How do you like your Koster Nessmuk?

Masteroffajitas

Masteroffajitas

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I read an article about these in some random knife magazine, they look really nice. The scandi version in natural micarta is what I'm looking at. I was woundering though, how do you like your nessmuk? How does it hold up? Hard to sharpen? Are you happy with it? How does it skin? Post pics? How long did it take for it to be made and sent to you? How does it chop, baton?
 
Tonym's looked really nice when he was flashing it around camp last year. Nicely made knives can't go wrong with the comfort and versatility!
 
Great knife, I have a full flat grind on mine in 1095. I use it all the time in the kitchen, not so much in the woods. I am sure it would do fine out, but I prefer his bushcraft for the woods.
 
pitdog did a few reviews on his. I seem to recall he was in pressed with its fuzzy making.
 
I love the Nessie design and I have heard nothing but good about his knives. We are lucky to have some great knife makers on this site.
 
I have a a Koster nessmuk in 3V and with a scandi grind. I really like it. It is a knife that I wouldn't hesitate to take into the woods, but I usually reach for my bushcraft instead. It is not the knife that I would choose for skinning chores due to the scandi grind and due to the fact that I prefer a different blade shape for those chores, but that is just a personal preference.
 
Great knife but make sure ya get the thicker handle slabs, mine are the origional thin ones and can get uncomfortable after a while.They hold a great edge though and slice through wood like a laser !!!

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Just a quick question about that knife... Does it have a big bevel I am unable to see or the only part ground is the shiny 1cm wide edge? I can't see any transition in the ricasso area... that's why I am asking.

I am making one right now but being it 5mm thick, I had to ground an almost full flat vebels on it. By hand using files and an angle grinder mind you. I wonder if using thinner stock allows you to just grind the very edge, ala scandi knives.

Mikel
 
Mikel_24 said:
Just a quick question about that knife... Does it have a big bevel I am unable to see or the only part ground is the shiny 1cm wide edge? I can't see any transition in the ricasso area... that's why I am asking.

I am making one right now but being it 5mm thick, I had to ground an almost full flat vebels on it. By hand using files and an angle grinder mind you. I wonder if using thinner stock allows you to just grind the very edge, ala scandi knives.

Mikel
Click to expand...

It is a full scandi grind, no secondary bevel !
 
pitdog said:
It is a full scandi grind, no secondary bevel !
Click to expand...

That eliminates a huge amount of work... but you need to have thin enough stock (3mm or so). I can't do it now (5mm leaf springs is the thinner I found). I ground the bevels so I ended up with 1,5-2mm thick edge so I will need to put a fairly wide edge on it to make it suitable for food prep (planning to make a convex edge). Thanks for the info Pitdog!

Mikel
 
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