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|    rec.knives    |    Anything that goes cut or has an edge    |    28,028 messages    |
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|    Message 26,739 of 28,028    |
|    Rusty Hinge to Schweik    |
|    Re: Knife Steel Question    |
|    20 Sep 10 23:07:59    |
      From: rusty.hinge@foobar.girolle.co.uk              Schweik wrote:              >> So, all you knife fantatics and gurus, please share your knowledge       >> with a humble seeker of truth.       >>       >> B__P       >       > I think that you are asking an awful lot from a knife. The       > steel/temper that you would select for a shovel (digging holes) and a       > knife (slicing bacon) are entirely different. Of course because the       > attributes of the tool are different.              Depends.              A proper shovel is made from carbon steel.              Many proper knives are made from arbon steel, and the degree of hardness       and temper would be similar.              > My own experience, and it dates back to a time before all terrain       > vehicles and chain saws (when people actually walked) is that       > experienced woodsmen carried a number of edged tools. Typically a       > butcher knife for cooking chores, a light axe for chopping (Hudson Bay       > used to sell what they called a "cruising axe" that was typical of       > this type), if planning on shooting something a hunting knife to       > dressing out the animal, and, of course a pocket knife - Nearly all       > males carried a pocket knife in those days.              And I used to carry one knife, a sgian dubh which I made in 1958. I only       carried an axe (Brade's handaxe and/or 7 lb Elwell American pattern       felling axe), and sometimes, a scythe and a machete.              The ones additional to the knife were only carried to and from the       woodland which I used to help maintain in the 1960s.              Beware the man with only one knife - he might know how to use it.              > So why not decide what tools you want and simply select the best in       > each category?              If you want a knife which keeps its edge, looks good, and can be honed       to razor-sharpness, I'd go for a Damascus steel made for the purpose.              Failing that, carbon steel, and forget about most stainless blades -       butter blunts them.              --       Rusty              --- SoupGate-Win32 v1.05        * Origin: you cannot sedate... all the things you hate (1:229/2)    |
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