Can you top this one?

I don't think any knife should be sold with an unhardened blade without the express understanding on the part of the buyer that it is non-functional. To then charge $100 for a hardened blade is simply unnaceptable.

James
 
James,

I agree with you 100%. What is the cost involved here?

You could get a new Damascus blade in the knife for under $100. Then of course it would be a prototype, that differs from the others.
 
If anyone is interested, I have the following prototype for sale...blade is 100% processed cheese :D
 

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Wow Dave, that blade looks like it is probably a lot tougher than the one you usually make.

Sorry mate, I just had to get a little dig in there. You know what I think of your knives.
 
Originally posted by Ferret
If anyone is interested, I have the following prototype for sale...blade is 100% processed cheese :D
Click to expand...

Hmmm, I like that, but would prefer a gouda or a nice havarti/swiss combo. Gonna offer it in that "flavor"? Oh geezus, sorry for the horrid pun.
 
ferret~
what flux do you normally use on a chees-mascus blade?
i think i prefer household mayo for the normal high & low-calcium mix ...
though cheez-whiz would probably work just as well.

hmm .. i dont think that a 40 layer blade of cheddar & swiss would stand up to the ABS tests though ... this may pose a problem.

D.
 
If the maker in question is who I think it is, then I have one of the prototype knives:mad: and know were 7 of the 8 protos ended up.
We need to get together on this one and put a stop to this makers(if you can call em that) taking advantage of our trust.
I for one will seek restitution from the maker if it turns out to be who I think it is.

I ask before I purchased the knife what the RC #s were.

Kevin
 
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