I'm not a designer, but ...
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- nikdaum0
I find the knife too menacing for a logo, unless the brand is supposed to feel menacing. In this case, it doesn't seem like it should.
- CALLES0
good name for a circumcision clinic
just saying
- qTime0
I would start by designing the logo in black and white, then when you have nailed the composition then think about rendering it in a particular style.
- feel0
can't recognize it as a napkin, i guess most people wont
try something different from a knife, that is a cliche for the cutdo a little research on what your client's competitors are doing, it gives you a good idea on what not to do or what you're competing with
- MrAbominable0
no napkin. i'd like the first one if the knife were intersecting, cutting the banner in a minor way. would probably require changing perspective on it but same orientation. kerning on 2013 is screaming at me.
- Like the minor cut in the banner idea, had thought about this too. Thanks.eoin
- eoin0
The whole "THE CUT" needs to mirror the shape. Trying to figure out how to do that. This was always a nice feature on Deluxe Paint 4, which I find lacking in modern software.
- feel0
you could try an option of a little slice of meat falling off from the negative space over the cut word
- cannonball19780
Also, if you want the guilotine to look less severe, put it an an angle, not straight up or down.
If you want it to look less ominous, put the blade below the logo, like the cut was already made, not above it, liek the cut is impending.
- cannonball19780
If it's a logo describing a chef making a cut with a tool, use sans serif.
If it's a logo about a foodie making a "cut" as a way of excluding another group of foods to distinguish quality, go with a serif.
- zaq0
- eoin0
- eoin0
At this stage, all I'm reading is "the c*nt".
- hans_glib0
I think you need to think about what you mean by "the cut" - as I can understand it, it's about making a "best-of" list - so these outfits are going to "make the cut" (as in golf), making the grade etc.
the logo needs to reflect this aspect of it more. Many of the suggestions you've had are good, but they're more about cuts of meat or butchery than this type of "cut".
your first ideas looked too much like a restaurant logo, but now you're in danger of wandering into barber/tailor territory with your latest iterations
one idea might be to have a simple logotype applied over images of raw food ingredients being prepared, where the old leaves/bones etc are removed leaving only the choice bits
- cannonball19780
serrate the stem of the t
- GRAC0
- eoin0
"The Cut" refers to making the cut, as well as tying into a chef's cut, or a cut of meat. It also corresponds to a critic's cutting remarks ... perhaps. The book will be the top 100 restaurants in the city, i.e. The Cut presents Dublin's 100 Best Restaurants. Half will be voted on by diners, the rest by me and a panel of judges. One voting diner will win dinner for two in the Top 100 restaurants, to be used over a year.
The website will be daily food/restaurant reviews, news, events that I'm hosting, and so on, with room for commenting etc. I'm doing everything myself so it's a hard slog! But hopefully I can get a sponsor onboard and get the book moving at least.
- eoin0
And yes, I know my illustrations are shite.