Recommendation? Thinner?

[Father & Son Traditional Sharpening]

So, not to take anything away from how that turned out, I wish you would have had him grind on the swedge a bit to have it match the primary grind. Would look wicked cool and probably help with stabbing imaginary zombies in the head!

What a sweet grind and knife! Thinking I need to just order a db-421 straight to @David Mary to get that optimal grind done. Great job!

That would turn out sweet, post pics if you go that route!

 

[scdub]

So, not to take anything away from how that turned out, I wish you would have had him grind on the swedge a bit to have it match the primary grind. Would look wicked cool and probably help with stabbing imaginary zombies in the head

I hear you. I agree that it would look great but I love the way it looks now…

Do you mess around with re-grinds too or mostly stick to sharpening? Seems like it would be a little nerve wracking to start grinding away at a perfectly good knife that isn’t even yours.

 

[Father & Son Traditional Sharpening]

I hear you. I agree that it would look great but I love the way it looks now…

Do you mess around with re-grinds too or mostly stick to sharpening? Seems like it would be a little nerve wracking to start grinding away at a perfectly good knife that isn’t even yours.

I actually don't do much of anything knife related these days, too much time spend on life and the main career. I do regrinds but I don't have power tools so it's not something I do often, working by hand only. It can be a bit anxiety filled but the hardest part is just starting and your brain takes over once you have an end goal in mind. The key is to actually care about the end result, so it's better to learn on something valuable to you or others to avoid sloppy techniques or habits.

 

[scdub]

What a sweet grind and knife! Thinking I need to just order a db-421 straight to @David Mary to get that optimal grind done. Great job!

I see you just picked one up on the Marketplace. You’re half-way there now!

Chopping wood with this knife now reminds me of carving wood with my Shosui Takeda or slicing food with my “diy thinned” Robert Herder paring knife. All three flow through the material in a way that feels slightly surreal - as if the knife is actually helping make the cut. If you like chopping wood with knives you should try thin for sure.
(Edit to add - just be aware you have to use more care. Heavy twisting of the edge, smacking rocks, etc not recommended…)

 

[rockgolfer]

I see you just picked one up on the Marketplace. You’re half-way there now!

Chopping wood with this knife now reminds me of carving wood with my Shosui Takeda or slicing food with my “diy thinned” Robert Herder paring knife. All three flow through the material in a way that feels slightly surreal - as if the knife is actually helping make the cut. If you like chopping wood with knives you should try thin for sure.
(Edit to add - just be aware you have to use more care. Heavy twisting of the edge, smacking rocks, etc not recommended…)
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I couldnt pass that deal up

I also own an AD6. It will be fun to compare them side by side. I certainly plan on trying out the thin edge, my use for these knives is the same as yours so no heavy work. The 1311, Hog8 or AR9.5 come out for that stuff.