Discussion in 'The Good Life' started by PLANofMAN, Jan 3, 2020.
I use a Japanese made Cold Steel with a tanto tip when hiking.
I carried an old Barlow when I was in my teens. I haven't thought of that knife in years... I wonder what happened to it? That was a good whittling knife.
The little knife blade in the Swiss Army is good, if soft, steel. It comes from the factory with about an 18° bevel flat grind. This makes for a very sharp knife, though prone to notching. Regrinding that to a more standard 20° or 25° angle only takes a few strokes on a stone. From there, it only takes the occasional stropping to maintain the edge.
They are ridiculously easy to over sharpen, especially for people who have, and use, high quality (harder steel) kitchen knives and straight razors. Sharpening soft stainless has left me wondering if I'd suddenly forgotten how to hone.
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