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Opinions on Cutting and Appearance

Thu Jul 18, 2013 1:56 am

I rehandled a couple of old chef's knives and reprofiled the blade (I use reprofile for the silhouette, and rebevel for making a thinner edge bevel). I'm getting ready to do another one and would like some opinions on the first as to anything I should change, either sharpening or appearance or function wise. I fully intend to leave the old finish and not repolish the blades, so I'm looking more for handle length, space between the handle and heel, etc.

Cutting/sharpening check


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Re: Opinions on Cutting and Appearance

Thu Jul 18, 2013 2:45 am

Now that is a cool conversion you've done with those knives. My dad has several very old carbon chefs, butcher and other style knives, I may have to try and talk him out of a couple for some project knives.

Re: Opinions on Cutting and Appearance

Wed Jul 24, 2013 12:37 am

Very cool conversion. Love it.

Re: Opinions on Cutting and Appearance

Wed Jul 24, 2013 6:25 am

M2 <> +1 on the cool conversion. Über cool! :)

In reply, I would not mount the handle as close as you illustrate that you are going to in your video. In fact, if it were for me, I would request a longer neck than your first - not shorter. I feel as if shorter would cause you to have to come way over the top with your pinch for any level of comfort. If it's possible, I would try to taper the ferrule a bit as it has pretty abrupt corners.

Impressive work, regardless! Good luck & please, keep us up to date.

Re: Opinions on Cutting and Appearance

Mon Jul 29, 2013 12:28 pm

Good advice. Is there a rule or guideline on how long the neck should be? When pinching, are you holding the blade spine or neck?

Re: Opinions on Cutting and Appearance

Mon Jul 29, 2013 6:59 pm

M2 <> Different people handle knives differently, and the same knife may be handled differently depending on task. If you are asking if a pinch just pinches the spine... absolutely not - you are pinching the blade face maybe coming over the spine a bit. Our resident encyclopedia BDL, demonstrates here on his blog. http://www.cookfoodgood.com/?p=389 Typically, my pinch covers the entire neck & up into the blade face which is why when the ferrule, especially a fat one, crowds the neck - it is very cumbersome.
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