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What are the sharpening angles of the edges on the FK and on the EDC.
Fk 15 dps earlier, switched to 18 at some point.
Edc 18 dps
Edit: corrected FK.
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What are the sharpening angles of the edges on the FK and on the EDC.
Is the field knife actually 15 DPS? The website shows 18 DPS.
The angle is whatever is described in the sale thread where it was purchased. The first Field Knives were 15 DPS, but this was changed to 18 DPS.
I suggest staying above 13 DPS in 3V and there's almost no reason to ever go as obtuse as 25 DPS. 18 has a good combination of cutting efficiency and durability for a knife of this size in most applications and is the angle I use during heat treat evaluations and metallurgy development work.
In my opinion a person should sharpen their knife at the angle where it best serves their use and style, irrespective of the angle it came at. I put what I consider to be a good "middle of the road" angle on the knives we make, but some applications would justify changing to something more extreme.
I'm looking to get one of the FK's that recently went out. I saw a mention here that the last of them would be up for sale along with a pre-order thread for the EDC.
Any further news on if / when the last of the field knives might be up for sale? Will it be a pre-order type thread or is it going to be like the 30 LC?
Thanks!
We're doing 10 Field Knives on the 20th and some EDC right after that. We'll finish the last of the Field Knives after that and have one final sale of them, probably 15-25 of them, in February.
On the LC preorder I have yet to be emailed by Jo. Does it usually take awhile? I noticed Jo asked a few people to email so was concerned I missed my confirmation.
Hi Nathan,
I'd like to improve the corrosion/pitting resistance of my D3V FK by forcing a patina. I've come across general recommendations such as soaking the blade in white vinegar, apple cider vinegar, lemon juice, or even mango juice!
Which would you recommend for this D3V steel, or do you think a forced patina won't actually enhance corrosion resistance that much??
Thanks!
Hi Nathan,
I'd like to improve the corrosion/pitting resistance of my D3V FK by forcing a patina. I've come across general recommendations such as soaking the blade in white vinegar, apple cider vinegar, lemon juice, or even mango juice!
Which would you recommend for this D3V steel, or do you think a forced patina won't actually enhance corrosion resistance that much??
Thanks!
I don't know the answer to this. I haven't had much trouble with corrosion and haven't experimented with that.
I pretty much treat my knives like shit and have never had a single issue at all with corrosion/pitting on Nathan's blades. Cut meat, veges, wood, wiped each side of the blade one time against my pant leg. Done. No issues. You don't need to put a patina on it.
I agree and also haven't had any issues with CPM 3V knives when using them at home or on camping/hiking trips further inland. This is obvioulsy not the case when I do excursions at the coast, where more frequent maintenace is required. That's why I usually take a "stainless steel" knife with.
I just thought it would be nice to improve the corrosion resistance a bit on my FK.
I've taken my field knife fishing on piers, beaches and boats (sea not rivers), cut bait and filleted fish, its been around the block. Never had an issue. It's a really great knife steel.:thumbup:
I just thought it would be nice to improve the corrosion resistance a bit on my FK.