Random Thought Thread

Nathan the Machinist said:
My field knife is an fk2 in Delta 3V with mismatched scales

That knife has seen a LOT of real work, from home renovation to processing animals.

It's starting to get a little thick I should probably regrind it
Click to expand...
Thanks for sharing if you end up regrinding it keep us posted on it I’d love to see a before and after.

That’s the other one I was debating would make an idea field/larger skinning knife. Good thing I have time between now and then. Might even pick up a basic field knife in CruWear just for this purpose.
 
Processing an animal with a knife is a skill. It is a real skill. You will make mistakes on your first attempts. And it's going to take a long time because you have to go slow to keep from nicking the meat or puncturing an organ or intestines. But, once you've done it a few times, you will find that a good knife is a real joy to use and you'll begin to form your own opinions about blade shape and handle geometry. Hopefully you will find that my views on the subject align well with yours.
 
Nathan the Machinist said:
If you're processing an animal, you don't want to polish the edge. You want tooth. Save the polished edge for slicing steak. Not hide or tendon.

Also, you will find that fat and oils stick to the blade and are very difficult to remove in process. It won't just wipe off with a towel, you almost have to scrape it off. It will gunk up your strop in a blink, a stone can be washed.
Click to expand...
I’ve gravitated toward an always toothy cutting edge.

Something like 50/40 or even 100/80 micron (roughly 225 or 325 grit).

When you properly manage the burr, using a CBN or diamond abrasive, such an edge—especially on D3V blades—tends to be extremely durable, extremely sharp, and highly wear-resistant.

I’ve basically stopped liking polished edges altogether!

When I tested, compared, and finished at 225 grit CBN carefully removing the burr I kept trying to find a flaw, a catch, to explain why D3V holds its edge for so long, especially such an aggressive one, and why even with slight changes in geometry under a microscope it still remains sharp.


extremely good retention of the actual geometry.
 
Part of me wishes that everybody would get their first experiences with crappy Walmart knives so they can fully appreciate the value of a quality knife.

I can distinctly remember Carl and I batoning through a small deer sternum, over 30 years ago, and having the knife break.

This was the beginning of my radicalization, lol
 
Nathan the Machinist said:
Processing an animal with a knife is a skill. It is a real skill. You will make mistakes on your first attempts. And it's going to take a long time because you have to go slow to keep from nicking the meat or puncturing an organ or intestines. But, once you've done it a few times, you will find that a good knife is a real joy to use and you'll begin to form your own opinions about blade shape and handle geometry. Hopefully you will find that my views on the subject align well with yours.
Click to expand...
Thank you. I believe so far they have a lot of similarities.

The whole fad of high hrc and grinding it thin (run it hard and run it thin) will run its course. I have found high hrc and thin grinds actually lead to an immense detriment of edge stability to the point where you’re cutting any mixed density objects is far too fragile for my taste. Sure you could cut flesh and soft medium for extended periods of time. But it’s a glass cannon that imo takes more maintenance than say a more balanced approach.

Not sure if I’m stating it or describing it adequately or elegantly but just some recent thoughts from messing around with super thin grinds of .006 bte and high hrc supersteels .
 
I like that DEK3 is very thin and can even scrape bone.

By the way, it’s currently sharpened at 16.5 degrees.

I have another knife with a similar geometry in 15V steel, and it would chip the edge if I did the same thing with it.

GEOMETRY RETENTION

>GEOMETRY RETENTION IN THE CONTEXT OF TOUGHNESS

>GEOMETRY RETENTION IN THE CONTEXT OF EDGE RETENTION AGAINST ABRASIVE MATERIALS (hide is an abrasive material)

^^^^^
This is difference
 
Moorik said:
I like that DEK3 is very thin and can even scrape bone.

By the way, it’s currently sharpened at 16.5 degrees.

I have another knife with a similar geometry in 15V steel, and it would chip the edge if I did the same thing with it.

GEOMETRY RETENTION

>GEOMETRY RETENTION IN THE CONTEXT OF TOUGHNESS

>GEOMETRY RETENTION IN THE CONTEXT OF EDGE RETENTION AGAINST ABRASIVE MATERIALS (hide is an abrasive material)

^^^^^
This is difference
Click to expand...
I need a DEK 3 lol
 
You must log in or register to reply here.
Back
Top