- Joined
- Jan 4, 2017
- Messages
- 12
Just wondering if the procedure used to make a recurve blade shape actually effects the cutting performance and strength during curtain situations. If you do not follow the edge when doing the grind won't the belly have a very thin edge compared to the actual "recurve" portion of the blade?
Wouldn't the edge on the belly of this knife be thinner than the "recurve" portion closer than the handle? Wouldn't that effect performance on a small scale? Should a buyer stay away from this when purchasing a recurve knife?
Sorry if I am unclear, I am new to this forum.
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Wouldn't the edge on the belly of this knife be thinner than the "recurve" portion closer than the handle? Wouldn't that effect performance on a small scale? Should a buyer stay away from this when purchasing a recurve knife?
Sorry if I am unclear, I am new to this forum.
Sent from my HTC One_M8 using Tapatalk