What if you roughed it up with some 220 grit sandpaper first?
It's great, you will not be disappointed! The Byrd serrations are hands-down the best IME and the 8Cr13MoV steel strikes a great balance. Plus the fit and finish on mine is better than the F&F on my Seki-made Tasman Salt.justjohn wrote: ↑Fri Mar 13, 2020 5:32 pmJust gotta say that as a result of all the positive hype (which I know to be true) I have one inbound at this time with an ETA of March 9. It is being escorted by a Native FRN Maxamet, and a Salt 2 FRN Wharncliffe. I plan on unboxing the Byrd first, that's how much I am looking forward to getting this great knife. BTW, THANK YOU Mr. Glesser for the OPFOCUS Program, without which I could not have afforded all 3 knives.
The Meat man wrote: ↑Sun Jun 06, 2021 4:31 pmHa, that's great!Airlsee wrote: ↑Sun Jun 06, 2021 3:02 pm
Your picture just caused me to purchase a Byrd Hawkbill, thanks!
I've never tried anything from the Byrd line or a hawkbill, and the 8cr is not a problem in a SE blade...the $30 just jumped right out of my account, LOL!
Byrd knives are great, especially the serrated models...for some reason the byrd serrations are ground more rounded and shallow, which means less snagging and better cutting. I preferred it even to the Tasman Salt:
This Hawkbill has been used and carried a lot and it's just a super solid little knife. Despite what many people think, a hawkbill blade makes a terrific EDC. I'll be looking forward to seeing what you think of it!
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