+1 on the thickness. The added weight helps too when you're doing large cuts.
+1 on the thickness. The added weight helps too when you're doing large cuts.
The AI does not love you, nor does it hate you, but you are made out of atoms it might find useful for something else. - Eliezer Yudkowsky
Thicker at the edge or the spine?Originally Posted by turbochef422
So far I have referred to thickness on the edge only.
M
"If there’s something worth doing, it’s worth overdoing.” - An US saying.
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Both, in relation to each other of course.
The AI does not love you, nor does it hate you, but you are made out of atoms it might find useful for something else. - Eliezer Yudkowsky
How fine an edge do you finish your scimitars? About 3-5K or higher?
"If there’s something worth doing, it’s worth overdoing.” - An US saying.
If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com
and the handle should be manly.
It should dispense beer and make boob jokes.
The AI does not love you, nor does it hate you, but you are made out of atoms it might find useful for something else. - Eliezer Yudkowsky
There is need for it in butchery. I'm thrilled to hear about the 8in as well. I'm glad to see you got this going Marko. The profile looks great. I think the thin behind the edge and sturdy spine is a great idea. Scimitars are not really supposed to come in contact with bones. They are more for portioning boneless sub primals. I am very excited.
All normal people love meat. If I went to a barbeque and there was no meat, I would say 'Yo Goober! Where's the meat?'.- Homer Simpson
I finish mine on a king 800 and then strop.
Keep mine pretty toothy. 1200 bester, and then strop on whatever paper is around, no steel.
The AI does not love you, nor does it hate you, but you are made out of atoms it might find useful for something else. - Eliezer Yudkowsky
No higher than 2k for me.
'The only real security that a man can have in this world is a reserve of knowledge, experience, and ability.' -Henry Ford
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