What "Traditional Knife" are ya totin' today?

[pat9198]

I finally got my hands on a @waynorth bison belly yesterday. My only regret is not finding one sooner.

View attachment 3189028

Very nice! Better late than never my friend.

 

[pat9198]

Fresh oil on the blades.

 

[Modoc ED]

Headed out for an appointment with my cardiologist. He's gonna check out my aortic stenosis status. Although not a fancy dancy knife this Case Canoe is in my pocket. Breakfast at theWagon Wheel Cafe.

 

[conrad gutierrez]

Graduation day carry

 

[Scubaroo]

The oldest rail depot in Tennessee.

 

[afishhunter]

By the way, I wonder how people feel about the steel of stainless Grohmann, it sharpens well but the steel might be a bit outdated by todays standards?

The Grohmann (pocket knife) I had, had 1.4116 KRUPP blade steel.
A good steel. I believe PUMA, Boker, and several other Solingen manufacturers (and some other Euro makers) still use it.
I believe 1.4116 KRUPP is in the same general class as 440A. It may be an older, "simple" stainless, but it remains quite servicable.
The only issue I had with my Grohmann was the edge angle - an unusable 60° per side/120° inclusive edge.
(Yes. I emailed them to ask what the recommended edge angle was.)
I did not have the stones needed to thin and reprofile the edge to 20 to 30° inclusive, so I gifted it to a friend.

My first CS KUDU and ELAND also had a 1.4116 KRUPP blade (i think my Finn Bear has it too.) the Finn Bear's Scandi grind is 10° per side (measured with digital angle finder) with no "mico bevel". I am not sure what the KUDO/ELAND's edge ange is. I suspect it is about the same ... only takes a blade ange of ~ 12 - 15° to sharpen a pencil/whittle (carve?) a tent stake.