To taper or not to taper, that is my question.

[Guindesigns]

the parring knife I am making for my aunt is coming along however I'm not really sure how balanced it needs to be? DO I taper or not?

 

[John Wilson]

There is no reason to balance a paring knife. Balance on a kitchen knife is to reduce hand fatigue and give the user more blade control. A paring knife will be handle-heavy simply due to physics. There’s not enough blade to outweigh the handle.

Handle-heavy is a good thing on any slicer. It makes the knife feel secure in the hand and makes the blade feel quick and light.

 

[Guindesigns]

There is no reason to balance a paring knife. Balance on a kitchen knife is to reduce hand fatigue and give the user more blade control. A paring knife will be handle-heavy simply due to physics. There’s not enough blade to outweigh the handle.

Handle-heavy is a good thing on any slicer. It makes the knife feel secure in the hand and makes the blade feel quick and light.

Ok thanks

 

[John Wilson]

As far as tapering the blade, I do. I like a fine point. But that’s just me. I full flat grind all of my kitchen knives and that creates the taper all by itself.

 

[KenH]

I tend to use pretty thin stuff for paring knives - currently am using .040" AEB-L and not much to taper with that.

 

[scott.livesey]

i would look at total weight and see if you are 2 ounces or less. with something that light, balance is not an issue