billyO
Well-Known Member
Hello all. I hope everyone is staying healthy and happy these days.
My sister asked me to make a knife for a chef friend of hers who donated time and food for a dog rescue she volunteers at. In answer to the question of what size/style he wants, his response was: A small butcher's knife (santoku-ish shaped) to break up turkeys. 5 1/2" blade length, 5 cm high at the heel, 5mm thick at the spine, square shaped WA handle 12 cm long. (Not sure why he mixed metric and english units, but I'm adaptable....)
Here it is forged and rough profile (I haven't decided if I'm going go with a full tang or not). The spine is currently just over 5mm now.
My question is, how thin should I taper the spine at the tip? I was thinking ~ 3mm (0.125") but that still seems to thick to me. I know it needs to be thick enough to pop joints open, so what would y'all recommend?
Thanks in advance.
My sister asked me to make a knife for a chef friend of hers who donated time and food for a dog rescue she volunteers at. In answer to the question of what size/style he wants, his response was: A small butcher's knife (santoku-ish shaped) to break up turkeys. 5 1/2" blade length, 5 cm high at the heel, 5mm thick at the spine, square shaped WA handle 12 cm long. (Not sure why he mixed metric and english units, but I'm adaptable....)
Here it is forged and rough profile (I haven't decided if I'm going go with a full tang or not). The spine is currently just over 5mm now.
My question is, how thin should I taper the spine at the tip? I was thinking ~ 3mm (0.125") but that still seems to thick to me. I know it needs to be thick enough to pop joints open, so what would y'all recommend?
Thanks in advance.