Chefs knife

[Bionic]

Not even slightly bushcrafty but I thought I’d share it anyway. I’ve just finished making this medium sized chefs knife (6 inch cutting edge). It’s my first attempt at this style of knife and it’s destined to become a birthday present for my father in law who likes his cooking. The blade is O1 steel thinned down to roughly 2.5mm and I’ve forced a patina on it in the hopes of providing a little bit of corrosion resistance (the prospective owner isn’t too hot on tool care ). I’ve given it a convex edge which wouldn’t be my personal choice in the kitchen but hopefully will give it a more durable edge. The handle is yew with an olive wood bolster and brass pins for added security.
Thanks for looking

 

[crosslandkelly]

Nice looking and useful cooks knife. Is Yew ok in food prep?

 

[Bionic]

Thanks. The handles sealed with boiled linseed oil and beeswax so it should be fine. To my mind a knife handles different to say a spoon that’s actually going to be in prolonged contact with food

 

[oldtimer]

It will be much appreciated.

My daughter -in-law have me a chef's knife some years ago. I use it every day and think of her.I treasure it almost as much as my other great gift from her- my two eldest grandchildren!

 

[snappingturtle]

Man that is fine! love the rustication of the blade.

 

[Janne]

Santoku/ Deba hybrid?
It looks fantastic, but if I may be critical, the angle of the handle/ handle design is maybe not the optimal.
The fingers close to the end of the handle can get trapped between the handle and cutting board.

The cutting board is fabulos too!

 

[Bionic]

Santoku/ Deba hybrid?
It looks fantastic, but if I may be critical, the angle of the handle/ handle design is maybe not the optimal.
The fingers close to the end of the handle can get trapped between the handle and cutting board.

The cutting board is fabulos too!

If I’m honest that was one thing I wasn’t completely happy with so I know where you’re coming from. Unfortunately by the time I realised I didn’t have enough time to rectify it. The chopping board was a fiver from the car boot, I’d love to be able to say I had a hand in it but it was just a lucky score
As far as the knifes concerned I’m starting to wish I hadn’t bothered. The old b***ger half unwrapped it, didn’t even look at/see the blade, said ok thanks and chucked it in the corner It’s a probably as well I made it as much for my own enjoyment as anything else

 

[Janne]

Think this way: next time you will make a couple of kitchen knives for somebody that knows how much effort went into the making, and will fully appreciate it: yourself!

Plus you can then fine tune the shape.

I think you hit it spot on with the blade.

 

[oldtimer]

If I’m honest that was one thing I wasn’t completely happy with so I know where you’re coming from. Unfortunately by the time I realised I didn’t have enough time to rectify it. The chopping board was a fiver from the car boot, I’d love to be able to say I had a hand in it but it was just a lucky score
As far as the knifes concerned I’m starting to wish I hadn’t bothered. The old b***ger half unwrapped it, didn’t even look at/see the blade, said ok thanks and chucked it in the corner It’s a probably as well I made it as much for my own enjoyment as anything else

Pearls before swine.

 

[vestlenning]

Nice one, good work, newer mind the ungrateful b***ger!

 

[crosslandkelly]

Perhaps if the handle was steel, and the blade Yew..... just saying.

 

[Janne]

Or you start chewing the handle in pure frustration when you have burned the onions.....