Northwoods 15?

choombak said:
My 15 has a mushy snap while closing (back in the frame). I gave it a WD40 bath, followed by warm-soapy cleaning, drying and oiling. It has improved, but still doesn't crisply go back in the frame. I hope it improves over time. Anyone experience this?
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On the rustic series, this sometimes happens when the heat treat scale is a bit thicker than normal. It will clear up after a few weeks of regular use.
 
I have removed four posts and edited a fifth.
Please talk only about the knives when posting in this forum.
Purchasing discussions can be held in the GOOD, BAD, and Ugly Forum.
 
I'm really really really really hoping I can get a black camel bone. I've been missing out on so many Northwoods and I desperately want this one.
 
I figured today was a good enough day to treat myself to a new knife, so I headed out to the KSF store in Hillsboro. Was torn between the Willamette Whittler and Broadway Jack, but the ergos of the Whittler just didn't do it for me (it was hard to talk myself out of that mammoth ivory, though). Once I'd settled on one example of the Broadway, I was informed it had already sold online! I picked out a couple others to look at to purchase and settled on blue camel bone #86 and couldn't be happier.

This is my first Northwoods and I'm looking forward to adding more to my collection. For any of you on the fence and in the Portland, OR area, do yourselves a favor and visit the showroom - but act fast if you want a particular pattern!
 
It's not the ivory that I was lusting after, but this one saved me a few bucks. I apologize if this is the one anyone here was looking at when I nabbed it online. I grabbed it pretty quickly after they went up on the site.

 
I have a question for you guys/gals that own this knife or any Northwoods knives with the chisel grind. How do they cut? I have not purchased any because of that reason. Thanks.
 
mine cut up some thick 44 ECT diaper boxes that have the label on them pretty well last night. and i cut them up to small like 6 X 6 pieces. not just along the scores.

Any of you that have a little one at home may know that the labeled pampers boxes are pretty stout. my broadway jack cuts as well as any of my other traditionals.
 
Markesharp said:
I have a question for you guys/gals that own this knife or any Northwoods knives with the chisel grind. How do they cut? I have not purchased any because of that reason. Thanks.
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Personally I am not a fan of the chisel grind, but I like the Northwoods enough that I know when it arrives I will spend some serious time on my stones to knock the shoulders off and set the edge more to my liking and I still buy them.
 
bboenker said:
mine cut up some thick 44 ECT diaper boxes that have the label on them pretty well last night. and i cut them up to small like 6 X 6 pieces. not just along the scores.

Any of you that have a little one at home may know that the labeled pampers boxes are pretty stout. my broadway jack cuts as well as any of my other traditionals.
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Thanks bboenker for you feedback, I appreciate it. I should rephrase my question: How well do the blades slice thru foods like cheese, steak, summer sausage for example. I use my knives to cut food all the time when I'm at lunch or eating dinner.
 
Maverick299 said:
Personally I am not a fan of the chisel grind, but I like the Northwoods enough that I know when it arrives I will spend some serious time on my stones to knock the shoulders off and set the edge more to my liking and I still buy them.
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Thats where I am at Maverick. I also wonder about the heat treat "scale" hindering the slicing ability. Thanks for everyones input, I appreciate it.
 
I did a paper cut test on arrival. Sliced though it like a hot knife through butter. I just plan to strop it.
 
Markesharp said:
I have a question for you guys/gals that own this knife or any Northwoods knives with the chisel grind. How do they cut? I have not purchased any because of that reason. Thanks.
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These aren't chisel ground, but have both sides ground. Considering the blades are relatively thin, they cut fairly well through anything.
 
choombak is right. A chisel grind is like a chisel: one side only is ground. This # 15 has a saber grind, meaning that grinding starts somewhat below the blade spine; as opposed to a full flat grind (FFG) which starts at the spine and tapers evenly to the blade edge.
A saber grind gives a more 'stout' blade, less likely to flex or break off. But it is not as good at slicing as a FFG because the angle from edge to start of grind is wider.
kj
 
choombak said:
These aren't chisel ground, but have both sides ground. Considering the blades are relatively thin, they cut fairly well through anything.
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kootenay joe said:
choombak is right. A chisel grind is like a chisel: one side only is ground. This # 15 has a saber grind, meaning that grinding starts somewhat below the blade spine; as opposed to a full flat grind (FFG) which starts at the spine and tapers evenly to the blade edge.
A saber grind gives a more 'stout' blade, less likely to flex or break off. But it is not as good at slicing as a FFG because the angle from edge to start of grind is wider.
kj
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You are both correct, it is a sabre grind, I apologize.

Thanks for answering my slicing question kj, that is pretty much why I haven't purchased one. If I was cutting cardboard boxes all day, it would be the ideal grind for that purpose. Thanks guys for all your input.
 
Mark, I remember cutting thru some sausage last Christmas with my Burnside Jack and it did a fine job, now I haven't tried it on veggies yet.
 
I see a saber grind as an 'outdoors' knife; very good for cuuting through branches & sticks and whittling wood too. The stouter edge and blade means less likely to edge chip/roll and highly unlikely you will snap the blade off with lateral force.
But, if well sharpened it will slice fine as long as slicing is not it's primary function. If you are making salsa or putting up vegetables or any kitchen type work in which you will be slicing for an hour or so. then a saber grind is not the right one.
The other 3 types of blade grind are: Full Flat Grind, Hollow grind, and Convex to zero grind. The convex if properly done is the best for slicing because the sliced piece falls away from the blade reducing drag.
If you want a superb convex ground slicer, Ban Tang is The Master. I call his blades "S to the power of 3": Stupid Scary Sharp. They split atoms.
kj
 
Let me begin by thanking Derrick, Tyler and the whole team at KSF for making these and getting them to us as fast as possible.
Especially thanking Tyler for picking this one out for me!
Ok, I get it now, Ivory is crazy cool, however somewhat impossible to shoot a great picture of, as others said, you have to see it in person!
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Must've taken thirty pictures before finally getting even one that's maybe just,,,, ok.
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This one I feel is my best effort so far.
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Oh yeah, I dig it BIG TIME!
 
Glad you got one Perry!!! It looks great!!!
Since ivory may not be available much longer these may become family heirlooms.
Congratulations, James
 
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