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Wow, that's gotta be a new record, someone dragging up a 7+ year old thread.![]()
IHey, it's actually a pleasant surprise that someone else knows what the Search button is for...![]()
Yep, but he must have missed this recent thread that answers his question...
the hard edge is on only the color..
if you sharpen on both sides you loose all advantage
and (maybe) as it is miss use buck did not replace them
the edge will chip on hitting a bone as in a strike
the sharpe on one side also direct the cut to slant away from the bevel
japansse kitchen knives do this a lot but
meat cutters here dont seem to like it ,,,
it wont do well on wood i dont think ...
if it would i should think it would see it on planer blades which are
only sharpen on one side ...
but you dont so maby there is a reason you dont see it
also supper steels seem to not need it ...
i dont think it is rockwelling that much harder then D2 or BG 42 is it?