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Mar 25th, 2012
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Tanto Chef's Knife #7464851 03/22/19 02:28 AM
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bjankowski Online Content OP
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Kitchen knives are a big part of my business; I've been thinking on this one for the last few months. Long, slender and sturdy enough to chop. I think the use for it is endless and very useful in the kitchen. I think I'm going to design a tanto set to match, of course I sell them as a single knife. It's 14 1/2 OAL with a 9" cutting blade on 1/8th 1075. I used gray / Black canvas micarta. This first one is mine, I hope to test it real good this week end. I'm pretty excited about this one.

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Re: Tanto Chef's Knife [Re: bjankowski] #7464860 03/22/19 02:43 AM
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Love that profile! That will be handy in the kitchen!

Excellent!


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Re: Tanto Chef's Knife [Re: bjankowski] #7464904 03/22/19 03:46 AM
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Great looking blade Bob. up


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Re: Tanto Chef's Knife [Re: bjankowski] #7464944 03/22/19 09:35 AM
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Very nice.


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Re: Tanto Chef's Knife [Re: bjankowski] #7465000 03/22/19 12:33 PM
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Thanks all, I'm pretty sure this week end I'm going to come up with a set to match including the carving fork.

Re: Tanto Chef's Knife [Re: bjankowski] #7465040 03/22/19 01:24 PM
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I like it! Not trying to start an argument, but isn’t that more of a reverse tanto since the angle at the tip
Is on top instead of on the cutting edge/bottom like a traditional tanto?

Re: Tanto Chef's Knife [Re: FiremanJG] #7465237 03/22/19 04:26 PM
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Originally Posted by FiremanJG
Love that profile! That will be handy in the kitchen!

Excellent!


Agree!

Looks very handy....


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Re: Tanto Chef's Knife [Re: bjankowski] #7465262 03/22/19 04:47 PM
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I too really like that profile. Very nice work up


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Re: Tanto Chef's Knife [Re: bjankowski] #7465331 03/22/19 06:15 PM
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sweet!


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Re: Tanto Chef's Knife [Re: bjankowski] #7465550 03/22/19 10:27 PM
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I like it! up


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Re: Tanto Chef's Knife [Re: Precision_Shooter] #7465560 03/22/19 10:41 PM
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Originally Posted by Precision_Shooter
I like it! Not trying to start an argument, but isn’t that more of a reverse tanto since the angle at the tip
Is on top instead of on the cutting edge/bottom like a traditional tanto?

Yep, I still like to call it that confused2

Re: Tanto Chef's Knife [Re: bjankowski] #7465751 03/23/19 01:23 AM
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Originally Posted by bjankowski
Originally Posted by Precision_Shooter
I like it! Not trying to start an argument, but isn’t that more of a reverse tanto since the angle at the tip
Is on top instead of on the cutting edge/bottom like a traditional tanto?

Yep, I still like to call it that confused2


I understand that.
What grind does it have?
Is it full flat grind from cutting edge to spine or partial? Looks to be partial but hard to tell. Or is it some other type of grind other than flat? Convex, hollow?

Re: Tanto Chef's Knife [Re: bjankowski] #7465823 03/23/19 02:21 AM
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nicely done Bob


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Re: Tanto Chef's Knife [Re: Precision_Shooter] #7466051 03/23/19 01:49 PM
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Originally Posted by Precision_Shooter
Originally Posted by bjankowski
Originally Posted by Precision_Shooter
I like it! Not trying to start an argument, but isn’t that more of a reverse tanto since the angle at the tip
Is on top instead of on the cutting edge/bottom like a traditional tanto?

Yep, I still like to call it that confused2


I understand that.
What grind does it have?
Is it full flat grind from cutting edge to spine or partial? Looks to be partial but hard to tell. Or is it some other type of grind other than flat? Convex, hollow?


Yep hard to see on that pictures, it's 3/4 flat grind with a secondary bevel, no reason to do a full flat and deny structural integrity since it will also make a chopper. I don't hollow grinds on kitchen knives, I will do convex on choppers, and I'll will put my chopper against anyone' in the country.

Re: Tanto Chef's Knife [Re: bjankowski] #7466253 03/23/19 05:34 PM
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I agree with your assessment and still like it all the same.

Re: Tanto Chef's Knife [Re: bjankowski] #7466325 03/23/19 06:39 PM
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Originally Posted by bjankowski
Originally Posted by Precision_Shooter
Originally Posted by bjankowski
Originally Posted by Precision_Shooter
I like it! Not trying to start an argument, but isn’t that more of a reverse tanto since the angle at the tip
Is on top instead of on the cutting edge/bottom like a traditional tanto?

Yep, I still like to call it that confused2


I understand that.
What grind does it have?
Is it full flat grind from cutting edge to spine or partial? Looks to be partial but hard to tell. Or is it some other type of grind other than flat? Convex, hollow?


Yep hard to see on that pictures, it's 3/4 flat grind with a secondary bevel, no reason to do a full flat and deny structural integrity since it will also make a chopper. I don't hollow grinds on kitchen knives, I will do convex on choppers, and I'll will put my chopper against anyone' in the country.



I can't find many knife jobs that a hollow grind is called for. But that's just me.


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Re: Tanto Chef's Knife [Re: FiremanJG] #7466468 03/23/19 09:36 PM
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[/quote]

I can't find many knife jobs that a hollow grind is called for. But that's just me.[/quote]

Actually I prefer a high hollow ground on a skinner. Since it's hollow ground the blade is less likely to touch the skin meat making causing less restriction on drag. Each grind has it's own specific function. Certainly not as strong as a flat or saber grind, but works for what the knife is designed to do.

Re: Tanto Chef's Knife [Re: bjankowski] #7466532 03/23/19 11:35 PM
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Originally Posted by bjankowski




I can't find many knife jobs that a hollow grind is called for. But that's just me.[/quote]

Actually I prefer a high hollow ground on a skinner. Since it's hollow ground the blade is less likely to touch the skin meat making causing less restriction on drag. Each grind has it's own specific function. Certainly not as strong as a flat or saber grind, but works for what the knife is designed to do.
[/quote]

I agree with this. I’ve only been making knives a short time but have gained some valuable experience and learned a lot of lessons on tailoring the type of grind to the intended function of the knife. All these youtubers that like to show off how sharp their knives are at cutting paper have never used that knife for anything else... I will sacrifice “hair shaving sharp” for edge strength/resistance to chipping/deformation any day of the week. A damaged edge is worse than a dull one.

Re: Tanto Chef's Knife [Re: Precision_Shooter] #7466549 03/23/19 11:54 PM
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Originally Posted by Precision_Shooter
Originally Posted by bjankowski




I can't find many knife jobs that a hollow grind is called for. But that's just me.


Actually I prefer a high hollow ground on a skinner. Since it's hollow ground the blade is less likely to touch the skin meat making causing less restriction on drag. Each grind has it's own specific function. Certainly not as strong as a flat or saber grind, but works for what the knife is designed to do.
[/quote]

I agree with this. I’ve only been making knives a short time but have gained some valuable experience and learned a lot of lessons on tailoring the type of grind to the intended function of the knife. All these youtubers that like to show off how sharp their knives are at cutting paper have never used that knife for anything else... I will sacrifice “hair shaving sharp” for edge strength/resistance to chipping/deformation any day of the week. A damaged edge is worse than a dull one.[/quote]


Good post. up


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Re: Tanto Chef's Knife [Re: TXHOGSLAYER] #7466678 03/24/19 02:03 AM
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Originally Posted by TXHOGSLAYER
Originally Posted by Precision_Shooter
Originally Posted by bjankowski


[


I will sacrifice “hair shaving sharp” for edge strength/resistance to chipping/deformation any day of the week. A damaged edge is worse than a dull one.



Good post. up


Actually you can have the best of both worlds. This is what I do for a living and sell over 300 knives a year. I know we have guys on there that have of my knives, they can vouch for my work. I won't sell a knife that doesn't shave and I won't sell a knife that I don't first chop antler or bone with first before I install the handles. Heat treat is the heart and soul of the knife. Knowing when to start a secondary bevel, is the key to a hollow ground knife. Of course a flat grind can also be too thin and chip without a secondary bevel. A saber grind bevel to zero with plenty of stock behind it so it doesn't chip, I'm not a fan of that grind, meant more for bush craft knives. You'll hear some knife makers put down hollow grinds for the simple reason they can't do a hollow grind! I probably do 45 % flat ground and 45 hollow ground and the other 10 percent convex or slack belt grind for various choppers and some kitchen knives, depending on the intended use. and I do it all FREEHAND, no jigs.

Re: Tanto Chef's Knife [Re: bjankowski] #7466793 03/24/19 03:39 AM
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Originally Posted By: skinnerback
Milf does the trick.

"You're statistically more likely to be killed by Hillary Clinton than an NRA member. - PolitiDiva

"You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
Re: Tanto Chef's Knife [Re: bjankowski] #7467085 03/24/19 03:27 PM
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I certainly agree you can have the best of both worlds and that is typically what you want.

I guess what I meant, is that if all you want to do is show how finely your knife can cut paper, then it likely has a thin edge that will chip/deform when performing other tasks besides slicing.

A totalitarian edge is best on a multi-purpose knife. Like your knife is a kitchen/chopper so it has an edge that can slice but also hold up to some chopping.
If it were just a pure slicer, you could run a finer edge to achieve greater slicing capability.

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