- Joined
- May 12, 2001
- Messages
- 2,947
I recently purchase one of Bill's 52100 EDC fixed blades that he posts for sale on the Maker's forum from time to time. I don't read much about Bill's work, so these are some of my initial impressions.
The 52100 EDC is a no nonsense using knife that receives the same quality of heat treatment that Bill's higher end knives do. "Simple" micarta handles and a design that does not use a pommel, spacer, or finger guard help keep the cost at a reasonable point.
The knife arrived very sharp - a good thing. Few things are a greater turn off than a custom knife that is not at least sharp. The blade was convex ground and sported a nice temper line. A nice distal taper from a 3/16" spine gives the EDC an excellent feel in the hand. The edge becomes thinner towards the tip which is of great utility for hunting, skinning, and general purpose use. The blade is about 4.75" and OAL 9.375", weight at about 6.5 oz.
Cutting through all types of paper, the EDC proved to have a very keen cutting edge. Butchering chicken was a pleasure with this blade. The sharp point made for almost surgical removal of tendons and bones. It took very little effort to cut the bird in half through the ribs and part of the backbone.
I am impressed with this knife in the short time I've owned and used it. Here is a picture of someone elses' knife, but mine is pretty much the same.
The 52100 EDC is a no nonsense using knife that receives the same quality of heat treatment that Bill's higher end knives do. "Simple" micarta handles and a design that does not use a pommel, spacer, or finger guard help keep the cost at a reasonable point.
The knife arrived very sharp - a good thing. Few things are a greater turn off than a custom knife that is not at least sharp. The blade was convex ground and sported a nice temper line. A nice distal taper from a 3/16" spine gives the EDC an excellent feel in the hand. The edge becomes thinner towards the tip which is of great utility for hunting, skinning, and general purpose use. The blade is about 4.75" and OAL 9.375", weight at about 6.5 oz.
Cutting through all types of paper, the EDC proved to have a very keen cutting edge. Butchering chicken was a pleasure with this blade. The sharp point made for almost surgical removal of tendons and bones. It took very little effort to cut the bird in half through the ribs and part of the backbone.
I am impressed with this knife in the short time I've owned and used it. Here is a picture of someone elses' knife, but mine is pretty much the same.
