Edgepal new member

[Ken S]

Thomas,

Your last post gave me a good laugh.  I have had full beards off and on ever since I was sixteen. I have had my present beard since 1992. Therefore, "shaving sharp" is not all that important to me.

I am not a knife collector. i can easily count the knives I have purchased over my lifetime on my fingers. The latest two are both Moraknives. They are probably the two most basic knives Mora makes, numbers one and two wooden handle O1 simple knives. I think they are marvelous. They are well made and have the look and feel of real world tools. The blades seem sized to work, not to impress. I do not think of them as cheap. I think of them as nice knives at a bargain price.

I like your term "deskhunter". Unfortunately, that tribe is not limited to knives. That's why we have shiny polished sets of chisels with radiused backs instead of dead flat. That's also why we have shiny squares and levels which are not true. The problem is neither urban nor rural; it is overzealous marketing.

This is an interesting conversation.

Ken

[grepper]

Thomas, I think you spoke words of great wisdom when you said, "...an edge shall only be as sharp it need to be for its purpose."

Should the same apply to people?

[Edgepal]

Thomas, I think you spoke words of great wisdom when you said, "...an edge shall only be as sharp it need to be for its purpose."

Should the same apply to people?

Greppet

Many knife people have allways sharper knifes then brains....

Thomas

---

Thomas,

Your last post gave me a good laugh.  I have had full beards off and on ever since I was sixteen. I have had my present beard since 1992. Therefore, "shaving sharp" is not all that important to me.

I am not a knife collector. i can easily count the knives I have purchased over my lifetime on my fingers. The latest two are both Moraknives. They are probably the two most basic knives Mora makes, numbers one and two wooden handle O1 simple knives. I think they are marvelous. They are well made and have the look and feel of real world tools. The blades seem sized to work, not to impress. I do not think of them as cheap. I think of them as nice knives at a bargain price.

I like your term "deskhunter". Unfortunately, that tribe is not limited to knives. That's why we have shiny polished sets of chisels with radiused backs instead of dead flat. That's also why we have shiny squares and levels which are not true. The problem is neither urban nor rural; it is overzealous marketing.

This is an interesting conversation.

Ken

Ken,

As you have seen, my English are limmited, i dis not understand your last sentences, sorry.

About Mora knifes. The old red wood handle with a spice as a rivet works very good and they have the old traditional blade design.

Modern Moraknifes have 11 degrees per side on their edges = total 22 degrees total edge. But, use a loup and study the xutting edge and you will find a very thin secondary bevel - that bevel holds 3-4 degrees higher angle - so the cutting edge holds 28-30 degrees total.

You find this type of edge on all Mora knifes - but not on their wood working knifes, those have flat edges.

Thomas

[grepper]

"Many knife people have always sharper knifes than brains"

Another great utterance Thomas! I'm going to have to start writing your sayings down.

Maybe you should consider a book, "Secrets of the Forest". Starting with:

"...an edge shall only be as sharp it need to be for its purpose."
"Many knife people have always sharper knifes than brains."

[Ken S]

Thomas,

Your English is sharp enough. :) That is good, because I do not know Swedish!

My last sentences said that sadly too many tools are made by people who like tools to look nice instead of work well. However, I believe small groups are wanting better and more functional tools. I have faith in the future.

Ken

[Rupert Lucius]

Thomas, I think you spoke words of great wisdom when you said, "...an edge shall only be as sharp it need to be for its purpose."

Should the same apply to people?

Greppet

Many knife people have allways sharper knifes then brains....

Thomas

---

Thomas,

Your last post gave me a good laugh.  I have had full beards off and on ever since I was sixteen. I have had my present beard since 1992. Therefore, "shaving sharp" is not all that important to me.

I am not a knife collector. i can easily count the knives I have purchased over my lifetime on my fingers. The latest two are both Moraknives. They are probably the two most basic knives Mora makes, numbers one and two wooden handle O1 simple knives. I think they are marvelous. They are well made and have the look and feel of real world tools. The blades seem sized to work, not to impress. I do not think of them as cheap. I think of them as nice knives at a bargain price.

I like your term "deskhunter". Unfortunately, that tribe is not limited to knives. That's why we have shiny polished sets of chisels with radiused backs instead of dead flat. That's also why we have shiny squares and levels which are not true. The problem is neither urban nor rural; it is overzealous marketing.

This is an interesting conversation.

Ken

Ken,

As you have seen, my English are limmited, i dis not understand your last sentences, sorry.

About Mora knifes. The old red wood handle with a spice as a rivet works very good and they have the old traditional blade design.

Modern Moraknifes have 11 degrees per side on their edges = total 22 degrees total edge. But, use a loup and study the xutting edge and you will find a very thin secondary bevel - that bevel holds 3-4 degrees higher angle - so the cutting edge holds 28-30 degrees total.

You find this type of edge on all Mora knifes - but not on their wood working knifes, those have flat edges.

Thomas

Thomas let's not be concerned about your English.

Thank you for becoming a part of this Discussion Site - you, Ken S, and grepper have made this one of the best days of my life - thanks Guys.  For sure Mike Brubacher gave us a great "sand box" to play in.  Thanks,  Mike.

You Guys were discussing Moraknives (Mora) - Ken mentioned the O1.

I, looked at the Ragweed Forge site the Knife Center site are any of these knives traditional "Moraknifes" that you speak to? 

Also wiill you please address the neck knife that has a 2 inch plus blade?  When seated it is often impossible and/or very difficult to retrieve ones pocket knife.  A "necker" may something to consider.

As always thanks

Rupert
From here in the middle of no where

---

Thomas, I think you spoke words of great wisdom when you said, "...an edge shall only be as sharp it need to be for its purpose."

Should the same apply to people?

Greppet

Many knife people have allways sharper knifes then brains....

Thomas

---

Thomas,

Your last post gave me a good laugh.  I have had full beards off and on ever since I was sixteen. I have had my present beard since 1992. Therefore, "shaving sharp" is not all that important to me.

I am not a knife collector. i can easily count the knives I have purchased over my lifetime on my fingers. The latest two are both Moraknives. They are probably the two most basic knives Mora makes, numbers one and two wooden handle O1 simple knives. I think they are marvelous. They are well made and have the look and feel of real world tools. The blades seem sized to work, not to impress. I do not think of them as cheap. I think of them as nice knives at a bargain price.

I like your term "deskhunter". Unfortunately, that tribe is not limited to knives. That's why we have shiny polished sets of chisels with radiused backs instead of dead flat. That's also why we have shiny squares and levels which are not true. The problem is neither urban nor rural; it is overzealous marketing.

This is an interesting conversation.

Ken

Ken,

As you have seen, my English are limmited, i dis not understand your last sentences, sorry.

About Mora knifes. The old red wood handle with a spice as a rivet works very good and they have the old traditional blade design.

Modern Moraknifes have 11 degrees per side on their edges = total 22 degrees total edge. But, use a loup and study the xutting edge and you will find a very thin secondary bevel - that bevel holds 3-4 degrees higher angle - so the cutting edge holds 28-30 degrees total.

You find this type of edge on all Mora knifes - but not on their wood working knifes, those have flat edges.

Thomas

Thomas let's not be concerned about your English.

Thank you for becoming a part of this Discussion Site - you, Ken S, and grepper have made this one of the best days of my life - thanks Guys.  For sure Mike Brubacher gave us a great "sand box" to play in.  Thanks,  Mike.

You Guys were discussing Moraknives (Mora) - Ken mentioned the O1.

I, looked at the Ragweed Forge site the Knife Center site are any of these knives traditional "Moraknifes" that you speak to? 

Also  please address the Mora neck knife that has a 2 inch plus blade?  When seated it is often impossible and/or very difficult to retrieve ones pocket knife.  A "necker" may be something for me to consider.

As always thanks

Rupert
From here in the middle of no where

[Ken S]

Rupert,

One of the things which binds us together as a group is our shared desire to increase our knowledge and skill. Realizing what I don't know has helped me learn. Neck knives are very new to me. I learned of them only very recently watching an online video. I hope others can be more helpful.

One of the things I like about a forum is when I learn something new, the poster's knowledge has not decreased. Mine has increased at no loss to him.

"In the middle of nowhere" reminds me of an old prairie joke I heard on The A Prairie Home Companion radio show, "This is not the end of the earth, but you can see it from here."

Ken

[Edgepal]

Thomas, I think you spoke words of great wisdom when you said, "...an edge shall only be as sharp it need to be for its purpose."

Should the same apply to people?

Greppet

Many knife people have allways sharper knifes then brains....

Thomas

---

Thomas,

Your last post gave me a good laugh.  I have had full beards off and on ever since I was sixteen. I have had my present beard since 1992. Therefore, "shaving sharp" is not all that important to me.

I am not a knife collector. i can easily count the knives I have purchased over my lifetime on my fingers. The latest two are both Moraknives. They are probably the two most basic knives Mora makes, numbers one and two wooden handle O1 simple knives. I think they are marvelous. They are well made and have the look and feel of real world tools. The blades seem sized to work, not to impress. I do not think of them as cheap. I think of them as nice knives at a bargain price.

I like your term "deskhunter". Unfortunately, that tribe is not limited to knives. That's why we have shiny polished sets of chisels with radiused backs instead of dead flat. That's also why we have shiny squares and levels which are not true. The problem is neither urban nor rural; it is overzealous marketing.

This is an interesting conversation.

Ken

Ken,

As you have seen, my English are limmited, i dis not understand your last sentences, sorry.

About Mora knifes. The old red wood handle with a spice as a rivet works very good and they have the old traditional blade design.

Modern Moraknifes have 11 degrees per side on their edges = total 22 degrees total edge. But, use a loup and study the xutting edge and you will find a very thin secondary bevel - that bevel holds 3-4 degrees higher angle - so the cutting edge holds 28-30 degrees total.

You find this type of edge on all Mora knifes - but not on their wood working knifes, those have flat edges.

Thomas

Thomas let's not be concerned about your English.

Thank you for becoming a part of this Discussion Site - you, Ken S, and grepper have made this one of the best days of my life - thanks Guys.  For sure Mike Brubacher gave us a great "sand box" to play in.  Thanks,  Mike.

You Guys were discussing Moraknives (Mora) - Ken mentioned the O1.

I, looked at the Ragweed Forge site the Knife Center site are any of these knives traditional "Moraknifes" that you speak to? 

Also wiill you please address the neck knife that has a 2 inch plus blade?  When seated it is often impossible and/or very difficult to retrieve ones pocket knife.  A "necker" may something to consider.

As always thanks

Rupert
From here in the middle of no where

---

Thomas, I think you spoke words of great wisdom when you said, "...an edge shall only be as sharp it need to be for its purpose."

Should the same apply to people?

Greppet

Many knife people have allways sharper knifes then brains....

Thomas

---

Thomas,

Your last post gave me a good laugh.  I have had full beards off and on ever since I was sixteen. I have had my present beard since 1992. Therefore, "shaving sharp" is not all that important to me.

I am not a knife collector. i can easily count the knives I have purchased over my lifetime on my fingers. The latest two are both Moraknives. They are probably the two most basic knives Mora makes, numbers one and two wooden handle O1 simple knives. I think they are marvelous. They are well made and have the look and feel of real world tools. The blades seem sized to work, not to impress. I do not think of them as cheap. I think of them as nice knives at a bargain price.

I like your term "deskhunter". Unfortunately, that tribe is not limited to knives. That's why we have shiny polished sets of chisels with radiused backs instead of dead flat. That's also why we have shiny squares and levels which are not true. The problem is neither urban nor rural; it is overzealous marketing.

This is an interesting conversation.

Ken

Ken,

As you have seen, my English are limmited, i dis not understand your last sentences, sorry.

About Mora knifes. The old red wood handle with a spice as a rivet works very good and they have the old traditional blade design.

Modern Moraknifes have 11 degrees per side on their edges = total 22 degrees total edge. But, use a loup and study the xutting edge and you will find a very thin secondary bevel - that bevel holds 3-4 degrees higher angle - so the cutting edge holds 28-30 degrees total.

You find this type of edge on all Mora knifes - but not on their wood working knifes, those have flat edges.

Thomas

Thomas let's not be concerned about your English.

Thank you for becoming a part of this Discussion Site - you, Ken S, and grepper have made this one of the best days of my life - thanks Guys.  For sure Mike Brubacher gave us a great "sand box" to play in.  Thanks,  Mike.

You Guys were discussing Moraknives (Mora) - Ken mentioned the O1.

I, looked at the Ragweed Forge site the Knife Center site are any of these knives traditional "Moraknifes" that you speak to? 

Also  please address the Mora neck knife that has a 2 inch plus blade?  When seated it is often impossible and/or very difficult to retrieve ones pocket knife.  A "necker" may be something for me to consider.

As always thanks

Rupert
From here in the middle of no where

Hi Rupert,

The new Mora neckknife are nemed "Eldris" are really good. By it! Very usefull! 
Eldris are really small, first you think that is a toy - but it is not.
The edge is a little strange looking but it work perfekt.

I remade the leather "thing" to a belt loop so I can carry it in my belt - or as a neck knife. I have not find out how to attatch pictures yet, but when I have learn that I can show a picture of my "leatherwork" on the Eldris.

Thomas

---

Thomas,

Your English is sharp enough.  That is good, because I do not know Swedish!

My last sentences said that sadly too many tools are made by people who like tools to look nice instead of work well. However, I believe small groups are wanting better and more functional tools. I have faith in the future.

Ken

Ken,

The design should never make a knife less functional, I agree strongly with that!

I have no problem with "fancy" knifes if they still are functional.

Thomas

---

Thomas, I think you spoke words of great wisdom when you said, "...an edge shall only be as sharp it need to be for its purpose."

Should the same apply to people?

Greppet

Many knife people have allways sharper knifes then brains....

Thomas

---

Thomas,

Your last post gave me a good laugh.  I have had full beards off and on ever since I was sixteen. I have had my present beard since 1992. Therefore, "shaving sharp" is not all that important to me.

I am not a knife collector. i can easily count the knives I have purchased over my lifetime on my fingers. The latest two are both Moraknives. They are probably the two most basic knives Mora makes, numbers one and two wooden handle O1 simple knives. I think they are marvelous. They are well made and have the look and feel of real world tools. The blades seem sized to work, not to impress. I do not think of them as cheap. I think of them as nice knives at a bargain price.

I like your term "deskhunter". Unfortunately, that tribe is not limited to knives. That's why we have shiny polished sets of chisels with radiused backs instead of dead flat. That's also why we have shiny squares and levels which are not true. The problem is neither urban nor rural; it is overzealous marketing.

This is an interesting conversation.

Ken

Ken,

As you have seen, my English are limmited, i dis not understand your last sentences, sorry.

About Mora knifes. The old red wood handle with a spice as a rivet works very good and they have the old traditional blade design.

Modern Moraknifes have 11 degrees per side on their edges = total 22 degrees total edge. But, use a loup and study the xutting edge and you will find a very thin secondary bevel - that bevel holds 3-4 degrees higher angle - so the cutting edge holds 28-30 degrees total.

You find this type of edge on all Mora knifes - but not on their wood working knifes, those have flat edges.

Thomas

Thomas let's not be concerned about your English.

Thank you for becoming a part of this Discussion Site - you, Ken S, and grepper have made this one of the best days of my life - thanks Guys.  For sure Mike Brubacher gave us a great "sand box" to play in.  Thanks,  Mike.

You Guys were discussing Moraknives (Mora) - Ken mentioned the O1.

I, looked at the Ragweed Forge site the Knife Center site are any of these knives traditional "Moraknifes" that you speak to? 

Also wiill you please address the neck knife that has a 2 inch plus blade?  When seated it is often impossible and/or very difficult to retrieve ones pocket knife.  A "necker" may something to consider.

As always thanks

Rupert
From here in the middle of no where

---

Thomas, I think you spoke words of great wisdom when you said, "...an edge shall only be as sharp it need to be for its purpose."

Should the same apply to people?

Greppet

Many knife people have allways sharper knifes then brains....

Thomas

---

Thomas,

Your last post gave me a good laugh.  I have had full beards off and on ever since I was sixteen. I have had my present beard since 1992. Therefore, "shaving sharp" is not all that important to me.

I am not a knife collector. i can easily count the knives I have purchased over my lifetime on my fingers. The latest two are both Moraknives. They are probably the two most basic knives Mora makes, numbers one and two wooden handle O1 simple knives. I think they are marvelous. They are well made and have the look and feel of real world tools. The blades seem sized to work, not to impress. I do not think of them as cheap. I think of them as nice knives at a bargain price.

I like your term "deskhunter". Unfortunately, that tribe is not limited to knives. That's why we have shiny polished sets of chisels with radiused backs instead of dead flat. That's also why we have shiny squares and levels which are not true. The problem is neither urban nor rural; it is overzealous marketing.

This is an interesting conversation.

Ken

Ken,

As you have seen, my English are limmited, i dis not understand your last sentences, sorry.

About Mora knifes. The old red wood handle with a spice as a rivet works very good and they have the old traditional blade design.

Modern Moraknifes have 11 degrees per side on their edges = total 22 degrees total edge. But, use a loup and study the xutting edge and you will find a very thin secondary bevel - that bevel holds 3-4 degrees higher angle - so the cutting edge holds 28-30 degrees total.

You find this type of edge on all Mora knifes - but not on their wood working knifes, those have flat edges.

Thomas

Thomas let's not be concerned about your English.

Thank you for becoming a part of this Discussion Site - you, Ken S, and grepper have made this one of the best days of my life - thanks Guys.  For sure Mike Brubacher gave us a great "sand box" to play in.  Thanks,  Mike.

You Guys were discussing Moraknives (Mora) - Ken mentioned the O1.

I, looked at the Ragweed Forge site the Knife Center site are any of these knives traditional "Moraknifes" that you speak to? 

Also  please address the Mora neck knife that has a 2 inch plus blade?  When seated it is often impossible and/or very difficult to retrieve ones pocket knife.  A "necker" may be something for me to consider.

As always thanks

Rupert
From here in the middle of no where

Rupert,

This one is a old Classic type of Scandi knife and the design is very old.
I shall show a picture of a knife later on, the picture show a knife made in 8 century = it is 1300 years old - and you will recognice its design emediatly

12683; Mora Original Classic 125th Year Edition  

Thomas

[Edgepal]

grepper"Many knife people have always sharper knifes than brains"

Another great utterance Thomas!  I'm going to have to start writing your sayings down.

Maybe you should consider a book,  "Secrets of the Forest".  Starting with:

"...an edge shall only be as sharp it need to be for its purpose."
"Many knife people have always sharper knifes than brains."
Grepper,

Lot of people have say that I shall write a book about knifes and outdoor living - but I do not think that I am a good writer.

But i try to teach out some of the things that I think is Basic knowledge and understanding of knifes and edges. One of yhe most important knowledge is just that a knife ahall only be as sharp it need ro be for its purpouse.

Internet are dull off videos about how sharp peoples knifes are - and "hair whittling" pictures. For me this is city peoples way to brag about how sharp they can get an edge. I have use knifes daily for more then 60 years. I have never even try to whittle in hair.... I have never have any use for that.

A shoemaker use his shoemaker knife and a surgent use his scalpell. Both knifes works perfect - but - if they change knifes - no one of them could do their work... Knifes - and edges, works like that.

I sharpen the old type of scalpells for a corner when I was young. He reguse them and call them scrape dull -when I thougt they was extreamly sharp... He showed me what sharp is - and I was forced by him yo resharp his scalpells many time before he waa happy with them...

Also, i use a sentence on my home page and try to explain the sentence:

Two flat and smooth surfaces that meat eachother in a low angle = sharp.

Flat - is what a sharpening tool give you, the surface will be perfect flat and the cutting edge will be perfect straight. That is very important for how a knife performs.

Smoth - decides of what sharpener you end the sharpening process with - and it also decides the levell of sharpness.

Meet eachother - here comes the skill in, you must check this out by your self

Low angle is from 20 degrees and down per side for some people, for me is it 15 degree per side and down. This also means that you MUST know how many degrees your edge have - and few people knows this.

People dont know what angle they have on their edges. Flat edges can be meassured with a scissor and a protractor - convex edges are hard ro meassure (if you sont have a sharpening rool made by EsgePal).

If you so not know what angle you have on your knife and change the angle - you do not know where you started, you do not know where you landed - and you do nor know how long you have travelled - and honestly - what can you learn from not knowing what yiu have done? 
Yes, that is correct, nothing at all.

But, if you know that your edge holds 13 degrees per side and you like to jave the edge a little sharper, you change ghe edge to 12 degrees instead. You know where you started, you know where you landed, you know the distance you have traveled - and you learn somerhing that yiu can use duringvthe rest of your life - the differance in performance between an edge in 13 degrees compare with an edge in 12 degrees... Now you have started a Journey of deep knife and edge knowledge.

Am I wrong?

Thomas

---

Rupert,

This is the picture I talk about above.

https://i.ibb.co/z2wtRKR/image.jpg

This knife, and blade design, are from the beginning of the viking time - and as you se - the same design are still in use here in Scansinavia and on many other places around the world.

Thomas

---

This picture shows multipel knife use in special situations when different knifes and edges are needed.

https://i.ibb.co/48VkL2z/image.jpg

When I lived in the mountains I carryed a Sami knife belt and two knifes, a big chopper with 22 cm blade (tofay 20 cm blade) and a normal knife with 11 cm long blade.

Thomas

[Rupert Lucius]

"Many knife people have always sharper knifes than brains"

Another great utterance Thomas!  I'm going to have to start writing your sayings down.

Maybe you should consider a book,  "Secrets of the Forest".  Starting with:

"...an edge shall only be as sharp it need to be for its purpose."
"Many knife people have always sharper knifes than brains."

Grepper,

Lot of people have say that I shall write a book about knifes and outdoor living - but I do not think that I am a good writer.

But i try to teach out some of the things that I think is Basic knowledge and understanding of knifes and edges. One of yhe most important knowledge is just that a knife ahall only be as sharp it need ro be for its purpouse.

Internet are dull off videos about how sharp peoples knifes are - and "hair whittling" pictures. For me this is city peoples way to brag about how sharp they can get an edge. I have use knifes daily for more then 60 years. I have never even try to whittle in hair.... I have never have any use for that.

A shoemaker use his shoemaker knife and a surgent use his scalpell. Both knifes works perfect - but - if they change knifes - no one of them could do their work... Knifes - and edges, works like that.

I sharpen the old type of scalpells for a corner when I was young. He reguse them and call them scrape dull -when I thougt they was extreamly sharp... He showed me what sharp is - and I was forced by him yo resharp his scalpells many time before he waa happy with them...

Also, i use a sentence on my home page and try to explain the sentence:

Two flat and smooth surfaces that meat eachother in a low angle = sharp.

Flat - is what a sharpening tool give you, the surface will be perfect flat and the cutting edge will be perfect straight. That is very important for how a knife performs.

Smoth - decides of what sharpener you end the sharpening process with - and it also decides the levell of sharpness.

Meet eachother - here comes the skill in, you must check this out by your self

Low angle is from 20 degrees and down per side for some people, for me is it 15 degree per side and down. This also means that you MUST know how many degrees your edge have - and few people knows this.

People dont know what angle they have on their edges. Flat edges can be meassured with a scissor and a protractor - convex edges are hard ro meassure (if you sont have a sharpening rool made by EsgePal).

If you so not know what angle you have on your knife and change the angle - you do not know where you started, you do not know where you landed - and you do nor know how long you have travelled - and honestly - what can you learn from not knowing what yiu have done? 
Yes, that is correct, nothing at all.

But, if you know that your edge holds 13 degrees per side and you like to jave the edge a little sharper, you change ghe edge to 12 degrees instead. You know where you started, you know where you landed, you know the distance you have traveled - and you learn somerhing that yiu can use duringvthe rest of your life - the differance in performance between an edge in 13 degrees compare with an edge in 12 degrees... Now you have started a Journey of deep knife and edge knowledge.

Am I wrong?

Thomas

Thomas 

NO! you are not wrong.

As usual you are "spot on".

Your future book about sharpening, wisdom and life will  become a classic.

Rupert

---

"Many knife people have always sharper knifes than brains"

Another great utterance Thomas!  I'm going to have to start writing your sayings down.

Maybe you should consider a book,  "Secrets of the Forest".  Starting with:

"...an edge shall only be as sharp it need to be for its purpose."
"Many knife people have always sharper knifes than brains."

Grepper,

Lot of people have say that I shall write a book about knifes and outdoor living - but I do not think that I am a good writer.

But i try to teach out some of the things that I think is Basic knowledge and understanding of knifes and edges. One of yhe most important knowledge is just that a knife ahall only be as sharp it need ro be for its purpouse.

Internet are dull off videos about how sharp peoples knifes are - and "hair whittling" pictures. For me this is city peoples way to brag about how sharp they can get an edge. I have use knifes daily for more then 60 years. I have never even try to whittle in hair.... I have never have any use for that.

A shoemaker use his shoemaker knife and a surgent use his scalpell. Both knifes works perfect - but - if they change knifes - no one of them could do their work... Knifes - and edges, works like that.

I sharpen the old type of scalpells for a corner when I was young. He reguse them and call them scrape dull -when I thougt they was extreamly sharp... He showed me what sharp is - and I was forced by him yo resharp his scalpells many time before he waa happy with them...

Also, i use a sentence on my home page and try to explain the sentence:

Two flat and smooth surfaces that meat eachother in a low angle = sharp.

Flat - is what a sharpening tool give you, the surface will be perfect flat and the cutting edge will be perfect straight. That is very important for how a knife performs.

Smoth - decides of what sharpener you end the sharpening process with - and it also decides the levell of sharpness.

Meet eachother - here comes the skill in, you must check this out by your self

Low angle is from 20 degrees and down per side for some people, for me is it 15 degree per side and down. This also means that you MUST know how many degrees your edge have - and few people knows this.

People dont know what angle they have on their edges. Flat edges can be meassured with a scissor and a protractor - convex edges are hard ro meassure (if you sont have a sharpening rool made by EsgePal).

If you so not know what angle you have on your knife and change the angle - you do not know where you started, you do not know where you landed - and you do nor know how long you have travelled - and honestly - what can you learn from not knowing what yiu have done? 
Yes, that is correct, nothing at all.

But, if you know that your edge holds 13 degrees per side and you like to jave the edge a little sharper, you change ghe edge to 12 degrees instead. You know where you started, you know where you landed, you know the distance you have traveled - and you learn somerhing that yiu can use duringvthe rest of your life - the differance in performance between an edge in 13 degrees compare with an edge in 12 degrees... Now you have started a Journey of deep knife and edge knowledge.

Am I wrong?

Thomas

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Rupert,

This is the picture I talk about above.



This knife, and blade design, are from the beginning of the viking time - and as you se - the same design are still in use here in Scansinavia and on many other places around the world.

Thomas

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This picture shows multipel knife use in special situations when different knifes and edges are needed.



When I lived in the mountains I carryed a Sami knife belt and two knifes, a big chopper with 22 cm blade (tofay 20 cm blade) and a normal knife with 11 cm long blade.

Thomas

Thomas -

You are the "here and now" our connection to our past. 

Thanks again for the photos.

Rupert