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Paring Knife Advice? 398

Jr. Member Posts: 91
Paring Knife Advice?
« on: March 18, 2017, 04:20:35 AM »
Does anyone have any experience and/or advise in forging paring knives? Doing a little research, some have a slight curve to the cutting edge and others lack a belly at all by having a flat cutting edge similar to the edge on a marking knife.  ???  Perhaps I am overthinking a tool devised to cut a mere tomato


Jr. Member Posts: 91
Re: Paring Knife Advice?
« Reply #1 on: March 19, 2017, 03:10:40 AM »
I attempted a paring knife . First picture is unhardened and second is quenched.




Global Moderator Absolute Zombie Club Posts: 30,651
Re: Paring Knife Advice?
« Reply #2 on: March 19, 2017, 03:35:17 AM »
No advice sorry :facepalm: But can't wait to see the finished product :o Love the look of the blade profile and it does look like a paring knife so there is that :D :like: :like:

:popcorn: :tu:

Global Moderator Absolute Zombie Club Posts: 30,139
Re: Paring Knife Advice?
« Reply #3 on: March 19, 2017, 08:43:40 AM »
I like my paring knives with a drop point, decent belly and approx 7 - 9cm blade length.

Looking forward to seeing your finished product.

 :popcorn:
Jr. Member Posts: 91
Re: Paring Knife Advice?
« Reply #4 on: March 19, 2017, 11:03:24 PM »
Cleaned up bevels and started to polish . Now I just need to machine a ferrule with a handle stem on the lathe and attach a wooden segment.
 Oh and the profile was modified to a slight drop in the point.
« Last Edit: March 19, 2017, 11:04:54 PM by Wallace72 »
Jr. Member Posts: 91
Re: Paring Knife Advice?
« Reply #5 on: March 21, 2017, 12:33:18 AM »
Just lyin on top for now until I drill out hole larger.





Full Member Posts: 241
Re: Paring Knife Advice?
« Reply #6 on: April 11, 2017, 06:11:02 AM »
Wallace72

Very nice.  One comment and it's only a guess at that.  I prefer a bit of a squared off handle so that the knife doesn't slip.  I often find my hands are a bit damp when working around the kitchen.  The photo you show seems to me to be a fairly round handle.

John.
No Life Club Posts: 1,877
Re: Paring Knife Advice?
« Reply #7 on: April 19, 2017, 12:14:18 PM »
Hi Wallace

I would say a thin blade is more important than the grind or blade shape.

My opinion stems from a blade I forged, was a bit think but full flat grind and razor sharp.  The disappointment came when I tried to slice an apple.....
It might have done better with a tomato, or batoning wood if it was bigger, but a paring knife needs to be multi-veg compatible......and Victorinox is king!  :rofl:
Global Moderator Absolute Zombie Club Posts: 30,651
Re: Paring Knife Advice?
« Reply #8 on: April 19, 2017, 03:41:05 PM »
Wow the knife really looks great :o I agree with the comment GG just made as well though :think: Other than that it is a beautiful blade :drool: :like: :like:


 

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