- Joined
- Jun 23, 2008
- Messages
- 1,428
Just finished 'er up.
You're thinking. "Hey, that guard isn't milled right!" and I concur, but the blade has the profile and weighs more than a pound.
Look at the lines, it rides tight to the body and much more comfortable than the rubber handles, which are irritating to the flesh.
Entrek USA est 1996 This model is named Ranger, a double edged bowie knife with Persian influence. Hollow ground from 1/4" 440C stainless stock and hardened from 57-58 Rc, the knife has very fierce handling and point control, but the edges are ground so thick it really does affect cutting performance.
Next to a Cold Steel OSS for reference.
You can really tell from this angle the extra weight of the Ranger over a knife like the Cold Steel O.S.S. The tang is full thickness and visible all the way round the grip.
And another angle to show the bulk of the Entrek.
A Demo between OSS and Ranger to show just how oversize the geometry is on the Ranger. I penetrated this corrugated board with depth of puncture marked on the board at 1cm of blade, which is just the point, then 1" of blade from the tip, and then full thrust into 5" penetration.
You can see here just how drastic the difference in grind and stock thickness the two blades are.
I did attempt to show another cutting demonstration, but to be quite honest, the Entrek had factory edge angles so thick (30 degrees + per side 60 inclusive) I could not hone it well enough to shave paper strips, though I noticed it will still chop fairly well. The O.S.S. is quite sharp.
Just wanted to share these photos with you guys. I like each knife very well and never hear anything about Entrek but this knife seems very well thought out and concieved, just poorly sharpened for my taste.
Opinions?
You're thinking. "Hey, that guard isn't milled right!" and I concur, but the blade has the profile and weighs more than a pound.
Look at the lines, it rides tight to the body and much more comfortable than the rubber handles, which are irritating to the flesh.
Entrek USA est 1996 This model is named Ranger, a double edged bowie knife with Persian influence. Hollow ground from 1/4" 440C stainless stock and hardened from 57-58 Rc, the knife has very fierce handling and point control, but the edges are ground so thick it really does affect cutting performance.
Next to a Cold Steel OSS for reference.
You can really tell from this angle the extra weight of the Ranger over a knife like the Cold Steel O.S.S. The tang is full thickness and visible all the way round the grip.
And another angle to show the bulk of the Entrek.
A Demo between OSS and Ranger to show just how oversize the geometry is on the Ranger. I penetrated this corrugated board with depth of puncture marked on the board at 1cm of blade, which is just the point, then 1" of blade from the tip, and then full thrust into 5" penetration.
You can see here just how drastic the difference in grind and stock thickness the two blades are.
I did attempt to show another cutting demonstration, but to be quite honest, the Entrek had factory edge angles so thick (30 degrees + per side 60 inclusive) I could not hone it well enough to shave paper strips, though I noticed it will still chop fairly well. The O.S.S. is quite sharp.
Just wanted to share these photos with you guys. I like each knife very well and never hear anything about Entrek but this knife seems very well thought out and concieved, just poorly sharpened for my taste.
Opinions?
Nonetheless, those are the reasons his knives don't get much play on these boards. At 18 degrees per side or even 16 you should be good to go for any kind of normal to hard (not abusive) use in a big blade like this. 440C--even though Ray does an outstanding job with the HT--is not especially ductile so I'd avoid going much thinner on one of these big guys as it'll chip versus roll and won't support a 25 degree (included) edge under impact as well as, say 52100, 5160, etc. However, one of the smaller knives can be turned into a nice slicer and dicer at that kind of geometry----I've had my Entrek Cobra for years at about 12 degrees per side and it's as sweet a little hunting knife as you could hope for. 
