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Author Topic: Testing the sharpmess of knifes  (Read 3417 times)

fr3db3ar

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Re: Testing the sharpmess of knifes
« Reply #25 on: February 02, 2019, 12:18:58 pm »
if it leaves bald spots on my legs that's good enough for me.

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    steve2md

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    Re: Testing the sharpmess of knifes
    « Reply #26 on: February 02, 2019, 10:36:19 pm »
    An old Keen Kutter double bit,
    I ADORE old Keen Kutters.   As for 5160, it's a decent steel for edge retention and impact. I have changed over to using 80crv2 in its place though. It can take an INSANELY thin edge and survive heavy chopping. I love it for making competition blades for Bladesports (there's some crazy vids of bladesports online). Plus, when I use it for a kitchen blade, it will take a Hamon if I want, so I can make em more fancier...lol
    Heat it till it's hot, then beat it with a hammer until it's the shape you want.    Blacksmith's advice that works for pretty much everything in life

    coelacanth

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    Re: Testing the sharpmess of knifes
    « Reply #27 on: February 03, 2019, 12:11:38 am »
    Sweet.   :thumbup   
    " A republic, if you can keep it. "
                                                  Benjamin Franklin

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