Thanks mate, very kind of you to say so, and you've done another outstanding job on this lot. Ashley can certainly put a fine knife together. Yes, this one's going straight into my current batch of users!
Sounds like a worthy experiment, I'll be interested to see how it turns out in comparison to the standard 50/50 edge grind - I daresay it'll make a fine woodcarving, gardening and paring knife edge configuration.
Terrific trio there, Rachel! That little Sambar Lambsfoot is really nicely done, I agree. I'm looking forward to hearing how it handles in use for you, compared to the larger two sizes.
Congratulations, what a fine pair. I'm hoping that despite his time constraints, Mr GT may chime in with some of his Rorschach test style descriptions of the unique patterning on the small batch of horn covered knives. I'm seeing comets tail, and solar corona and flare effects in yours, myself.
Thanks GT. Yes, cutting on a ceramic plate does almost instantly flatten and dull a sharp, refined edge apex, so I usually avoid it too. Sometimes when it can't be avoided, I use the following techniques to minimise problems, when I may be away from home without sharpening gear for a while.
- Using the fork to lift away the food to be cut from the plate, so the knife doesn't actually contact the plate as it completes the cut.
- Use a blade design like the Lambsfoot which minimises the actual contact area hitting the plate to the blade point, preserving the rest of the sharp edge, and being relatively easy to restore with steeling, benchstone, ceramic rods, or mugs etc.
-Use a knife with a soft, easily resharpened steel, which is easy to restore, specifically for this task, or a multibladed knife. This last technique is what I usually do: I have a couple of stainless Case mini-trappers in 420HC I use for eating, when the provided cutlery is so blunt as to detract from the enjoyment of a meal.
GT, your mileage may vary, but I find being able to sharpen well can significantly add to ones enjoyment of a knife, as well as being a relaxing end in itself. I doesn't have to cost a lot for a decent setup.
Thanks for the excellent pics, and I'm glad to see you got another great Li'l Sambar. Congratulations on finishing the college course!
Nice chilli peppers and sharpening work there, Rachel.
Yes, you can definitely use sandpaper glued or taped to a hard flat surface like glass to do this job, you just need to take a little care to avoid rounding the tip. Using substrates with a little 'give' in them as well, like leather, or a few sheets of paper can help with creating a slight convex edge contour as well, which usually gives a smoother cutting feel, than a sharp shouldered V-grind.