JK Knives Algonquin Combi-Edge Knife

I can't wait to see how that bad boy performs in the woods. Thanks for taking the time to do the review, Mike!

~Noah
 
I'd be interested in how if performs in food prep also. Looks really neat though. Nice design and execution. Enjoy!
 
I've been putting combo edges like that on my machetes for a few years now. They work great for my purposes. I think with better steel and a better heat treat that it will work great for you on this knife.

With a machete blade you have alot of room to play with. I usually go with about three or four inches of scandi at the base. The rest of the blade gets a convex. I think it is very useful to have both edges in the bush. It is especially useful on a machete when you combine it with a baton.

BUSHCRAFT MACHETE

Mac
 
Thanks for the comments, gents.

I'm in Quebec on work right now, and there is a very good possibility that I will be able to get away for some trail time tomorrow. I brought the ACEK, just in case. So I may have some in-use pics for you soon!

Mac, I like your approach to combi-grinds on machetes. It makes a lot of sense, given the different ways that each part of the blade gets used. Good stuff.

All the best,

- Mike
 
That is a very unique knife Mike. It certainly has a Tracker'like quality to it in the visuals, but I like your thinking on the two edge types. I think we'll just have to meet up one of these days so I can take a look at that thing in person!
 
Looking forward to some dirt pics. I like the way the scales jut forward at the front. A nice touch.
 
Hi All,

I managed to get in two back-to-back weekends of trail time, which was great. The first was spent in Gatineau Park, Quebec, and the second on and about Blue Mountain, Ontario. My ACEK saw some real use. In Quebec, I used it to limb a fallen tree and shave some curls to make a fire, and on Blue Mountain, it saw extensive use processing downed trees / limbs that were cluttering my rapidly-thawing snowshoe trails.

The scenery in Quebec:

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And in Ontario, where it was 12 C and sunny. Snowshoeing was difficult, as the snow in some parts had the consistency of a thick slushy. In other parts, I was dealing with open water. It was fun:

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Now, on to the ACEK:

I absolutely love this knife. It's up there with my JK Hudson Bay on the awesome scale.

A few observations

  • The handle shape is comfortable for cutting, chopping, and shaving. John did a great job of rounding the scales a bit. The swell at the end of the handle keeps your hand in place during chopping, and there are no hot spots.
  • I know I might sound a bit biased because it was my design, but this combi-edge thing works really well. You can choke up on the blade (either with a fist grip or with your thumb on the spine) and use the scandi portion to make quick and easy curls or fuzz sticks for fire-starting. The forward portion takes and holds a terrific edge, and it has enough heft to make short work of branches. It bites deep on a swing.
  • I have encountered no problems with cuts that cross the grind threshold. In fact, in an unexpected twist, the transition in width actually helps with cutting things like veggies and cheeses that would otherwise tend to stick to the blade.

Pics!

Sheathed, out on the snowshoe trail. The sheath rides low, and the size of the belt loop allows it to swing and maneuver when necessary.

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Taking care of some fallen branches along the trail.

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Fire prep. Here's the scandi section in action, shaving some curls.

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After a solid afternoon of work. Note the patina. This didn't take too long. I made a batch of pasta sauce and a batch of chili last week, and the ACEK was my go-to blade. Between the tomatoes, the garlic, and the hot peppers, a patina was inevitable. I like it.

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All for now, and all the best.

- Mike
 
Very nice pics, thanks for the post. Real good looking patina as well. I gotta give you props for following through on a project as "out there" as this, it turned out awesome:thumbup:
 
Hi Mentor -

Thanks for the great pictures and review.

I was unsure about leaving the rear portion "as forged", but now with the patina, it looks really cool that way.

The tiger maple looks really nice on the scales too.

Interesting point about the transition helping with slicing foods, never though of that!

I like that Stomper will make almost anything you can dream up for yourself, and for a very reasonable cost as well.

Thanks again for the pics!

best regards -

mqqn
 
Mentor,

Thats a good looking blade that John made up for ya! Its an interesting design for sure!

How do you think it would work if instead of leaving the scandi portion full thickness, it was ground with the rest of the blade and then had the scandi bevels ground in? The bevels wouldn't be as large, but the edge angle would be the same. Just thinking out loud.

Nice work Mentor and Stomper!

Brandon
 
bkduckworth said:
How do you think it would work if instead of leaving the scandi portion full thickness, it was ground with the rest of the blade and then had the scandi bevels ground in? The bevels wouldn't be as large, but the edge angle would be the same. Just thinking out loud.
Click to expand...

I was actually thinking of something along these lines - either that option, which would produce a nice, thin scandi edge, or remove stock from the entire width of the scandi area (flats too), thinning it out. Good thinking, bkduckworth.
 
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