New Knife, New trap !!!

[Brian Andrews]

That is one seriously sweet blade pit. But, I am guessing that you meant 3/32"?? 3/16" would be one fat scandi!!! Especially in that length.

3/32" Scandi is my knife of choice, in that size range. It has enough bevel to give you the carving control the scandi is famous for. The bevel is small enough that sharpening is much faster than wearing away a bunch of steel on big ole wide flat bevel. An the thinness minimizes some of the drawbacks for the scandi as a "general purpose" knife, such slicing through no-deformable objects. I love it, as I said it is pretty much what you will see on my belt all the time.

Enjoy it,
B

 

[pitdog]

That is one seriously sweet blade pit. But, I am guessing that you meant 3/32"?? 3/16" would be one fat scandi!!! Especially in that length.

3/32" Scandi is my knife of choice, in that size range. It has enough bevel to give you the carving control the scandi is famous for. The bevel is small enough that sharpening is much faster than wearing away a bunch of steel on big ole wide flat bevel. An the thinness minimizes some of the drawbacks for the scandi as a "general purpose" knife, such slicing through no-deformable objects. I love it, as I said it is pretty much what you will see on my belt all the time.

Enjoy it,
B

Hey Brian,

You misread my post buddy, what I said was ' if you like how a thin bladed Mora performs then why then go and order a custom made from 3/16" stock ? That is what I have seen happen on this forum, very few go thinner than 1/8".

Anyway hope you are doing good buddy, we don't see ya around so much these days !

 

[Brian Andrews]

Hey Brian,

You misread my post buddy, what I said was ' if you like how a thin bladed Mora performs then why then go and order a custom made from 3/16" stock ? That is what I have seen happen on this forum, very few go thinner than 1/8".

Anyway hope you are doing good buddy, we don't see ya around so much these days !

Gotcha Looking at that knife, it looked to be about 3/32" and I mis-state 3/16" all the time. I thought you did the same there. Sorry about that

Regardless, awesome little knife :thumbup:

B

 

[beanbag]

3/32" Scandi is my knife of choice, in that size range. It has enough bevel to give you the carving control the scandi is famous for. The bevel is small enough that sharpening is much faster than wearing away a bunch of steel on big ole wide flat bevel. An the thinness minimizes some of the drawbacks for the scandi as a "general purpose" knife, such slicing through no-deformable objects. I love it, as I said it is pretty much what you will see on my belt all the time.

Enjoy it,
B

I'm loving the 3/32" thickness. Though many seem to like 5/32" scandis, I think it's just too thick. In fact, I find that even at 1/8" the blade can get hung up on its shoulders when biting into wood. Also as you stated, I find control is vastly superior when carving with thinner scandis.

 

[SouthernCross]

G'day Pit

Wow Mick, that was some damn hard stuff you were battling with there buddy !!!!

I never meant to imply that the thin stock of my knife or the grind would assist me in splitting wood. I bought this knife for food prep and the odd bit of whittling that I do on my travels be it fuzz sticks or trap triggers.
For splitting wood I prefer a thick beast of a knife with a thick saber grind like my Chopweiler~

By pitdog2010 at 2011-03-04

By pitdog2010 at 2011-07-22

You should know me well enough by now to know that I have never had a problem with anything that you have posted. :thumbup:

If I did, I would have already sent you a personal message.:thumbup:

The wood I showed was nothing special. It was typical of the sort of wood most Aussies encounter every day in the Bush over here, and was split from the log (that was sectioned by a saw) by a full size axe. If you want to see what we consider to be a real hard wood, I'll source some Iron bark (which will make a sharp axe bounce) and take a video.

I just thought that since this forum is supposed to be open to international contributions, it might be appropriate to show why someone, who lives somewhere other than the Nth hemisphere (i.e me), might have a different opinion based on different experiences. :thumbup:

Please bear in mind that in the past on this forum, when I have honestly pointed out the differences in the wood we encountered (and backed it up with reference to the Janka hardness scale), I was treated like a smart A$$e and subjected to ridicule. :jerkit:

IMO, all knives are subject to the design criteria that resulted in their birth.

As a result, surely someone, somewhere else on this planet might just have a legitimate criteria that would lead to a different knife (thus my original condom comment).

It seems to me that there are some regulars here, who don't seem to appreciate the fact that there are others in this world who don't live in the Nth Hemisphere and might have a reason for having a different opinion, other than setting out to be a PITA. :thumbdn::thumbdn:

I hope you now appreciate why I'm no longer a regular participant here. :thumbdn:




Kind regards
Mick

 

[pitdog]

G'day Pit



You should know me well enough by now to know that I have never had a problem with anything that you have posted. :thumbup:

If I did, I would have already sent you a personal message.:thumbup:

The wood I showed was nothing special. It was typical of the sort of wood most Aussies encounter every day in the Bush over here, and was split from the log (that was sectioned by a saw) by a full size axe. If you want to see what we consider to be a real hard wood, I'll source some Iron bark (which will make a sharp axe bounce) and take a video.

I just thought that since this forum is supposed to be open to international contributions, it might be appropriate to show why someone, who lives somewhere other than the Nth hemisphere (i.e me), might have a different opinion based on different experiences. :thumbup:

Please bear in mind that in the past on this forum, when I have honestly pointed out the differences in the wood we encountered (and backed it up with reference to the Janka hardness scale), I was treated like a smart A$$e and subjected to ridicule. :jerkit:

IMO, all knives are subject to the design criteria that resulted in their birth.

As a result, surely someone, somewhere else on this planet might just have a legitimate criteria that would lead to a different knife (thus my original condom comment).

It seems to me that there are some regulars here, who don't seem to appreciate the fact that there are others in this world who don't live in the Nth Hemisphere and might have a reason for having a different opinion, other than setting out to be a PITA. :thumbdn::thumbdn:

I hope you now appreciate why I'm no longer a regular participant here. :thumbdn:




Kind regards
Mick

LOL....You make me laugh Mick and I always enjoy your posts !

I agree 100% what you say about different knife types for different areas based on the types of vegetation etc that they would be required to process......it's something that doesn't get discussed too much here.

I've said before on this forum that I even struggle to find wood to use as a batton where I live because all the wood is so soft and/or rotten ! we do have a few hard woods but they are few and far between and even those probably wouldn't rate very high on the Janka scale !

I'd love to see you make the video with the Iron Bark !:thumbup:

 

[forcedestrike]

I agree with you & I wold love to see a video featuring iron bark- sounds awesome!

G'day Pit



You should know me well enough by now to know that I have never had a problem with anything that you have posted. :thumbup:

If I did, I would have already sent you a personal message.:thumbup:

The wood I showed was nothing special. It was typical of the sort of wood most Aussies encounter every day in the Bush over here, and was split from the log (that was sectioned by a saw) by a full size axe. If you want to see what we consider to be a real hard wood, I'll source some Iron bark (which will make a sharp axe bounce) and take a video.

I just thought that since this forum is supposed to be open to international contributions, it might be appropriate to show why someone, who lives somewhere other than the Nth hemisphere (i.e me), might have a different opinion based on different experiences. :thumbup:

Please bear in mind that in the past on this forum, when I have honestly pointed out the differences in the wood we encountered (and backed it up with reference to the Janka hardness scale), I was treated like a smart A$$e and subjected to ridicule. :jerkit:

IMO, all knives are subject to the design criteria that resulted in their birth.

As a result, surely someone, somewhere else on this planet might just have a legitimate criteria that would lead to a different knife (thus my original condom comment).

It seems to me that there are some regulars here, who don't seem to appreciate the fact that there are others in this world who don't live in the Nth Hemisphere and might have a reason for having a different opinion, other than setting out to be a PITA. :thumbdn::thumbdn:

I hope you now appreciate why I'm no longer a regular participant here. :thumbdn:




Kind regards
Mick

 

[Diomedes Industries]

Pit,

How did you find the edge retention. Compare it to the edge retention to your ML Kephart (I have two).

Thanks so much - I may need to get one of these.

TF

 

[pitdog]

Pit,

How did you find the edge retention. Compare it to the edge retention to your ML Kephart (I have two).

Thanks so much - I may need to get one of these.

TF

I'll let ya know buddy, if the heat treat is as good as my other Wohlwend knives then I'm sure it's gonna be great !

 

[DOC-CANADA]

G'day Pit



You should know me well enough by now to know that I have never had a problem with anything that you have posted. :thumbup:

If I did, I would have already sent you a personal message.:thumbup:

The wood I showed was nothing special. It was typical of the sort of wood most Aussies encounter every day in the Bush over here, and was split from the log (that was sectioned by a saw) by a full size axe. If you want to see what we consider to be a real hard wood, I'll source some Iron bark (which will make a sharp axe bounce) and take a video.

I just thought that since this forum is [B]supposed to be open to international contributions[/B]1, it might be appropriate to show why someone, who lives somewhere other than the Nth hemisphere (i.e me), might have a different opinion based on different experiences. :thumbup:

Please bear in mind that in the past on this forum, when I have honestly pointed out the differences in the wood we encountered (and backed it up with reference to the Janka hardness scale), I was treated like a smart A$$e and subjected to ridicule. :jerkit:2IMO, all knives are subject to the design criteria that resulted in their birth.

As a result, surely someone, somewhere else on this planet might just have a legitimate criteria that would lead to a different knife (thus my original condom comment).3It seems to me that there are some regulars here, who don't seem to appreciate the fact that there are others in this world who don't live in the Nth Hemisphere and might have a reason for having a different opinion, other than setting out to be a PITA. :thumbdn::thumbdn:

I hope you now appreciate why I'm no longer a regular participant here. :thumbdn:


Kind regards
Mick

OK Mick, now I'm going to take exception to your remarks that I have highlighted.

1. "supposed to be open to international contributions" - not only is it open to international contributions, international contributions are highly valued, at least by those of us who want to learn more than just what new knife somebody has purchased.

2. " I was treated like a smart A$$e and subjected to ridicule." I defy you to show me an example of this, by anybody that matters.

3. You mean there are other sizes besides extra large?

Mick, I understand your frustration, as I'm sure others do. I used to post a lot, but not so much anymore, but I want to tell you, that for me, personally, your posts have always been informative, interesting and welcomed. No matter what you decide about posting here, keep in touch and let me (us) know where to find you. My email is primitive at sympatico dot ca.

BTW, I don't usually watch videos because I get charged over a certain amount of downloads - doesn't mean I'm not interested, though.

Doc