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The angle is in the low 30s. My doings with the EP. Dull and rolls really quick. These knives came at 40 for a reason. I have to touch it up at night if I use it much during the day.
I don't want my experience to turn anyone off. I just personally feel really let down.
Oh come on Spartan, don't make the assumption that we are unable to perceive and appreciate craftsmanship, thats a bit insulting. It goes a little deeper than the starry eyed, glazed over look of a Sebenza has on first time owners. Some people have tried it and just aren't crazy about that flavor Kool-Aid.its like anything else out there of quality; whether it be a bmw, fine wine or liquor, or cigar etc... some people just never get the subtleties that make it what it is. and thats cool, more for me!
If that's the case, you can send it to me. I always love butchering $400+ knives:thumbup:.I'm going to call tomorrow and see what kind of solution can be figured out. Otherwise I'm just going to dump it.
In all seriousness, is all you need a reconvexing of the edge? If so, I'm pretty sure anyone with a belt sander can do it. I believe there are a few members offering such reprofiling services, Richard J being the first one to come to mind.I already butchered it![]()
Oh come on Spartan, don't make the assumption that we are unable to perceive and appreciate craftsmanship, thats a bit insulting. It goes a little deeper than the starry eyed, glazed over look of a Sebenza has on first time owners. Some people have tried it and just aren't crazy about that flavor Kool-Aid.