small chefs knife

[jdale]

Finished this one for my very good friend.... and boss
1075/1080 from Admiral Steel
Stabilized Grey oak burl Handle
Brass and stainless pins

[Crex]

Nice clean smaller knife. Well done. Your friend should be proud to have it.
Just a note on more of a personal preference. At the heel of the cutting edgewhere your plunge cut to the choil area does it's transition, you have created a "hard spot" to sharpen evenly. It will get repeatedly more obvious as the knife is reused and resharpened. If you study most of the high grade chef blades there is no plunge just straight cutting edge through the heel area. You have plenty of drop for finger protection. This is also an area where you can add just a touch more bling (as you did with the pins) by a nice radiused curve or such that will not be blemished with regular use.

[Ray Rogers]

Nice work. In addition to Carl's comments I would add that the grind of the blade should extend all the way to the spine. Chef's knives have to slice through lots of things that are wider than the blade is tall so a full flat grind makes that job as easy as it can be.

Chef's knives are a highly specialized tool, refined by a couple of centuries experience. They seem simple but to a professional chef like Carl all these little details will be very important...

[Crex]

Wish I was a professional chef......but one might call me a professional eater!
I have sliced and diced to the extreme sometimes....but no pro here.
I do make knives for a few very exacting chefs here in Atlanta. They are very critical and selective. One's a Japenese that speaks very little english and is about 200 years old. He's a hard one to please.
Definitely in the details.

[Doug Lester]

Nothing to add to what Ray and Carl said but that's a nice knife, overall. I think the handle is wild, love it.

Doug