Show your sharp knives actually cutting

[David Mary]

Seems to me we don’t have a thread like this in GKD yet, or if we do I didn’t find it.


This one off is an “American Gentleman” in .166” MagnaCut, with freehand fluted carbon fiber and a red white and blue G10 inlay, for a striking blend of elegance, strength and cutting ability in an extremely lightweight package.



And to the purpose of this thread, here it is, cutting a thing.

 

[jbmonkey]

Seems to me we don’t have a thread like this in GKD yet, or if we do I didn’t find it.


This is one off is an “American Gentleman” in .166” MagnaCut, with freehand fluted carbon fiber and a red white and blue G10 inlay, for a striking blend of elegance, strength and cutting ability in an extremely lightweight package.

View attachment 3044480

And to the purpose of this thread, here it is, cutting a thing.

not bad, but be better if ya used a tanto and did some banana cutting work......

 

[David Mary]

Too powerful.

 

[Danke42]

not bad, but be better if ya used a tanto and did some banana cutting work......

I love whatever's wrong with you

 

[Mk-211]

 

[jbmonkey]

View attachment 3044514

is your counter made of cloth? or are ya cutting up carrots on your couch?

 

[David Mary]

Guessing it's a vinyl cutting board jbmonkey .

 

[jbmonkey]

Guessing it's a vinyl cutting board jbmonkey .

stop ruining my fun with logic, facts and common sense type stuff......

 

[Mk-211]

is your counter made of cloth? or are ya cutting up carrots on your couch?

Couch, the blade is so special, it flexes with the fabric and foam!

Just a sliver, from the magical ingot.

 

[David Mary]

This is Christina, my .06" stock thickness Arcolinea model chef knife in 15N20, with Fat Carbon Dark Matter gold marbled carbon fiber scales. It's my own personal kitchen knife, which I use for everything (not difficult as I basically only really cook the same one meal over and over).

 

[David Mary]

This is my Spyderco Resilience in 8Cr13MoV that I reground, which I carry every day.

 

[David Mary]

This is a putty knife that came in a pack of three for $2. Needless to say this is not the edge it came with. It’s soft steel which is why I bought it for trimming away glue squeeze out at the front of the scales after curing. It won’t scratch the knife steel. The other two from the pack are at the shop.

 

[RPZIP]

This is Christina, my .06" stock thickness Arcolinea model chef knife in 15N20, with Fat Carbon Dark Matter gold marbled carbon fiber scales. It's my own personal kitchen knife, which I use for everything (not difficult as I basically only really cook the same one meal over and over).

Nice!!

 

[conan11]

Bundle of 3/8 threaded rod. Must avoid the steel rods while opening. Thin knives cut through the thick and heavy cardboard.

 

[conan11]

 

[Alberta Ed]

Will post a pic next time I cut myself... probably any day soon.

 

[conan11]

Seems to me we don’t have a thread like this in GKD yet, or if we do I didn’t find it.


This one off is an “American Gentleman” in .166” MagnaCut, with freehand fluted carbon fiber and a red white and blue G10 inlay, for a striking blend of elegance, strength and cutting ability in an extremely lightweight package.

View attachment 3044480

And to the purpose of this thread, here it is, cutting a thing.

I love this one off! Would like to be able to purchase one in the future.

 

[Horsewright]

Full disclosure, my Pizza cutters are bought blades that I handle:

Not just for pizza:

This kitchen set I did make. AEB-L at 62-63RC handles of buckeye burl with desert ironwood spacers.

Steak and shrimp for your branding crew:

What chuck wagons look like these days:

In the branding pen:

Our weanling colt becoming a gelding:

Back in the branding pen:

One of my Paul Long skivving knives:

Well probably time to ride on for a bit:

 

[jbmonkey]

View attachment 3044635

youre gonna replant that top, aint ya?

 

[sharp image]

David Mary at it again..