Mistwalker
Gold Member
- Joined
- Dec 22, 2007
- Messages
- 19,017
I should have already had this one up, but I recently moved. The last nine months of my life have been an adventure in starting a new life in a new place, that required a LOT of my attention. The last four months of it, in the worst winter weather I have seen in my life, became a family survival situation that required pretty much all of my attention. On top of that, internet upload speeds are not the greatest here, and I have to reduce all files by various amounts after cropping, in order to upload at anything resembling speed, which I subsequently learned is helpful to the guys using their phones, which is becoming more common. Now that spring is here, the stress has lightened up some, and I am more relaxed and have a little more time.
This is a model I believe Daizee refers to as his ¾ Mountain Knife. The sheath is a really nice., and very functional kydex sheath with a leather belt loop. It rides at the perfect height for me for a knife of this size. It rides great on hikes through the woods, and on hunting trips.
The specs are:
Overall...................10-3/4” / 27cm
Blade.....................5-3/4” / 16cm
Blade Steel.............A-2 Tool Steel
Blade Thickness.......3/16” / 5mm
Grind......................Flat, very high saber grind
Handle material........Natural canvas micarta, brass pins and lanyard tube
Sheath...................Kydex with leather belt loop
Out of the box I was really impressed with the fit and finish of the handle. He really did a great job on it, and it's very comfortable in hand. I love the added grip of the first-finger notch in pull cuts.
He did a stellar job on the grinds.
Though not designed as kitchen knife, it has been put to work in my kitchen on a few occasions. It came from Daizee with an extremely sharp edge that made quick work of the prep for a few meals this winter. The one I chose to take photos of was the first one with the original edge, a pot of soup...I made lots of soups and stews this past winter...using fresh vegetables, and a small beef roast.
The high grind and thin edge made quick work of the carrots without send the pieces skittering about the kitchen.
It also had no trouble at all with the potatoes, onions, and mushrooms
The keen edge also made short work of the roast, slicing through the meat so cleanly that I hardly registered any resistance.
Along with the above, this knife has been used to process one small deer, and a few trout while getting acquainted with the new area with a neighbor, and has been involved in a few other pots of soup and stews. All things considered I think the edge retention has been great, and the edge has been easily touched up when needed. I have absolutely no complaints about the knife as it is, but now think I may need to talk to Daizee about one with a bit pointier tip and a straighter handle, so I can get the whole edge of the knife down on a cutting board from any angle I want, and make it a dedicated food prep knife
Well done Daizee, heck of a job man!
.
This is a model I believe Daizee refers to as his ¾ Mountain Knife. The sheath is a really nice., and very functional kydex sheath with a leather belt loop. It rides at the perfect height for me for a knife of this size. It rides great on hikes through the woods, and on hunting trips.
The specs are:
Overall...................10-3/4” / 27cm
Blade.....................5-3/4” / 16cm
Blade Steel.............A-2 Tool Steel
Blade Thickness.......3/16” / 5mm
Grind......................Flat, very high saber grind
Handle material........Natural canvas micarta, brass pins and lanyard tube
Sheath...................Kydex with leather belt loop
Out of the box I was really impressed with the fit and finish of the handle. He really did a great job on it, and it's very comfortable in hand. I love the added grip of the first-finger notch in pull cuts.
He did a stellar job on the grinds.
Though not designed as kitchen knife, it has been put to work in my kitchen on a few occasions. It came from Daizee with an extremely sharp edge that made quick work of the prep for a few meals this winter. The one I chose to take photos of was the first one with the original edge, a pot of soup...I made lots of soups and stews this past winter...using fresh vegetables, and a small beef roast.
The high grind and thin edge made quick work of the carrots without send the pieces skittering about the kitchen.
It also had no trouble at all with the potatoes, onions, and mushrooms
The keen edge also made short work of the roast, slicing through the meat so cleanly that I hardly registered any resistance.
Along with the above, this knife has been used to process one small deer, and a few trout while getting acquainted with the new area with a neighbor, and has been involved in a few other pots of soup and stews. All things considered I think the edge retention has been great, and the edge has been easily touched up when needed. I have absolutely no complaints about the knife as it is, but now think I may need to talk to Daizee about one with a bit pointier tip and a straighter handle, so I can get the whole edge of the knife down on a cutting board from any angle I want, and make it a dedicated food prep knife
Well done Daizee, heck of a job man!
.
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