Knives by Richard J. The Definition of Scary Sharp

[T. Erdelyi]

Love that wedge shape, lotsa belly.

 

[Mack]

Doing a little chopping with K2.
For a relatively small chopper, it sure bites hard. It went through this English Laurel like it was nothing and the edge is still scary.

 

[Mack]

He's making up some Sushi knives right now. Really thin and ridiculously sharp. Just a bit over 8 inch and just over 7 inch blades.

 

[T. Erdelyi]

Mack, is he puttin' rolled/Moran edges on these?

 

[Mack]

Mack, is he puttin' rolled/Moran edges on these?

Richard says...
"it is a half convex zero grind"

 

[T. Erdelyi]

Do you sharpen it on a mouse pad backwards like they do on the bigger choppers?

 

[Mack]

Do you sharpen it on a mouse pad backwards like they do on the bigger choppers?

If I ever dull it I'll let you know. So far I have never dulled one of Richard's blades.

 

[T. Erdelyi]

Somehow I knew you were gonna say that. LOL

 

[Brian77]

Is this the Richard of paper wheel fame? Is he still active online? How would I reach him?

 

[Mack]

Is this the Richard of paper wheel fame? Is he still active online? How would I reach him?

It is him. He's getting back to it. Slowly.

 

[Mack]

I got a sheath made for my skinner by The 710. If you don't know Julio, the guy is fantastic to work with and can make a sheath for nearly anything.

I used K2 in the chopping contest at the recent Becker gathering. I ended up taking 3rd place. I thought I had 2nd but lost by 1 second. Not bad for a knife punching way above it's weight class. I'm working on getting Richard to make me a 10 inch long 2 inch wide chopper. When I get that, I won't be losing anymore.