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Vaughn Neeley hollow handle knives

Most of what Gaston says has been thoroughly addressed and essentially debunked in the Hollow Handle thread linked to above. To recap for those that haven’t read through that long and winding thread, Gaston essentially believes that Vaughn Neeley, Jimmy Lile, and other well-known and accomplished makers don’t really know what they’re doing when it comes to edge geometry and even heat treating of a knife. I mentioned that he should start making his own knives, and show everybody how it’s done. He doesn’t seem to be too interested in that route, for some reason.

A large part of his hangup seems to be the edge geometry that they put on survival knives. Apparently Gaston prefers geometry closer to that of a fine chef knife. Regardless, I am not here to argue about it. I do this for a living, so I have no desire to come to the internet and argue endlessly over how it “should” be done. I certainly have plenty to learn myself, but one’s perspective tends to change when they actually make the knives from scratch, as opposed to going on the internets and telling the whole world how wrong they are based on sharpening a few knives over the years. :rolleyes: Just my opinion, obviously.

As to the knife in question (the Vaughn Neeley SA9), in the HH thread, Gaston was ready to throw it away, and offered to send it to me for free just to get rid of it. I convinced him to wait and see if it could be repaired. When I got the knife, this is the state of the edge, as it was “expertly applied” by Gaston:

20150829_153238_zpsos2xw1ww.jpg


20150829_153108_zpsf5mjfbdq.jpg



At this point it became clear why he was having trouble with the edge breaking down. This edge is not only hideous, it is totally inappropriate for a knife of this size/type/steel. As you can see, the edge bevel is very nearly 3/16" wide! I would expect edge fragility if I put that type of edge on there myself. I found no evidence of a bad heat treat in the brief inspection I performed, but it is possible. Everybody makes mistakes, but in this case the weight of available evidence pointed much more to inappropriate edge geometry as inexpertly applied by Gaston. At that point, I had spoken with Gaston over the phone and told him I was going to send the knife to Vaughn Neeley for repair/inspection and that pretty much ended my involvement with it. It’s between him and Neeley now.

If Gaston doesn’t want to contact Neeley, that is his business and I couldn’t care less. But I am no longer part of the equation, as the knife has made its’ way back to the maker and I have informed Gaston of this multiple times. I guess this is what I get for trying to help out.

Also, I don’t know where the $800 figure came from, as I would imagine Gaston paid less than $500 for the knife, but whatever. Consistency doesn’t seem to be Gaston’s strong suit.

I am mainly posting this for anyone who stumbles across this thread in the future anyway. I don’t want someone to see Gaston’s ramblings and think that he knows what he’s talking about when bashing Vaughn Neeley's knives. Or at the very least to see another side to the story. I hope this has been helpful for somebody, and I would like to add that Vaughn is a very nice guy and a great knifemaker. You have to see and hold his knives to appreciate the precision and consistency in the way they’re made. Also, his leather work is superbly done. I never said that he was infallible, just that the evidence in this case pointed far more to Gaston screwing things up than Neeley messing up the heat treat (of which I found no evidence. Evidence that Gaston is clueless abounds, though.)

Sam Wilson :thumbup:
 
Thanks for clearing that up Sam. I have a feeling most here were thinking that was the case.
Joe

Who hands out the citations???
 
Still spewing your tiresome nonsense Sam?

As I have pointed out about five dozen times, the edge thickness on the Neeley SA9 is 0.060", even with my applied bevel.

If you think a pitiful angle like 15-17 per side is too thin, why don't you tell us what is the edge thickness behind the bevel on your knives? From what I remember seeing on your own 9" Model 1 M.O.A. slicing tomatoes, you went much thinner with near zero edge that is at least three to four times as thin as the Neeley...

20140306_184921.jpg


I'm getting the feeling you're the type of guy who likes having it both ways?

You never mention once how thick the edge on the Neeley was, but then there is no point in bolstering your credibility on this issue, since your own knife demonstrates you have none...

For you to then claim the angle I put on the Neeley SA9 is "inappropriate" is nothing short of pathetic... The edge is at least three times as thick on my sharpened Neeley than on your Model 1 knife, if not more... The Neeley SA9 could never slice tomatoes cleanly, which all my other knives, and your 9" blade, do. Also 15 or 17 degrees per side is much duller than the edge angle on either of these two knives below, which are around 10-12:

This is the edge condition a Lile and Randall were in, also re-profiled by me, after chopping hundreds of time in the very same log that destroyed the Neeley edge in the next photo in around 30 strokes...

Believe me the edge angles on the Randall and Liles were much thinner than the "inappropriate" angle on the Neeley.

P9076444_zps9zpwpij4.jpg

P8026207_zpsjfs868kk.jpg


I really appreciate that over the phone you apologized to me for having been rude to me after I posted the above picture of the Neeley's crumbling edge, but your behaviour since doesn't exactly do you any favours.

Gaston
 
Gaston,

I'm sorry if your feelings keep getting hurt, but you're rambling on about things you clearly don't understand, and at the same time attacking the work of a veteran maker. If you would type less and listen more you would be doing yourself a favor.

I designed my knives to do exactly what I want them to do, which happens to include being aggressive slicers. That includes using the grind, steel, hardness and edge geometry to accomplish that purpose. Neeley designed his knives for a purpose also, clearly a different purpose than you have in mind.

You have altered it (in a very amateurish and hideous way) to meet your purposes and are causing it's failure. You can't just alter one aspect of the design that drastically without causing problems.

All the components and aspects of design have to be taken into consideration. Also, whatever the bevel thickness was further up the knife, the edge was paper thin on the hack job you performed. That doesn't work. Hence the failures you are experiencing.

Look again at my picture of your shoddy work. That is not how you do it. All the arguing and obfuscation won't change that. I wish you luck.

Also, kind of bizarre of you to attack my credibility because I am able to accomplish the very thing that you cannot. Don't make this personal, that doesn't help anyone.

Sam :thumbup:



Still spewing your tiresome nonsense Sam?

As I have pointed out about five dozen times, the edge thickness on the Neeley SA9 is 0.060", even with my applied bevel.

If you think a pitiful angle like 15-17 per side is too thin, why don't you tell us what is the edge thickness behind the bevel on your knives? From what I remember seeing on your own 9" Model 1 M.O.A. slicing tomatoes, you went much thinner with near zero edge that is at least three to four times as thin as the Neeley...

20140306_184921.jpg


I'm getting the feeling you're the type of guy who likes having it both ways?

You never mention once how thick the edge on the Neeley was, but then there is no point in bolstering your credibility on this issue, since your own knife demonstrates you have none...

For you to then claim the angle I put on the Neeley SA9 is "inappropriate" is nothing short of pathetic... The edge is at least three times as thick on my sharpened Neeley than on your Model 1 knife, if not more... The Neeley SA9 could never slice tomatoes cleanly, which all my other knives, and your 9" blade, do. Also 15 or 17 degrees per side is much duller than the edge angle on either of these two knives below, which are around 10-12:

This is the edge condition a Lile and Randall were in, also re-profiled by me, after chopping hundreds of time in the very same log that destroyed the Neeley edge in the next photo in around 30 strokes...

Believe me the edge angles on the Randall and Liles were much thinner than the "inappropriate" angle on the Neeley.

P9076444_zps9zpwpij4.jpg

P8026207_zpsjfs868kk.jpg


I really appreciate that over the phone you apologized to me for having been rude to me after I posted the above picture of the Neeley's crumbling edge, but your behaviour since doesn't exactly do you any favours.

Gaston
 
All the components and aspects of design have to be taken into consideration. Also, whatever the bevel thickness was further up the knife, the edge was paper thin on the hack job you performed. That doesn't work. Hence the failures you are experiencing.

Correct me if I'm wrong, Sam, but your blades have a full flat grind with more steel above the edge to support the edge. Neeley's blades have a full hollow grind, so there is less steel above the edge to support the edge.

BTW, that MOA is awesome. That's the knife Gaston needs since he like to chop and he likes HH knives. Just sayin'. ;)
 
Edge angles, 0.060", chopping, crumbling edge, 35 degrees, Randall, Neeley, more chopping, blah, blah, blah, etc, etc.



Gaston[/QUOTE]

This is like a serious case of deja vu.
Here's some sound advice...click on this http://www.knifemaking.com/
They will have everything you need to produce the ultimate knife.
It will be brilliant.
It will chop, slice, shave hair, whittle, baton, the thickness will be correct down to the last 0.001", the angle of the edge will be correct, the heat treatment will be perfect, the hollow handle will hold everything you need and the sheath will fit perfectly into any sized sock.
Best of all, it will stop you criticizing other makers for no reason other than your own ridiculous ideas of what a survival knife should be.

Ian.

PS. Hats off to Sam Wilson, possibly the politest, most patient and helpful maker ever seen on any forum. Most makers would have sent you a rather uncomplimentary PM long ago.:thumbup:
 
PS. Hats off to Sam Wilson, possibly the politest, most patient and helpful maker ever seen on any forum. Most makers would have sent you a rather uncomplimentary PM long ago.:thumbup:

Ditto! :thumbup:
 
TAH and Palonej, my pleasure. Hopefully this will keep somebody from getting the wrong idea about Vaughn's work.



Correct me if I'm wrong, Sam, but your blades have a full flat grind with more steel above the edge to support the edge. Neeley's blades have a full hollow grind, so there is less steel above the edge to support the edge.

BTW, that MOA is awesome. That's the knife Gaston needs since he like to chop and he likes HH knives. Just sayin'. ;)

And yes, you're correct about the grinds I use and what Neeley uses. The final edge thickness is still determined by the maker, but certain grinds (like a full flat grind) definitely tend to lend themselves to a good performance/durability ratio, especially in larger knives.

And you make a good point, the comic irony of what Gaston is after and what I make is not lost on me lol. :D

Thank you and Ian for the compliment, now I'm going to have to pretend to be nice going forward. :rolleyes:

And Ian, I'm still interested to see you do a HH version of that beauty you posted awhile back in the HH thread. Looking forward to it!

Ps: I'm with Dave and Blues, I still can't fathom putting 10" of hardened steel in a tube sock down my pants. :confused::rolleyes:

Sam :thumbup:
 
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