- Joined
- Oct 11, 2000
- Messages
- 104
I have a question about edge geometry and sharpened crowbars.
I don't have anything against sharpened crowbars for the hacking, poking, chopping type of applications - in fact I have a few. However, in my experience (I will admit here that I have never had the opportunity to work with a Strider knife) they haven't been so good for cutting and slicing.
For example, I have an SOG Bowie, which is plenty sharp, but because of the thickness, if I am trying to cut through something a little thick, or trying to skin something out, the thickness of the blade tends to limit the depth of the cut. Essentially, if a "chip" has to form off of the edge, I have found that a thinner blade works better.
Again, I have nothing against thick knives, and I understand you design them for a purpose where the thickness is important.
My question is - for your customers who need a knife as you make, do you recommend they carry something smaller for the more routine cutting chores? Or have you found a grind or edge profile that allows your knives to cut better than others starting with the same thickness?
Thanks.
I don't have anything against sharpened crowbars for the hacking, poking, chopping type of applications - in fact I have a few. However, in my experience (I will admit here that I have never had the opportunity to work with a Strider knife) they haven't been so good for cutting and slicing.
For example, I have an SOG Bowie, which is plenty sharp, but because of the thickness, if I am trying to cut through something a little thick, or trying to skin something out, the thickness of the blade tends to limit the depth of the cut. Essentially, if a "chip" has to form off of the edge, I have found that a thinner blade works better.
Again, I have nothing against thick knives, and I understand you design them for a purpose where the thickness is important.
My question is - for your customers who need a knife as you make, do you recommend they carry something smaller for the more routine cutting chores? Or have you found a grind or edge profile that allows your knives to cut better than others starting with the same thickness?
Thanks.