Ok, I have to say, your comment about slicing an apple with a schrade is exactly what happened to me when I first really got into knives. Cutting an apple at work for lunch is probably my number one priority for a knife. As a young person, I am now quite a bit older than you, but when I was younger no one cared about someone having a pocket knife, I carried a swiss army knife all through school, and it wasn't an issue and had one into my early working career. While working, I needed a stouter blade and went with a fixed blade and the first day that I carried it, I pulled that bad boy out to slice my apple, the way my grandfather had tought me to eat an apple and it cracked the hell out of it; and so carrying two knives began. Just thought I'd share.
Can't wait to see if a steel is developed in the future that is completely maxed out in all 3 categories. Magnacut is starting to come close ish to achieving this goal. where will be be in 30 years
Would you be able to help me identify an older kitchen knife shape ifI sent you an image? I've searched thousand of images on web browsers but cannot fine this exact shape, original shape. It's an older unmarked carbide steel blade that is 11" long. I hope you can help me.
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This is one of the greatest videos I’ve ever seen. So much info in a short time.
Ok, I have to say, your comment about slicing an apple with a schrade is exactly what happened to me when I first really got into knives. Cutting an apple at work for lunch is probably my number one priority for a knife. As a young person, I am now quite a bit older than you, but when I was younger no one cared about someone having a pocket knife, I carried a swiss army knife all through school, and it wasn't an issue and had one into my early working career. While working, I needed a stouter blade and went with a fixed blade and the first day that I carried it, I pulled that bad boy out to slice my apple, the way my grandfather had tought me to eat an apple and it cracked the hell out of it; and so carrying two knives began. Just thought I'd share.
( I use a rough stone, and I just put a point , and it cuts great!)
Do a giveaway for civilians without a channel
Added to the calendar
Can't wait to see if a steel is developed in the future that is completely maxed out in all 3 categories. Magnacut is starting to come close ish to achieving this goal. where will be be in 30 years
Thank you very much for this video.
This was great and helpful
Great vid . Lots of helpful info.
Is today the 28th yet????
Nicely done.
Are you guys and DBK still on good terms?
Good job, buddy!!!
Would you be able to help me identify an older kitchen knife shape ifI sent you an image? I've searched thousand of images on web browsers but cannot fine this exact shape, original shape. It's an older unmarked carbide steel blade that is 11" long. I hope you can help me.
A tad patronising and helpful too 😂
Not a beginner but whatevs
Your statement proves otherwise.
@@JohnDoe-zb7dzNo it doesn’t. Your response just provides evidence that your logic is flawed.
Early gang
👃