Hartsfield?

I am a relative neophyte in the knife game and don't know much about the relative merits of the zero grind over the convex edge. I did, however, see Kevin Cashen cut an empty plastic water bottle, a floating piece of typing paper and a few other things in twain and shave up a Top cigarette paper recently with a damascus blade that he said he had messed up the edge on and wasn't as sharp as he wanted it to be. I also saw a couple of the winning M4 cutting comp knives that the guys in Blade Sports use. They all had convex edges. So whats all this about convex edges not cutting?:D
 
SShepherd said:
I have plenty..thanks for the recomendation.

BTW..whats you background, besides being a Hartsfield collector?
Click to expand...

You are entirely welcome. Any oil is better than none, but the stuff from Japan is the bomb!
I am just a guy who has been around. Among all the crazy stuff my life has thrown at me over the past half century, I have come to rely on high quality blades for my luthier work. There is no way to produce a meticulous instrument without steel that is made in the same meticulous manner. As far as blades go, I often use them in the field, as I work as a paleontologist. The rest of my background has to remain my own, but I assure you it has nothing to do with prison, having a sex change, or anything illegal.:D
 
jdm61 said:
I am a relative neophyte in the knife game and don't know much about the relative merits of the zero grind over the convex edge. I did, however, see Kevin Cashen cut an empty plastic water bottle, a floating piece of typing paper and a few other things in twain and shave up a Top cigarette paper recently with a damascus blade that he said he had messed up the edge on and wasn't as sharp as he wanted it to be. I also saw a couple of the winning M4 cutting comp knives that the guys in Blade Sports use. They all had convex edges. So whats all this about convex edges not cutting?:D
Click to expand...
Oh, they will cut all right. They also can be sharp as hell, and will open up your belly just as efficiently as a zero grind. It is just that if both edges are competently sharpened with the same skill, the geometry of a zero grind will create a finer edge that is indeed sharper. There are many factors to take into account such as the thickness of the stock etc., but if you are starting with the same stock thickness, and the angle is reasonable, the zero grind has to be sharper. Math don't lie.
 
Lycosa said:
If I knew that was you, I never would have sold it!!
Click to expand...

Hey R,
I just cut open two plaster and burlap jackets with dirt in them with my Leu. Cut like butter, and it does not even have a scratch on it! Tonight I am cooking dinner with it, and will give it the can opener test.
 
Speaking only from experience (and certainly no credentials) I can say the three Hartsfields I have owned have all had OK edges on them, though mediocre finishes.

I received them thinking I was in for a cutting treat, but none of the three cut very well, including the surprisingly cheap feeling 'chef knife' (which is a type of knife I have some familiarity with). This is real-time cutting, ranging from breaking down boxes to fish and rabbit to large cuts of meat and assorted produce.

I was very unimpressed. :( I turned them, got out even though feeling a bit of guilt over selling the emperor's clothes....

hartsfield_chef.jpg


hartsfield_kozuka.jpg


hartsfield_tanto.jpg


As to RJ Martin, his small kozuka is arguably the sharpest knife I have ever handled. I still carry this 'Chef's Kozuka' that he made custom for me (had to have one done after the kozuka) several days a week, I use it for cutting *everything* and it's always sharp as hell.

martin_chefkozuka.jpg


Indeed, everyone's perception is their own reality...in my world a Hartsfield just can't compete with an RJ Martin.

YMMV,

-Michael
 
BladeGoblin said:
What am I missing here?

R.J. uses a zero grind on most of his Japanese blades.
Click to expand...

They are beauties for sure. Mine just did not hold an edge as long as my PH or PL's. They will still put a hole in you just as fast. All I can do is comment from real world use. I had one that was slightly hollow ground. It was pretty, but I liked the other two I had better. Still, the life of the edge was about equal to my Benchmade folder, and the appleseed grind was not as precise as I prefer. It was 1/4" stock. Still a superb knife and since I only like a handful of makers to this point, it is in my top ranking. I would love to see more maker's work and give them the thrash test.
 
TJL said:
They are beauties for sure. Mine just did not hold an edge as long as my PH or PL's. They will still put a hole in you just as fast. All I can do is comment from real world use. I had one that was slightly hollow ground. It was pretty, but I liked the other two I had better. Still, the life of the edge was about equal to my Benchmade folder, and the appleseed grind was not as precise as I prefer. It was 1/4" stock. Still a superb knife and since I only like a handful of makers to this point, it is in my top ranking. I would love to see more maker's work and give them the thrash test.
Click to expand...



The line I highlighted leads me to believe, you don't know what you're talking about.

Hamaguri(apple seed) and zero grind are not the same.
 
Chefget said:
Speaking only from experience (and certainly no credentials) I can say the three Hartsfields I have owned have all had OK edges on them, though mediocre finishes.

I received them thinking I was in for a cutting treat, but none of the three cut very well, including the surprisingly cheap feeling 'chef knife' (which is a type of knife I have some familiarity with). This is real-time cutting, ranging from breaking down boxes to fish and rabbit to large cuts of meat and assorted produce.

I was very unimpressed. :( I turned them, got out even though feeling a bit of guilt over selling the emperor's clothes....

hartsfield_chef.jpg


hartsfield_kozuka.jpg


hartsfield_tanto.jpg


As to RJ Martin, his small kozuka is arguably the sharpest knife I have ever handled. I still carry this 'Chef's Kozuka' that he made custom for me (had to have one done after the kozuka) several days a week, I use it for cutting *everything* and it's always sharp as hell.

martin_chefkozuka.jpg


Indeed, everyone's perception is their own reality...in my world a Hartsfield just can't compete with an RJ Martin.

YMMV,

-Michael
Click to expand...

Nice photos! I think I may have owned that brown PH after you. I hate Phill's blades under 3/16" stock. Now 3/8"....there's a knife. Well, to be honest, 1/4" is really as big as is reasonable for everyday use for me. I am not trying to pierce armored vehicles any longer.
I can see where the Martin would be ideal for cooking. Just not cutting up cardboard all day.
There is no question that PH has priced himself out of reality, but his blades really do have a spirit to them that I do not get from anything else. My PL blades are the only others that make me nervous when I unsheath them. Pohan really is carrying on a tradition that Phill started. What is great about Phill is his sense of form and the flow of his blades. Pohan is just now hitting his stride for the flow and beauty of his grinds. I honestly would suggest trying one of his since they are basically free at around $200.00.
 
I think Fikes makes the best skeleton knives in this vein. :)

... I call them skeleton knives anyway... aside from the cord wrapping.

... great finishes, textures and sharp as all heck!
 
Last edited:
DAMN! wish i didn't have a day job so i could keep up on reading of this thread. :) hopefully everyone is playing nice and there's no hard feelings.
 
severedthumbs said:
has anyone seen the shitty folders ph is making? lol what crap http://www.steeladdictionknives.com...dphill/CustomFolders/PhilHartsfieldFolder.php wtf? did he grind this thing on the interstate? i wouldn't pay $100 for that shit
Click to expand...

Not too nice. He could have done better, but before you condemn the finish of the grind, you need to experience one of his blades. I used to be like you. I liked the flashy polished stuff with all of the fancy scales etc., but that is the true crap from a functional standpoint. Phill's blade will cut those things in half (figuratively speaking). Your comment tells me exactly where you are in the experience category. Just keep an open mind,, and you will be surprised where it may take you. Probably to a Hartsfield!
 
Tai Goo said:
I think Fikes makes the best skeleton knives in this vein. :)

... I call them skeleton knives anyway... aside from the cord wrapping.

... great finishes, textures and sharp as all heck!
Click to expand...

Those are sweet! I am looking for one to put through the paces.
 
TJL said:
Not too nice. He could have done better, but before you condemn the finish of the grind, you need to experience one of his blades. I used to be like you. I liked the flashy polished stuff with all of the fancy scales etc., but that is the true crap from a functional standpoint. Phill's blade will cut those things in half (figuratively speaking). Your comment tells me exactly where you are in the experience category. Just keep an open mind,, and you will be surprised where it may take you. Probably to a Hartsfield!
Click to expand...


ummm yeah ok. I dont need a knife to be a light saber and i am not going to buy shit quality just for sharpness sake. there are plenty of quality knives out there that the maker spent more than an hour making that will function just fine. mother fuck me!, I would take a regular production Strider over this crap. Im just not one of the suckers drinkin the ph kool aid. I have never owned a ph knife, and never will, but have handled several. I dont care how sharp it is, they all felt like shit in the hand. I also think "the master" has ph outdone on sharpness. Like one person already commented, ph knives arent as sharp as one would expect. You can keep slingin the ph is the god of sharp shit but no one is buying it.
 
You must log in or register to reply here.
Back
Top