That seems like it works for you Theo, and may be worthwhile to see about doing with my own knives. Quite a unique way of determining what edge angle works per knife.
Big Mike, Your points about your hunting knives having 'thin edges and high hardness' are worth noting. It's a balance between ease of resharpening and having an edge last long enough to accomplish the task without having to stop to sharpen. What do you consider to be 'high hardness' and a 'thin edge' if I may ask? I'm thinking 60-62RC/.140-.170".
The point you make about your camp knives, being able to 'beat on them without worry' is what I am referring to when I mention 'being able to trust your knife'. It's apparent you have full faith in BRKT knives and it gives me pause to reconsider them. Since the company does stand behind it's product for the user to 'use at will'; then the value does exist to purchase BRKT's and use them as they were designed, for cutting. I appreciate your comments to my post, as I did see some of your knives last April at the CT Gathering, and they were quality pieces.
My concern originated with the thought that someone in the shop was'nt familiar enough with the different steels being used, and let the knives go past their station without regard for the differences in RC. It was a 12c27 knife in question which I believe is down around 58-59RC IIRC. Pretty mild heat treat, but nonetheless should not have reacted the way it did. Though the edge on those B&T's are something like .120" thin, so that was a contributing factor in my understanding of what transpired. I chose the 12c27 because I think it works well as a game/fish knife steel. I'm not adverse to learning the whys, and therefor's of the knife world.
Big Mike, Your points about your hunting knives having 'thin edges and high hardness' are worth noting. It's a balance between ease of resharpening and having an edge last long enough to accomplish the task without having to stop to sharpen. What do you consider to be 'high hardness' and a 'thin edge' if I may ask? I'm thinking 60-62RC/.140-.170".
The point you make about your camp knives, being able to 'beat on them without worry' is what I am referring to when I mention 'being able to trust your knife'. It's apparent you have full faith in BRKT knives and it gives me pause to reconsider them. Since the company does stand behind it's product for the user to 'use at will'; then the value does exist to purchase BRKT's and use them as they were designed, for cutting. I appreciate your comments to my post, as I did see some of your knives last April at the CT Gathering, and they were quality pieces.
My concern originated with the thought that someone in the shop was'nt familiar enough with the different steels being used, and let the knives go past their station without regard for the differences in RC. It was a 12c27 knife in question which I believe is down around 58-59RC IIRC. Pretty mild heat treat, but nonetheless should not have reacted the way it did. Though the edge on those B&T's are something like .120" thin, so that was a contributing factor in my understanding of what transpired. I chose the 12c27 because I think it works well as a game/fish knife steel. I'm not adverse to learning the whys, and therefor's of the knife world.
