- Joined
- Apr 5, 2000
- Messages
- 169
ok. While perusing James Mattis' site (www.chaicutlery.com), because I've heard good things about him here; I came across his offerings of Scandinavian knives (Norwegian/Swedish/Finnish). I was interested in the "zero bevel grind", so I ordered a Kellum (Marttiini) M571 and a Brusletto Balder for a grand total of $31.50 for both knives. I paypal'd on thursday, and received the knives on monday( faaassstt!)
Here's my impression of the knives:
For over 20 years, my knife preferences have been towards the "sharpened prybar", even though I've only pried with a knife rarely in the Army. [opinion alert] I've never really been impressed with knives that chop - I've never met an axe that didn't do better at chopping. And I've never been impressed with knives that cut, I've never met a good pair of scissors that didn't cut better. But what a knife must be able to do, because it's the reason I reach for a knife, is slice. As you might expect, my sharpened prybars don't slice very well. I've tried most of the grind types - saber, flat, hollow, chisel and asymetrical flat; only the asymetrical flat (ala RunningDog) has come close to what I consider to be a great slicer. Until now. This "zero secondary bevel" or Scandinavian grind is IT. My personal slicing test is to cut a 1/2" hard polypropelene rope (tuff and slick!). The only knife I have that can cut it in one slice is a $12 Rapala (Marttiini) 6" inch filet knife. The M571 came with a highly polished grind, and took 1 1/2 slices. After a few minutes on a DMT fine stone, it took one slice. The amazing thing is the M571 is considerably thicker (3/32) than the filet knife, and *half its length*. Even the Brusletto Balder (2" blade) will do it in a cut and a half. My other personal test is to see how many layers of skin a very light pressure pass over the edge will cut. Yep, I gotta band aid on my thumb now.
In the kitchen, we've spent many $$ on Henckel knives, but have never really been happy. About a month ago I asked my wife to try out the rapala filet knife in the kitchen. The Henkels have all gone into storage, the rapala gets used for everything (steak, turkey, veggies, fruit, etc.)
I'm sold. You Scandinavians have got the knife thing figured out. James, tommorrow I'll be paypal'ing you for some Frosts(of Sweden) clippers, and a Helle Eggen (my new camp/fish/utility knife). I think my M571 just got confiscated by my wife...
Here's my impression of the knives:
For over 20 years, my knife preferences have been towards the "sharpened prybar", even though I've only pried with a knife rarely in the Army. [opinion alert] I've never really been impressed with knives that chop - I've never met an axe that didn't do better at chopping. And I've never been impressed with knives that cut, I've never met a good pair of scissors that didn't cut better. But what a knife must be able to do, because it's the reason I reach for a knife, is slice. As you might expect, my sharpened prybars don't slice very well. I've tried most of the grind types - saber, flat, hollow, chisel and asymetrical flat; only the asymetrical flat (ala RunningDog) has come close to what I consider to be a great slicer. Until now. This "zero secondary bevel" or Scandinavian grind is IT. My personal slicing test is to cut a 1/2" hard polypropelene rope (tuff and slick!). The only knife I have that can cut it in one slice is a $12 Rapala (Marttiini) 6" inch filet knife. The M571 came with a highly polished grind, and took 1 1/2 slices. After a few minutes on a DMT fine stone, it took one slice. The amazing thing is the M571 is considerably thicker (3/32) than the filet knife, and *half its length*. Even the Brusletto Balder (2" blade) will do it in a cut and a half. My other personal test is to see how many layers of skin a very light pressure pass over the edge will cut. Yep, I gotta band aid on my thumb now.
In the kitchen, we've spent many $$ on Henckel knives, but have never really been happy. About a month ago I asked my wife to try out the rapala filet knife in the kitchen. The Henkels have all gone into storage, the rapala gets used for everything (steak, turkey, veggies, fruit, etc.)
I'm sold. You Scandinavians have got the knife thing figured out. James, tommorrow I'll be paypal'ing you for some Frosts(of Sweden) clippers, and a Helle Eggen (my new camp/fish/utility knife). I think my M571 just got confiscated by my wife...
