Knife 17 - Brute de forge chef 3

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Rivera

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I'm partial to a flatter profile on a shorter knife. A 10" blade might offer up a similar curve but then you got all that blade hanging out there. Ain't no body got no time for that. Profile is also something i can alter over time with sharpening. Of the three chef's i've made of this style, i'm partial to this one. The handle has more junk in the trunk which works for me as i store my knives in cook books with the handle to the sky. The kardashianesque protuberance gives you something firm to reach for.
Love the way you explained your reasoning for the handle shape lol
 
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