Sebenza Observations. One good, the other not so good

Kodiak PA

Kodiak PA

Gold Member
Joined
Dec 3, 1998
Messages
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I have been using my large Sebenza for 1 1/2 years now and it is obviously a great knife. That being said I noticed two things today while working with the knife.

The good. I used some Scotch Brite pads to remove some scratches on the Ti handle. Afterwards I rubbed in some Flitz with the pad and was very happy with the result. The handle is much smoother and has this almost anodized look. I heard of using Scotch Brite in the past but this is the first time I tried it.

The bad. I was working the knife hard today. I'm making walking staffs & they're completely hand carved and I usually use my Sebbie since it cuts so well.....well, my beef is those darn thumb serrations. Statically they feel great. Work the knife for over an hour at a time like I have been doing and I am less pleased. They dig into my thumb and even though my hands are fairly tough I usually get a large blister. Now remember, I am working the knife very hard for well over an hour. The purpose of a thumb serration is to decrease the chance of slipping but I think it is unnecessary.

Ed Fowler says that a knife's spine needs to be rounded for hard use and I believe he is right. I think the Sebenza should have a rounded spine near the tang and forget the serrations.

The only thing that prevents the Sebbie IMHO from being a really hard using knife is the thumb serrations.

Just my $0.02. I love the knife that is why I choose it for carving my walking staffs but to truly use the knife for long periods at a time I think the serrations have to go.

Sincerely,

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~Greg Mete~
Kodiak Alaska
 
Kodiak,

as I can notice it we got the two same passion:
1/ Carving walking stick and
2/Rounded back blade.

I have rounded the back of all my knives (my military, my previous Nimravus Cub and my actual Perrin Street Bowie (rounded by Fred before I ever asked him)

When I use my small Sebenza on wood my thumb is directly place on the blade and I never place it on the serrations. SO I don't feel them.

BTW I would really enjoy to see your works on staff !

cheers,
JM
 
Kodiak-

I know exactly what you mean, although I do think that functionally they have their place for a hard working knife, but not a carving knife.

Have you thought of investing in a set of draw knives/spoke shaves? You can get some real nice results, and don't have to make the piece completely round. Kind of like using a vegetable peeler on a carrot!

biggrin.gif


Brandon

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I've got the schizophrenic blues
No I don't
Yes I do...
 
Brandon,
Thanks for the advice. Any idea where to get them?

Thank you

Greg
 
Any woodworking supply shop should have them. I get a mag called "Woodworker's Supply" and I'll get you some info on that when I'm at home. Also luthier's supply shops should have them, they use them to carve guitar necks. I'll scare you up some info. I don't think they are that expensive, and I know they would cut your carving time a great deal!

Take care,

Brandon

------------------
I've got the schizophrenic blues
No I don't
Yes I do...
 
For a wood carving draw knife and a few other specialty carving tools, check with "Ragnar" at this page at Ragweed Forge and scroll down toward the bottom. Inexpensive carbon steel in useful patterns. He's my wholesale source for the Eriksson knives I carry at my site, but I haven't stocked the carving tools so far.

I wonder if CRK will make a smooth-top Sebenza on special order, or if it's a sin for an owner to carefully sand it smooth. As they are, the grooved thumb ramps on the Sebenzas are much more comfortable than they are on other knives with less attention to detail at a lower price.

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- JKM
www.chaicutlery.com
AKTI Member # SA00001


[This message has been edited by James Mattis (edited 08-02-2000).]
 
I learned that chefs like a rounded spine near the handle of the knife as it is more comfortable. This eliminates the discomfort of the finger resting on the spine.

It seems to me, though, that the serrations of the Sebenza are put there for a specific reason; to augment the notch in the purpose of preventing your hand from sliding onto the blade if the knife is vigorously stabbed into something unyielding.

If this is not a concern to you, then rounding the spine would make perfect sense to me. Walt
 
I completely agree with Greg (and Mr. Fowler) on this one. The rounded spine is the best design for working knives. CRK seems to be one of the few mfr's (or even custom makers) out there to realize this; I can forgive the thumb serrations in light of the radius on the rest of the spine.
-Paul (heading downstairs to the shop to dull the thumb serrations on my small)
Thanks, Greg!
 
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