Quotesal A drag about the pop-up creating such an issue. We actually ended up having to do a great deal of change and testing to get it right. sal is this referring to the issue i read about where the lock would lift up under force? glad to hear its been resolved. that must have been a head scratcher. i just read through all the post on bloadeforums regarding in. sorry to hear that iby cKc (Kyley Harris) - General
Its bound to happen as people grab a steel, magnacut or otherwise we have seen it before.. my edge is chipping (too hard) my edge is rolling (too soft) when your edge is 0ver 60 and rolling, its likely not because its too soft when running 18dps Larrin does an amazing break down to understand that heat-treat is not that simple, and is a fine balancing act of tradeoffs.by cKc (Kyley Harris) - Video Reviews
I'm honestly at that point now where i just use diamonds for almost everything if i can.. i use my norton on the kitchen knives.. they are softby cKc (Kyley Harris) - Product Review/Feedback
Sal, I made knives as a very busy hobby. not any more. life changes. i made around 3500 knives over the years. my focus is always function and form over looks and decoration. you can see many of my works on cliffs youtube channel under cKc Knives. my focus is different from most though in that i tend to not be super interested in the high carbide steels and trying to follow the best edge reby cKc (Kyley Harris) - General
So far i am enjoying the inkosi, even with the thick edge. the factory edge was pretty sharp, and as this has been sitting around for 2 - 3 years on a shelf this is a good indicator of S35vn holding an edge well over long term if there is no overt attempts to corrode the edge. however, the edge definately shows signs of over buffing. its original sharpness is gone immediately in that it caby cKc (Kyley Harris) - New Knives, and New to You Knives
i have no need of one now, but as soon as i get back to a location where i can actively fish, im definately thinking of upgrading my H1 salt to the lc200n models. This video is linked for the view of the knife, more than the commentary. While i appreciate all the youtubers that allow us to "see" all these knives, i question if most of them actually use any knife for any period of tiby cKc (Kyley Harris) - General
Yes, I agree. most of my knives tended to be knives that had very low apex angles but thickened up considerably to gain that fine cut, but with a lot of backing and durability because most of my knives early on were focused on being all purpose out door knives. i was kind of following a story arc of exploration + fulfilling fantasies of what people buying my knives wanted to see. (or at leastby cKc (Kyley Harris) - New Knives, and New to You Knives
QuoteRyan Nafe the small sebenza cut much worse even though the edge was effectively similar.. so the overall package is making it feel a bit better. Now I see what you’re saying, that makes sense. A fuller and more secure grip will make the same amount of force used feel like less. yes, exactly. so when cutting cardboard. this bigger knife packs more punch.. it feels like a thinner knifeby cKc (Kyley Harris) - New Knives, and New to You Knives
it does seem to be the gold standard, except for Buck Knives who market their knives as Edge2x (tm) which is literally just them making the angle range change from 35-50 inclusive to 26-32 inclusive. they did the tests, they realized that lowering the angle "is sharper out of the box, holds its edge longer, and is easier to sharpen" the small sebenza cut much worse even thoughby cKc (Kyley Harris) - New Knives, and New to You Knives
I look forward to some longer term feedback. i think this narrow leaf blade is one of the most versatile blades. in general i find narrow blades more useful than tall chef like blades.by cKc (Kyley Harris) - New Knives, and New to You Knives
just received this in the mail today, on my birthday, so fortuitous timing. i wont pump up a pile of pictures. there are plenty of those around. but i have posted some that i found interesting. This is brand new from an authorized dealer, but note it is a jul-2019 model knife so sitting around nearly 3 years what surprised me is the first 2 images. there was a lot of lock-tite, and in thby cKc (Kyley Harris) - New Knives, and New to You Knives
yes. i grind the main bevels 90% + flat. once the main grind is done and the edge is about 1mm or less thick, i typically move onto a 120grit ceramic belt with felt backing and use that to make a very fine convex. without a backing, slack belts want to take the easiest path, so round the spine and apex, but dont get into the body well.. so you want that firm giving backing so you can press inby cKc (Kyley Harris) - General
Any thickening will have an impact. how negligible or not will be determined by the material being cut. This is a video done by someone after they got one of my friction folders that is extremely thick. 5mm thick o1 steel around 20mm tall at the tallest, and showing how the thinness at the apex makes a dramatic difference over some typical production knives. that 01 knife if it was a zeroby cKc (Kyley Harris) - General
There is nothing better than when the person who comes up with a design or is part of the process actually sits and explains the rationale behind the knife, but then also does a bit of a demonstration of its values in real terms. I've never seen this model before. but as a fisherman, this really does appeal to me a lot. the guard and all those other features, even the blade shape are alby cKc (Kyley Harris) - Video Reviews
I think the main way to look at the edge with 3 facets is that its actually just acheiving a convex bevel. but the reality is that convex bevels in production are unreliable and hard to get an accurate and consistent angle and curvature. but if you have a robot doing the work like use USA Spyderco factory, rather than just applying a single sharpening bevel. there is the ability to have the roby cKc (Kyley Harris) - New Knives, and New to You Knives
Sal, the knife Jason has is not. that would be a standard flat height grind to a very small bevel that just exemplifies what AEBL can do. typically, this is the style of grind i apply to any factory knife i buy, where i just run a 7dps bevel over the existing 15-18dps bevel to create a tertiary bevel. so its pretty easy to apply. you get most of the benefits of a thinner grind, but without makby cKc (Kyley Harris) - New Knives, and New to You Knives
QuoteCowan Thanks for the write-up Kyley. I've been thinking about this recently, as I have a batch of 0.070" at heat currently. My first utility knife I made in this thickness suffered the problem you described of having insufficient support of the primary and rippling readily as a result. It was ~0.002-0.003" with a 10dps edge initially, rippled when cutting diagonally into haby cKc (Kyley Harris) - General
How i missed this video i don't know, but isn't it awesome to see spyder co uses a robot with proper wet grinding when applying edges in their USA plant. jump to 7:40by cKc (Kyley Harris) - General
this is one of my 61 +/-1 rc hikers which are 2mm thick. this is no more than 0.005" on the edge, but the difference between a lot of my grinds and other peoples is that i dont just always do a flat grind to the spine no matter what making the knives always thinner than kitchen knives. i pick the heights of my grinds to give the knife thinner edges, with better support. this blade isby cKc (Kyley Harris) - General
new post on AEBL Sal https://www.beyondt01micron.com/read.php?3,794by cKc (Kyley Harris) - New Knives, and New to You Knives
This is an example of my micro hikers. i did many different grinds on this depending on uses.. from anything like an 8dps scandi grind for shucking mussels to grinds like this one for utility. on avg most were ground to about 0.005" with edges in the 10-12dps range these images dont quite fit, but you can open them from the attached links the edge bevel on this would be between 10-14dpsby cKc (Kyley Harris) - General
Starting this thread to move from another thread, to show examples and discuss AEBL geometry. I will make a new post per example and edit as required this is a nice example of a kitchen knife in AEBL I ended up sending this one to Cliff for testing, so i can use his measurements as recorded in the old forum old forum -62RC AEBL -2.5mm at the thickest point -190 grams -9" edge -tby cKc (Kyley Harris) - General
Quotesal Hi Ryan, Thanx much for the feedback. Beat hell out of it and let us know. I designed that model 20 year ago. Then recently Eric tweaked it. He has a better eye. And we managed to get it into production. I. too prefer larger (4.") blades for daily chores. Hey Kyley, If we were just makin' them for you guys, I'd love 10 BTE. But we serve a larger market.by cKc (Kyley Harris) - New Knives, and New to You Knives
Added to the above, i really liked where Spyderco went with the Nilakka zero grind. i just think that it was the wrong steel for the grind. AEBL would have been sublime as a true zero grind... but i think on a delica or endura it would be great.by cKc (Kyley Harris) - General
Quotesal We're working on making an AEB-L Mule team. sal That would be fantastic Sal, From my experience doing batch heat-treating of AEBL with fluidized bed furnances was that i ended up getting the company to use large 1" thick steel plates clamping the blades together stacked 6 height sandwiching 100-200 at a time in my case. the reason for this was just lifting the standardby cKc (Kyley Harris) - General
i really wish more companies would just start using more AEBL, but heat-treated well, and placed in the 60-62 rc region its not the most stainless, but its certainly capable of incredibly fine edges. id love a CRK Sebenza in AEBL, and thinnerby cKc (Kyley Harris) - General
i think they have many options, all which would increase the cost, but it shouldn't really add that large a leap in cost. as an example. they could just stay at 15dps, but drop to 0.010" bte which will have a significant boost in performance and maintain a good geometry for stability and durabilty, but if they are worried about that then a middle ground could be taken as going to 0.0by cKc (Kyley Harris) - New Knives, and New to You Knives
i have to say that the steel i am most interested in seeing more about will be magnacut. i see that Spyderco are doing a native salt in the steel.by cKc (Kyley Harris) - General
the problem i have with my norton sic-carbide coarse stone is that it dishes out fast under load and has a lot of loose particles... so while i dont mind using it on a larger knife where the finish isn't so important. i find it a pain to use on a small folder. i like the diamond because its a fairly controlled medium that i can work at a good pace, without huge amounts of slurry and gritby cKc (Kyley Harris) - Video Reviews
QuoteMillscale , but I buy very few knives per year (right now I actually have way more sharpening stones than knives, funny) and I tend to stay away from hard to grind steel, same. actually.. i have already bought too many new knives. while it is nice to sample a bunch of different knives, i really think that my ultimate preference is to have a small range of knives for different activities aby cKc (Kyley Harris) - Video Reviews