Dan's 3V edge retention

Md 25v

Md 25v

Joined
Jun 11, 2008
Messages
1,409
I made this antler arrow rest today using my Koster scandi bushcraft in 3V.
I hammered the knife tip first into the antler to split it. Then I shaved it down slice by slice. Antler is one of the most damaging medias to cut with a knife. My Koster Bushcraft, even though its a scandi, held up great! It had absolutely no tip damage and the edge was nearly shaving sharp at the end. After a couple minutes of stropping it shaved easily again. I don't even know what to say about Dan's 3V, it's just amazing!

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Awesome. I can't wait to get my Monster Nessie in 3V! I am a professional chef, and as soon as I get that bad boy I'm going to put up a youtube video of me completely dominating some kitchen prep work with Dan's Massive Monster Nessie. One of the reasons I bought it was because , due to the thin grind and high blade height, I think it will have the edge geometry to really excel at kitchen prep. Also, with the tough nature of 3V steel and the 1/4 inch spine, I'm confident it will hold up to just about any bush task.

Can't wait!
 
I love my 3V WSS Necker and 3V K9 Dingo. The steel is simply awesome. You can hack and chop away on stuff and you go back and look for rolls or chips on the edge and they are nowhere to be found. It truly lives up to it's toughness reputation:thumbup:
 
marthinus said:
Forgive my ignorance but what did you make with the antler?
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That's the side of a longbow. The antler in the picture is what the arrow rests on when you shoot it. Some people shoot off the side of their hand and others prefer a rest.
 
JGON said:
Awesome. I can't wait to get my Monster Nessie in 3V! I am a professional chef, and as soon as I get that bad boy I'm going to put up a youtube video of me completely dominating some kitchen prep work with Dan's Massive Monster Nessie. One of the reasons I bought it was because , due to the thin grind and high blade height, I think it will have the edge geometry to really excel at kitchen prep. Also, with the tough nature of 3V steel and the 1/4 inch spine, I'm confident it will hold up to just about any bush task.

Can't wait!
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I'd love to see that video! I love my Monster Nessie, but a good kitchen knife it ain't. I suppose compared to other outdoor knives it is good, with its high flat grind, but I wouldn't consider it a "thin" grind at all. Well, perhaps compared again to other outdoor knives, you could call it a thin grind, but next to ANY dedicated kitchen knife, even thick European-style chef knives like Henckle, etc., the Monster Nessie has a fairly thick grind which can really slow down kitchen prep work... unless you're using it to hack through piles and piles of bones and other hard materials.

You're right about the bush tasks, though. For such relatively short and light outdoor knife (you'll be surprised at how much smaller it actually is in your hand), it really kicks butt at destroying anything in its path. I can't believe how much better it chops than longer, heavier knives with more forward weight. Dan seems to have found a magical combination of edge geometry and weight distribution that really makes this knife something special.
 
Thanks, guys. :thumbup:


I think the guys that like the Monster Nessie in the kitchen probably already have Chef knives that handle boning/slicing/etc. and this gets more cleaver use. That's the best I can come up with. :D I designed it for outdoors use, but probably half on the ones I make/sell end up getting serious kitchen duty. Interesting application - I'm glad it works in the kitchen for those folks that prefer it.

Dan
 
I'm gonna have to whip it out next time I have friends over for dinner. But not for an appropriate cleaver task, such a butchering meat and bone. I think I'd enjoy the look on everyone's face as I slowly draw the Monster from its sheath... then proceed to daintily slice a small round of brie cheese and a delicate anjou pear with it.
 
KarlMaldensNose said:
I'm gonna have to whip it out next time I have friends over for dinner.... I think I'd enjoy the look on everyone's face as I slowly draw the Monster from its sheath... then proceed to daintily slice a small round of brie cheese and a delicate anjou pear...
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:eek::eek::eek: Woahhh there bro, thats a bit more information than I wanted to know! ;) I kid, I kid.

Those badboys look awesome though!:thumbup:
 
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