https://drive.google.com/file/d/0B8LRmz9QFmLMMnlpSUI0bTV1ZW8/view?usp=docslist_api My latest attempt at a chefs knife, not fully done yet... not sure how to finish the handle or how to fully water proof. Suggestions are always welcome.
A few dozen coats of Tru-oil gun stock finish, will need to be refreshed. Or a polyurethane may be used and will be fairly durable.
Ditto to what John said. I like to do several soaks in mineral oil and then seal with tung oil or Tru-oil. Cabela's has Tru-oil.
I don't know the thickness of the blade and the geometry. If you slice a tomato you can gauge how the cutting works. Typical chef's knives are usually flat ground to under 20 thousandths of an inch, then the cutting edge is set around 20 to 22°. See the graphics that I have on my blog. A German style chef's knife will generally have a hardness of Rockwell C 55 to 58. With this hardness, the 22° angle shown will be a good general use edge, durable and yet the steel is soft enough to be sharpened with a steel. A slightly rounded spine will be favourable when pinch gripping the blade. There are a zillion different possibilities, different grinds, opinions, uses etc. The best advice that I can offer is: Study what is out there. Test your knives and see if you like the way they perform. Get feedback from people that use your knives. Change one thing at a time as you are tweaking your designs. Good luck! Dan
Thank you for the input guy, yes Dan the edge is flat ground to 20° also did the 'tomato test", the knife went threw like it wasn't even there. Going to do a few coats of polyurethane on the handle today for water proofing it. Then off to peel, sand, attach and grind my home made micirda for another project of mine. 2 handed short Bowie style sword. I'll be posting pics and info when I'm done. Pb
