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The Newbies Arena Are you new to knife making? Here is all the help you will need. |
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#1
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Personal Chef Knife
I have finished the first of four kitchen cutlery knives for my
personal use at work. I will be also making a 6.5" utility chef, 12" bread, and a 4" paring knife to complete the set. I have been using this knife for the last two weeks with my cooks and have tweeked the blade contour for my uses. There are a few spots that I'm not satisfied with but these will be work horses so I am really not too concerned. Here are the specs: 9.5" 440C heat treated by Peters Rc 60 /cryod bolsters are 304L SS handles are cocobola balance point is right in the middle of the bolster Critiques and comments are always welcomed !! Troy [IMG][/IMG] [IMG][/IMG] [IMG][/IMG] [IMG][/IMG] |
#2
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Hard to be critical under the circumstances. You're the chef so if you like it and it does the job the way you want it done that's pretty much the definition of success in my book. Looks nice too....
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#3
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Hey Troy,
Beautiful knife. Question: Do you feel the palm swells are necessary? It doesn't seem like most kitchen knives have them. I put them on 3 knives which I gave to family members and gave 3 flat sided knives to other family members. No one liked or disliked the palm swells more than the flat sided knives. What do you think? Tim |
#4
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Thank you Tim !!
I really think that the swells are personal preferences. I have been in the kitchen professionally for over 20 years. I have probably used just about every type of handle design made. I constantly use my knives for hours on end everyday. Most of the time I am using a pinch grip for veggies but then switch to a hand grip for all of my meat and fish cutting. To me, I have less fatigue in my hands with more volume in the handle setting in my palm. If you look at most industrial chef knives, they are all made out of poly or resin type that are all full hand gripped versus flat. Most research studies shows that a formed handle will have less lasting adverse effects than a flat handle, mostly arthritis effects. Most kitchens use Dexter, Victorynox, etc. all have formed handles. Again, personal preference. Most executive chefs will use their knives on a priority basis. They use their knives in limited amounts and times. Handles at that point really doesn't mean much except for their own style of cutting and handling. The rest of us are the ones cutting the 100 pounds of potatoes, then the 300 pounds of carrots, then switch to the 100 pounds of beef, before we get to the 400 pounds of chicken. As a chef manager, I work right along side all of my cooks and chefs. I have to set the standards of time and efforts. If I can't do all the above without my hands hurting, I can't expect my crew either. Long winded answer to your question. I hope this gives you a little insight into a chef's/cooks life. Troy Last edited by PoolQs; 02-20-2015 at 11:32 PM. |
#5
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Great job man!
Hidden pins, Cocobolo and 304? Wow! |
#6
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Troy, that looks great man. The hidden pins are fantastic and theres a nice tight fit up with the wood and the bolsters. Good work sir! I love the fact that you made this for your own use.
Also wanted to say that I appreciate your stance on leadership. Lead from the front! Keep up the good work! I hope to have some projects ready to share in the coming weeks. __________________ AT "We shall walk with a walk that is measured and slow, And watch where the chalk-white arrows go To the place where the sidewalk ends." Shel Silverstein |
#7
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Hidden pins ... *@~! ... that's what I forgot
Thanks guys !! Means a lot to me to hear back from you guys that really know what you are doing and have given me soooo much guidance over the last year. Couldn't have done it without all your insights and directions. |
#8
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Yeah, that's amazingly beautiful. I hate to cook, but I love that there are always knives in a kitchen. This is the caliber of result I'm striving for as a maker of various things.
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#9
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Good job man that is a good looking knife. Very nice fit and finish and that handle shape looks perfect.
My only question/critique, and I hate to even ask because it is a very good looking knife, is something going on with the tip? Again very beautiful knife that I would be proud to own. __________________ -Hunter |
#10
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Hunter - yes there is and that's one of the things I didn't like.
I shaped the contour of the blade around 4x to find the right belly I was looking for. When doing that, I hit the tip twice and gave it a funny shape. I will be fixing that very soon. Keen eye to detail Hunter !!! My cooks and I have been having fun with this knife. We have tried 3 different edge finishes (course (toothed), straight (1000g whetstone), and a polished razer edge (8000g King stone). I am looking forward to getting the bolster and handle work done on the 6.5" utility chef. Thanks, Troy |
#11
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Very nice knife, congrats.
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#12
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Nice work! Now I want to make a kitchen knife.
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#13
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I can't wait to grow up to a 2x72 ... the possibilities
Doing this with a 1x30 is DEFINITELY your willingness to learn with patience. |
#14
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I forgot you worked with a 1x30. Doing a stainless blade of that size and managing what appears to be a good thin grind really is nothing short of amazing ...
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#15
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Whoa.... a 1x30 now THAT is an impressive feat.
__________________ -Hunter |
Tags |
2x72, 440c, bee, blade, chef knife, cutlery, design, flat, grip, handle, heat, hidden, kitchen, kitchen knives, knife, knives, made, making, man, palm, paring, paring knife, pins, resin, wood |
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