T
The Tourist
Guest
I am amzed at the decorative work I see here on KD. And I also understand that many of these knives are works of art and probably never going to be utilized as EDCs. But I have a question/comment/observation, and I'd like some opinions.
If the knife is going to be used, there is the expection that it is going to go dull. And when the knife is a major investment, lots of guys come to me. I have found that a small choil in front of the ricasso allows a stone to be postioned right to the end of tthe bevel.
In fact, I often re-profile standard folders with a "squared off" edge in case the client wants to maintain his own knife. I have a sprecial set of half size Edge Pro waterstones to 'chase out' the remnants of the small fillet in front of the ricasso.
If you are an observer of knives similar to the Graham Brothers line, you will see this tiny choil. Yikes, it makes my job so much easier!
Is this feature hard to produce for one-man cutlers? Does this feature detract from some esthetic to which I'm not aware? In your opinion, does it weaken that portion of the edge, or simply require a difficult milling process?
Here's an example of a "squared off edge" I use on a re-profiled style sharpening.
Here's a small standard feature on a production knife that makes my life so much easier.
If the knife is going to be used, there is the expection that it is going to go dull. And when the knife is a major investment, lots of guys come to me. I have found that a small choil in front of the ricasso allows a stone to be postioned right to the end of tthe bevel.
In fact, I often re-profile standard folders with a "squared off" edge in case the client wants to maintain his own knife. I have a sprecial set of half size Edge Pro waterstones to 'chase out' the remnants of the small fillet in front of the ricasso.
If you are an observer of knives similar to the Graham Brothers line, you will see this tiny choil. Yikes, it makes my job so much easier!
Is this feature hard to produce for one-man cutlers? Does this feature detract from some esthetic to which I'm not aware? In your opinion, does it weaken that portion of the edge, or simply require a difficult milling process?
Here's an example of a "squared off edge" I use on a re-profiled style sharpening.
Here's a small standard feature on a production knife that makes my life so much easier.
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