EDC XIII Which knife or knives are you carrying today?

Time for a break ;)
@woodysone @jaseman @palonej
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J complained that the chef's knife was dull this morning when it slipped off an onion getting sliced for our omelets and got a piece of her fingernail instead. I have been putting off sharpening our Wusthof Classic Ikon Creme kitchen knives so I took care of the chef's, santoku, and parer forthwith. They're decent quality and were bought for ease of sharpening as they don't have a giant forged bolster at the blade edge heel. The steel is some sort of _Cr_MoV stainless that takes a really keen edge easily and hold it pretty well. I'd also been putting off flattening my EdgePro hones, so I did that first and it made such a huge difference that I did it after too. M390 Grip with Wilkins coarse G10s in my pocket and on the counter while I sharpened....

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I was so pleased with the flattened hones that I got out my Tabargan to re-do the edge I'd put on in Vermont the previous month. I'd reprofiled a bit and seemed to have missed quite finishing off the apex. It didn't take long to get its 440C screaming sharp with the refreshed hones. I was also struck by its similarity to the Rittilkins and find myself now carrying two pretty large knives for the remainder of the day.

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Like I said before, lover you Russian Military. I'm envious.
Well thanks again, friend. The knife is slowly transitioning into more of a user--I custom ordered it for the stonewashed blade finish to be more wear-hiding--though it's still a ways away from being a work user. I cut down some really heavy cardboard boxes with it yesterday and it just flew through them--wicked sharp, thin behind the edge, and the tall FFG makes it a helluva cutter and slicer. How 'bout another gratuitous pic?

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