zOMG! The Zing!

T

thombrogan

Joined
Nov 16, 2002
Messages
9,948
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What's hot in Tualatin? The Zing, of course!

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This mean machine is so lean that its striations are showing.

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Designed by a helicopter guy from East Bridgewater. Isn't there a prison or state hospital near there? That'd explain some of this crazy knife. j/k

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Average thickness at the top of that edge is 0.022". If you can't live with that, you can thin it by hand or stfu like the n00b you are. If you can live with that, it provides an excellent balance between ease of cutting and strength.

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Clips lefty tip-up to shut up Glockman99 and me and righty tip-up and righty tip-down so those other people won't feel left out.

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Picture showing Kershaw logo and the texturing on the scales that feels as G-10-like as G-10.

Thanks to Kershaw, RJ Martin, and Sandvik for knocking this one out of the park!
 
Very smoothly. Not as smooth as a Blur sans torsion bar, but it's brand-spanking new - still haven't put 300 flips into the flipper (apologies to dolphin fetishists).
 
thombrogan said:
Average thickness at the top of that edge is 0.022". If you can't live with that, you can thin it by hand or stfu like the n00b you are. If you can live with that, it provides an excellent balance between ease of cutting and strength.
Click to expand...

I like this part. I think it needs to be in bigger font...........NICE!:thumbup::D
 
Some updates after use:

1. I still need to flip my Zing more. After flipping the Groove and R.A.M., the strength built from my JYDII had gone away (and my index finger has developed a potbelly).

2. I'm going to thin it's edge. My personal trade is some strength in exchange for some cutting ability. Don't know how other people will use their Zing (and other people should definitely have and use their Zing or Zings), but this is what I'll do for mine (with a steel that's fine-grained and high hardness, putting this off is like being a puppy with a piece of steak balanced on my nose - very excruciating).

3. The Zing passed the ultimate test; one that not even Cliff Stamp, CATRA, Vassili, anyone named Jerry, Noss4, or Underwriter Laboratories can match in their testing:

My Wifey thinks it's cool! :thumbup::cool:

Very few knives pass that test, so I consider it a major achievement.
 
This is probably a lame question but I'm just curious how the knife stays clean with the grooves in the blade. I'm guessing it's not the best knife to grab to cut cheese.
 
Use soap and water and it'll clean right up.

Don't like normal soap? Get Ka'Boom! Why? Because it's fun to yell "kaboom!" intermittantly while cleaning.

Seriously, the striations should work as trimcut123 described, but I use my Shuns and other kitchen knives for the foods.
 
There was a post here a while back (when the Groove first came out) where RJ explained how the grooves in the blade actually help cutting. Since any material you cut rides from the blade edge up the blade to the spine, the grooves reduce drag. Less blade surface area for the media to contact as you cut thru produces easier cutting.

I hope this makes sense...
 
thom is just bonkos over this zing. please stop,i might order one. i have too much already :D
 
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