KKF Butcher Knife Project is happening!

[Salty dog]

I did this a while ago. It might make a good reference.

[Chef Niloc]

Could you make a # 13 and hold it for me ? I should be back on my feet in a few months? I could donate some stabilized extinct American chestnut, it was a very popular wood 100 years ago.

[dough]

i hope you go with a design similar to saltys pictures rather then bullnose. just not a big fan of using bullnose tip... they just feel clumsy to me.

[Dave Martell]

A scimitar (steak knife) with a 12" blade is what we're going to make first along with a boning knife.


Thanks for the sketches Salty!

[mmingio2]

12" scimitar

[ecchef]

Which profile?

[barramonday]

I would like a " bull nose " , I've always used one of these.
The extra metal up front seems to help keep portioning cuts as even as possible . I also like using the extreme curve in the front for trimming the chain and small pieces of membrane from the bottom sides of whole beef loins ( porterhouse or ribeye ).
Having some sort of finger guard and a non slippery handle would be essential features for a busy pro kitchen.

Very interested to see what ever you come up with Dave...

[mmingio2]

Any status change here?

Cheers,

Matt

[Dave Martell]

Hi Matt, the hold up is in getting the steel in the correct sizes. I'm looking to go with a thicker sheet than I usually work with for this project and the cleaver project too. Thanks for asking!

[quantumcloud509]

the cleaver project