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DonT

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Posts posted by DonT


  1. + on Global Knifes

    + on OLDER Ontairo old hickory

    + on Victorinox

     

    I am a furniture maker and sharpen blades daily, diamond stones, water stones and oil stones.  Steels are diferent, some hold a edge well, hard to sharpen- softer steels, don't roll an edge easy to sharpen and every where in between.  If the blade on your knife has not patina to a golden color, it is not a true carbon steel, like O1 or 1095.  A nice Swedish SS steel is 12c27, very much like a carbon steel, but some anti rusting propertys. 

     

    I use Global, nice steel, good ergomomics, one piece handle.  My daily knife to process meat for my dogs is a older Ontairo old hickory carbon steel knife.  The blade has patina to a golden color, sharpens very easely and will not chip or roll an edge when I hit bone.  

     

    I do not think prodution knifes are sharp out of the box.  A knife steel will roll back the edge of the blade, but I would not call it sharpend.  The best Knife is a sharp one.


  2. I am a full time furniture maker, hand tools are my thing.  To look at quality;  Allentown Woodcraft, Lie Neilson will be at Willards Lumber Nov 14-15. Tools for Working Wood, Brooklyn, bring money you will not leave there with out a purchase.  Vintage is great if you can rehab an old tool (straighten /sharpen saws, tune planes, ect).  I could set you up with a saw, plane and chisel, the hands to use them you will have to supply.  Enjoy


  3. +2 On the Fiskars 36" handle.  Moved all my other mauls to far corner storage.  Wedges do not come out very often, mostly to half 36''+ rounds, Fiskars handles 99% of the hand spliting.  I like the older steel wedges I find, Better steel and taper.  I split about 6 to 10 cords a year, not all by hand.  Timberwolf helps out.  Enjoy

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