chef knife question

P

pike3e

Joined
Sep 28, 2008
Messages
184
I have noticed that many of the european style chef knives do not have a defined plunge cut/ ricasso junction. Are makers just smoothing this area over, or tapering it ? or am I missing something? I have a chef knife profiled but wanted to figure out this transition area before starting the bevels. I also posted this in shop talk but figured I may get some additional info down here.

Thanks

John
 
i slowly blend in as i go but thats more for a smooth look
so long as the plunge is not at the edge to get in the way of sharpening and use it is fine
just liek most ppl that i have sold to would hang me up if i put a bolster on a knife that went to the cutting board

oo and i saw the pre tapered barstock in your other thread and its not needed (tho would save you a bit of grinding )

99% of my work is full flat ground edge to spine from 3/32 stock get the edge under .010 before sharpenign (for most styles) and you ll be in good shape
 
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