Knife Design Principles: Redroot's Western Kitchen Collection

Figuring out which knives to purchase can be daunting. For home cooks and industry chefs alike, having a few robust, dependable, and easy to maintain knives that span tasks from thin and delicate paring to bone-in butchering is all one needs --unless diving into specialization.

Redroot Blades' Western Kitchen Collection offers this harmony of design in form and function. These knives are meant to be used hard and last for generations. Thick, 1/8" high carbon steel is used in most models; rounded on the spine for comfort and weighted for easy push-cuts. The blade is ground in a high rounded-sabre style to maximize the balance between fine slicing and hard use.

Carbon steel kitchen knife design. Western Chef's knife design. Kitchen knife blade bevel. Sabre grind. Flat grind.

These knives are not delicate, razor blade thin slicers that break or chip when dropped. This particular collection was designed to be thick, robust and ready to make their home in kitchens full of cast iron and wood grain. The 22-26 degree cutting edge on these knives is perfect for general slicing and chopping tasks. Sharpen using a wet stone or diamond abrasive, then strop on a leather board to regain that perfect edge.

Most people use knives that are unnecessarily  large. For home cooks serving one or two people, often the 7" chef's knife or even the 5.5" utility is all that is needed for most cutting tasks. That is what we use in our own kitchens, and that is why we offer those sizes.

There are, however, situations where you would want more knife, like cooking for lots of people at home, at a gathering, or in a professional kitchen. In that case you can always place a custom order. If you have any specific questions on the designs or inquiries about a custom project, please take a look at our Made-To-Order page.

 

blade bevel blade geometry Kitchen knives knife design sabre grind Western style

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