This is one of the biggest things I struggle with.
Normally I could just go to a surface plate with a flat blank and scribe it out, but on the big kitchen knives it gets tricky for me.
I usually do the distal taper before heat treat, and they never come out perfectly straight (I can get them straight enough to grind them OK). How would you do the centerline in this situation? I've been eyeballing my knives so far but there has got to be a more efficient method. In other WIP's I have seen, they have surface grinders and some fancy scribe setups, but that's a bit much for myself in this stage.
The issue I'm having, putting it shortly, is that I don't have a straight enough blade to accurately scribe out.