RokJok
Gold Member
- Joined
- Oct 6, 2000
- Messages
- 4,169
A while back I picked up a like-new Fallkniven A1 from Jake Evans. Thanks Jake! 
Today (Christmas Day) was the first opportunity I took to actually use it, even though it's been one of my rotating EDC knives since it arrived. At noon I used it to sliver some very thin slices off a boneless beef roast for munchie finger sandwiches we had at lunch.
I was very surprised at a couple of things:
1) How shaving sharp that fully convex edge is. I expected to need considerable downward pressure to start it cutting into the slight crust on the outside of the roast due to the width of a fully convex blade immediately behind the cutting edge. No way. Simply slicing the blade forward & backward got the edge into the roast no problem. VG10 must indeed have a slightly "toothy" edge as some forumites have posted.
2) The incredibly fine control I had for taking off very thin slices with a thick blade that's about 1/4" across the spine. Especially one whose primary bevel only rises about 3/5 of the way up the blade from the edge. I expected the thick blade to pose problems with starting a very thin slice or with too strongly "wedging" the cut material away from the cutting edge as the cut progressed. I was wrong on both counts and it slid right through that roast with amazing ease.
The bottom line: Don't let the 1/4" thickness and full convex edge of the 6"+ blade on the Fallkniven A1 fool you into believing that it won't handle fine slicing or whittling chores. It is a gorilla-tough blade that can also do delicate cutting.
Today (Christmas Day) was the first opportunity I took to actually use it, even though it's been one of my rotating EDC knives since it arrived. At noon I used it to sliver some very thin slices off a boneless beef roast for munchie finger sandwiches we had at lunch.I was very surprised at a couple of things:
1) How shaving sharp that fully convex edge is. I expected to need considerable downward pressure to start it cutting into the slight crust on the outside of the roast due to the width of a fully convex blade immediately behind the cutting edge. No way. Simply slicing the blade forward & backward got the edge into the roast no problem. VG10 must indeed have a slightly "toothy" edge as some forumites have posted.
2) The incredibly fine control I had for taking off very thin slices with a thick blade that's about 1/4" across the spine. Especially one whose primary bevel only rises about 3/5 of the way up the blade from the edge. I expected the thick blade to pose problems with starting a very thin slice or with too strongly "wedging" the cut material away from the cutting edge as the cut progressed. I was wrong on both counts and it slid right through that roast with amazing ease.
The bottom line: Don't let the 1/4" thickness and full convex edge of the 6"+ blade on the Fallkniven A1 fool you into believing that it won't handle fine slicing or whittling chores. It is a gorilla-tough blade that can also do delicate cutting.