Double D Edge - OUCH

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NaTeDoGG

Joined
Jun 30, 2000
Messages
369
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Made by CutCo, the lower knife has the "Double D" edge.

I was at a party last night and some guy had a knife. It had a black synthetic handle, 'blood grooves' in the bowie style, ~5" blade. It had what looked like a fully serrated edge, he called it double d. He handed it to me and it was so light it felt like it was entirely made of plastic. I asked what the blade was and he said 480 high carbon steel. But it was so light I didn't believe it... until I touched the blade's edge. I just touched the edge to my fingertip and it sliced me! Just a touch. Its amazing how sharp the double d edge is.

Now, how about a balisong with an edge like that!? I don't know if CutCo does custom stuff but I plan on contacting them about it. Think about the BM42 handles with a sharper-than-razor-sharp blade... it wouldn't be a user... unless you don't mind slicing off fingers.
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EDIT: I'd like to explain the double d edge for those that don't know. Its not a serrated edge. It looks like this:

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Its like the top of a castle.
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"...all power is inherent in the people... it is their right and duty to at all times be armed." Thomas Jefferson (1824)

[This message has been edited by NaTeDoGG (edited 07-29-2000).]
 
Do a bit of searching here on the forum for Cutco and see what you think.

Just about any reasonable steel will take an edge if you sharpen it skillfully. But, edge retention is also a desirable thing.



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Chuck
Balisongs -- because it don't mean a thing if it ain't got that swing!
http://www.balisongcollector.com
 
Hey guys...not to burst your bubble about cutco...but a chef friend of mine told me that cutco (known for their kitchen cutlery) knives are pretty to look at, but nothing more. They have kids going door to door, relative to relative, trying to push sales on their knives. just thought i'd let ya know.
 
Cool, so the blade is a straight edge with (very) small "squares" taken out of the blade?
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Yep... the little squares are really sharp along all their edges. I think this makes it easier to slice stuff just by pressing the knife against it.

Do a bit of searching here on the forum for Cutco and see what you think.
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Searched a bit in a few forums but didn't find much about Cutco. :/

Just about any reasonable steel will take an edge if you sharpen it skillfully. But, edge retention is also a desirable thing.
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I just thought that the edge on this guy's knife was pretty amazing. Just a touch on the edge sliced my fingertip. Are you saying that good quality steel, sharpened correctly, should be just as good? Or just as good, but easily dulled?

It seems the theory behind the 'square serrations' is sound. It maximizes the cutting surface even more than if it were fully serrated. I'm probably coming off sounding like a Cutco dealer or somethign hehe.
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Really though, I'm just curious as to what you guys think about an edge like this.
 
If you'd like to BE a Cutco dealer, I'm sure they'll be happy to sign you up
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The point about sharpness (Pun intended) is that the initial sharpness of a blade is not necessarily the only criteria upon which to judge. I've had the edge of a piece of paper cut me with just barely a touch.

I'm sure that the knife in question is quite sharp. The so-called "Double D Edge" is certainly a valid concept, especially for a fighter.

Overall, though, Cutco isn't noted for great knives. But, one can't argue with reality and this one may be quite nice.



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Chuck
Balisongs -- because it don't mean a thing if it ain't got that swing!
http://www.balisongcollector.com
 
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