- Mar 4, 2011
- Reaction score
Finally able to take photos. These are two knives from the same batch. Thoughts?
Murray geometry is a shallow convex grind that that starts almost 2/3 from the edge. He forges his stock thin so the resulting knives are thin. The flat spot at the heel is about 1/4 of the length (normally it's 1/3 or more) and the profile gently curves up to the tip. Yes, finish can be better. It looks to me that he stops at 120grit and then either goes over it with a Scotch-Brite belt or buffs it. One or two finer grit belts after 120 would make quite an improvement. I don't think this has to do with a rustic appearance. It's all economics.Murray has the geometry and blade shape down. He grinds like the good Japanese makers and the steel is good. I'd put the better one of the two in my top 5.
The cosmetic thing bugs me because they have so much cosmetic potential.
I refinished a Carter for Rick a while back. Because of the soft cladding, it is that difficult to do even by hand (as I did). Just be careful not to remove too much material so the maker's mark gets washed out.True, for the price I got a couple very good workers. Which is what I intended. Just a shame, a little more time and these babies would be stellar.