That's interesting. I suspected as much until I put a straight edge to the bevel. It looks more or less flat although it is admittedly hard to tell. The "convex" Salty is referring to is the shoulder at the transition between the secondary bevel and the rest of the knife up to the spine.
I am confused. Is the grind a partial flat grind that does not go to the spine or is the grind convex? Or something different?
Actually, I think he literally means the hump right on the shinogi.
"God sends meat and the devil sends cooks." - Thomas Deloney
@Johnny: The way Murray cold forges he'll hammer the outsides and then go up the middle to eliminate this as much as possible, but no one is perfect.
do you have some kind of software running that notifies you every time Carter's name is mentioned?
Salty is a big fan of Carter's knives, so no worries here.
so how does it perform compared to Carter?
An expert is a man who has made all the mistakes which can be made, in a narrow field.
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I just read more, and post a lot less.