quantumcloud509
Senior Member
Biggest I use is 240s anymore. Sold my 300 and 270s off...I found them unnecessary...although way awesome. Do miss my 270 Takeda a lot as it was my first jnife but it went to a really good home
Biggest I use is 240s anymore. Sold my 300 and 270s off...I found them unnecessary...although way awesome. Do miss my 270 Takeda a lot as it was my first jnife but it went to a really good home
I've never bought into the "longer is better" mantra for slicers for a few reasons. The length needs to be comfortable relative to your arm length when drawing. There is a point where long is too long. Even most butchers I know use an 8-10" knife for portioning large cuts...
Even when slicing with my 10" slicer I made the observation that mostly 2/3 of the knife has patina because I never use the full length of the blade but rather the first 2/3s from the tip.
There are theoretical advantages to using 300mm+ lengths and I'm sure some real world advantages too, but they definitely don't translate on the cutting board for me, personally.
I like 240-270mm best with a slight preference for the 270mm. Any longer and it begins to lose its strengths IMO.
Does that brand of .45 ACP feed well for you Jason? I tried the 9mm and nothing but stove pipes.
Dave
No issues. Then again, some guns are more testy then others. For example, i'd never own a 9mm 1911.
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