Yes, it seems they do - and yeah - I love the knife now, but if a knife like triples your previous record then you pretty much have to review it! How are you doing lately sir?
@@homeslicesharpening I'm doing great, lot of working hours, but hey that keeps bread on the table. I hope you're doing okay with wife and kids. Lockdowns are over so that's pretty relieving. Have a great sunday friend.
Nice analysis. Thanks.I prefer the A1bx (which, in the US on BladeHQ, has pricing at 299 vs 226 for the A1 in black). For that little bit more you get much better steel (laminated CoS) plus a MUCH better coating (DLC vs Cerakote). Personally, I own an A1 Pro and an S1bx. I like them both very much. The Pro and "x" versions may have somewhat different geometry from the standard "1" version...
@@ssunfish I remarked on coating only because the knife being discussed was coated. DLC is FAR harder and durable than Certakote, so, if one wants a coating DLC is the way to go. I wasn't discussing my interests or needs at all.
As a guy who previously knew Fanny Addams about knives, seems like this was an interesting set of scientific observations of force. Guess I need to find that stone set we bought and start to learn something. Also... the locals trees are now fully afraid of you. hehehehe. Solid mate.
Thanks bro - hey you are welcome whether you are a nerd or just having fun learning or being entertained! Anyway - it may be time for you to strike fear into the heartwood of your local trees as well haha!
@@homeslicesharpening I worked as a tree surgery assistant back in the day (chainsaws, ropes, but not a machete in sight). They already whisper my name to their children to keep them in line ;) We do have some kitchen knives however that are Sooooo blunt... I'll have a pop on them
Superb evaluation and review!! I'm still not convinced that major sharpening over time will change the blade profile. How many years of sharpening would it take to do that and after decades, you could do some serious blade profile reshaping if needed.
Thanks man! Yeah, that's a good point. I think that I've seen blades thicken up at the edge when they are daily drivers. My only work knife for some time was a Spyderco Military in CPM M4. It has hit rocks or steel cable several times while cutting, causing some chipping issues - after 3.5 years of frequent resharpening and repairing said damage it went from about 18 thousandths behind the edge to around 38. I also increased the BTE thickness by reprofiling it to like 14 dps, but at 38 thousandths you're just shy of a millimeter and the cutting performance is definitely noticeably hindered. That said - I think you are correct in saying that this problem can often be lessened by making the edge angle more acute, or solved by laying the grind flat to a coarse stone and putting a few hours into reprofiling the whole grind, thereby reducing the thickness at the edge. I think most guys just don't want to mess up the aesthetics of the satin grind, or remove the blade coating from the grind of their knives - which is understandable. But the thickening is a solve-able problem, for those with high bravery and low vanity, lol.
Also - a 6.5 inch combat-survival knife like the A1 is not most peoples' daily driver. Probably... unless you're a Northern European mercenary-army-contractor in a war-zone!
You'd be regrinding to reachieve thiness behind the edge. I found it valuable to know they purposely shifted the center if percussion forward! Proof again that geometry is as important as choice of alloy and thermal cycles! I'd be interested if I DIDN'T chop with it and only I'd cutting/ slices with this knife than how much would the edge endure. But that would obviate the need for the toughness of laminated steel, at least partly
If you were regrinding it, the chips that nutnfancy experienced in A-2 model would be a dismissable negative aspect and thus it's toughness from not being powdered steel and higher than 60 HRc would no longer be a negative aspect! I mean it would no longer be a compromise!!!
If you sharpened like Mikkie B did on DBK video on S1, is that continually reprofilng the bevel, albiet much more subtilty, as constantly regrinding the knife? Would it maintain the thiness behind the edge?
Yeah, true - you'd have to regrind to achieve the thin BTE thickness. I will probably do a kitchen test with it soon, to test slicing efficiency... I expect the pumpkin to not be fun... I had not seen Nutnfancy's review - did his edge chip? He must have done some monster work with that thing!!!
You know, I probably could. I am actually fairly new to giving reviews. Wanted to do it in a way that’s different than what’s already out there. But you’re right. Often the audience wants to get a good look at the knife in question. I’ll keep it in mind. Thanks.
@@ssunfish Yeah, I think that including a good amount of both could be a good way to please the researchers, bladesmiths, and plain old shoppers! Thanks for the input!
Haha! You guys 😆 on a serious note, I had never tried one either the price always put me off. Now that I've used one I would be a little more willing to invest, it has truly been an amazing experience for me!
3 hard nodes and R.I.P. super A1, equal for the handle, plus 300 euro for good stone. This a beautyfull knife, i love this knive but i don't no, more, more actention and cure for this knife, ciao...
Oh, is the black ring a thing? I didn't know. Just bought a silicon ring after my Tungsten one got caught in the bars of my motorcycle and I figured I didn't want to lose a finger next time.
The review everybody wanted you to do, so you had no option. 14 hours of chopping is just insane. Fallkniven sure knows there stuff. Thanks Gabe.
Yes, it seems they do - and yeah - I love the knife now, but if a knife like triples your previous record then you pretty much have to review it!
How are you doing lately sir?
@@homeslicesharpening I'm doing great, lot of working hours, but hey that keeps bread on the table. I hope you're doing okay with wife and kids. Lockdowns are over so that's pretty relieving. Have a great sunday friend.
@@jeroenvoss6231 Oh man, I'm so glad to hear the lockdowns are over and you are doing well. Have a good one Jeroen!
I have a1x and a2. The A2 is a very balanced chopper. The A1x is surprisingly good for all tasks..chopping and cutting up peaches for canning.
Beautiful, I'd love to try an A2 at some point! Thanks for the comment!
Nice analysis. Thanks.I prefer the A1bx (which, in the US on BladeHQ, has pricing at 299 vs 226 for the A1 in black). For that little bit more you get much better steel (laminated CoS) plus a MUCH better coating (DLC vs Cerakote). Personally, I own an A1 Pro and an S1bx. I like them both very much. The Pro and "x" versions may have somewhat different geometry from the standard "1" version...
I would love to check out CoS steel I have heard amazing things! Thanks for the comment bro -great to hear from you!
A nicer coating, but why? It isn't about rust, it must be you need low reflectivity. Is that true?
@@ssunfish I remarked on coating only because the knife being discussed was coated. DLC is FAR harder and durable than Certakote, so, if one wants a coating DLC is the way to go. I wasn't discussing my interests or needs at all.
As a guy who previously knew Fanny Addams about knives, seems like this was an interesting set of scientific observations of force. Guess I need to find that stone set we bought and start to learn something. Also... the locals trees are now fully afraid of you. hehehehe. Solid mate.
Thanks bro - hey you are welcome whether you are a nerd or just having fun learning or being entertained!
Anyway - it may be time for you to strike fear into the heartwood of your local trees as well haha!
@@homeslicesharpening I worked as a tree surgery assistant back in the day (chainsaws, ropes, but not a machete in sight). They already whisper my name to their children to keep them in line ;)
We do have some kitchen knives however that are Sooooo blunt... I'll have a pop on them
@@twobob Haha, excellent. Let me know how it goes, have you seen my beginner's sharpening tutorial yet?
Superb evaluation and review!! I'm still not convinced that major sharpening over time will change the blade profile. How many years of sharpening would it take to do that and after decades, you could do some serious blade profile reshaping if needed.
Thanks man! Yeah, that's a good point. I think that I've seen blades thicken up at the edge when they are daily drivers.
My only work knife for some time was a Spyderco Military in CPM M4. It has hit rocks or steel cable several times while cutting, causing some chipping issues - after 3.5 years of frequent resharpening and repairing said damage it went from about 18 thousandths behind the edge to around 38.
I also increased the BTE thickness by reprofiling it to like 14 dps, but at 38 thousandths you're just shy of a millimeter and the cutting performance is definitely noticeably hindered. That said - I think you are correct in saying that this problem can often be lessened by making the edge angle more acute, or solved by laying the grind flat to a coarse stone and putting a few hours into reprofiling the whole grind, thereby reducing the thickness at the edge.
I think most guys just don't want to mess up the aesthetics of the satin grind, or remove the blade coating from the grind of their knives - which is understandable. But the thickening is a solve-able problem, for those with high bravery and low vanity, lol.
Also - a 6.5 inch combat-survival knife like the A1 is not most peoples' daily driver.
Probably... unless you're a Northern European mercenary-army-contractor in a war-zone!
Very interesting, thank you!
No problem! Kitchen review of the A1 is coming in the next couple weeks. Very funny.
You'd be regrinding to reachieve thiness behind the edge. I found it valuable to know they purposely shifted the center if percussion forward! Proof again that geometry is as important as choice of alloy and thermal cycles!
I'd be interested if I DIDN'T chop with it and only I'd cutting/ slices with this knife than how much would the edge endure. But that would obviate the need for the toughness of laminated steel, at least partly
If you were regrinding it, the chips that nutnfancy experienced in A-2 model would be a dismissable negative aspect and thus it's toughness from not being powdered steel and higher than 60 HRc would no longer be a negative aspect! I mean it would no longer be a compromise!!!
If you sharpened like Mikkie B did on DBK video on S1, is that continually reprofilng the bevel, albiet much more subtilty, as constantly regrinding the knife? Would it maintain the thiness behind the edge?
Yeah, true - you'd have to regrind to achieve the thin BTE thickness. I will probably do a kitchen test with it soon, to test slicing efficiency... I expect the pumpkin to not be fun...
I had not seen Nutnfancy's review - did his edge chip? He must have done some monster work with that thing!!!
He said he put it to hard use and that the chips weren't awful. That it didn't signify that the knife was bad.
A very thorough and great review!
One thing: I understand why you used the drawing, but now and then, why not show the actual knife for explanation?
You know, I probably could. I am actually fairly new to giving reviews. Wanted to do it in a way that’s different than what’s already out there.
But you’re right. Often the audience wants to get a good look at the knife in question. I’ll keep it in mind. Thanks.
With the large drawing, I could follow the explanation MUCH better than looking at the actual knife
@@ssunfish True, and I liked having the large schematic view.
But here and there, holding up the knife itself would have been interesting as well.
@@ssunfish Yeah, I think that including a good amount of both could be a good way to please the researchers, bladesmiths, and plain old shoppers! Thanks for the input!
Haven't tried one of this brand yet.
No wonder, Fällkniven are exclusively stainless ;)
@@Owieczkin
AMAZING comment!
Haha! You guys 😆 on a serious note, I had never tried one either the price always put me off. Now that I've used one I would be a little more willing to invest, it has truly been an amazing experience for me!
3 hard nodes and R.I.P. super A1, equal for the handle, plus 300 euro for good stone. This a beautyfull knife, i love this knive but i don't no, more, more actention and cure for this knife, ciao...
It’s a well designed knife for sure - ciao.
☝️ ???????
Crazy eh?
Nice....that black ring that you have. ...... and 1056645 other youtubers🫤
Oh, is the black ring a thing? I didn't know. Just bought a silicon ring after my Tungsten one got caught in the bars of my motorcycle and I figured I didn't want to lose a finger next time.