First Impression

mcatalfano said:
Couple thoughts here...

One joke, a story about my son, ten positive bullets...and everyone saw the little note about sharpness. :D
Really blown away by the knowledge on display here

Last note - love the WWII. Wonderful tool - the minute it gets above 12 degrees, I am going outside to test this baby.
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I'm looking forward to your field test report. I've had a 16.5" WWII for almost 11 years now. It's one of my go to camp blades. Got an 18" a few years ago, but sadly, it hasn't seen much use yet. I need to do more car camping! If I'm backpacking I prefer my choppers to be under 2 pounds when ever possible. ;)

Thread drift in the H.I. Forums used to be quite common. I'm surprised that we don't see it more often. LOL! Lots of good info and an interesting discussion have come out of thread drifts like this one.

Keep us posted! :)
 
Supposed to be in the 40's tomorrow, so if the rain holds off, I'll be able to take it outside for the first time.

Taking the advice to leave it factory sharp to begin with - can't wait to put this beast to the test!
 
Karda said:
Arm hair shaving sharp is fine for knives dedicated to slicing. Having a knife that sharp used for chopping is asking to have edge damage.
A fine edge will not hold up to the stresses of chopping. For chopping, it is better to have a "field sharp" edge, more like an axe or hatchet. This leaves more "meat" behind the edge and allows it to survive the chopping blows.
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My Gransfors Bruks SFA is shaving sharp, and chops like a beast.. I think it has more to do with the edge geometry.
 
photobucket with img links check on right and you can copy the link for direct image-- is easiest for me anyway
 
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