@AJack ,
Wavicle
,
P
Peter Hartwig
.
Thank you for the help.
I suppose the reason why I ask is ;
-I keep looking at my 21 loving the grind wishing the tip was thicker.
-Everytime I use the knife or dull the edge it's the 2 inches of blade leading to the tip.
I have always had a thing against the wharncliffe blade and I enjoy the drop point for use on things like food slicing occasionally . But toughness is #1.
I'm thinking about sending my WC 21 in for a Tanto blade or trading it for a Double Lug Tanto of some sort.
There you go. Having a moment on perfecting my search for owning only one CRK.
My WC 21 is there. But I'm torn when I think about a thicker tip. Then some will say use the correct tool for the job