- Joined
- Oct 18, 2018
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- 5,708
My advice on paring knives is:
THIN and don't make the blade too tall either. It should pass through material easily and be reasonably easy to steer while cutting. 0.093"-0.100" thick stock to start. 0.110" is too much. 0.125" is a B&T and sucks as a paring knife. Since the blade isn't very tall, it becomes very wedge-like in a hurry as you get thicker. Grind thin behind the edge too. 1/16" stock CAN work, but it's a challenge to grind something so thin. That said I have a fantastic fruit knife ("kitchen kwaiken") in 1/16" AEB-L that I've used every morning for about 8 years.
They're very satisfying to make because you can use them every day (and so can customers!). Super accessible knife that most people need. On the other hand, it's hard to get someone to pay a worthwhile price for the smallest knife in the block.
Yeah, everything you said is spot on.
My biggest obstacle is that my blade height tends to be taller, so I have to work out the transition into the handle with a narrow height, and having a comfortable handle.
I'm thinking something of a mixture between pukko and pairing styling?
I'll probably go with between .060- .090". Thin wins! : D