Yo Micheal, how are you?! (was it you I ran into at the core77 conference on the bus?)
I love this project, and Chef’s knives in general.
Seems like you’re in that stage of detailing out the surfaces of the handle.
The grip of a chef’'s knife has always informed the final beveling of handles I’ve worked on, it’s a tough balance of simple, beautiful and functional.
Chef’s knives are supposed to be held partially by the heel of the blade stock like the picture.
Most folks at home don’t do this, and I’ve always wondered why because it allows for much more control.
I’ve hoped that someone could come up with a handle that could help map the home-chopper to adopt this best-practice grip position.
As someone who’s spent some serious time working on kitchen tools, It’s very hard to beat a good Chef’s knife - a serious must have.
You’ll have to let us know when this project sees some production: Would love to own one.
jg