Hey, everyone! I want to give a shout out to Paul at CPE knives. I think he does some amazing work. He handled a Spyderco Mule for me earlier this year and I recently picked up one of his knives secondhand. So, I'll do a mini- review on those two knives and tell a little of what I've gathered about Paul along the way.
First, the Mule turned out pretty sweet. I am very pleased with the work and Paul executed exactly what I asked him to do. I learned that Paul is very detail oriented. He took the time to contact me twice during the process about certain details because he wanted me to be happy with the end product.
For those of you wondering about those scales, they feel great on both knives. They are not sharp to the touch, have no hot spots that I can find, and they lock firmly in my hand.
I see Paul as a sort of mad scientist of knife design. You can tell he wants his knives to perform well. The grinds are very impressive, as he does it all by hand. For instance, the blade on this knife is ground to .019" behind the edge just in front of the sharpening relief notch, increasing gradually to around .045" behind the edge at the tip. This particular knife was made from .188" stock. So, that with the flat grind and swedge, make a robust knife that slices and penetrates well. Not to mention the integral guard and signature, fat jimping, you can tell there's a lot of functionality here that took some skills and creativity to pull off.
First, the Mule turned out pretty sweet. I am very pleased with the work and Paul executed exactly what I asked him to do. I learned that Paul is very detail oriented. He took the time to contact me twice during the process about certain details because he wanted me to be happy with the end product.
For those of you wondering about those scales, they feel great on both knives. They are not sharp to the touch, have no hot spots that I can find, and they lock firmly in my hand.
I see Paul as a sort of mad scientist of knife design. You can tell he wants his knives to perform well. The grinds are very impressive, as he does it all by hand. For instance, the blade on this knife is ground to .019" behind the edge just in front of the sharpening relief notch, increasing gradually to around .045" behind the edge at the tip. This particular knife was made from .188" stock. So, that with the flat grind and swedge, make a robust knife that slices and penetrates well. Not to mention the integral guard and signature, fat jimping, you can tell there's a lot of functionality here that took some skills and creativity to pull off.
