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Tool Talk => The Mod Squad => Topic started by: Wallace72 on March 18, 2017, 04:20:35 AM

Title: Paring Knife Advice?
Post by: Wallace72 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
Title: Re: Paring Knife Advice?
Post by: Wallace72 on March 19, 2017, 03:10:40 AM: I attempted a paring knife . First picture is unhardened and second is quenched.
(http://i44.photobucket.com/albums/f15/amillerp22672/20170318_162604_zpscugo88bg.jpg)

(http://i44.photobucket.com/albums/f15/amillerp22672/20170318_185147_zpsehvk9ulo.jpg)
Title: Re: Paring Knife Advice?
Post by: Poncho65 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:
Title: Re: Paring Knife Advice?
Post by: zoidberg 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:
Title: Re: Paring Knife Advice?
Post by: Wallace72 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. (http://i44.photobucket.com/albums/f15/amillerp22672/20170319_141823_zpszr7bbp2d.jpg)
Oh and the profile was modified to a slight drop in the point.
Title: Re: Paring Knife Advice?
Post by: Wallace72 on March 21, 2017, 12:33:18 AM: Just lyin on top for now until I drill out hole larger.

(http://i44.photobucket.com/albums/f15/amillerp22672/2017-03-20%2016.26.00_zpsmm8zmfv8.jpg)

(http://i44.photobucket.com/albums/f15/amillerp22672/20170320_162140_zpsaytwjzem.jpg)
Title: Re: Paring Knife Advice?
Post by: jcs0001 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.
Title: Re: Paring Knife Advice?
Post by: Gerhard Gerber 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:
Title: Re: Paring Knife Advice?
Post by: Poncho65 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: