- Joined
- Jun 13, 2002
- Messages
- 110
OK, here is my attempt to answer some of the recently posed questiones.
I have always maintained that our knives are very sharp. Since these knives are "hard use" blades I merely wanted to make the distinction that the edge geometry was not *very* thin. I am only trying to let the customer know what they are getting.
So again, in an attempt to be crystal clear: Our knives are sharp I have never said otherwise. Our knives edge geometry is not very thin, and does not have razor like edge angles. These are hard use, chopping-type blades with a geometry that balances edge durability and cutting efficiency very well... you can chop through hickory heartwood and still slice vegatables.
To answer some other questions.
1. Just above the sharpened edge our blades are .055" thick along the majority of the blade. This thickness varies (and is thicker) in the tip area
2. Per some requests, I will provide some pictures of "just the handle" soon.
3. As far as sharpening. A ceramic works well to hone the edge, a diamond stone works best when you need a more extensive sharpening. A strop is very effective and we strop all our knives before they leave our shop.
4. As far as Ron, Jeff, and Brian. I appreciate each of these mens opinions because of thetr wealth of experience. I wanted Ron's opinion because of his use of large blades in the american wilderness, I wanted Jeff's opinion because he is an expert in jungle conditions. I value Brian's opinion because he has his feet planted in both the wilderness and tactical camps. All of them have given me alot of solid feedback, suggestions, improvements. These guys, especially Ron, have given me hours of their time, effort, and testing, and have asked for nothing in return. I think they are a
great testament to the knifemaking community that they offer so much design assistance and feedback to a newcomer like me.
Does that help?
Eric Fehrman
I have always maintained that our knives are very sharp. Since these knives are "hard use" blades I merely wanted to make the distinction that the edge geometry was not *very* thin. I am only trying to let the customer know what they are getting.
So again, in an attempt to be crystal clear: Our knives are sharp I have never said otherwise. Our knives edge geometry is not very thin, and does not have razor like edge angles. These are hard use, chopping-type blades with a geometry that balances edge durability and cutting efficiency very well... you can chop through hickory heartwood and still slice vegatables.
To answer some other questions.
1. Just above the sharpened edge our blades are .055" thick along the majority of the blade. This thickness varies (and is thicker) in the tip area
2. Per some requests, I will provide some pictures of "just the handle" soon.
3. As far as sharpening. A ceramic works well to hone the edge, a diamond stone works best when you need a more extensive sharpening. A strop is very effective and we strop all our knives before they leave our shop.
4. As far as Ron, Jeff, and Brian. I appreciate each of these mens opinions because of thetr wealth of experience. I wanted Ron's opinion because of his use of large blades in the american wilderness, I wanted Jeff's opinion because he is an expert in jungle conditions. I value Brian's opinion because he has his feet planted in both the wilderness and tactical camps. All of them have given me alot of solid feedback, suggestions, improvements. These guys, especially Ron, have given me hours of their time, effort, and testing, and have asked for nothing in return. I think they are a
great testament to the knifemaking community that they offer so much design assistance and feedback to a newcomer like me.
Does that help?
Eric Fehrman
