A couple tips from someone who's done this a time or two. Your handle would do well to be less wide. The thickness is perfect...but the height from spine to grip is overlarge. You held the knife properly (nice pinch grip), but I promise you'd be happier if your middle, ring, and pinky fingers had a better grasp. You should have also drilled lightening holes in the tang. A tip heavy kitchen knife is pretty much always going to outperform a 'balanced' knife. Otherwise, the handle is very well done and the design is great. On the blade...the spine is too thick all the way to the tip. For your stated purpose (onions...and I'll add other produce here)...you only need about 1/8" (3-4mm) at the handle. It should taper to around 2mm 5cm from the tip, and slightly over 1mm 1cm from the tip. From there, I've got two words for you. Convex. Edge. You appear to have a flat grind from spine to edge. I could see the knife wedging in the onion. There's a lot of geometry that goes into a properly cutting kitchen knife that doesn't wedge...but it all starts with a convex towards the edge. Lastly...actual bladesmiths DON'T make 'mistakes'. We DO make 'smaller knives'. There's a reason for the saying. This is because most of us can't afford to waste 10hrs or so, plus materials...just because there was a mistake. If we have a custom order, we'll obviously remake it in order to meet the customer's needs...but that 'mistake' will absolutely become a smaller knife...and be put up for sale. Also, recovering from mistakes will absolutely make you a better bladesmith. Every time. Without fail. It's cool if you don't have to do that, but the disparaging tone with which you made the comment...along with the commentary itself...says a lot about your outlook on both the craft, and others who participate in it. It wasn't really a good look. In closing...you made a very nice knife for a beginner who doesn't know anything about kitchen knives (even if you've made other knives and aren't really a beginner as far as that goes). The technical skill you showed was great. Your design needed work, and your workflow methodology (starting with such a thick piece, thinning by hand and heat treating, then thinning more, when you had a surface grinder available the whole time...is kind of odd lol) was a bit strange...but still, you met your goals. Now...go shorten that other knife and make a little sister for the one you finished! Don't shorten the heel...and you'll find you have another great little knife that you'll find a thousand uses for.
really appreciate the advice! i defiantly did hype up my chef knife abilities to much, i'm still new to making chef knives but your advice should really help. and don't worry about that first knife going to waste, i will re-profile, thin down the spine and try a convex edge, and change the handle. trying to learn as much as i can about this and your comment (other that having to convert metric to inches🤮) is a great starting point on some better knives. and, i didn't mean to say that recovering from mistakes isn't a useful, and necessary skill. but personally, my biggest weakness in knifemaking right now is making stupid mistakes i shouldn't make, and that is preventing me from making the knives i would love to make. i shouldn't have made that concept so black and white because making a mistake and fixing it instead of throwing away the entire project, is an important part of any craft. my bad, i went a little to far with that ted talk. one day i'll get better at chef knifes and i'll make the best damn onion cutting knife on youtube!! (i won't, but i'll try)
@@zachmarvin I learned a LONG time ago that the culinary world runs on the metric system, lol. It's funny...any hunter or other style knife I make, I think in inches. Kitchen knives are all metric. I literally think that way, because my customers don't want an 8" chef...they want a 200mm gyuto lol. Anyhow, I'm glad you took my commentary as intended. I'll be looking forward to seeing your improvement.
It would be fine for onion, if it had a proper geometry. You could visibly see it wedging in the video. My issue is more the weirdly wide?....tall?...handle. The height from edge to grip is substantial. It would become uncomfortable for anyone that didn't have massive hands, in any type of prolonged use. Not to mention possible board clearance issues. If I were to make this knife, I'd actually put proper geometry into the blade, and I'd make the handle more proportionate. Other than that though, he did a good job.
@@CrisAnderson27 "It would be fine"...yes it could, but it isn't! I said too wide and thick; and the Geometry has nothing to do with. It is so hard to acknoledge that some else is better that you at something? What a world!
@@ODU_7better than me, lol? My knives sell for thousands each to professional chefs kiddo. The geometry is EVERYTHING when it comes to kitchen knives. Most of my knives are wider than his, lol...and sail through onions with little to no stiction. His knife isn't too wide, it simply has the wrong geometry. Here's a challenge for you. YOU make one of your special "onion" knives...since you're "better than I" lol. Post video showing it. Cut some onions for us! Then I'll grab my 220mm, 60mm heel height standard gyuto thats 5mm thick at the neck and do the same. If you're not ready to do that, you're not ready to stand up and call yourself "better" than anyone. Nice try though.
@@ODU_7lol!! You literally were railing against people not being able to admit someone was better. Then when I respond in kind, with receipts regarding my experience, knowledge, and ability to speak on the topic...you cry about my ego lol? What a world is right 😂😂.
Pro tip. Baking soda in the cooling water prevents flash rust. Very cool build neat knife concept
omg i've never heard that, i'll have to try it!
@zachmarvin dude it's a life changer lol
A couple tips from someone who's done this a time or two.
Your handle would do well to be less wide. The thickness is perfect...but the height from spine to grip is overlarge. You held the knife properly (nice pinch grip), but I promise you'd be happier if your middle, ring, and pinky fingers had a better grasp. You should have also drilled lightening holes in the tang. A tip heavy kitchen knife is pretty much always going to outperform a 'balanced' knife. Otherwise, the handle is very well done and the design is great.
On the blade...the spine is too thick all the way to the tip. For your stated purpose (onions...and I'll add other produce here)...you only need about 1/8" (3-4mm) at the handle. It should taper to around 2mm 5cm from the tip, and slightly over 1mm 1cm from the tip. From there, I've got two words for you. Convex. Edge. You appear to have a flat grind from spine to edge. I could see the knife wedging in the onion. There's a lot of geometry that goes into a properly cutting kitchen knife that doesn't wedge...but it all starts with a convex towards the edge.
Lastly...actual bladesmiths DON'T make 'mistakes'. We DO make 'smaller knives'. There's a reason for the saying. This is because most of us can't afford to waste 10hrs or so, plus materials...just because there was a mistake. If we have a custom order, we'll obviously remake it in order to meet the customer's needs...but that 'mistake' will absolutely become a smaller knife...and be put up for sale. Also, recovering from mistakes will absolutely make you a better bladesmith. Every time. Without fail. It's cool if you don't have to do that, but the disparaging tone with which you made the comment...along with the commentary itself...says a lot about your outlook on both the craft, and others who participate in it. It wasn't really a good look.
In closing...you made a very nice knife for a beginner who doesn't know anything about kitchen knives (even if you've made other knives and aren't really a beginner as far as that goes). The technical skill you showed was great. Your design needed work, and your workflow methodology (starting with such a thick piece, thinning by hand and heat treating, then thinning more, when you had a surface grinder available the whole time...is kind of odd lol) was a bit strange...but still, you met your goals. Now...go shorten that other knife and make a little sister for the one you finished! Don't shorten the heel...and you'll find you have another great little knife that you'll find a thousand uses for.
really appreciate the advice! i defiantly did hype up my chef knife abilities to much, i'm still new to making chef knives but your advice should really help. and don't worry about that first knife going to waste, i will re-profile, thin down the spine and try a convex edge, and change the handle. trying to learn as much as i can about this and your comment (other that having to convert metric to inches🤮) is a great starting point on some better knives.
and, i didn't mean to say that recovering from mistakes isn't a useful, and necessary skill. but personally, my biggest weakness in knifemaking right now is making stupid mistakes i shouldn't make, and that is preventing me from making the knives i would love to make. i shouldn't have made that concept so black and white because making a mistake and fixing it instead of throwing away the entire project, is an important part of any craft. my bad, i went a little to far with that ted talk.
one day i'll get better at chef knifes and i'll make the best damn onion cutting knife on youtube!! (i won't, but i'll try)
@@zachmarvin I learned a LONG time ago that the culinary world runs on the metric system, lol. It's funny...any hunter or other style knife I make, I think in inches. Kitchen knives are all metric. I literally think that way, because my customers don't want an 8" chef...they want a 200mm gyuto lol.
Anyhow, I'm glad you took my commentary as intended. I'll be looking forward to seeing your improvement.
@@zachmarvin looking forward to it!
looks cool, looking forward for the rainbow handle knife lol
The handle is amazing! The knife design… idk
Dude, what your belt grinder? It’s amazing..
it’s the 84 engineering 2x48, i absolutely adore it, it’s goated
Magkano po yun sir
The knife is too wide and much too thick for onion cutting. Sorry!
I'm happy for you that you're happy with it!
It would be fine for onion, if it had a proper geometry. You could visibly see it wedging in the video. My issue is more the weirdly wide?....tall?...handle. The height from edge to grip is substantial. It would become uncomfortable for anyone that didn't have massive hands, in any type of prolonged use. Not to mention possible board clearance issues. If I were to make this knife, I'd actually put proper geometry into the blade, and I'd make the handle more proportionate. Other than that though, he did a good job.
@@CrisAnderson27 "It would be fine"...yes it could, but it isn't! I said too wide and thick; and the Geometry has nothing to do with. It is so hard to acknoledge that some else is better that you at something?
What a world!
@@ODU_7better than me, lol? My knives sell for thousands each to professional chefs kiddo. The geometry is EVERYTHING when it comes to kitchen knives. Most of my knives are wider than his, lol...and sail through onions with little to no stiction.
His knife isn't too wide, it simply has the wrong geometry.
Here's a challenge for you. YOU make one of your special "onion" knives...since you're "better than I" lol. Post video showing it. Cut some onions for us! Then I'll grab my 220mm, 60mm heel height standard gyuto thats 5mm thick at the neck and do the same. If you're not ready to do that, you're not ready to stand up and call yourself "better" than anyone.
Nice try though.
@@CrisAnderson27 I understand that your ego is big! Have a nice life!
@@ODU_7lol!! You literally were railing against people not being able to admit someone was better. Then when I respond in kind, with receipts regarding my experience, knowledge, and ability to speak on the topic...you cry about my ego lol?
What a world is right 😂😂.
That is exactly the opposite of the correct way to make a knife
All around decent video, knife skills certainly need some work to show off the potential of what the knife can do