I am in the beginning stages of planning for a set of 4-6 damascus butter/table knives. My idea is to have different forum knife makers make a butter knife (w/o handle) to spec with a different type of damascus steel. Then I would send the knives to one person for the handles. So basically it will be 4-6 different types of damascus with the same style handle to sort of make it a set.
I want the knives to be versatile -- to be used as regular table knives, pastry knives, condiment spreaders, cheese knives etc. I am thinking of those vintage butter knives (see pictures below), but I thought I would throw it out to the forum for input. Since it involves different makers I want the specs to be sound first.
Some things I am considering (or not decided on) are:
* Making one side with a bevel or making it equally flat/sharp on each side.
* Wa handles or a modified full-tang wa like Del's knives.
* Optimal length? If it is too long it gets cumbersome for condiments. I've even thought of doing a longer one paired with a shorter 'brother' for condiments.
* Shape of blade. I am fond of the very rounded tip with no belly.
Does anyone have any good ideas or things I should consider? See some of the exemplar photos below.
Btw, I've already mentioned this to a couple knife makers and will be contacting others. If any are interested please PM me.