Teacher.
Sharpening. “Properly” will only improve your working edge.
That standard edge the Chinese blades come with is a “pocket knife” working edge. Fine for cutting fruit and cardboard.
I always improve mine by tapering edge from almost “0” angle at tip to that 30% at around the half of blade back.
My blades will cut your finger skin through.
Just leaning a bit on the blade against your skin.
No sliding back and forth. Just press.
With the extra body for working in edge further back
and deeper up in blade.
Old meatworkers trick,
slice and cut. Flesh and tough ligaments/tendons.
No need to be “sorry” Boaz… if that is your opinion. I totally disagree with it however.
My offer to buy was in no way meant to “sound impressive”, it was two fold. The first part being I could possibly pick up a few more of these & not have to wait for slow shipping from China.
The second part being if someone was truly unhappy with their knife it gave them an easy way out.
That is not a “fallacious argument” at all. I know they are good knives, and I have stated my reasons why I believe this; otherwise I would not have made the offer.
And also, for $10… these knives are an amazing value. Hard to believe actually.
fal·la·cious - 1.based on a mistaken belief:
So “fallacious” certainly does not apply… because my belief is not mistaken.
You do not trust them… fine with me. Your entitled to your beliefs too.
By the way, did yours pass the ’Spine Whack Test’?
Were you able to make them fail??
As far as your “Atomic Beam Flashlight” analogy… come on Boaz, we all know that is an overpriced rip off.
I prefer early lock-up on my liners and frame-locks. Early lock up means it will last longer before the dreaded play kicks in. G10 is my preference in handle material, grippy and durable. My EDC is the ganzo fh11 in greenish blue. Love this knife.
“I agree mate. Thumbs Up
I just want to be the one doing the “sharpening” or “reprofiling”. Wink.
Sounds like you have found a good method for achieving what you want in a good sharp blade. Beer””
Yes mate. 60plus yrs of practice and lots of cuts.
Eventually. You get there.
That tapered angle I almost get right. is a trick from some of the old Meatworks boners I worked with.
If you have a “folding” knife of any style.
It’s capable of coming back on your fingers.
Treat them as such, a folder. NOT a lock back and you’ll never have a problem.
They ALL only Finger nail cleaners and fruit peeler/slicers
anyway.
Serious work. Use sense and get out that FIXED blade you have.
You’ll keep your fingers longer that way. anyway.
Have fun.