Luong La, Bluntcut Metalworks. Multiple steels, multiple hardnesses, multiple testers

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After several high angle deburr and some more swipes at original angle on Spyderco UF, all three knives are now back to my optimum sharpness. It is interesting to note that the while it shouldn't be surprising to hear weakened steel rubbed off for GB (because of the ripples), there's one small spot also for 52100, and none for Resilience. My guess is that both GB & 52100 edge are thin with low apex angle that there's rolling effect but Resilience is obtuse enough to simply be abraded during the cut. Not having Todd's micro photography, I can only guess, and they are all different steel with different geometry.

Hope this is not too OT as it still has Luong's knife / steel, albeit I think his newest 52100 HT should be even better.
 
Man, you speak the truth. After batoning the knife through some various wood and hammering it through some thin metal I just resharpened it. Literally the sharpest I've ever seen a knife. I accidentally cut myself pretty good and by the time my hands dried from washing them the cut had sealed on its own. My wife hadn't even found the band aids yet. Here's the result from two light passes over my jaw line:

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My wife is usually kind of hesitant to use my knives because she thinks they're too sharp. After seeing how quickly the cut sealed up on its own she won't even touch when I tried to get her to cut a piece of paper :)
 
I purchased 2 BCMW knives, 1 to my specs, 1 Luongs' version (top) - delica for comparison.

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Man, sounds like Bluntcuts 52100 is pretty good huh.....lol. He certainly knows his stuff.
 
Here're some images I took but couldn't upload earlier. Flickr won't let you grab full BB link on mobile :(

Paring 52100, no edge deformation by looking at it unaided:
21868852479_387705f040_k.jpg

Profile to show how thin:
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GB has some ripples, hope the image is clear enough, see the bright reflective area:
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Profile to show how thin:
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Resilience has no deformation, but I could feel the blunting by running fingertips along (not across) edge:
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Profile:
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Ok received the 5 knives this morning.
Will be cleaning up, slight sharpen, and then testing on foods.

One of them still stuck in their sheath...
 
Testing edge durability on avocado seeds, didn't roll on the seed, so far so good.

Did ok on paper slicing after, edge will be refined a bit.

Spine is thicker than my gyuto.

Profile and edge makes for easy slicing of veggies
 
HwangJino said:
Ok received the 5 knives this morning.
Will be cleaning up, slight sharpen, and then testing on foods.

One of them still stuck in their sheath...
Click to expand...

Take a hair drier to the sheath and it will loosen it up so you can get the knife out.
 
I do not have access to a hair dryer... maybe when I get home, I can wrap in some towels and tumble dry...
 
HwangJino said:
I do not have access to a hair dryer... maybe when I get home, I can wrap in some towels and tumble dry...
Click to expand...

Noooo! :eek:


If it's an issue leave it in. A little bit of time in front of a space heater, some wd40, or dunk it in some warm water. Please don't tumble dry it :)
 
Haha ok, I'll leave it as is. I want to just rip it out, but I'll probably end up losing some fingers haha.
I have been doing various tasks with the knives, they do have nice thin edges, cuts easily. Blade is a bit short for my requirements at the chopping board, but serves a nice petty/pairing knife.
 
You could also lightly but firmly tap the sheath against a cutting block. When I had the knives none of them had any issues. I wonder why that one's stuck now.
 
Hey folks, I did have some Slight fitment issues commonly binding during the insertion of the knife, rarely on the extraction.

The binding would occur when the handle was lifted, pressing the blade down into the rivets/tight side of the sheaths.
I would try pressing the handle down (towards the cutting edge, using the compressive part of the sheath as a pivot to free the blade) this will lift the edge while you pull out on the knife.

If that doesn't work, you could boil some water and hold the sheath in the steam (above the water) to soften it Very slightly. Only do this is of course, with permission from Bodog.
 
Two reviewers done and so far no real review on them. I don't know if that says anything about the knives or not. Next time I'll make it extremely clear during signup that if someone signs up for the testing and review that they'll actually test the knives and post a review.

Sorry to those who wanted to see something about these knives.
 
Who's next? Ooh ooh, me,me. I know the order is established. I just wanna see the knives.
 
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