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
.0935" thick stock.
The lines would be nice and straight when I actually make them, but it was hard to cut them out perfectly.
A 240mm gyuto, a 7" chef's knife, and a 8" chef's knife.
.125" thick stock
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!