- Joined
- Apr 5, 2002
- Messages
- 777
I've been intrigued with the Crowell OVB since I first heard of it. Since I know little of cutting competitions (this one is based on Crowell's actual champion competitor, from what I understand), I thought I'd do some research.
These bowies have to go through pretty much the gamut of what to expect of a quality knife: heavy chopping efficiency with the 2x4 event, precision cutting efficiency with the coke can/water bottle cutting, rope cutting, ping-pong ball cut, plus other events like the plunger cut and a styrofoam ball in a fish tank event. REALLY specific stuff, but it demands that the knife be precise AND tough all at the same time. All this without any edge rolls or chipping or any damage that may hinder or altogether obstruct the performance of the knife.
So I have a few questions:
1) Is the knife, at any point in the competition, honed, sharpened, touched-up?
2) What are the specs on a competition knife that a maker puts on, to make sure it performs? What makes it different in terms of performance from a maker's "normal" batch of knives? Or is there a difference at all?
3) What can I expect from the Crowell OVB in terms of performance that is OUTSIDE the norm of production knives and (perhaps) even some custom knives?
My hope for this thread is that it starts a good discussion that can be a good reference for people who have questions about cutting competitions and the Crowell OVB.
These bowies have to go through pretty much the gamut of what to expect of a quality knife: heavy chopping efficiency with the 2x4 event, precision cutting efficiency with the coke can/water bottle cutting, rope cutting, ping-pong ball cut, plus other events like the plunger cut and a styrofoam ball in a fish tank event. REALLY specific stuff, but it demands that the knife be precise AND tough all at the same time. All this without any edge rolls or chipping or any damage that may hinder or altogether obstruct the performance of the knife.
So I have a few questions:
1) Is the knife, at any point in the competition, honed, sharpened, touched-up?
2) What are the specs on a competition knife that a maker puts on, to make sure it performs? What makes it different in terms of performance from a maker's "normal" batch of knives? Or is there a difference at all?
3) What can I expect from the Crowell OVB in terms of performance that is OUTSIDE the norm of production knives and (perhaps) even some custom knives?
My hope for this thread is that it starts a good discussion that can be a good reference for people who have questions about cutting competitions and the Crowell OVB.