More RC-4 fun!

JD Mandrell

JD Mandrell

Joined
Apr 20, 2001
Messages
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Over the years, I have learned that a good part of bush/camp craft for a knife are those routine chores we encounter much more often than survival shelter building and stuff, and I myself have been guilty of thinking that coated blades were not good for slicing certain things, so I gave my RC-4 a small test at basic camp food prep.

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First up, a nice Roma tomato. Sliced it clean as a whistle, not problem cutting 1/8th" or even slightly thinner pieces.

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Next up was an English Cucumber, again not problem at all.

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Finally a Green Pepper!

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I'm a big fan of the idea of a knife that can cover lots of chores alone, and the RC-4 just continues to deliver, even for the simple stuff.

And I whole heartedly admit that whatever the "powder coating" on the RAT knives is, it certainly does not seem to impair slicing! :thumbup:
 
Great action shots there!

Yep it works good in the kitchen in my trials too. I had a little more difficulty with a big spanish onion, but everything else worked fine! The more I use 1095 the more I'm in love with this steel. Its so tough and so pleasant to touch up on the sharpmaker!
 
It is a common thought that a coated blade impairs slicing in general. This is both true and false. With the type of textured coating we use, slicing ability is actually enhanced in most materials! This is due to the fact that there is less actual surface area of the blade in contact with what is being cut. When a smooth blade is used 100% of the sides of the blade are dragging on whatever is being cut. With our textured blade, on most materials, only the peaks of the texture are in contact. Additionally we did a lot of research to find the coating we use. If you look at the peaks of the textured coating we use you will find that they are rounded. The peaks of most other coated blades are very rough, this is where coated blades get a bad rap. Because if the peaks of the coating are not round and smooth the coating actually acts like sand paper and does not want to slide smoothly against the surface being cut. Just look at what makes a cheese slicer work so good. Simply less surface area against the sticky surface being cut.
 
Nice pix! I've been using mine in the kitchen as well - it does a great job on raw meats and apples so far!
 
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