Preferred blade geometry poll...

Hey all, I wanted to post a little poll to see what most folks prefer in a standard Gyuto blade geometry. As a relatively new knife maker I am still trying to understand what most folks feel is important in a knife.
I realize there are so many options, but wanted to better understand some of the basic preferences if you will.
Comments greatly appreciated as well.

You can choose one or more options below.

 

Wrong question. What you need to do as a new Knifemaker is do your own thing with your own hands and do some test cutting during your grinding process. Make some changes, adjust the geometry a little, etc. and see how the cutting changes. Buy lots of carrots and use them as your test subjects. Your own hands need to feel your blade and feel how it cuts the food. Popularity polls in no way shape or form will guide your hands, wrists, elbows, shoulders, and eyes into the best cutting knife you can make.

 

I appreciate the suggestions Pennman. I posted this in response to a post on another forum about the subject. I realize that much of this is not what makes 'the best' kitchen knife, but about personal preference and the intended use.
I do cut testing and my style and geometry is evolving. I'm just not a professional cook/chef, so I am learning this as well.
I've had a lot of great feedback on the knives I've sold to date or given to family and friends. Almost all have said that they are the best knives they've ever used.
Of course most of them probably haven't used many hand made blades.
I am planning to do a pass-around here shortly with my latest in a classic style Gyuto and see if I can get some feedback from those with more professional kitchen experience. I've never done one before so I hope it goes well.

Your work is excellent btw. You handle work is amazing! Thanks again for the comments, greatly appreciated.

 

Being a home cook I like something that I can use in different ways: I tend to like a gyuto to potentially be a default go-to in our kitchen, and therefore I wish to have it optimized for versatility and edge holding. I would use it as everyday gyuto in anything from katsuramuki cutting with the chin, to long push-pull cutting (weight balance forward towards the blade) of vegetables and proteins with finger resting on spine "yanagiba style" (I do almost no rocking or chopping with it) and a tip capable of japanese style garnish work. My optimal handle is D shape .

 

Your comments are greatly appreciated E. Interesting that as a home cook you do katsuramuki, and with a gyuto yet!
If you fed me your parameters I would think heavy blade with a flat-ish edge profile, perhaps up to half the length and then slight arc to a thin tip. To date my work has been along the lines of flat laser grinds with a fair bit of rock to the blade, to meduim/thin convex.
But I am starting to work with heavier blade profiles still thin at the tip and a flatter arc to the tip.

This poll has been very interesting to me so far. It shows the majority preferences, but also shows the minor preferences as well.
The great thing about being a custom maker is we can make variations, and really it is this diversity that keeps the creation process so interesting.