wickettedge
Platinum Member
- Joined
- Mar 31, 2018
- Messages
- 2,609
“Made in America”
The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details:
https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is $300 $250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
I gotta agree that exceptionally lower grade steels would be a huge let down,?.What specs really turn you off when looking at a knife? ...that one little fact that ruins the entire knife design for you. What is it?..
“Made in America”
Which is what, precisely?Th
They just don’t know what they don’t know
Phill’s forte was not chef knives
I’ve used kwaikens for 3 decades hard with only light touch up
I do have a chef knife from Phill but I dont take it to serious
Sorry Joe and Charlie. I like the knives you make (Charlie) and I like your knives and those you contributed to design (Joe)... but I dislike a chisel grind like anything I may hate. It's a gut feeling, no judgment here. I even prefer a ffg for some kitchen knives who might probably perform better with a chisel grind (e.g. Deba). I just can't help it !Th
They just don’t know what they don’t know
Which is what, precisely?
Comments like this make it seem like "getting" the chisel grind and understanding geometry are incompatible concepts.
Sorry Joe and Charlie. I like the knives you make (Charlie) and I like your knives and those you contributed to design (Joe)... but I dislike a chisel grind like anything I may hate. It's a gut feeling, no judgment here. I even prefer a ffg for some kitchen knives who might probably perform better with a chisel grind (e.g. Deba). I just can't help it !
Mom always liked you best also
Every other chef knife I've talked a maker into producing (even folder makers) have not been as disappointing....but they are not chisel ground![]()
This is a damn lovely little knife. Make it FFG and I'll swim all the way to America or Japan to get one !As in until you have used a well made properly heat-treated chisel grind in a utility application it is rather difficult to give full judgement on how they perform
One thing Hartsfield knew was how to heat treat his chosen steel and edge geometry
I have used high quality custom knives for decades upon decades and in the application of an all around high performance cutting tool you have to really push it to find something that will cut as well and as long as this
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The japanese chefs like the Deba (thick, chisel ground blade) for filleting raw fish. It works very well.Chef
I know nothing of the qualities of a good chef knife so I will differ to you![]()
The japanese chefs like the Deba (thick, chisel ground blade) for filleting raw fish. It works very well.
No, I'm quite sure they'd perform just fine, roughly equivalent to a V-grind made the same way. I've had a chisel grind before for EDC, hence why I'm calling your statement into question. Those knives cutting well isnt surprising to anyone, but that has everything to do with the inclusive angle and heat treat, not the asymmetrical grind. I want to know what benefits you think they offer over a comparable V-grind with the same inclusive angle other than the ability to section off material from a larger block more efficiently, as in their use in kitchen knives.As in until you have used a well made properly heat-treated chisel grind in a utility application it is rather difficult to give full judgement on how they perform
One thing Hartsfield knew was how to heat treat his chosen steel and edge geometry
I have used high quality custom knives for decades upon decades and in the application of an all around high performance cutting tool you have to really push it to find something that will cut as well and as long as this
![]()