What "Traditional Knife" are ya totin' today?

[Finedges]

Cardboard killer!

 

[jon_slider]

> still carrying a douk douk.

still can't see your picture :-(

> coin brought me good luck

really glad to hear it

wow:

more mushrooms in a Peanut field

 

[spydutch]

Started carrying my Chestnut bone Peanut in CV.

 

[richstag]

Jon,

Thanks, and I bet that peanut is a pleasure with that damascus

Kevin

 

[confucius37]

Hey Kevin, since you've used that Case Damascus knife a bit, can you tell us a bit about how the steel performs?

I've never used a Damascus knife, but I've been tempted by some of the offering from Case so I'd be interested in hearing your thoughts

 

[Peter Parker]

 

[richstag]

Hey Vic!

Compared to GEC 1095:

Easier to hone, no burr issues.
Tougher, no chipping on nasty cardboard.
Dulls pretty quick but strops back easier.
It does actually get a microserrated feel with use.

That's all I can think of now.

I like it, but its far from a supersteel in regards to edge retention.


Kevin

 

[confucius37]

Hey Vic!

Compared to GEC 1095:

Easier to hone, no burr issues.
Tougher, no chipping on nasty cardboard.
Dulls pretty quick but strops back easier.
It does actually get a microserrated feel with use.

That's all I can think of now.

I like it, but its far from a supersteel in regards to edge retention.


Kevin

Sounds about right for 1075/15n20 mix (is that what they used?)

Thanks for the comment, I've been using some L6 in the form of a Svord Peasant lately and I'm finding I REALLY like the steel. In my experience the edge retention is right on par with GEC 1095 (maybe even a little better due to the L6 very slightly better corrosion resistance), but man does it strop back VERY nicely with just a few strokes on some diamond compound with a hard backing and it takes an extremely fine edge. I found that my biggest issue with the no alloy carbon steels like the 10xx series is that the near instant staining you get on the edge after cutting some foods really kills the edge retention for me (I do a lot of food prep). I have gravitated to low alloy carbon steels and have been very very happy so far, just a little bit of Cr goes a long way (in my experience).

 

[wouldestous]

> still carrying a douk douk.

still can't see your picture :-(

...

the douk douk is on the right. in the pic are my buddys buck 501 and 759.
still carrying the heck out of my douk douk.

 

[richstag]

Glad to hear your finding what you like, Vic

 

[Inthewind]

 

[combatjiujitsu]

 

[Old Boy]

Again my GREAT Carl Schlieper / German Eye - Small Yellow Toothpick

 

[scruffuk]

Staying over at ar'lasses this weekend so decided on the nice and slicy Taramundi

So far its helped prepare pasta last night (with bacon and some very ripe tomatoes) and glide through a few clam shells this morning, as I was on lightbulb detail.

 

[sturzi]

Just Wow :thumbup: Is this one of the Case/Bose collaborations?
And I think the micro-serrated edge develops due to the different wear of the two steels. (At least that's what I observed on mine.)

Today it's the gorgeous TC Barlow

 

[MT Damascus]

Cold today, -20 F, without windchill

 

[timberweasel]

GEC Northfield #85 Bullet End Jack

 

[Gevonovich]

Beautiful, Kris!! -20 Keep yourself and your beloved dogs warm.

 

[MT Damascus]

Thanks Gev, I don't want to even think about starting the car.



Kris

 

[Doug Add]

Still a little foggy this morning, 6232 jack today.