Well normally I stick with thinner blades , but always wanted to get one 'sharpened pry bar' in a super tough steel. Will test this out on a backpacking trip this summer along with my multitool. Specs: knife by: GTI (Knife Center), OAL: 11.5", blade: 6.75", thickness: 0.25", steel: CPM 3v, grind: high sabre + hollow + convex edge. For those who might recognize this knife, it's based on the original Ontario RD6 design.
The question is how to best improve the convexed edge. It's reasonably sharp but obviously cannot resist the urge to make it better. A few ways I can see to tackle this, as in the poll. Regardless how you vote, very interested to hear additional comments on how you'd improve this edge.
The question is how to best improve the convexed edge. It's reasonably sharp but obviously cannot resist the urge to make it better. A few ways I can see to tackle this, as in the poll. Regardless how you vote, very interested to hear additional comments on how you'd improve this edge.
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