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What are you carving with? Is it yours?
- Thread starter Fred.Rowe
- Start date
The first knife I made was a carving knife for the good wife. ATS 34 and I needed a practice run. Still need a few more, in fact.
Had it professionally hardened to 60 Rc. It does not hold a good edge tho and I have often felt like flinging it outside but she has assured me she will find it and turn it into Exhibit 1.
It is infuriating that you can buy a cheapass thing for half the price of what I can make one and it is guaranteed to stay sharp for life! How the heck do they do it?!!
A Blessed Thanksgiving to you Americans! Enjoy your families, they are the only true wealth.
Mike
Had it professionally hardened to 60 Rc. It does not hold a good edge tho and I have often felt like flinging it outside but she has assured me she will find it and turn it into Exhibit 1.
It is infuriating that you can buy a cheapass thing for half the price of what I can make one and it is guaranteed to stay sharp for life! How the heck do they do it?!!
A Blessed Thanksgiving to you Americans! Enjoy your families, they are the only true wealth.
Mike
- Joined
- Dec 4, 2001
- Messages
- 3,824
Don't know why it won't hold an edge at 60Rc, I've had very good luck with ATS-34 at 59 Rc. with a cryo freez. Maybe bad heat treat or edge geomitry? Or are you comparing it to something like 52100?
In any advent I use an ATS-34 loveless style boneing knife I made several years ago and a ginsue! BTW, they realy do hold an edge forever! Being paper thin might have something to do with it too.
In any advent I use an ATS-34 loveless style boneing knife I made several years ago and a ginsue! BTW, they realy do hold an edge forever! Being paper thin might have something to do with it too.
Not comparing to anything in particular Will. Darned thing just has a crappy edge. The cryo was done on this blade too BTW.
Got some advice regarding edge geometry for a carving knife?
I think this may be where I went wrong to begin with. Never been much good in this department and I have not yet invested in a good sharpening system.I just have some honing stones.
Thanks,
Mike
Got some advice regarding edge geometry for a carving knife?
I think this may be where I went wrong to begin with. Never been much good in this department and I have not yet invested in a good sharpening system.I just have some honing stones.
Thanks,
Mike
good thing I have the
Thanks for the offer Brian but after seeing what you did to that poor old 01 blade in the name of science I think I will just keep my crappy knife here and experiment with sharpening.
My wife loves that knife because it was my first one and it was made for her. That is the wonder of a woman, you make something for them, even if it does not work well and they love it just because you thought of them.
Strange creatures, if someone gave me a knife that did not hold an edge well.....
Mike
My wife loves that knife because it was my first one and it was made for her. That is the wonder of a woman, you make something for them, even if it does not work well and they love it just because you thought of them.
Strange creatures, if someone gave me a knife that did not hold an edge well.....
Mike
Brian,
Being the gentleman you are I assume you were referring to the knife!
Even though the blade is 60 Rc AND cryo treated, this blondie is tougher!
When I suggested throwing the darned knife out she got meaner than a ferret with a hangover!! Remember the exhibit 1 thing!
Have a good Thanksgiving, think of us poor fellows that have to work while you guys sit there with a belly full of turkey that was carved up with a knife that actually stays sharp.
Oh, when you carve that flightless bird up, DO NOT scrape the pieces that stick to the fork off with the cutting edge of the knife, that is what the back of the knife is for!
I have tried to explain this many times, (sigh) maybe that has something to do with need to sharpen the thing so often!!
Mike
BTW, I have seen some awesome knives here, good for you guys.:thumbup:
Being the gentleman you are I assume you were referring to the knife!
Even though the blade is 60 Rc AND cryo treated, this blondie is tougher!
When I suggested throwing the darned knife out she got meaner than a ferret with a hangover!!
Remember the exhibit 1 thing!Have a good Thanksgiving, think of us poor fellows that have to work while you guys sit there with a belly full of turkey that was carved up with a knife that actually stays sharp.
Oh, when you carve that flightless bird up, DO NOT scrape the pieces that stick to the fork off with the cutting edge of the knife, that is what the back of the knife is for!
I have tried to explain this many times, (sigh) maybe that has something to do with need to sharpen the thing so often!!
Mike
BTW, I have seen some awesome knives here, good for you guys.:thumbup:
- Joined
- Dec 4, 2001
- Messages
- 3,824
Well edge geomitry is probably your problem Mike. I know my first were way to thick at the edge. I like to go as thin as posible, especialy with kitchen knives, with just a little convex. Then again like you said cutting into the fork will dull one quik!