EDC in W2 and Snakewood

That's beautiful, Robert. What a cool idea! That's creativity.

Also, that edge is really thin. How thin did you grind it? I bet it's a real cutter!
 
Kyle Jones said:
That's beautiful, Robert. What a cool idea! That's creativity.

Also, that edge is really thin. How thin did you grind it? I bet it's a real cutter!
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Thank you sir!
What I've been doing on my edcs, hunters and kitchen knives in W2 and some other steels that can support a fine edge is grinding full flat down to around 0.02" to 0.015" depending on what type of knife it is. Then using the rotary platen to convex the edge I take it down to near zero for kitchen knives and 0.006" to 0.009" for hunters/edc knives. So far I haven't had any problems with chipping and they cut very well. For someone doing more processing of deer ie their own butchering or someone who will do some bushcraft work I'd go thicker.
 
Robert Erickson said:
Thank you sir!
What I've been doing on my edcs, hunters and kitchen knives in W2 and some other steels that can support a fine edge is grinding full flat down to around 0.02" to 0.015" depending on what type of knife it is. Then using the rotary platen to convex the edge I take it down to near zero for kitchen knives and 0.006" to 0.009" for hunters/edc knives. So far I haven't had any problems with chipping and they cut very well. For someone doing more processing of deer ie their own butchering or someone who will do some bushcraft work I'd go thicker.
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Yeah, that's awesome. I may have to give that a try. Thanks for the good info in the reply!
 
That looks great Bob. Super classy. We're gonna have to get together again soon....maybe after the holidays?
 
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