Topic suggestion: a general discussion of specific knife styles (gyuto, western chef, paring, etc.) vs. innovated design / hybrid designs.
Nice! That would work well. I’ll put it to the other guys.
Possible Topic - handles in general. The different parts as well different types/shapes. Are some shapes better for particular types of knives. How do you guys shape your knives. Are some finishes better than others or does it depend on the knife use? Any tips or tricks on stabilizing wood for scales? When designing custom knives do you take in account the customer’s hand size or if they are right or left handed? What is the preferred method of fastening scales to a knife. Is there any hard absolute do not dos when designing a handle?
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