Welcome first time

Welcome @first time

Please join me in welcoming our newest member, first time. We are happy to have you as part of our community.
Why not start by telling us something about yourself!

 

Hi All, I just got married and my wife has me in the kitchen a lot. I’m not crazy about any of the knives that we have (and we have a cabinet full of them). So I’m tinkering on making a knife for the kitchen by combining two blades in parallel. Sadly, when I’m cutting dense food like potatoes, the blades seem to start fanning out. I believe it’s the quality of the steel and the thickness. Is this correct?

 

Seriously? You mean generally like this?
http://www.dailymail.co.uk/sciencet...fect-sandwich-stops-filling-spilling-out.html

 

Wow...Thanks for sharing. that's pretty cool.
since this is cutting into bread it has less density than let's say a carrot or potato, the blades do not separate or divide as he cuts deeper into the bread. Also this knife does not slice all the way through.
I guess I'm looking for 2 blades with the strength to slice I.E. carrots, potato or any other fruit or vegetable, while also having the capacity not fanning out or separating during the slice.
I'm thinking maybe a boning fishing blade.

Im looking for thoughts or suggestions from knife makers what materials to use to avoid the separation yet keep the strength and support.

 

Welcome to the Fora!

 

errr, I would discourage the two blades idea altogether. Stick with finding one good knife, once you have cut with a real good knife you will know what I mean. There is no going back from good knives.

 

Can't help with the 2 blade thing, but welcome along!

 

Welcome!

 

I think valgard diplomatically provided sound guidance: buy a good [single blade] knife. (And practice knife skills.)

 

Welcome to the KKFora!