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Maybe they were dull as hell when you got them? What did you try cutting? Seems like a blade that would zip through a piece of 1" or thicker manilla would cut quite a few things.
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Price is$300$250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
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Phil Hartsfield
- Thread starter knivesanonymous
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Maybe they were dull as hell when you got them? What did you try cutting? Seems like a blade that would zip through a piece of 1" or thicker manilla would cut quite a few things.
Chefget
Gold Member
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Soooo Lycosa, lemme get this straight....
Trying to use a mediocre knife for actual cutting and finding it does not do so well is 'fishy', while believing that the same knives have 'soul' and are like the 'wind, water and sky' is sound?
In the kitchen more real cutting happens in a week than most people experience in several years.
I use knives from many of the most skillful makers from both the US and Japan (such as the incredible Shigefusa pictured below), and let me assure you, from a users point of view, that the Hartsfields that I personally cut with are just NOT in the same league.
Of course, YMMV
-Michael
I actually cut with mine!
Trying to use a mediocre knife for actual cutting and finding it does not do so well is 'fishy', while believing that the same knives have 'soul' and are like the 'wind, water and sky' is sound?
In the kitchen more real cutting happens in a week than most people experience in several years.
I use knives from many of the most skillful makers from both the US and Japan (such as the incredible Shigefusa pictured below), and let me assure you, from a users point of view, that the Hartsfields that I personally cut with are just NOT in the same league.
Of course, YMMV
-Michael
I actually cut with mine!
- Joined
- Nov 14, 2001
- Messages
- 1,152
Hi Michael,
Thanks for adding the pics. One of the first things I look for in a custom blade, although admittedly it took a while before I knew enough to notice, is good edge geometry. Phil's blades have always seemed to be metallurgically sound but flat stock with a short bevel like that is going to hinder the blade's versatility. The more refined full <slightly convex, maybe flat?> grind of that Shigefusa is apparent. It seems likely that it would make a better kitchen knife. It might not hold up as well if you used the knives for heavy camp chores but that's not what they were designed for. Full convex, and tapered flat grind with convex edge, make a good compromise IMHO.
Thanks for adding the pics. One of the first things I look for in a custom blade, although admittedly it took a while before I knew enough to notice, is good edge geometry. Phil's blades have always seemed to be metallurgically sound but flat stock with a short bevel like that is going to hinder the blade's versatility. The more refined full <slightly convex, maybe flat?> grind of that Shigefusa is apparent. It seems likely that it would make a better kitchen knife. It might not hold up as well if you used the knives for heavy camp chores but that's not what they were designed for. Full convex, and tapered flat grind with convex edge, make a good compromise IMHO.
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- Jun 2, 2007
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I'm sure if Camp chores are what you are looking for, Phill can make you a blade for that as well! I'm sure the machete (although long) would work well! or even the bowie!