New Damascus chef knife

[tk59]

I would flatten out the belly more than lower the tip. I would also flatten out the tip area a touch. I'm not sure if the edge on the bolster would be uncomfortable. It's pretty but like a lot of pics I see, I can't tell anything about the quality of the grind and the cross section on the knife.

[Eamon Burke]

Assuming the first 4" or so of the blade lands on the board square(can't tell from the pic, but it looks like it), I'd say you nailed this profile. The tip looks deceptively high, it actually seems to be level with the bottom of the bolster, and since this is a 9.5" blade, that's right where I want it.

I still vote for a Mosaic Pin. I only get flooded with them in this forum. In real life, I never see them!

[Marko Tsourkan]

Looks better. A definite improvement on the profile. How is the geometry?

M

[JMJones]

Looks better. A definite improvement on the profile. How is the geometry?

M

It is a full flat grind and the edge was about .007 before I sharpened it.

Unfortunatly I can't get any more pics of the bolster or how much is flat on the board because this knife is long gone. However I think I am going to make a short youtube vid on the next knife so that it is easier to capture small details like that.