Hello forumers!
Thought i'd introduce myself since i'm new to the forums, and what better way than with some pics:
From top to bottom they are my EKA Swede 60, and a couple of flea market finds, a KJ Mora and a Jonsson Brothers Mora. One of the benefits of living in Sweden, is that there are a lot of older knives to be had cheaply. The Moras were less than 10 bucks for the pair. The paint was in bad shape on the bottom Mora, so i removed it and put some Shellac on it.
Finally here are my little Higonokami in Blue #2 and an older(70-80s) EKA little multitool.
What really got me started in earnest thinking about knives and steel and temper was buying a Tojiro kitchen knife in VG10 along with some Japanese stones for sharpening.
I'm the only one using the Tojiro for food prep, so it has stayed sharp.
After quite a bit of practice restoring the edge on all of my wifes older SS kitchen knives(mostly IKEA stuff) i went to work sharpening my carbon steel knives. I dabble a bit on woodworking and try to stick to hand tools whenever possible. I love how the "grain speaks to you" in woodworking, something which is mostly lost when using power tools.
I recognised this same feeling when sharpening the various steels i have in my collection, the EKA 60 especially was tricky to get sharp, i think i messed up the secondary bevel and the Higonokami very easy. I love Scandi grinds because they take a lot of the guesswork out of it for a beginner like me. One of the Moras(i forget which one now) presumably has been hardened to a higher HRC because it really takes a lot of work to remove material. But it does tend to stay sharp for a long time.
I use my knives mostly for stuff around the house, but i do occasionally do some light bushcrafting, i'm thinking of getting an Öyo Nordic Hunting knife since they are on sale right now, since i don't want to beat up my vintage fixeds too much.
Thought i'd introduce myself since i'm new to the forums, and what better way than with some pics:
From top to bottom they are my EKA Swede 60, and a couple of flea market finds, a KJ Mora and a Jonsson Brothers Mora. One of the benefits of living in Sweden, is that there are a lot of older knives to be had cheaply. The Moras were less than 10 bucks for the pair. The paint was in bad shape on the bottom Mora, so i removed it and put some Shellac on it.
Finally here are my little Higonokami in Blue #2 and an older(70-80s) EKA little multitool.
What really got me started in earnest thinking about knives and steel and temper was buying a Tojiro kitchen knife in VG10 along with some Japanese stones for sharpening.
I'm the only one using the Tojiro for food prep, so it has stayed sharp.
After quite a bit of practice restoring the edge on all of my wifes older SS kitchen knives(mostly IKEA stuff) i went to work sharpening my carbon steel knives. I dabble a bit on woodworking and try to stick to hand tools whenever possible. I love how the "grain speaks to you" in woodworking, something which is mostly lost when using power tools.
I recognised this same feeling when sharpening the various steels i have in my collection, the EKA 60 especially was tricky to get sharp, i think i messed up the secondary bevel and the Higonokami very easy. I love Scandi grinds because they take a lot of the guesswork out of it for a beginner like me. One of the Moras(i forget which one now) presumably has been hardened to a higher HRC because it really takes a lot of work to remove material. But it does tend to stay sharp for a long time.
I use my knives mostly for stuff around the house, but i do occasionally do some light bushcrafting, i'm thinking of getting an Öyo Nordic Hunting knife since they are on sale right now, since i don't want to beat up my vintage fixeds too much.
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