hey, just curious. i can't find that horse stall mat rubber thicker than 1/4". anyone know where i can get thicker? does anyone use different handle material? also, how would a production knife do in a competition like this, namely the Browning Crowell/Barker Cutting Competition knife? like i said, just curious because i have this knife and wouldn't mind putting a rubber handle on it and trying my hand out at this competition thing next time around. thanks
Try Tractor Supply if you have one close. Most BladeSports guys use the rubber handles. The Browning knife is good, tough knife. Most think it is a little light for competition, but it might be "the one" for you. Won't know til you try it. I put rubber handles on mine. We had a Browning comp in Mt. View, AR in 2008. Only had 5 competitors but we had to use the Browning knife and Browning gave out prizes. I won a Buckmark URX for the grand prize.
Hope to see you at a comp.
I know that Mr. Phillips described how he sharpens his blade in the other thread, I was wondering how some of the other competitors sharpened theirs? Do they finish it off with a high polish (mirror finish) or is it left a little more toothy?
I would also like to know a little more about the performance of M4 in the smaller knives Mr. Phillips carries and how it performs in everyday tasks.
I am really enjoying this and the other thread. Thanks to Mike Carter and Mr. Phillips for all of their contributions. By the way Mr. Phillips can chop a 2x4 like a chainsaw!
To answer the question about the smaller knives I carry out of M4. I love them. I put the 4" through alot. One of the most abusive I have done is cutting dried urethane out of a steel manifold with brass nozzles. Urethane is the stuff that seals your windshield. I hit the steel and brass with the edge and only had light chipping. I have that knife ground very thin and in 10 min with DMT duo fold it shaving hair again. I have done this twice, and not because it is fun either.
mike and any other makers reading.....could u explain a little about the geometry of your blades in competitions.....r they all flat ground....convex edge?.....how do u go about sharpening....r they highly polished edges?.....what about hardness?.....thanks for any info.....very interesting thread......ryan
Most of the blades in BladeSports are flat ground with convex edge. I say most because you never know what somebody will show up with at the next cut. And we use polished edges. As far as hardness, mine and several others run our comp knives at 61 Rc. One of the things I like about M4 is you can polish the edge and it still has some "teeth", more than some other steels I have used.
Do you guys think that a competition knife would also make a great kitchen knife?
Edge thickness and geometry, Yes. Weight, no. The lighter comp knives weigh around 1lb 3oz. My comp knife weighs 1lb 9oz. Cant pull off the mincing without getting tired.
Plus I am scared I would get excited and try to chop the cutting board into.
It's in the blood, can't help it. See wood, gotta cut it.
