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china-knives

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It could be similar to "how to evaluate chinese made knives". Nice looking knife, the bottle cut isn't easy to do. Lots of spine for a fairly low grind though. Is the primary hollow or flat?

Note to openly promote the selling of knives you need a different membership.

-Cliff
 
It appears Chinese knives are evaluated based on their ability to cut books.

It looks like the "flat" is also hollowed out. Does edge thickness matter in the bottle cutting? Can you get a Mora to cut one with enough speed, enough slice, and an aggressive finish?
 
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