Siegle war....the winner is?????

WILLIAM.M

WILLIAM.M

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Apr 14, 2006
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SIEGLE WAR....

THE WINNER IS?????

I JUST GOT MY NEWEST SIEGLE---

WELL WORTH THE WAIT:D:D:D:D

I HAVE ANOTHER ONE ABOUT THE SAME SIZE BUT IT HAS A CHOIL

I DECIDED TO TEST THEM AGAINST EACH OTHER--AND SEE WHAT ONE I LIKED BETTER

IT WAS 108 DEGREES HERE YESTERDAY-SO I CUT THE GRASS THIS MORNING AND DECIDED TO TEST THEM RIGHT AFTER--WITH MY HANDS ALL SWEATY TO TEST GRIP RETENTION AND CONTROL WHEN TIRED

I HAD ALREADY TESTED THE ONE WITH THE CHOIL MANY TIMES--LOVE IT:thumbup:

BOTH OF THEM ARE OUT OF 5160

BOTH APPROX 14"

CHOIL MODEL HAS A 8.5" BLADE---.250" THICK

NEW ONE HAS A 8" BLADE---.220" THICK AND HAS A THUMB RAMP

NEW ONE IS ON THE BOTTOM

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MORE TO FOLLOW
 
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ALL CHOPPED UP
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The One with the Choil is a slightly better chopper(Blade is longer and heavier)

The new one is faster in hand and more accurate with Martial Art Knife Drills and better in the kitchen at slicing up Tripe and Beef Heart(which I feed to my dog).

Grips were secure and comfortable with both models--

The Winner???

Still trying to find a Clear winner...

Both are great at most things and I'll continue testing to come up with a winner.

As soon as it cools downs--I'll try some battoning Comparisons

Any other tests you can suggest????
 
 
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Dr Bill,
I have 2 that I bought after seeing your reviews of his knives. Im thinking you should be nominated for Bill Siegle's pro staff. Great review as always!

Mike
 
bigcountry1315 said:
Dr Bill,
I have 2 that I bought after seeing your reviews of his knives. Im thinking you should be nominated for Bill Siegle's pro staff. Great review as always!

Mike
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I have not had the pleasure of meeting him--will do so one day.

Suffice it to say he is a great man and great knifemaker to boot
 
Good thread. You always do Mr. Siegle's products justice.

How do you clean 'em up after you're done choppin?
 
Fubarski said:
Good thread. You always do Mr. Siegle's products justice.

How do you clean 'em up after you're done choppin?
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I wash them in the sink then Dry them off-
then polish them with metal polish
-then resharpen them--

I do that will all of my knives
 
i know the one wood is mesquite but what is the green wood? i was raised in abilene so you know i'm familar with the heat . generall in austin its not that hot but more humid. that mesquite is 30% harder than hickory so its a workout. great pics & great knives.
 
Great looking Siegles you have there. How's the edge retention on the 5160? I don't think I have any knives with that steel and am curious how it performs.
 
5160 is the same steel they make Car Leaf springs and Rail Road Car Couplings from

VERY TOUGH

Siegle has MASTERED the heat-treating of this Metal
 
ponte said:
Great looking Siegles you have there. How's the edge retention on the 5160? I don't think I have any knives with that steel and am curious how it performs.
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Edge retention is a complicated subject, as a steel's ability to hold an edge (not even getting into the heat treat question) depends on what kind of cutting it's being subjected to, as this determines what kind of edge damage it'll receive. Some alloys are remarkable when slicing cardboard but do not hold up well to push cutting or impact, and vice-versa.

5160 is excellent in "hard use" applications as it stays fairly ductile when hard, and is not prone to chipping under impact or breaking under lateral load. In abrasive cutting applications (slicing cardboard, rope, etc.) it's decent but is surpassed by higher-carbon content steels like 1095, 52100 and S30V (elements other than carbon also contribute to this superior performance in this kind of task). For push cutting as in planing or carving, 5160's edge stability does well. It isn't in any way shape or form a stainless steel, so you'll see loss of sharpness over time to corrosion, but a few licks to the edge on a stone right before use will restore it.

Bill's heat treatment of 5160, and the edge geometries he chooses, really are spot-on. Edge geometry makes an enormous difference in how well any knife cuts or holds its edge--and will matter more to the average user than the differences in the steel.
 
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