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Hey guys, I was just wanting some input on these designs for an 8" chef's knife and a 3.5" paring knife. Do you think these would work well? The specs are in red:

This was a part of my first batch of knives. I'm pretty proud of it for being one of my first knives ever. Blade steel: 1084 from Aldo Handle material: Cocobolo Blade length: 9.25" Handle length: 4.5" Overall length: 13.75" The handles on...

Here's a pic of the kitchen knife I started. My sander is supposed to come on Friday so I'll be able to do the grinds then. :) If anyone wants to look at the process of making my first knives then please look at this thread...

Would these thicknesses make a good paring knife if ground thin enough? .098 is roughly 3/32 and .110 is a bit over that.

Does anyone use a 1084 kitchen knife? If so, how do you like it? Even if you don't have one, do you think it'd make a good knife?

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...

Are any of these steels good for kitchen knives? What are the pros/cons of each steel?

Are any of these steels good for kitchen knives? What are the pros/cons of each steel?

Hi guys, I'm starting to get into making knives and had a few questions. 1) Is 1095 a good steel for chef's and paring knives? 2) What thickness of steel should I get for a chef's knife? A paring knife? 3) Would I rough out the bevels leaving about 1mm of steel before sending the knife...