Little rich for my blood, but very impressive (the 12" sujihiki being my favorite of the two).
I love the way Bill does his bolsters.
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 love Bill's coke-bottle handles. Comfy.
I liked Slicing Knife (6") with Sheephorn and Dragon's Breath Damascus best
Stunning. I was not that impressed by the other.
Well, as you all know Im a huge fan of Bills work, and are so checking my mail everyday now for news
thanks for posting these Oivind. these are part of the group of knives that have been on order from them for the last two and a half years or so. there will be more posted here in the future.
How is 1084 and 15N20 compared to 52100?
Will it take a sharper edge, but not have the edge retention as 52100?
How does the dragon look like with patina on. Anyone got any?
Can't comment most of that, especially since I've no experience with Bill's dammy in a kitchen.
But from what I have tried/sharpened from a few makers, 52100 takes and holds a really nice edge if it's hard enough. I am sure Bill's is. 1084/52100 is great, and more than adequate, but doesn't take an edge like 52100 or hold it quite as well. However, if you don't like super polished or extremely acute edges, there will be no difference.
Also 52100 takes some really pretty patinas.
I think!!! That I can get it as sharp but it won't hold the edge as long as 52100. It is pretty much going to look the same after it patinas as it does now just the 15n20 will start to darken more.