No plans for copying Carter. His grind - shallow convex combined with a thin geometry is not that different from mine (mine is a little thicker), but I like profile I am using better.
I do have to give Mario (RRLover) a huge thumb-up on sharpening. His are some of the most uniform (and thinnest) bevels I have seen and his Carter was the sharpest knife I have even handled. Need to fly to IL to take one-on-one class with the man. Very, very impressive.
"All beauty that has no foundation in use, soon grows distasteful and needs continuous replacement with something new." The Shakers' saying.
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I'd love to be in a passaround as well. Really like the Masamoto-like profile I've seen on some of your early knives!
I'm pretty sure that the guy who walks into SLT and proceeds to bash a Zwillig Kramer against the counter to test its edge retention isn't going to pop up here.
Just read the cheese knife post. I stand corrected.
Last edited by ecchef; 07-24-2011 at 11:23 PM. Reason: new evidence
Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter
I'd like to try it out