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 out for HT?
4) Is a convex geometry good for a kitchen knife?
5) Any other tips for a new maker?
I cut a few designs out of cardboard and I'll try to post them on here so you guys can look and critic them.