- Joined
- Apr 24, 2009
- Messages
- 662
Not at all! I would still love input for my comrades.
In that case - I wanted to say that puukko would be less than perfect for the food part because of the blade thickness (but it would do great about the rest). I wanted to propose something like Mora - they have plenty different models (classical and modern) with either carbon or stainless (19C27) steel. I have Mora 2000 and it is a great knife and bargain for its price. I am still considering making (or having made) a handle for it. I just do not know how would I solder some piece of metal onto the tang to make it longer (the knife begs for a birch bark handle)