The Sardinian connection.

A stunning brace of knives there Â.

It looks like those blades are something like W2 or 52100 steel??
 
sextant said:
Would you all say that carbon is the more "traditional" choice for the blade?
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In short, yes. Actually, I came to realize that every traditional (old) pattern was born in a time when stainless wasn't available, so it would be safe to say that the traditional steel choice is carbon steel, better if forged.
As for resolzas and such, stainless has taken over a big part of the market nowadays; the reasons are easy to understand. Also, quite a share of high end handmade resolzas do live their life without seeing much use. When I was a kid, I was taught never to use water on a folder; even though there were lots of stainless knives around, the old habit for carbon steel was still alive. People basically dried and cleaned their knives with a cloth, and put a drop of oil now and then.
Yet carbon steel isn't over here yet, and even though it might raise the price of the knife (most carbon steel here is forged, while stainless is stock), some people do prefer it; the most common carbon steel here is C75 (1075), but it's not the only one. Others prefer Damascus (some of the knives posted earlier are nice examples), which is usually forged as well. Personally, I'm not a fan of Damascus on these blades, but taste is taste :)

Fausto
:cool:
 
This thread has morphed! What beautiful knives! :) :thumbup:
 
quattromori said:
Glad you like them Jack. I have a few more pictures coming.
The Sardinian connection is doing good business :p
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Really beautiful Fausto, and great to see this sort of contemporary craftsmanship :)

So far, I only have a 'stealth' resolza! :D

 
Pictures courtesy of the Miami police dept; early evidence of the Sardinian connection and their activity :rolleyes:

g6hW3bj.jpg


OXKy9ze.jpg


Fausto
:cool:
 
Âchillepattada;13292768 said:
Hi Sextant, my son's is made in K720 carbon steel , one of those which are traditionaly used ( with the C70) and mine is in C130 from Achim Wirtz, it's also a carbon steel.
Yes ususally traditional knives are made in carbon steel, but of course almost all the knive-makers can offer knives in inox .
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Thanks for the help, Âchillepattada. C130 sounds like really "high" carbon :) Achim Wirtz delivered the steel for your knife, not the entire knife, I guess?

quattromori said:
In short, yes. Actually, I came to realize that every traditional (old) pattern was born in a time when stainless wasn't available, so it would be safe to say that the traditional steel choice is carbon steel, better if forged.
As for resolzas and such, stainless has taken over a big part of the market nowadays; the reasons are easy to understand. Also, quite a share of high end handmade resolzas do live their life without seeing much use. When I was a kid, I was taught never to use water on a folder; even though there were lots of stainless knives around, the old habit for carbon steel was still alive. People basically dried and cleaned their knives with a cloth, and put a drop of oil now and then.
Yet carbon steel isn't over here yet, and even though it might raise the price of the knife (most carbon steel here is forged, while stainless is stock), some people do prefer it; the most common carbon steel here is C75 (1075), but it's not the only one. Others prefer Damascus (some of the knives posted earlier are nice examples), which is usually forged as well. Personally, I'm not a fan of Damascus on these blades, but taste is taste :)

Fausto
:cool:
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Thank you for your explanation, Fausto. I really like carbon steel on such a "traditional" knife especially on a user. The blade shows all the adventures it has undergone... Damascus is a great choice for an "Art Knife" IMO
 
quattromori said:
I also know a guy who knows a guy who carried a resolza... :rolleyes:

FusVNVO.jpg


Carl, thank you :) I do feel part of the story and I'm flattered. And I'm happy to help anyone who is after one of these knives ;)

Fausto
:cool:
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This is one great specimen :thumb up:
The blade looks like it was hollow ground and a swedge is not something I have seen often on a resolza.
 
Wow~! Those oldies have really aged well. Thank you for posting them, Fausto!
One day, I hope that mine looks that well-seasoned.
(The stainless blade won't change much, but... that's easily forgiven. ;) )
 
sextant said:
Thanks for the help, Âchillepattada. C130 sounds like really "high" carbon :) Achim Wirtz delivered the steel for your knife, not the entire knife, I guess?
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Hello,
Of course, in this case Davide Steri buy some bars of steel (C130 , SC145, etc) then makes the blades and forges it.

Best all.
Â
 
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Âchillepattada;13292695 said:
341364nono1.jpg
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573205nono2.jpg
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I really enjoy all your photos, thanks for sharing. I note you have begun posting pics with pocket sheaths, something you previously mentioned was not traditional.

Do these two knives have the tip sticking out of the end of the handle when closed? Im a big fan of pocket sheaths, they keep the tang joint from chewing up my pockets, plus I can put the knife in my pocket with other things, without worrying about it getting scratched up... Is that your reason, protect the knife, or protect the pocket?:-)

I note that sheath is not symmetrical at the bottom. Do you put the knife in with the barehead of the handle first, or do you put the pivot end in first?
 
I bet my dollar on the "barehead first" option ;)
And the Sardinian connection is stronger than ever...I even went gold :p

Fausto
:cool:
 
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quattromori said:
I bet my dollar on the "barehead first" option ;)
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me too, is that because the point of the blade sticks out past the barehead so you cant push on it? On my knives, I prefer to push on the head, than the pivot, because the surface is more smooth than the pivot end bolster with the gaps between the liners.. unless you have a knife with flush tangs like this

jon_slider said:
IMG_9657.PNG


top knife is the Keen Kutter, look at those flush tangs!
IMG_9659.JPG
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I can imagine it doesnt work to push on the barehead end of a Pattada if the tip sticks out like this:
http://www.bladeforums.com/forums/s...ther-sardinian-knives?p=12862328#post12862328
puukkoman said:
Sorry for the delay, but here it is (I did my best to capture it). Mine protrudes a little less than some of the others here, and I fear that with a few more sharpening sessions it may disappear altogether. It is definitely noticeable, though, if you drag your fingertip over it, or if you drag the pommel across a piece of fabric. The knife will open if you catch the tip with a fingernail, or with a large seam in your jeans, but not just by swiping it across a smooth cloth surface.

I find it endearing. :p

tip_protrusion.jpg
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kamagong said:
Charming knives. Those are perfect examples of why I am going with a carbon steel blade when I finally get a resolza.

Are they available with olive wood handles?

- Christian
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Glad you liked them Christian.
I'm currently negotiating with my fath....the Miami police dept to become their custodian :p
And yes, although horn is the most common and traditional handle material, many makers offer wood as an alternative, and considering the huge presence of olive trees on the island, olive wood is a nice option that has roots (literally!) in our territory, especially "wild" olive trees (wood is slightly different).

Fausto
:cool:
 
quattromori said:
Glad you liked them Christian.
I'm currently negotiating with my fath....the Miami police dept to become their custodian :p
And yes, although horn is the most common and traditional handle material, many makers offer wood as an alternative, and considering the huge presence of olive trees on the island, olive wood is a nice option that has roots (literally!) in our territory, especially "wild" olive trees (wood is slightly different).

Fausto
:cool:
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That would be great! Some of the olive wood I've seen on Opinels has some very interesting grain patterns .
 
quattromori said:
Glad you liked them Christian.
I'm currently negotiating with my fath....the Miami police dept to become their custodian :p
And yes, although horn is the most common and traditional handle material, many makers offer wood as an alternative, and considering the huge presence of olive trees on the island, olive wood is a nice option that has roots (literally!) in our territory, especially "wild" olive trees (wood is slightly different).

Fausto
:cool:
Click to expand...

I'm glad to hear that Fausto. I haven't had good luck with horn in the past, other than stag. If it didn't dry out or curl up, it provided a tasty meal for for certain species of bugs while in storage.

I suspected that olive wood is a traditional handle material for resolzas. It seems that for many Mediterranean cultures olive wood was used in knife construction. I've seen Corsican vendettas, Cretan knives, and Spanish navajas all utilizing the stuff.

- Christian
 
Fausto,

Lovely knives and photos. You mentioned a difference for wild trees on your island. What kind of differences do you see in the wood?
 
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