Hand Tools

Subject:
Re: Cliff Stamp
Response To:
Cliff Stamp ()

Brian Holcombe
Thanks for your comments above!

Wrt knife usage, I agree infact very few of the knives I've made for myself have gotten much use.

I'd venture a guess that kitchen knives are truly the knives that are really used. Even my super delicate sushi knife gets more real and practical use than any of the custom Bowie knives I've made.

The most serious ametuer chef that I know of gives preference to vintage English made carbon steel blades, without much concern at all for patina. Second to that he prefers carbon steel Japanese blades.

Survival type knives always seem to go the direction of comparing fact sheets, but knives like the ka-bar are just 1095 and tempered to 56-58.

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