All these observations about frankensteel blades are why I like Mora knives so much. Good ol' high-carbon steel that's needs a lil' attention in keeping it both sharp and dry. They come really sharp and it's very easy to keep them that way. (I have one in my kitchen that I ordered about 8 years ago that only sees a butcher's steel once is a while, that is still hair-popping sharp.)
Disclaimer: The fact that Mora knives are made in Sweden, as was my paternal grandfather, has absolutely nothing to do with my affection for them.
Another coconut video....
I grew up in coconut country... I opened and ate many a coconut with hatchets and finally machetes.... But it was more a fun challenge for a kid in the suburbs.... I never learned how to do it from a guy who makes their money off coconuts....
It takes a suburban kid with a regular machete or hatchet the better part of an hour to get far enough into a coconut to eat anything
Watch this video... 1 whack.... A normal filed edge won't do this.... You have to buff them on a buffer....
Last edited by truckjohn; 11-30-2019 at 09:56 AM.
Soft steel for me, all day long. The knives I can work, get the most use. The Ultra-hard blades end up on shelves forever. I refuse to use "Machines" to sharpen my knives as well.
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