sal wrote: ↑Fri Nov 30, 2018 12:53 pm
HI C99c,
Thanx for the clarification. Thanx also for the kind words.
154 is now powdered. We would use the powdered version. We probably won't use AUS8, but steels like VG-10, CTS-BD1N, are always in the schedule.
The current design in-the-works is planned for Seki construction in FRN. I'm waiting on a prototype. The US model I'm working on is still on the drawing board.
sal
Glad to hear it Sal.
I'm another fan of lockbacks, "simple steels," and knives with no choil.
Based on my personal experience, a knife with no choil with a grip designed to get your hand close to the cutting edge offers just as much control as one that depends on a choil, while having superior ergonomics.
The issue I run into with many of your designs, even ones I previously loved (Caly 3), is that to fit four finger on the handle I have to use the choil....but then there isn't enough space for my thumb to be comfortable.
Over time I've realized designs that offer me a full, four finger grip, and about an inch of space between the thumb ramp and index finger placement, are ideal for me. Less than that, and most designs cause my thumb to be cramped and uncomfortable.
I'm aware that I'm an outlier though. Many of your best selling models are ones that don't ergonomically work for me, and I don't ever expect you to cater to me personally :)
I really, really like BD1. I specifically look for models you produce using that steel. I'm also excited about the upcoming AEB-L urban. Even though I expect the handle to be uncomfortable for me, I plan to give the knife a shot to try out your HT of the steel. I've used it in custom kitchen knives with great results.
A lot of my favorite knives use steels many would turn their nose up to. 1095, O1, A2, BD1, VG10 etc. I've tried some of the newer, more exotic steels, and some of them have really impressed me like CTS204P with its eerie combination of excellent edge holding and ease of sharpening, but I still appreciate stuff like BD1.