natenaaron
Member
For you folks who make kitchen cutlery where and how do you plan for the balance point for each knife style in a knife set.
like John, I usually work with thin blades.
I make kitchen knives using O1 ground flat stock that is 2.5mm (3/32") or less. Thin blades for small knives are 1/16"(1.5mm or 0.06") or 3/64"(1mm or 0.04), so you can end up with blades that weigh about an ounce before you add a handle.Being new I'm not sure what "thin blades" mean