I wish I had this knife.... This is a sad moment,for those that don't live in the USA, and will probalby never have a chance, to have knife like this in their hands.. Congrats for the overall performance you got, out of that knife sir!
I sent a txt through, via your site, enquiring as to the price. Didn't notice any prices online although I may be missing something. Do you have any prices posted online or do we contact you for info?
First, appreciate this effective video. I received my Basic 5" field knife today (Sept 9, 2021). I like it. I hope it's successful from a business standpoint, as I'd like to see other "Basic" designs in 3V (or later, Magnacut). I think the features that you removed to reduce price-point were all reasonable: * I don't greatly miss jimping, or deep chamfer on "guard", or the handle steel skeletonization (we got a tad more blade length in trade to balance the knife, per the video). * For this size knife, the lanyard loop (milled into the handle butt) is the only thing I kinda miss, BUT, I totally understand you had to make choices to reduce machine and finishing time, and I like what did here. Maybe a quick compromise would be a simple drilled lanyard hole without a liner since we're in micarta, although that might reduce ultimate durability if someone pounds on the handle butt and whacks the micarta and not the tang. Overall, nice work! Look forward to using this one for sure.
Were can a fella get your knives? I see them in videos from time to time...have seen 3 in person... REALLY like the bigger ones. Would dearly love to acquire some of my own.
Finally! A knife maker who knows the correct edge angle for a KNIFE... 20°! Too many knife makers/users want to give a knife an 'AXE' edge of 12° ~ 15°. Do you have a website or list of knives/prices where they can be purchased?
As said, after a lot of years of proffesionaly sharpening knives, 21° Is the perfect edge.That's why most of the outdoors knives,come with 20°. He said in the video, that kitchen knives come with 20°, but I think, that kitchen knives come or at least should come, with less than 20°. Around 15° - 17° is an ok angle for kitchen knives. For axes, I would go 25° for choppers and 30° to 35° for splitting axes.
We will have the first few available on our forum on blade forums this Friday. We'll have a larger sale of 50 on blade forums two weeks after that and then again two weeks after that. This was an experiment so production is limited to about 300.
