Why are blades rarely slicey?

Quiet said:
LOL Same old Gaston, with your false "facts". I always read your posts where you mention Josh over at REK and just end up feeling bad for him. I can't imagine what he says when he opens another box from you. "Great, just great. Wonder what I'm being paid to ruin this time?"
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Here’s a typical scenario:

Unsuspecting forum member: I’m thinking of getting a Fallkniven U2 for an EDC. It’ll mainly be used for opening letters, parcels, breaking down cardboard. Maybe slice the odd lime or lemon. Is it a good slicer? I’ve heard the edge retention is outstanding. Will it be a pain to sharpen? Any advice appreciated! :)

Gaston: SGPS will fold after the first few chips into frozen maple. Despite that the so-called ‘experts’ tell you otherwise, chopping into hard wood with a powdered steel will cause a wobbly apex at best and you will be better with 440-J if you need to spend the night in the woods, which I haven’t done. Ever.
 
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C'mon guys, while it's extremely fun to just lay into Gaston, this isn't W&C. We gotta talk about the knives and not the people.

That said, I bought the new WE Rectifier, and I'm super happy to see how much of a demon that thing is at slicing. Just used my Mantra with a new edge to slice, and it gave me a real giddy feeling on that first cut.

One knife I've seen mentioned multiple times for slicing is the Gayle Bradley, and I'm pretty confused. Mine is actually a moderately poor slicer considering how thin behind the edge it is. I'm just not a fan of a saber grind, it gets thin, but the spine is still fill thickness, and the grind terminates too shallow to slice super well.
 
We Rectifier seems pretty nice with a 0.1" blade.
And hollow grind!
How thin is the edge bevel?
 
miso2 said:
We Rectifier seems pretty nice with a 0.1" blade.
And hollow grind!
How thin is the edge bevel?
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I'll get it Saturday, most likely. I'm hoping for something that feels like a SAK flipper. I'm probably aiming a little too high, but wouldn't that be sweet?
 
dkb45 said:
C'mon guys, while it's extremely fun to just lay into Gaston, this isn't W&C. We gotta talk about the knives and not the people.

That said, I bought the new WE Rectifier, and I'm super happy to see how much of a demon that thing is at slicing. Just used my Mantra with a new edge to slice, and it gave me a real giddy feeling on that first cut.

One knife I've seen mentioned multiple times for slicing is the Gayle Bradley, and I'm pretty confused. Mine is actually a moderately poor slicer considering how thin behind the edge it is. I'm just not a fan of a saber grind, it gets thin, but the spine is still fill thickness, and the grind terminates too shallow to slice super well.
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If you had it reground to FFG it would be insane!!! If im not mistaken its hollow ground about half way. (The GB)
 
I have taken 10 hard chops into seasoned maple board with an S110V clip point. Thickness is roughly .020 behind the edge, with no damage what so ever.

This nonsense about CPM steels not making the grade is asinine. Would I use it for a dedicated chopper, of course not. But the idea that CPM or other high carbide steels will roll or chip from moderate use is unfounded.
 
Pilsner said:
Here’s a typical scenario:

Unsuspecting forum member: I’m thinking of getting a Fallkniven U2 for an EDC. It’ll mainly be used for opening letters, parcels, breaking down cardboard. Maybe slice the odd lime or lemon. Is it a good slicer? I’ve heard the edge retention is outstanding. Will it be a pain to sharpen? Any advice appreciated! :)

Gaston: SGPS will fold after the first few chips into frozen maple. Despite that the so-called ‘experts’ tell you otherwise, chopping into hard wood with a powdered steel will cause a wobbly apex at best and you will be better with 440-C if you need to spend the night in the woods, which I haven’t done. Ever.
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For the record, 420J is Gaston's steel of choice, not 440C. Carry on...
 
dkb45 said:
The name says it all. Why are so few new knives being made that are designed to actually cut? Stock over 3mm, partial width shallow grinds, 20dps or higher factory edges. Even customs and semi-customs, most of them follow the Medford design school, not the Delica design school.

I'm not saying everything should be ground like a box cutter, but it's actually really irritating to find an actual folding knife, not a folding bladed smasher. Thick stock can still slice, my Lil Lionspy is hard proof of that.
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I honestly didn't read the entire thread, but don't slicey blades sometimes have a tendency to break from their delicate features that make them so slicey? And also probably companies don't want people to hurt themselves, as one person mentioned. Just thoughts here.
 
sparklygalaxy said:
I honestly didn't read the entire thread, but don't slicey blades sometimes have a tendency to break from their delicate features that make them so slicey? And also probably companies don't want people to hurt themselves, as one person mentioned. Just thoughts here.
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If you break a slicey folder, you did a stupid to cause it to break. Pocket knives are inherently unsafe to use in a manner that could cause them to break, they will ALWAYS be weaker than an equivalent fixed blade.

The strength argument is a cop-out. A properly made folder even with a 2mm blade will not break doing anything you should use a folder for. 3mm blades are more than strong enough for anything tougher and even light chopping (but you don't want to chop with a folder, that's one of the previously mentioned stupids).
 
dkb45 said:
(but you don't want to chop with a folder, that's one of the previously mentioned stupids).
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Well... :D

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And if you don't baton,

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How will you ever get to meet Little Wooden Boy, eh?

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He'll guard your camp. :)

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dkb45 said:
Almost full hollow ground. Spine thickness is supposed to be around .1" too. Should be crazy thin behind the edge, and giving it a good sharpening should make it an insane slicer.
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The only problem I’ve seen with the GB2s I’ve sharpened is an overly obtuse secondary bevel from the factory. When you reprofile them down to 30 inclusive, they get pretty wicked.

That’s the one problem with the Taichung Spydercos, the grinds are good and thin, but the edges are often pretty fat.
 
halden.doerge said:
The only problem I’ve seen with the GB2s I’ve sharpened is an overly obtuse secondary bevel from the factory. When you reprofile them down to 30 inclusive, they get pretty wicked.

That’s the one problem with the Taichung Spydercos, the grinds are good and thin, but the edges are often pretty fat.
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True.. mine was app 20/22 degress, the sharpmaker hit the shoulders on the 20-setting. With a 10-12 deg back bevel and 15/15 micro on the sharpmaker its pretty awesome!
 
I got my Rectifier today. Hoo boy it is nice, thin, and slicey. Not quite SAK thin, but it makes a Delica feel a little pudgy. Super thin stock and a super deep hollow grind. Didn't have time to clean it or sharpen it today, so I didn't carry it to work, but I definitely will Monday.
 
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