Picked up this knife from a maker that posts here. Ecos is his handle.
This knife is a Carbon steel prototype he sold me. His heat treat is perfect.
I took this edge to the limits of the steel. I cut the bevel back to be damn near the same angle as the flat grind he put on the blade. VERY acute angle.
I used three grits of ceramic rod to polish and hone the edge to glass smooth.
People talk about scary sharp..... Well after I super lightly stropped this blade on oiled carboard it is TOO SHARP. A moments lack of concentration and you are bleeding. Washing the blade for food prep is STRESSFULL. If your skin touchs the edge it cuts period.
I can lay newspaper on a flat surface and shave layers off of it! Here is a close up of the edge..... Scapel sharp....does not do it justice.
This knife is a Carbon steel prototype he sold me. His heat treat is perfect.
I took this edge to the limits of the steel. I cut the bevel back to be damn near the same angle as the flat grind he put on the blade. VERY acute angle.
I used three grits of ceramic rod to polish and hone the edge to glass smooth.
People talk about scary sharp..... Well after I super lightly stropped this blade on oiled carboard it is TOO SHARP. A moments lack of concentration and you are bleeding. Washing the blade for food prep is STRESSFULL. If your skin touchs the edge it cuts period.
I can lay newspaper on a flat surface and shave layers off of it! Here is a close up of the edge..... Scapel sharp....does not do it justice.