- Joined
- Jun 10, 2020
- Messages
- 675
whelps, it's been decided 
after using my new standard grind friction folder to prepare my contribution to holiday supper, I'm going to have to write a review
do any of you have any tips for this? [my spelling/typos/grammar stays as is, 'cause it's proprietary
]
@JK Knives, what would you like to see coved in the review?
and everyone else, what do you think I should include?
has anyone written a review of one of these puppies before?
what pushed me over the edge is that I had to disassemble it after cooking to clean, because I noticed one of the pivot screws backing out. I had been amazed at how well it was breaking in, so that might have something to do with it (as adjusted post cleaning it's perfect for a safe-as-possible one handed opening friction folder)
so, out comes the tube of flitz and stick of blue loctite. took a couple pictures, showing it disassembled and reassembled. I was pleased to see how simple the pivot design is, simple yet effective
I LOVE how this thing is developing a patina. much more gradual than my spicy white, which I love for it's own sake too, but 26c3 patinas quite differently, much more sensitive to acidic foods. this reminds me a lot of the 10xx steels
a bit of red rust was beginning to collect around the pivot, which is pretty understandable for a folding knife with a less-stainless blade. I was expecting that, and it's where I cleaned with flitz (I'm avoiding doing anything to the bulk of the blade, other than wiping it after use, so I can become more familiar with the patina).
did I mention I'm liking this patina?
the o1 in 1/8" was a bit tricky to cut with, but after remembering the last thing I'd used the knife for was cutting lemons, and as I said I only wiped it with a damp rag after, I realized I should at least steel the edge, and that did the trick.
at 1/8" it still wanted to act as a wedge instead of slicer, but bringing the edge back with a minute on the steel made it much more usable (I do find a HUGE difference between 1/8 and 3/32 in the kitchen though, especially with blade under 7", and 3/32 is much preferred outside of in a cleaver)
in the review, maybe I'll compare how the ff's blade cuts in the kitchen with the standard grind vs the full flat grind. I suspect the full flat grind cuts a bit better for cooking
it's unusual for a knife to keep growing and growing on me like this. with help from you, perhaps one day I'll actually be able to reduce my knife collection to under five blades!
the 3/32 nessmuk's going to be soooo much fun in the kitchen
great work on this knife JK!!!
after using my new standard grind friction folder to prepare my contribution to holiday supper, I'm going to have to write a review
do any of you have any tips for this? [my spelling/typos/grammar stays as is, 'cause it's proprietary
]@JK Knives, what would you like to see coved in the review?
and everyone else, what do you think I should include?
has anyone written a review of one of these puppies before?
what pushed me over the edge is that I had to disassemble it after cooking to clean, because I noticed one of the pivot screws backing out. I had been amazed at how well it was breaking in, so that might have something to do with it (as adjusted post cleaning it's perfect for a safe-as-possible one handed opening friction folder)
so, out comes the tube of flitz and stick of blue loctite. took a couple pictures, showing it disassembled and reassembled. I was pleased to see how simple the pivot design is, simple yet effective
I LOVE how this thing is developing a patina. much more gradual than my spicy white, which I love for it's own sake too, but 26c3 patinas quite differently, much more sensitive to acidic foods. this reminds me a lot of the 10xx steels
a bit of red rust was beginning to collect around the pivot, which is pretty understandable for a folding knife with a less-stainless blade. I was expecting that, and it's where I cleaned with flitz (I'm avoiding doing anything to the bulk of the blade, other than wiping it after use, so I can become more familiar with the patina).
did I mention I'm liking this patina?
the o1 in 1/8" was a bit tricky to cut with, but after remembering the last thing I'd used the knife for was cutting lemons, and as I said I only wiped it with a damp rag after, I realized I should at least steel the edge, and that did the trick.
at 1/8" it still wanted to act as a wedge instead of slicer, but bringing the edge back with a minute on the steel made it much more usable (I do find a HUGE difference between 1/8 and 3/32 in the kitchen though, especially with blade under 7", and 3/32 is much preferred outside of in a cleaver)
in the review, maybe I'll compare how the ff's blade cuts in the kitchen with the standard grind vs the full flat grind. I suspect the full flat grind cuts a bit better for cooking
it's unusual for a knife to keep growing and growing on me like this. with help from you, perhaps one day I'll actually be able to reduce my knife collection to under five blades!
the 3/32 nessmuk's going to be soooo much fun in the kitchen
great work on this knife JK!!!
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