Kitchen knife - multi-purpose

[DavidF]

Finished my first kitchen knife tonight. Overall length is 12” with the handle ~5” and blade ~7”. The blade is 1095. The handle scales are wedge with a red liner. The grind was almost all freehand on the belt sander with a little work with a Dremel and some hand filing. Sharpened to 3000 grit on stones. This one is for multi-purpose so I put a clip point on it to do miscellaneous tasks. Next knife will be a more traditional French or Japanese style.

[Daswulf]

I think kitchen knife till I get to the tip. I think it would look better with a more gradual drop point. Still looks good to me and I'm no expert. 

[MotoMike]

Looks like a lot of work.  Hope it works well. 

[DavidF]

Daswulf, I agree on the tip. It is only knife #2 for me and for some reason I have had clip point on the mind. I was good with a clip because I use one knife most of the time in the kitchen and I wanted something for multiple uses. My next kitchen knife will be more of a Japanese style. A curved tip or possibly a veggie cleaver style. I like the idea of the blade being uniform for chopping from tip to drop, like the style of a Japanese veggie cutter. I already have two of the Japanese style chef knives, so I am leaning that way. But this one will get great use at my home. And I will have one of my first projects to see improvement over time. I will look up,the names of the Japanese styles I am referencing and add to the post. I can’t think of them right now.

Santoku is the curved general Japanese chef knife. And nakiri is the veggie style

[Will W.]

Great work on the handle, looks clean and well executed. I really like the shape of it, looks comfortable. 

The only real problem i can see is the way the ricasso extends beneath the edge. That will make it nearly impossible to chop through things in one clean motion. But even that is negligible depending on its intended use. 

I agree with Das regarding the tip.

Nice work. 

[Joël Mercier]

A few things to consider for your next one:

1. You don't want a ricasso or at least it should never be wider than the blade

2. A handle pointing slightly upwards will make more clearance for the knuckles when chopping. 

3. You don't need a very tough edge. Unless it's a boning knife, you will want the secondary bevel no thicker than 0.010". It will make chopping hard veggies like carrots a breeze.

[JHCC]

A slight curve to the edge will make it easier to chop or slice all the way through things. With a straight edge, the entire blade has to come all the way down to the cutting board, but a slight curve means that you can cut all the way through with the knife at a wide variety of angles.