- Joined
- Feb 23, 1999
- Messages
- 4,855
[video=youtube;lj60OAh7O5U]https://www.youtube.com/watch?v=lj60OAh7O5U[/video]
Bill used to often speak and post about the challenges of cross-cultural communications. We've run into that again, and as to whether the results are good or bad, you can be the judge.
A while back I ran across some old unfinished blanks. There were several w-49 blanks from the old Colorado factory, and a big old Sabitier blank, drop forged in France before WWI. All were unground and unsharpened, needing final forging, grinding and heat treat. I figured I'd send them over to see what the kamis could do with them. I had a couple of crude sketches and a letter, noting the big Sabitier "lobster crusher" was a kitchen knife, and that the W-49s were bowies and could do with a cho and forward curving guards.
I just got a package in the mail with the first of the finished "kitchen knives." It appears the W-49s were interpreted as kitchen knives. I don't know what has happened to the big old Sabitier chef's knife, but it may come back as a formidable combat blade.
The W-49 blanks as they went to Nepal were old and somewhat rusty. The guardless finished new/old knife I am now holding is shiny and beautiful. Grinds are even and the knife is sharp. It does have a sheath, so field use is still an option. The lack of a guard will make this one handy in the kitchen in ways a stock w-49 would never be.


Don't know how to describe these. How about a new/old Bowie kitchen knife, handcrafted in the USA and Nepal? What do you guys think? Did the kamis hit a home run or flub up?
Bill used to often speak and post about the challenges of cross-cultural communications. We've run into that again, and as to whether the results are good or bad, you can be the judge.
A while back I ran across some old unfinished blanks. There were several w-49 blanks from the old Colorado factory, and a big old Sabitier blank, drop forged in France before WWI. All were unground and unsharpened, needing final forging, grinding and heat treat. I figured I'd send them over to see what the kamis could do with them. I had a couple of crude sketches and a letter, noting the big Sabitier "lobster crusher" was a kitchen knife, and that the W-49s were bowies and could do with a cho and forward curving guards.
I just got a package in the mail with the first of the finished "kitchen knives." It appears the W-49s were interpreted as kitchen knives. I don't know what has happened to the big old Sabitier chef's knife, but it may come back as a formidable combat blade.
The W-49 blanks as they went to Nepal were old and somewhat rusty. The guardless finished new/old knife I am now holding is shiny and beautiful. Grinds are even and the knife is sharp. It does have a sheath, so field use is still an option. The lack of a guard will make this one handy in the kitchen in ways a stock w-49 would never be.


Don't know how to describe these. How about a new/old Bowie kitchen knife, handcrafted in the USA and Nepal? What do you guys think? Did the kamis hit a home run or flub up?
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