- Joined
- Jan 27, 2012
- Messages
- 1,247
Just out of curiosity why did you grind the edge down (or up?) that high. Or is it just from hard use/alot of sharpening?
Personal preference. Not sure if you are asking why the ground edge is so wide, or why the blade is so narrow. The cutting edge has been raised some 3mm, the clip point has been ground more ski-slope-ish, all in an effort to bring it closer to the traditional KaBar that this knife was designed to replace.
Pointy is good...