Looking for Roselli knife advice....

Kampfjaeger

Kampfjaeger

Joined
May 21, 2001
Messages
1,668
So... I'm considering buying a Roselli knife. The question is, "Which one?"

I've narrowed the field to two blades: The "Big Heimo" (the 40th anniversary blade) and the UHC hunter.

I like them both (and yes I've considered getting both) but I was trying to figure out which one would be best suited for my purposes. I do do bush crafting (dilettante level) and would want to use it for that sort of thing. But I also want to be able to do basic camp chores, clean game, and... stuff. Any way, I'm trying to figure which of these two I should get - or at least get first. I really appreciate your advice! Thanks!

Dave
 
I used my Roselli erapuukko (hunter) in W9 (Krupp high carbon), field dressing a moose, with perfect satisfaction. Fantastic knife, big contoured birch handle ideally suited to use in cold climates. The wootz/UHC steel should hold an edge even better, even though I have no complaints about Roselli's standard steel (I also prize a Roselli Carpenter in W9). The other appears to be more a bushcraft design, maybe not quite as suited for hunting/field dressing, but better for bushcraft duties.
 
Thanks! The Hunter is a fantastic looking knife! I have to say that I really like them both. The Big Heimo has kind of a wonky looking profile to it, but somehow it looks right.
 
My $.02, I have a UHC carpenter's knife and with its full scandi grind, it has got to be the sharpest knife I own. However, I find the edge can be a bit brittle, and it chips easily. I'll probably end up putting a microbevel on it to see if that's a little more robust. Everything else about the knife is great though. The handle is very comfortable.
 
I have three Roselli knives : regular Carpenter (my favorite user), UHC Carpenter (very hard to sharpen) and a UHC Hunter (never used). Roselli makes find knives, but the UHC are a b#### to sharpen - pretty much need diamond hones which is what I use.
Rich
 
Kampfjaeger said:
I wonder... Is that a characteristic of the grind or the steel. Are full scandi grinds prone to chipping?
Click to expand...
Depends on the steel and the heat treat, I would think. I have a Scandi grind blade in 1070 by Ivan Campos, a Brazilian cutliero, one of the sharpest knives in my collection, and have had no issues with chipping. I also have an American Standard tanto by Campos in 1/4" thick D3, a chisel grind which is just as sharp. I chopped through a 2 x 4 with that awesome blade and could detect no chips, dings at all -- the portion I was chopping with still shaved clean.
 
Kampfjaeger said:
I wonder... Is that a characteristic of the grind or the steel. Are full scandi grinds prone to chipping?
Click to expand...
r

Maybe both? I think the scandi grind on my knife makes it VERY thin at the edge. The hardness is also on the high side, 64-66 HRC. Could that also contribute to it being brittle?
 
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