Deer Season Update.....Elmax Steak Knife Review

I'm still not sure, after 7 years here, if Jerry needs to be sober or really drunk to give a straight up answer.

We have two questions outstanding for the Shop:

What is the edge geometry of the Steak Knife, and how does this compare to the ScrapMax blades?

Do the Steak Knives and ScrapMax knives have the same heat treat?
 
I am going to try and sharpen mine on the sharp maker this week and see how it does. I find it to be one of the most comfortable handles. I just need to figure out the sharpening thing after I dull them down. I know I ran the edge against the spine removing backstrap, always have , always will. I am rough on a blade when cleaning an animal. This is why I like Busse. I can abuse them and know they will fix it if I screw it up.
 
I am going to try and sharpen mine on the sharp maker this week and see how it does. I find it to be one of the most comfortable handles. I just need to figure out the sharpening thing after I dull them down. I know I ran the edge against the spine removing backstrap, always have , always will. I am rough on a blade when cleaning an animal.
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:thumbup: Please keep us posted..yep..How can you get all that lovely backstrap if you don't kiss that bone???....impossible..part of the job ;).
Every good bit left behind, is a good bite you'll never have. :D
 
Simply rubbing against the spine shouldnt completely dull a blade, I meant a sawing motion type of action trying to get through the sternum or something.
 
I never need to cut a sternum. The two areas I run a blade on bone are when removing backstrap and the initial cuts when I circle around a leg bone.
I'm going to check in the scrapmax final edge I now recall they may be hollow ground so the worksharp may take a few passes to reprofile. Regardless I have been happy with Elmax as I have a custom in t as well.

I noticed the same edge holding performance on my rodent Trail. They shaved from the factory, but quickly lost their edge. I have a feeling it is a "me" thing and once the initial edge is gone I have to reprofile with the WS. I still want to try a steak knife.
 
Simply rubbing against the spine shouldnt completely dull a blade
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Having lost the ability to shave, and being "completely dull" (IMHO) are two vast differences, my fellow blade nut. ;)
 
I agree 100% my friend. I was referring to RWT's post.

RWT said:
So how is the steak knife different from the. Scrapyard 340? I have a 340 with a factory edge that would shave when new. I cleaned 1 deer and it dulled quickly. Is the HT different on the steak knives ? RC higher? I believe the grinds are the same. Curious as I like Elmax and will consider picking up the steak knife if I could see some comparisons in size to a CABS or similar model as well as figure out the HT question.
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I have attached my answers to your questions in RED

resinguy said:
I'm still not sure, after 7 years here, if Jerry needs to be sober or really drunk to give a straight up answer.

We have two questions outstanding for the Shop:

What is the edge geometry of the Steak Knife, and how does this compare to the ScrapMax blades? YES! . . . Raisins!

Do the Steak Knives and ScrapMax knives have the same heat treat? On Thursdays before noon. . . .
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Let's Drink!

Jerry
 
Copied this from another Elmax thread..isn't about the same deer, but it is about a "dear" little box that sacrificed itself to my curiosity :D , and since this was done AFTER the deer processing (Assisting on well over 200 pounds/page 4), thought it was appropriate..never had so much fun with a large flat rate box :thumbup:..here's 100 slices..many in excess of 1ft long each.


Wind kept blowing the hair off the blade, and since time is taking a lot from me, I wasn't sacrificing any more than what you see lol.



Next, tried it out on some seasoned oak & fatwood..at least 100 cuts..(I like my wood curls small and tight for a firesteel.)


One pass on the firesteel got us this..

One more patch of hair gone..I'm about out!!!


So far, from the slicing perspective, It is the definition of Super as far as I'm concerned. :)
From what I'm hearing on other blade's performance in Elmax, I think Busse Cryo has raised the bar..significantly..
Between the deer, the cardboard, and the whittling..and all the hair I've lost..I am simply amazed..
I have NEVER had another blade that would still shave after all that..never..
 
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RWT said:
I am in. Now I need to find one on the exch.
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I don't think these new ones have been released yet. I haven't seen it stated whether the initial longer Elmax knives have the same heat treat as these newer shorter versions. I initially wasn't that excited, but after reading this thread may need to re-think that.
 
So there are two different models. "$h€\>%^*. It. Screw it I am going to the ranch and kill some hogs. Pics to follow
 
So I couldn't make in time to hunt. I broke out the WS and ran the scrapmax through it - 10 total pass on the red belt then 10 on the blue and she was back to shaving again. I deserved 5 minutes of peace after spending the entire day decorating the outside of the house. Now off to kill something in the morning and put it to work.
 
Been using the Steaker for heaps of meals, heaps! No deer, mainly T-Bone steaks :D
Through the dishwasher with a bunch of other cuttlery (not by me) & all's good. It must be 100's & 100's of slices against the dinner plate & bone. The first inch & a half of blade is slightly duller but that's it. Still don't need a sharpen.

When the new 2 due out?
 
Been using the Steaker for heaps of meals, heaps! No deer, mainly T-Bone steaks
Through the dishwasher with a bunch of other cuttlery (not by me) & all's good. It must be 100's & 100's of slices against the dinner plate & bone. The first inch & a half of blade is slightly duller but that's it. Still don't need a sharpen.
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Wow..a PE for that many slices on a PLATE..that may be more impressive than any of the crud I've done..I couldn't get over how it held up on the plastic cutting board..but plates suck on a PE..and no sharpening yet??..I still haven't used it like that!!
T-bones...ummmm..umm good :thumbup:
 
Barrabas said:
Wow..a PE for that many slices on a PLATE..that may be more impressive than any of the crud I've done..I couldn't get over how it held up on the plastic cutting board..but plates suck on a PE..and no sharpening yet??..I still haven't used it like that!!
T-bones...ummmm..umm good :thumbup:
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Stropped on a leather belt by me who don't know what he doin. Your pro skinner may want a touch up but for your average meal eatin Joe...Sweet :thumbup: Still digs into the thumb nail. Also luv the most comfy handle shape.

edit : A tiny burr right on the tip point.
 
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