A bit of History !
A long time ago ( decade or more ) I started buying Cheap Chinese Knives . One of those brands was Enlan . And a lot of people used to crow about this brand and how good it was !
Ok , it looks good , it feels good , it’s bolted together good , …………
Butt ! It just lacked one thing I was looking for ……… Edge retention .
After a while I began to notice how much sharpening I was doing compared to when I was using my US made knives ( R3 Remington for example ) . And it slowly dawned on me that these cheap chinese knives just had little in the way of edge holding . So my D2 saga began ! ( That’s another story )
It has been quite a while since I have purchased an Enlan knife , because of our past history . The EL-02 is the knife I wanted a long time ago and now I have one .
Aaaaw! I was ho-humming , about this one . The EL-02 or just about any other D2 knife out there . Did I make a poor choice ?
You would think that a knife company would learn too cook powdered steel in 5 or 10 years ? ( one would think that )
The knife was very sharp to start . ( Very )
I felt the edge dull with every slice of the rope !!!
Impressed by how poor the factory edge was I am . ( 50 slice fail ) If I had stopped at 10 or 20 slices , the edge may have failed the paper slice test .
On a happy note , the factory bevel was complete rubbish ! So there could be some cause and effect other than badly cooked steel ? ( Could )
The edge is wet stone grinder - re ground !
I had to butcher the screw to get the blade off , those 3 offset holes for screw removal are STUPID ! Who does DS like that ? ( Ok - Enlan ) It’s not trick , it’s just a PITA !
Knife will be retested shortly … Will it fail at 50 ? That is the million dollar question .
