- Joined
- May 6, 2009
- Messages
- 924
Hey guys,
I've been thinking about making kitchen knives for a little while but i didnt want to just remake the same chefs knife ive seen over and over. So I started looking around at other cultures and what they use in the kitchen. I recently saw a video and the cook was using a sort of chefs knife cleaver combo and i loved the idea, not only was he slicing and chopping with it but that he turned it sideways and slapped a clove of garlic with the flat of the blade and popped off the skin.
Anyways heres what ive come up with im open to any constructive criticism.
the blade is about 9.3 inches long from tip to handle and a hair over 2 inches wide at the widest. The stock id be using would probably be 1/8th thick nitro v i know its a little thick but i figure a full flat grind on a 2 inch wide blade would compensate for the extra thickness.
I've been thinking about making kitchen knives for a little while but i didnt want to just remake the same chefs knife ive seen over and over. So I started looking around at other cultures and what they use in the kitchen. I recently saw a video and the cook was using a sort of chefs knife cleaver combo and i loved the idea, not only was he slicing and chopping with it but that he turned it sideways and slapped a clove of garlic with the flat of the blade and popped off the skin.
Anyways heres what ive come up with im open to any constructive criticism.
the blade is about 9.3 inches long from tip to handle and a hair over 2 inches wide at the widest. The stock id be using would probably be 1/8th thick nitro v i know its a little thick but i figure a full flat grind on a 2 inch wide blade would compensate for the extra thickness.