What if it Snows?

My friends Dad was from the old Country. Only spoke Italian. Like most, he grew grapes, made the wine and when it was ready, stayed drunk mostly in the basement for a couple months straight. If he was seen, everyone just tried to avoid him.

 

10 or 15% maybe 18%? Have to ask a Canadian.

 

Very long post, but read to the end. I think you will find it informative.

If thier product actually meets the specification that they claim then thier knives will be far superior to many mass produced kitchen knives on the market today. Carbon steel holds a much finer edge than stainless steel... And holds it longer to boot.

A 65HRC (HRC is an abbreviation for "Rockwell Hardness Scale C") cutting edge is incredibly hard... Like nearing ball bearing hard. Mis-use of such a blade would very quickly ruin the knife, as steel that hard will often chip or break rather than dent or bend. But this same property is the very thing that makes such a fine edge possible.

In a forged blade, this brittle edge MUST be supported by a far softer spine or it would shatter with the first stout chop... If not while cooling after the forgeing process. They claim to accomplish this with a 30HRC spine. In actuality, the entire blade starts at or near 30HRC. The blade is shaped and roughly sharpened while in this state. The cutting edge only is then very carefully hardened to 65HRC, at which point the blade is then given a very fine sharpening and polished.

As I previously stated, if thier blades are actually what they claim them to be and properly sharpened... Then they are surely a very fine knife. If you do indeed spend money for a knife of that quality, then I would highly advise investing in some very high quality whetstones. And I dont mean the ones you will find in your standard kitchen or hunting store. The kind of stones you want are very expensive and are primarily found in stores that specialize in very expensive knives and sharpening of such knives.

I would suggest getting a range of 5 stones from 500 grit to 6000 grit. Also get a good quality strop and stropping compound in 12,000 grit. If you keep your blade decently sharp it should never see anything less than 3000 grit, except to take out a chip. If you keep it really sharp it should never see anything less than 6000 grit.

Back to your question... I think they look like a legit high quality knife. Any forged blade is superior to most standard kitchen knives on the market today. But heed my advise, if you spend good money on quality knives, spend good money on quality sharpening stones, strops, and compound... And learn how to use them properly by practicing on less expensive knives.

 

It looks a little cloudy.
I was thinking Bailey's.
But that's a girl drink.

 

Looks good.
But what's the deal with the ice?

 

PBR? I hope the OM attacks you.

 

Is thee OM getting more comfy in the new digs