Sharpened a friends Tidoute

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jpvjr71 said:
Not sure of the spelling, but for carbon steel, it wasn't too great.
In fact when he told me how much he paid, I told him he's soft in the head.
Has anyone else heard of them?
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In what way was the steel not too great? Too soft? Prone to chipping? I suppose it's possible there was a bad batch of steel, but I've never experienced that, nor remember reading any complaints.

Great Eastern Knives (Tidioute and Northfield) are held in high regard around here.
 
What do you mean by not that great exactly? Details would be appropriate rather than an assertion.

In what way does GEC's carbon compare unfavourably to others? Tidioute is an old company whose name was revived when GEC went into production in 2006. Twenty years ago, so anybody with just a passing knowledge of this forum or Traditional American knives will have heard of them.

This is not to say that GEC is beyond criticism or somehow sacred, no manufacturer is, but you need to explain your findings.
 
r8shell said:
In what way was the steel not too great? Too soft? Prone to chipping? I suppose it's possible there was a bad batch of steel, but I've never experienced that, nor remember reading any complaints.

Great Eastern Knives (Tidioute and Northfield) are held in high regard around here.
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He recently moved here & would have someone else sharpen it (he doesn't know how).
The main blade is reduced to a toothpick, the skinner is still shaped right (kind of).
For carbon, you want it only hard enough you can strop it on the heel of the palm of your hand.
It's too hard actually to do that.
I wouls sometimes help pick out a CV Case for friends by testing them at the store (Amish don't care & they think I'm crazy anyway.).
 
jpvjr71 said:
He recently moved here & would have someone else sharpen it (he doesn't know how).
The main blade is reduced to a toothpick, the skinner is still shaped right (kind of).
For carbon, you want it only hard enough you can strop it on the heel of the palm of your hand.
It's too hard actually to do that.
I wouls sometimes help pick out a CV Case for friends by testing them at the store (Amish don't care & they think I'm crazy anyway.).
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"For carbon, you want it only hard enough you can strop it on the heel of the palm of your hand."
Nonsense. Carbon steel can be taken to as high as 65. A good using hardness is 58-59 HRC.

Poor sharpening skills, not a poor knife.

GEC heat treating is done by Peters. They are the industry tops.
 
knarfeng said:
"For carbon, you want it only hard enough you can strop it on the heel of the palm of your hand."
Nonsense. Carbon steel can be taken to as high as 65. A good using hardness is 58-59 HRC.

Poor sharpening skills, not a poor knife.

GEC heat treating is done by Peters. They are the industry tops.
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I don't measure a blades hardness that way.
If you can't strop it on your palm, it is too hard (also brittle).
I have no idea what the # would be for my Buck 307, or 303, or Case CV Peanut or Schrade carbon 34OT, or Victorinox Cadet or Pioneer.
BUT I can strop all of them in this manner.
I won't buy a Case in stainless because it is too hard to do this.
Conversely, an old Camillus military scout type knife a friend owns is too soft to be of any use (also his springs are crap on it).
 
jpvjr71 said:
I don't measure a blades hardness that way.
If you can't strop it on your palm, it is too hard (also brittle).
I have no idea what the # would be for my Buck 307, or 303, or Case CV Peanut or Schrade carbon 34OT, or Victorinox Cadet or Pioneer.
BUT I can strop all of them in this manner.
I won't buy a Case in stainless because it is too hard to do this.
Conversely, an old Camillus military scout type knife a friend owns is too soft to be of any use (also his springs are crap on it).
Click to expand...
I have never once stropped a knife on the palm of my hand, occasionally on my pants or boots or gloves, but never on my hand.
In my experience the 1095 used by Schrade is about as hard if not a little harder than that of the 2 GEC knives I own and my SS Case blades a little softer than my CS Case blades, so I don't see how your stropping method could give an accurate assessment of a knife blades steel.

It could very likely be due to how worn down the blades are on this particular knife.
 
Stropping is not Sharpening !!!! It is removing burrs and polishing . I have never had a problem Sharpening and Stropping my GEC made knives . If you are saying that the blade was too hard then that would make the burrs brittle and easier to break off when stropping . I have read what you have said and I am still confused as to what you are really saying . I will continue to sharpen and strop my GEC's the way I do and not even worry about it .

Harry
 
Fascinating....is it one like this?
20260224_145109(1).jpg
Not Tidioute though...actual Remington...2007?20260224_145804(1).jpg
Your mates must have been a serious user to be sharpened away...
Got a pic?
 
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