David,
Was thinking of sending you a PM, but thought that perhaps by posting here your answers will benefit other forumers as well.
I understand that full tapered tang as that is clearly visible from the picture (thanks for the pictures!)
Stick Tang Handle means that the tang goes all the way to the end (ie. full tang) but is actually smaller (width wise) and the blade and is enveloped by the handle right?
In terms of comfortability, which is more comfortable to use if used hard eg. chopping? Can these knives be used for chopping?
Drop point and Clip point - what are the difference is use/purposes?
For what purpose/activities would you recommend the Camp knife, and for what purposes Gus?
Lastly, on your website (http://www.kelseycreekknifeworks.com/Camp.html), the picture of Gus at the bottom right, the edge of Gus looks like it has been heat tempered (not sure whether this is the correct term). There is a different tone/line along the edge of the blade about 1.5cm or so above the edge. Is this something you do for your knives to strengthen the edge?
Lastly, I live in a hot, humid and wet tropical climate (Malaysia), so not sure whether leather is the best sheath option.
Thanks for the feedback. No promises at this point of time, but am seriously considering.
Wong
Was thinking of sending you a PM, but thought that perhaps by posting here your answers will benefit other forumers as well.
I understand that full tapered tang as that is clearly visible from the picture (thanks for the pictures!)
Stick Tang Handle means that the tang goes all the way to the end (ie. full tang) but is actually smaller (width wise) and the blade and is enveloped by the handle right?
In terms of comfortability, which is more comfortable to use if used hard eg. chopping? Can these knives be used for chopping?
Drop point and Clip point - what are the difference is use/purposes?
For what purpose/activities would you recommend the Camp knife, and for what purposes Gus?
Lastly, on your website (http://www.kelseycreekknifeworks.com/Camp.html), the picture of Gus at the bottom right, the edge of Gus looks like it has been heat tempered (not sure whether this is the correct term). There is a different tone/line along the edge of the blade about 1.5cm or so above the edge. Is this something you do for your knives to strengthen the edge?
Lastly, I live in a hot, humid and wet tropical climate (Malaysia), so not sure whether leather is the best sheath option.
Thanks for the feedback. No promises at this point of time, but am seriously considering.
Wong