Really Sweet ZTs and Kershaws at Blade

Thanks for all the great comments!
Just to be clear though, I just took pictures, and sized and cut paper patterns (which Jenn probably could have done faster). Jenn deserves all the credit for these amazing cookies.


mmkjohnson1 said:
The cookies look great, but need more details before I order.

1 what type of steel/how well does it take and edge/what is the edge retention Unfortunately the chemistry is proprietary, I can tell you there is a very high percentage of flour and sugar though. Edge taking and retention is dependent upon heat treat. Chilling the blank to 36º F is critical to maintaining shape and taking a fine edge when it is heated to 320º F convection for 10 minutes. The blank must be completely cooled before finishing work. Edge retention needs work, the blades will cut cleanly through whipped cream or jelly (not jam or preserves) once but starts to deteriorate as the substrate saturates.
2 what's the RC range Unfortunately in hardness testing, the indenter goes completely through the blade. The icing, once set, definitely contributes to the hardness of the blade.
3 what is the weight Honestly I forgot to weigh them, but with the exception of the 0777 they are significantly lighter than their steel bladed counterparts. Not sure about the 0777, it is soooo light.
4 what type of lock Currently no locks, as they are fixed blades, working on that though.
5 and of course, are there any pics of the clip or did you just take it off and eat it. Standard ZT and Kershaw clips should fit where applicable.
Click to expand...


gundude73, any chance of a link to that video?
 
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Here are some pics that Jim (jimmer_5) was kind enough take and send to me.
Thanks Jim!

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Those are amazing! the logos look spot on. I agree with Daniel Dorn, you should send those pictures to Blade magazine. I'm sure they'd put them in there.
 
My interest in tanto styled blades had been waning, but Kershaw has been coming out with some really nice looking tanto designs.
They are really priced nicely too.
 
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