OK
First a warning : members who have been here pretty regular for the last year or so will probably want to just skip my post. You have heard it all before . . . my overly enthusiastic table pounding . . . redundant photographs . . .
same old hat.
New dudes (and dudetts) look ye at some decent performers . . . though they may not appear to be awesome purveyors of havoc and destruction.
I took this knife (Cold Steel Pendleton Hunter)
with a blade this thick ( knife on the left) (5 mm)
and ground it down to be this thick (2.2 mm)
I guess that lets you know which camp Im in
My near grail knife :
One knife is toothy, one is polished edge; both are like 1.5 mm thick. SHAZAM !
This photo I use occasionally to demonstrate WHY / HOW they work . . . at least for the work I do.
Note how little the second knife from the right (Cold Steel Kitchen Classic 3 inch paring knife (my near grail)) needs to displace the material being cut to do its job. Compare the kerf to the kerf of the first knife which is the Buck 110 I bought and carried in the early 1980s. I think this illustrates why when I want to look at a nice knife I look at the Buck. When I want something with me that weighs next to nothing but cuts like the knife of an angel . . .
well lets just say the thin one gets a little more carry time.
I became so enamored with my 1.5 dream knife that I wanted one with a longer blade, longer handle and 3V or some other super steel hence all the grind grind to the Pendleton Hunter.
If that isnt enough
I took a perfectly lovable 4 inch Ti Lite (bottom knife here)
and made it 2 mm thick.
No ! . .. You say.
Yes ! . . . I say. And Im glad I did it. Glad . . . do you hear me . . . Glad.
