepted knowledge from this community. There are MANY out there who prefer kitchen cutlery to have lots of belly, or a heavy drop toward the tip, and a handle-heavy design. In fact, I know a guy I work with who, when I grilled him about what he wants out of a knife, pretty much described this exact design.
Best and worst thing about kitchen knives--everyone likes totally different things.
05-05-2011, 07:13 PM
I guess I see where your coming from John.. Its kinda like making a one size fits all blue jeans.. its impossible! Im grateful for all the feedback..
Heres a couple pics of the latest chef knife. its 1095 and sycamore lace with stainless hardware.
That looks really nice Randy!
05-12-2011, 02:23 PM
I like it Randy! Looks elegant. I noticed you are from MI, A few people from MI are on here :)
05-12-2011, 05:37 PM
Very nice! Does this one have a flat taper?
05-12-2011, 06:12 PM
That's a great looking knife. My only criticism would be the angle of the handle. There is one element many knife makers don't take into account when designing a kitchen knife, the cutting board. Since you are cutting down on a flat surface you have to have knuckle clearance and leverage. Your handle points down too much for my tastes. It should point up a little.
06-21-2011, 06:44 PM
Thanks for the feedback guys! This is a Blast! Iv been busy as ever lately, But I did have a chance to work on a few kitchen knives along the way. Heres a couple of pics of them..
John, Its a flat taper with slight convex at the edge.
Heres one that were almost done with.. Its our HHH Damascus and should be done soon. I have a VERY patient customer whose been waiting on this bad boy.. :)
This one is similar to the last one, I made a few changes to the overall design.. But the specs are almost identical.
As always comment and critiques are welcomed! :)
06-21-2011, 07:36 PM
06-22-2011, 12:27 AM
Thank you JM
08-16-2011, 08:47 PM
Patina can be such a beautiful thing.. I just got a chance today to take a few pics of the blue handles chef knife I gave Mom.. I did a forced mustard patina to the blade and didnt get a chance to take any pics.. Well today she came by and brought the knife and all the stuff to make us a amazing middle eastern meal!!
Shes been using the heck out of it and its building a great patina. So after she got done prepping the meal.. I took the opportunity to get a few photos. and touch up the edge on it for her.
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