- Joined
- Jan 28, 2006
- Messages
- 7,035
We all know the stereotype of the "sharpened prybar" type of knife. They might be good for chopping down trees or prying doors open, but aren't much good for fine slicing.
In preparation of the possible departure of the Aurora from my stable, I dug out some knives I haven't used in a while to give them a test run. One of which is the JKM-1, kind of the "Tim the Tool Man Taylor" of puukkos at .200" thick and 4.25" long.
I filed the edge so it was even, then stoned it on coarse then fine grit diamond hones. It easily passes the "paper test". On to other things.
I tried making fuzz sticks with it. Id did just fine, only requiring a little more force than my much thinner Jarvenpaa pukko. The I did some food prep. Slicing tomatoes" no problem, sliced right through, no crushing, just clean slices. The onions came close to splitting while slicing, but did quite go that far. After downing my sandwich, it was on to desert. I love peaches. So I was cutting around the circumference to split it and pull out the pit. I got the JKM-1 in so far, and then I felt some resistance. It felt like it was trying to wedge the halves apart too much and binding a bit. So i thought "Oh well, I guess thick blades can't slice everything so great. Finishing the go around, the peach split in half. TOTALLY in half. The "resistance" I felt was the knife slicing through the pit! I've tried slicing the pit with other knives and it's hard as hell. And these peaches are not quite ripe, the flesh and the pits are rather hard.
I am very impressed with the performance of this knife, especially since it has a pretty low scandi grind leaving the edge a bit more obtuse than optimum for the jobs this kind of knife is for.
My only real complaint is the same as when I originally got it and that is that the handle is a bit too short. So I ground off the top of the "bell bottom" so it doesn't dig into my hand.
In preparation of the possible departure of the Aurora from my stable, I dug out some knives I haven't used in a while to give them a test run. One of which is the JKM-1, kind of the "Tim the Tool Man Taylor" of puukkos at .200" thick and 4.25" long.
I filed the edge so it was even, then stoned it on coarse then fine grit diamond hones. It easily passes the "paper test". On to other things.
I tried making fuzz sticks with it. Id did just fine, only requiring a little more force than my much thinner Jarvenpaa pukko. The I did some food prep. Slicing tomatoes" no problem, sliced right through, no crushing, just clean slices. The onions came close to splitting while slicing, but did quite go that far. After downing my sandwich, it was on to desert. I love peaches. So I was cutting around the circumference to split it and pull out the pit. I got the JKM-1 in so far, and then I felt some resistance. It felt like it was trying to wedge the halves apart too much and binding a bit. So i thought "Oh well, I guess thick blades can't slice everything so great. Finishing the go around, the peach split in half. TOTALLY in half. The "resistance" I felt was the knife slicing through the pit! I've tried slicing the pit with other knives and it's hard as hell. And these peaches are not quite ripe, the flesh and the pits are rather hard.
I am very impressed with the performance of this knife, especially since it has a pretty low scandi grind leaving the edge a bit more obtuse than optimum for the jobs this kind of knife is for.
My only real complaint is the same as when I originally got it and that is that the handle is a bit too short. So I ground off the top of the "bell bottom" so it doesn't dig into my hand.
