After years of simple kitchen knives i bought a very good japanese chef knife. Holy shit, what a difference!

As a maker who specializes in chef / kitchen cutlery, I can attest to the differences in grinding difficulties. Every time I randomly make an EDC or Hunter I'm amazed at how fast it goes. I love the challenge of a good compound ground chef. And it's great knowing that what you make is going to get used every day. Great info for sure. I def see loads of guys making hatchet geometry chefs when starting out. Like you said, testing is key.

Great video and great subject man. Took me a solid two years to realize that not just my kitchen knives could be thinner for performance, but edc/hunting knives too. Geometry cuts.

Funny, I found out the hard way every thing you just posted about a year ago. Going from fixed blades to kitchen knives, what a learning curve!

That knife is friggin' beautiful to look at. It looks like it's Japanese inspired, but it has a very unique, Italian race car vibe too. Fantastic work.

That thick knife would find an owner in a fisherman. Breaking down crab is no easy task.

Using the knives you make is absolutely key to understanding their performance, slicing ability, edge retention, resharpening etc. thank you for the video...

I'm not grinding my own blades yet but have gotten into making kitchen knives lately using pre-made blades. This definitely gives me something to think about when selecting blade blanks and how i approach sharpening.

I held off on the kitchen knife for a long time. Finally made a prototype which I struggled with. The grinding was painful to say the least as I do hunting knives and edc's mostly. Gave it to a friend for evaluation and now it's her absolute favorite. Now everyone wants one. Great topic Jeremy, thanks.

i was taught over 30 years ago to forge thick and grind thin

Bought some starter tools today, and this video is perfectly timed for me to find. Now my starting point is going to be to break out the new calipers, measure up my really nice gyuto, and try to file down a 10 dollar beater I got, before even starting on making blanks from bar stock. Gotta know what I want to make before I start making it.

Thank for this vid mate. I’m about to start down the culinary knife rabbit hole and this has made me rethink a few things. Love the channel, love your content, keep up the great vids. 🤘🏻

This is some great information, and very timely. I'm planning a kitchen knife for my wife right now. Thank you for posting!

Ouah ! This video is just ON POINT ! Very interesting for me to understand why my knife cuts paper but slices badly..

Sounds like my first kitchen knife for my wife.

Another very informative video my friend and thanks for sharing.

Stiction… Kudos to Mareko. 👍🏻

Great video and extremely helpful

Not a knifemaker, but professionnal chef here. I own two S-ground knives from James Oatley in australia, before those i used a Shun Kiritsuke knife (still do to this day depending on what i do). They have replaced my whustoffs chef knives, i never touch them anymore. The difference in cutting edge is incredible.

using dial calipers to check the thickness behind the edge has really helped me dial in edge geometry and stay consistent on all kinds of knives. i just choose a desired edge thickness for a certain steel for a certain blade type. 1095 chefs' knives i do 5-10 thousandths, for example. Would recommend watching all the Outdoors55 content. his testing process for blade performance is very very good.

I like your little knife you made, I am building one something like your knife. Your right about the blade being thin to cut like you want it too unless you are using a chopper.

I personally hate grinding so I forge thin distal taper and planish so I grinder very little. Nice video thanks for sharing.

Nice. The importance of feedback.

I think I remember @OUTDOORS55 mentioning something about this not too long ago. IIRC the edge will still slice through the softest of foodstuffs, even if it's as blunt as buggery, as long as the grind is right.

I also make kitchen and edc knives, and the first thing I discovered when getting started was exactly this. The thickness behind the edge is massively important. The thickness about an inch from the edge is also important when cutting thicker things like potatoes and especially carrots. Carrots will split even if you have .005" B.E.T, but have it too thick an inch up. For culinary knives I never use material more than .125" thick. After that I'd say the distal-taper and ergonomics are most important. I haven't dived into S-grinds yet but will one I invest in some jigs and wheels.

Now that you know... REGRIND YOU'RE WIFE'S FIRST KNIFE!

Good Video. I make mostly custom hunters and have been doing more kitchen/prep knives. I use mostly nitro V for the blades have found out about the wobble in the blade you mention. Needless to say it was an expensive lesson. Wish I had seen your video before I started. Thanks. NB

What kind of finish do you use for kitchen knives.. I've been using a conditioning belt but after a few uses the drain pattern is scratched. I'm a chef making knife's as a hobby and pick up what you are putting down on thin and geometry just the finish looks good for like two days then nada

For those reasons, I have been using either filet knives, or boning knives for everything in the kitchen.

I've made kitchen knives for about 8, nearly 9 years now and recently made 4 bushcraft knives as requested, they really are laughably easy to make to the extent it was genuinely fun. Even with a convex grind, even the pain in the arse CPM3V and fitting up some dovetailed bolsters- miles easier than the kitchen knives I make every day in, day out. This may be a somewhat unpopular opinion, but hollow grinds are complete trash for large kitchen knives as they wedge in hard veg material and its really a very weak structure that can be extremely problematic a few years down the track when after enough sharpening it turns into a bit of an axe geometry. Just go very high, very flat and if you must you can throw in an S-grind or the like for food release. But that's not necessary because the bottom centimeter or half inch- you want that at a very subtle convex and it'll shed wet food easily enough. Weight is subjective But they are working knives, EDC stuff is mostly for people who don't want to be the desperately uncool situation of opening boxes with a set of car keys Kitchen knife, every day at least once, most often twice a day and it'll take a beating so make sure the handle is solid and comfortable to use in a variety of ways, same with a Petty- they generally get used more by chefs than even their primary kitchen knife for the final trim and dressing so they are a hugely important knife in food prep. Lot of different types- French, German, Chinese and the whole Japanese cutlery is its own madness- however most chefs typically get trained on French or German in western countries and that's what they stick to. I will talk about steel because its very important as much as the geometry and what you're generally looking for is that terminal sharpness, how sharp can you get a piece of steel? Because that really does have a major bearing on the types of steel you should use and why very simple carbon, mid-carbon high alloy and stainless like AEBL get used and its because of that ultra fine, felt like grain structure with small carbides. Like if you wanted and I know people who tried to use something like REX121 for a kitchen knife and its truly terrible because its just a big lump of carbides that tear out and leave the super thin edge looking like it got gnawed on, its fine to have a lot of carbides but you need to make sure they're small.

I was so nervous about you hurting your fingers the whole video 😂😂

I'm curious what your method is for hand sanding the hollow of the S grind?

An idea for a kitchen knife. Are you familiar with the Kershaw composite blade? What if you did this with a blue steel SUS410 and titanium as your spine? I am not sure this is possible but if you could your leading/cutting edge would be more dense and heavier. I think this would give the user a sense of pull as the knife processed food. And the cutting edge of SUS410 can be very fine.

,a cool video keep up the great content.. Thank you……

kitchen knife you have to grind to cut in my exuberance i struggled with fallowing a set slandered geometry witch relies on edge sharpness for cutting performance for years but that's a mistake i could have had way more customers erlyer if i had a fallowed the idea of grinding to cut and a ex-stream focus on constancy of heat treating to support it . keep plugging a way at it

8 months to hold sharpness what do you use as a cutting surface

Convex blade, not slicy, I don’t like hollow grinds they stop slicing as the blade gets deeper, flat grinds, long shallow flat grinds !

Japanese kitchen knife build along?

knife bros are known for their legendary stupidity above all else. congrats on actually learning as you go though, that's something.

NORMALIZE KITCHEN KNIFE GEOMETRY IN EDC KNIVES!!

I have dozen of knives, but the most used one is the simplest one. Small Ikea knive - SMÅBIT.

"Well"