Based on the original TASK tactical knife designed by Thilo Schiller, this version of the TASK, the TASK J has been developed as a collaboration with the Jagdkommando Unit, the Austrian Army special forces. Their requirements were for a heavier duty version of the original TASK which could survive more extreme use.

(Moderators, there is a reciprocal link at the end of every review on Tactical Reviews.)

Sometimes, the fulcrum causes the knife edge to fall out of level. Is it OK to measure like this?

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how many of you get text messages from people wanting to know if you sharpen knives and do you take credit cards?

........i reply yes

now we have these jerks with 5 dozen knives.....scissors......serrated knives........
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most of the numbers come back to junk/spam outfit in ga......but not all.

i got my 5th one tonight......here is the one i got a few mins ago.
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copy of texts.
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Recently I bought for my grandchildren small Swedish wood carving knife. The length of the blade is 2.4" and blade thickness is slightly more than 0.1". The blade is made of laminated carbon steel, the core hardness should be between 58 to 60 HRC. If we use the results of Rockwell hardness study we can say that steel with 60 HRC is by 10% harder than 58 HRC steel.

The measured included angle of the Scandi grind is 29°.

BESS score is between 150 and 160.

Based on my measurements and calculations the thickness of the core of the blade is circa 0.06".

The Morakniv carving knife is not expensive (USD 25), but quality woodworking tool with premium-quality carbon knife steel.

Jan

   

   

Just posted something over in the edge rolling test stand section and it reminded us of a question that our members might be able to expand on. The question has to do with the development of modern steels used in knife making. We've heard that almost no new steels are developed for knives. The steels talked about and used frequently by knife makers and bladesmiths were usually developed for use in other industries. Most notably the tool and die industry. In fact, a very small percentage of these high grade steels are utilized by the knife industry when compared to their original and intended use. High quality steels only find there way to the knife industry when someone in the knife industry "borrows" a newly developed steel because they feel that it might just make a fine knife. The aforementioned is all conjecture as far as we are concerned. Can anyone either elevate or dispute these assertions?

Here are a couple pictures of the current batch of 15 blades I have on my bench at the moment. They have been through initial heat treating cycles, trued and rough ground. The ones with dark blades are left, "as forged".


If you look toward production knife design, you will notice Wharncliffe blades are becoming quite popular. If you've been paying attention to what I've been making since 2013, you'll know I've been EDC carrying, and promoting them prominently for many years, which is why they are so popular on my order list today.

Since I have finally figured out a simple method to post pictures, I will now be posting pictures regularly. 

This is specifically in response to Mr. Grepper's call for re-posting pictures that got erased by the miserable photobucket fiasco. 

It's the best full tang knife I've ever made, which is easily one of the best blades I've ever finished. 

This knife was commissioned by a Gentleman I hold in very high esteem. I get to call him "Family" because we are that close, and we've always been that close. His family lived next door to my Mom's folks, and the Mortimers and Richards kids (Jim and Sam Mortimer, my Mom, Aunt and Uncle) grew up together, and are inseparable. 

There is something about this knife that draws people, and those who hold it in their hands are always inspired. It's heft and balance, the organic beauty of the blade, the ancient  mammoth tooth and mammoth ivory, combine into something far greater than the sum of the materials.

I'm fairly certain this knife will find it's way into an article in Knife Magazine within the next few months. If you're familiar with knife publications, that will mean much more than I'm capable of expressing. Blade magazine may be popular, but I wouldn't use it in the outhouse. 

I'm not much of a photographer, so these will have to suffice for now.

Each year at IWA, there are a few blades that stand out and draw you back to them time and again. Lionsteel's T5 was one of those, and may well have been my most visited blade at IWA 2017. I've been fortunate enough to be able to spend a lot more time with it subsequently, as well as being able to discuss its design with Mik Molletta, the man behind this outstanding knife.

(Moderators, there is a reciprocal link at the end of every review on Tactical Reviews.)

This picture shows a Medivial method for sword sharpening. If you study this picture you se that they use special wood tools to hold the edge angle. The tool is triangel where one side can be moved and they also use a  angle suport.

On the table below the sword you can se a cow antler. In this antler is fat mixed with fine quartz sand as abrasaive.

Can we learn anything from this old method?

Thomas

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