Krein regrind?!

I add a different distinction for myself. For my personal edc, I generally factor out any heavy cutting. Most of my personal day involves cutting some tape, a sandwich. Basically nothing too crazy for which I generally prefer smaller sliced knives.

In this sense I can see the regrind being really logical. Other folks edc needs are certainly different. That said I'd be happy to have a krein stamp on the blade. I'm generally the opposite in thinking but I think Krein's work is a definite benefit the overall marketability of a knife. Is it a badge of honor to all folks, definitely not.
 
supratentorial said:
I should have also put in my reply to kamagong that length determines what size object a blade is best suited for slicing or chopping. It doesn't determine if the blade is best suited for slicing or chopping. A Victorinox classic is a good slicer but I wouldn't want to slice through a watermelon with it. A Queen Burke barlow may be a good chopper but obviously you wouldn't baton wood with it (When I compared it to an ax, I was joking).
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But who chops with a folding knife, much less one as small as the typical (<4") slipjoint? That's what I was getting at Jake. A slipjoint, due to its inherent limitations as a folding knife, is meant to slice.
 
kamagong said:
But who chops with a folding knife, much less one as small as the typical (<4") slipjoint? That's what I was getting at Jake. A slipjoint, due to its inherent limitations as a folding knife, is meant to slice.
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Based on discussions in this forum, lots of folks chop with a folding knife. I suspect that some may not calling chopping though.

As one example, I've chopped through a wire cable and rope with a folding knife. I didn't take a swing but it definitely wasn't slicing. When I chop carrots, I also don't take a big swing. ;) But I also wouldn't use a fillet knife to chop carrots.

I'm trying to explain that there's a difference based on the thickness. I've done the best that I can to illustrate that difference.
 
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kamagong said:
I don't see the difference. We're talking about slipjoints here, not foot long bowies. Slipjoints can't chop and you really shouldn't stab with one. Because of their size and design, the only cut at which they excel is the slice. Unless of course you polish the edge, in which case you can add the push cut to the repertoire.
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Ed said:

Ya know Jake, people in this thread are discussing a slicer and as you've seen from some of my threads and posts, for most of my uses/chores, I need a cutter and whether people realize it or not there is a big difference between a slicer and a cutter. I don't need a smooth, polished, edge that will shave hair off my arm - I need a toothier, thicker, edge that will cut rope, cut sage brush twigs/small limbs, cut bailing twine, etc
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I suppose that if you don't see the difference from what I said, you probably never will no matter how many ways I try to say it. I don't know what you do day to day or how you use your knives but I need a knife capable of doing some substantial tasks/chores and you may be srprised at just what a slipjoint is capable of doing. Another way to say it I guess is that in my rural setting I need a blade with a toothy, coarse, edge for chores listed in my quote rather than a smooth edge more suitable for cutting string, paper, snacks, etc..

We've all got our way of seeing things and that's what makes this forum interesting. Thanks for your thoughts
 
I've owned a few knives by Tom Krein, and even a Dozier knife that was probably done by him while working with Bob Dozier. He makes an outstanding knife. Before he went full time into knife making he was also working as an RN. He's also an avid hunter and has actually hunted Boar (with dogs) with one of his knives. He's also likes GEC slipjoints. I know he owns a GEC #92 Talon in green jigged bone because I ran into him at BLADE walking off from the GEC booth. His regrinds became very popular on Spyderco knives, then later on Strider an Hinderer knives. Not 100% certain, but I want to say the regrind logo came about due to an incident with a Hinderer knife and a new owner sending it back to Hinderer for work.

While some of his knives might not fit in the forum, his Morseth style fixed blades most definitely would. Both sad an glad he is no longer taking orders. Sad because I can't just order what I want, but Glad because it is saving me money.
 
Ed, I've been away most of the day or I would have added this earlier. All the Krein knives I own have toothy edges. They are cutting machines. These are fixed blade knives and maybe the edges on his regrinds are different. I'd be curious to know.
 
Peregrin said:
Ed, I've been away most of the day or I would have added this earlier. All the Krein knives I own have toothy edges. They are cutting machines. These are fixed blade knives and maybe the edges on his regrinds are different. I'd be curious to know.
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The same goes for his regrinds Gary, he leaves a toothy edge on as well. He can make dress knives but my regrind came with a toothy edge.
I've actually never seen a mirror finish on his custom knives either from maker. His top priority is cutting performance. He also doesn't leave them to the same degree of thinness behind the secondary bevel.
 
I've had a modern folder reground by Tom, excellent work! and that knife needed it, the thickness at the top of the edge bevel was 30 thousandths on a small folder! when he was done, it was an amazing cutter and didn't give you the feel that it would cave under use.

Now, I'm in agreement on the GEC stuff, I saw some posts with those in there and wonder uh/?? my word they must be super thin after that! I can't think of any of the GEC models I've owned that would really needed to be reground.

Now...some Queen models they certainly could stand to be trimmed down to a slimmer profile easily and once done, be an amazing knife as they should be.

G2
 
LastRodeo said:
I will have to do an apple cut test tonight. I have 2 DB Barlows and they are paper slicing sharp. I am not the original owner of either one, so I can't speak to what they were like from the factory.
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My Grandad DB barlow took so much time to reprofile, and that was with a 1x30 grinder! That blade was chubby behind the edge!
 
I was skeptical at first of the Krein Regrind. Owning a GEC with a Regrind, however, has all but eradicated that skepticism in favor of heightened cutting joy and lavish admiration. Wanting super thin slicers is what garnered my original interest in traditional pocketknives, and I feel like the Krein Regrind is a regarded pinnacle-of-sorts. An unexpected side-effected delight comes from the sensory embellishments imbued by the metamorphosed blade, wherefrom emits magnetic attraction of the fingertips directly to the subtle-yet-palpable texture of the grind lines. Lines that stack with otherwordly timelessness. Lines that harbor a unique 5 o'clock patina shadow. Lines that make the absolute best of satin sex appeal. The Krein Regrind stamp is, in experience, a brand of quality to herald pride of ownership.
 
Gary W. Graley said:
Now...some Queen models they certainly could stand to be trimmed down to a slimmer profile easily and once done, be an amazing knife as they should be.
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Hmm. Maybe a Krein regrind could be the answer for this one. I can't get it to slice worth a darn, it's so thick behind the edge.

B8FD87BE-E1A2-4B59-998A-98AC52881C8D.jpg
 
btb01 said:
Hmm. Maybe a Krein regrind could be the answer for this one. I can't get it to slice worth a darn, it's so thick behind the edge.
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I think it'd be perfect for that. My Queen made Schatt and Morgan couldn't slice or cut at all (even cardboard) and he brought it down to..what feels like 0.02 behind the edge? For an ATS-34 blade it's wonderful as a slicing machine.

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btb01 said:
Hmm. Maybe a Krein regrind could be the answer for this one. I can't get it to slice worth a darn, it's so thick behind the edge.

B8FD87BE-E1A2-4B59-998A-98AC52881C8D.jpg
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I've got that same knife.... now you have me thinking about it too.
 
You'd be very happy I think once reground!
G2
 
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