Quote:
Originally Posted by Wrankin
First off, I absolutely agree with the others - Nice Work.
One thing to consider, given that it is a kitchen/chef's knife, would be to pull the plunge grind back rearward towards the handle so that you do not have the ricasso coming down to the blade edge. The heel section of the blade is commonly used for chopping and other fine work. If you sharpen the blade a few times you will get to the point where that ricasso will prevent the blade edge at the heel from sitting flat on a cutting board and you will not be able to chop with this section.
The taper on the forward section of the handle looks spot on. You may consider moving that front bottom pin up a bit so you can round out the transition from handle to the back of the blade. Apparently a common grip that chefs sometimes use for fine work is a "pinch grip". This is where you to choke up on and pinch the blade ahead of the handle between index finger and thumb. Then the side of one of the other fingers will rests in that transition area to provide control.
Good luck,
-bill
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Thanks for taking the time for your feedback. I see what you mean about the ricasso. Definitely will do that on the next.