- Joined
- Jul 16, 2005
- Messages
- 298
Life having been a bit, stressed, I am just now posting a short review of that interesting "cook's knife".
A large but thin and light knife is a recipe (sorry) for a hard to do well knife. The hardening and tempering is a lot more demanding with a thin blade.
I went to the back yard and gave it the tree limb chop test. On live limbs it would cut through up to 1/2 inch or so with one chop. Larger ones took two or three. I chopped of a 1 1/2 inch one with four chops leaving a nice axe type "V" cut.
Then off to a blackthorn tree. I tried a 2 inch old dead limb, and that means it was hard! I whacked away for four or five chops and cut through it. I took a close look at the blade, and no edge chipping or folds. This was hard chops at a near rock hard piece of tough wood, and was WAY past any kitchen chore other than chopping large bones.
Two small but easy to change issues did show up.
1. When bashing like it's a full Kuk, the top "spur" at the rear of the grip/tang would dig at my palm, so I will round it off.
2. The grip is a bit narrow and thin, so I will either wrap it, or make new scales for it.
A thumbs up on this blade that has only had limited use so far in the kitchen. I will bring it camping and use it for camp cooking and let you know the results.
I don't have a plcse to do a URL so no photo (sorry).
A large but thin and light knife is a recipe (sorry) for a hard to do well knife. The hardening and tempering is a lot more demanding with a thin blade.
I went to the back yard and gave it the tree limb chop test. On live limbs it would cut through up to 1/2 inch or so with one chop. Larger ones took two or three. I chopped of a 1 1/2 inch one with four chops leaving a nice axe type "V" cut.
Then off to a blackthorn tree. I tried a 2 inch old dead limb, and that means it was hard! I whacked away for four or five chops and cut through it. I took a close look at the blade, and no edge chipping or folds. This was hard chops at a near rock hard piece of tough wood, and was WAY past any kitchen chore other than chopping large bones.
Two small but easy to change issues did show up.
1. When bashing like it's a full Kuk, the top "spur" at the rear of the grip/tang would dig at my palm, so I will round it off.
2. The grip is a bit narrow and thin, so I will either wrap it, or make new scales for it.
A thumbs up on this blade that has only had limited use so far in the kitchen. I will bring it camping and use it for camp cooking and let you know the results.
I don't have a plcse to do a URL so no photo (sorry).
