Much wailing and gnashing of teeth for me on the first.Very nice. I just finished my first kitchen knife. Not an easy process.
just for fun, make a prototype with 1/16 stock(0.0625"), 8" blade, 2" height at handle, and 4" handle and see if you can get weight between three and four ounces. if more of us work at it, maybe we can come up with alternatives to Japanese kitchen knives that some folks seem to worship. light weight, very thin grind and edge, with high hardness(>Rc62) steel, monosteel(not clad).
just for fun, make a prototype with 1/16 stock(0.0625"), 8" blade, 2" height at handle, and 4" handle and see if you can get weight between three and four ounces. if more of us work at it, maybe we can come up with alternatives to Japanese kitchen knives that some folks seem to worship. light weight, very thin grind and edge, with high hardness(>Rc62) steel, monosteel(not clad).