That about sums it up. A couple other notes: The new version is heavier by a significant margin, it is flatter in profile and the tip work takes less effort again due to a grind improvement (dicing an onion, for example).
This video makes me even more excited about getting in on the pre-buy. Not that I really needed to get more excited....
It actually made wish I had gotten in on it. Thanks for the video.
There is a cult of ignorance in the United States...nurtured by the false notion that democracy means that “my ignorance is just as good as your knowledge.” -- Isaac Asimov
It's a stout knife to be sure, that full tang makes it heavy too. Mine weighs 274g.
It's a good cutter though, you wouldn't know it were so beefy.
I'm with Salty on the profile being a bit tall, so I ordered mine 50mm over the heel, it came out nicely.
A beauty of a knife, and a real pleasure to use.
-Enjoy the ride. *** All statements made herein are my personal opinion and nothing more, regardless of tone or context. ***
Salty, I recall you thinned yours out some. How much would you say it improved from that or is this a different one?
Salty, what is the steel on that second one, AEB-L? I'm getting close to pulling the trigger and wondering between the O-1 and AEB-L.
It is O-1. I would go with the O-1 or O-1/L6 mix. That's what Del knows and likes. That's also what a lot of folks here have tested and has been well received. In general, I recommend going with what the maker knows best. To do otherwise, would be a gamble. How much of a gamble it is, is open to discussion.