New Phil Wilson model..."Punta Gringo"

[RWT]

Nice review

 

[Chris "Anagarika"]

Here's a couple of old pics of me using a pacific salt to do the kind of work I was describing on a barracuda. A completely flat spine works well for this as long as the knife has a negative blade angle. If it doesn't then the hand tends to get in the way as you're trying to push the knife forward. That's where I find a drop point to work well. It enables you to raise the hand and handle enough to get it away from what you are cutting. Make sense?

Now it does, combined with your earlier statement that trailing point tends to dig in. Thanks!

 

[Surfingringo]

Thanks for the explanation of how you use this knife, as well as this quoted text. I'm very surprised that a micro bevel will save you from damage with an edge this thin, given your usage description. That's impressive, to say the least. It's hard to appreciate just how thin 0.005 inches is until you actually use a knife this thin. I'm sure the high hardness helps to protect the edge when you are push cutting.

How is sharpening? Have you had to put more than a microbevel on it yet?

Sharpening is a breeze given how thin the grind is. If anything you have to be careful not to oversharpen and waste material.

Here's one more cel phone pic from today after I had cleaned some mackerel and snapper.
Maybe I'll get around to taking some actual "glamour shots" one day.

 

[dario86]

Wow From the pic looks like you can cut the meat with no pressure at all! great knife!

 

[Brock O Lee]

Is it just me or have you sharpened away quite a bit of that SF? Looks like you got your money's worth... :thumbup: