hso,
do you have some links or organization names i can look up? after our last few posts i think i recall years ago the knifemakers guild hosting a cutting comp, any idea if they still do?
i agree completely. although i tend to do a flat ground blade with slight convex edge. its easier to control when grinding making it more affordable for the average person and works nearly as well imho.
do you have some links or organization names i can look up? after our last few posts i think i recall years ago the knifemakers guild hosting a cutting comp, any idea if they still do?
I don't think that forged blades have an advantage over stock reduced blades. I have seen that the carbon steels with good grain refinement (because of normalization and heat treat) with a slight convex grind to the blade do better overall. If you threw out the idea of "stainless" and looked at geometry and heat treat you'd have 90% of what makes a good cutting competition knife..
i agree completely. although i tend to do a flat ground blade with slight convex edge. its easier to control when grinding making it more affordable for the average person and works nearly as well imho.