My first kitchen knife.

[Daniel Fairly]

I just finished this one up and it is my first completed kitchen knife!

It is about 310mm long and has a 160mm blade. The spine is about 1.25mm thick and is semi-rounded for comfort. The finish is an acid etched forge finish which fades to a polished edge. I chisel ground it with a convex zero bevel grind. The scales are bleck paper micarta and it has stainless pins.

As far as what style this one is, I'm not really sure, lol. I like to have something like this around for utility... boning, filleting, thin slicing and that sort of thing. It is sort of camp knife styled in some ways and has an exposed pommel, it gets crazy in the kitchen at times. I'll get some better photos soon!

[sachem allison]

very interesting shape, How wide is it? It looks a little handle heavy, How does it feel in the hand?

[tk59]

When I look at that knife, I do think "camp knife." You need a pointier tip and more knuckle clearance, and less belly.

[Daniel Fairly]

very interesting shape, How wide is it? It looks a little handle heavy, How does it feel in the hand?

It is 1.5" wide at the heel. I love how it feels in the hand but I had planned it with a slightly shorter handle. The balance is perfect to me, the fulcrum point is at the index finger, it almost chops by itself! The paper micarta I used is probably the lightest handle material that I know of and really helped the balance of this ultra thin bladed knife, I also drilled the handle out a bit for balance.

I'm really happy with this for my first effort, it works and feels great! I was able to slice a banana nearly paper thin, it is probably the sharpest knife I have ever made.

When I designed it I was thinking of a camp knife that would work well in the camp kitchen...

I have a 2" tall version with a shorter handle that is more of a small chef's knife, after that I'm going to work with some .072 carbide edged Titanium. I'm hoping to find some roughly 3" tall 52100 in about 3/32 for a chef's knife.

[Daniel Fairly]

When I look at that knife, I do think "camp knife." You need a pointier tip and more knuckle clearance, and less belly.

Yes, for a true kitchen knife it is not the best design but it will be a cool camp knife! I think you might like my next one a little more for use in the kitchen, it is a smaller chef's knife with a 7' blade, pointier with less belly and no drop in the handle... taller stock but only 2", still not a pure chef's knife.

It is doubtful that i will ever make a traditional knife of any design, lol I make 'em all my own funky style.

Thanks for the help and input, I really appreciate it!

[sachem allison]

It is 1.5" wide at the heel. I love how it feels in the hand but I had planned it with a slightly shorter handle. The balance is perfect to me, the fulcrum point is at the index finger, it almost chops by itself! The paper micarta I used is probably the lightest handle material that I know of and really helped the balance of this ultra thin bladed knife, I also drilled the handle out a bit for balance.

I'm really happy with this for my first effort, it works and feels great! I was able to slice a banana nearly paper thin, it is probably the sharpest knife I have ever made.



When I designed it I was thinking of a camp knife that would work well in the camp kitchen...

I have a 2" tall version with a shorter handle that is more of a small chef's knife, after that I'm going to work with some .072 carbide edged Titanium. I'm hoping to find some roughly 3" tall 52100 in about 3/32 for a chef's knife.

The more I look at it the more I like it. Stay with funky

[Daniel Fairly]

Thanks!

[Mike Davis]

I agree with the knuckle clearance, but i really like it! Very nice first knife Daniel! I want to use your chopper to take down a few chickens lol....or maybe a live ostrich.....
Looks cool man
Mike

[Daniel Fairly]

[jmforge]

Man, that thing looks THIN in the pics. Did you heat treat at that thickness or grind it down some more after?