How much is our work?

[Drac]

Hello all,

Getting some feed back from a hunter who got one of my knives last year. He has field dressed, skinned and quartered 6 deer, 5 hogs and 7 turkeys without having to sharpen the blade. Haven't had time to get full information from him but I would guess he at least aligns the edge on a rod while using.

I know that edge retention is from the maker but isn't it also how well the person using the knife? I know I make usable knives but I've never would think that even a much better maker's (most out there) could last this long. Hogs are some of the toughest to skin having tried removing the skin of my bellies I buy for making bacon.

Jim

[Ed Caffrey]

It's very much about how the individual uses the knife. Example: I've had owner report back to me with information similar to what you described, but I've also had other bring a knife back for sharpening after "one deer".....and when I questioned that person, I found that he had attempted to cut through ribs, was sticking the knife in the ground during the field dressing, and tried to "chop" through the leg bones.....so yes, it's all in how an individual uses the knife.

Often times when I sharpen a knife for someone, I get the question "how long will the edge last?" My response is always "It depends on what you cut.....it won't last long if you try to cut rocks!"

[Drac]

Thanks Ed.

While it is nice to have some one go on about how good the knife is I kind of figured it had little to do with my work

Jim