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Lynn Thompson is one of the most inventive knife designers of the last several decades. I have never been disappointed with any of his knives....
I keep 'em in jacket pockets and backpacks and the car nearly everywhere so no matter what I grab when I go out there's a freshly sharpened knife...
I use tung oil on my wooden handles. It lasts longer than linseed oil. Another suggestion would be to wax the handle. Johnson's Paste Wax for...
Cold Steel Ranch Boss
Nothing planned, but I'm open to whatever might catch my eye. Until then, my GB2 will suffice.
I find a few light forward strokes on a DMT fine (1200 grit) works very well for finishing an edge and removing the burr.
I've always been leery of powered sharpening systems, but it seems to work for you.:thumbsup: Nice review.
Nice snags. The turkey won't stand a chance!
Doubt I would have any problem with those so-called cosmetic "defects", given the price.
Kind of depends on who you plan to give it to, and whether they know how to use, sharpen and maintain it.
No. Saws on the back of the blade don't work worth a damn. The original sawback was probably devised around WW I, as a tool to cut through the...
I sharpen my convex edged knives by pulling them backward (edge trailing) across the hone, rather than forward. Works for me anyway.
Just sharpen it.
Thanks again for another great article (and book -- I've read Knife Engineering cover-to-cover several times and bits are starting to seep into my...
An angle guide helps a lot to create an even bevel and a burr.
The zytel will probably outlast the blade. It's incredibly tough stuff, ideal for its purpose in knives and a lot of other applications.
I just let the patina develop naturally. My Master Hunter in Carbon V tells a story of caribou, moose, black bear and mule deer hunts.
Buck and Cold Steel offer quite a few choices and a lot less than $750.
I prefer diamond hones over any natural stone as they'll work on any steel. I do have a Black Arkansas bench stone about 14" long that came from a...
My Dozier has never showed any patina despite plenty of exposure to acidic substances: meat, fruit, etc.