Nice work. I tried putting some blades on my 1x42, with less-than-satisfactory results. I think the wider belt really helps.
I've dealt with him several times, he's top-notch.
The forum have their own iPhone app
I own an earlier version of this knife and am very pleased. It is one of my most used knives. And I don't even have the fancy signature.
Any recommendations or thoughts on a 2# NY strip roast? I am thinking I should just steak it and cook but wondering if any ideas if cooked whole.