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A good stropping and it should be sharp. I like it. When it's that thick behind the edge one could put a convex edge on it and it might feather stick better. But then...I guess that would be an excuse for getting a belt sharpener. Hang in there! It's not being lazy, it's the wall between us and any task, no matter what it is. Duck 🦆, I know what it feels like. 😊
I only rarely jump directly to sharpening because, as you say, stropping if a better first choice. Convex sharpening for such a blade is a great idea. You don't need a belt sharpener for convex sharpening. I have done videos on convex sharpening add-ons for both TSPROF and Hapstone guided sharpening rigs and they work well. THANKS
Hey Jake like always your videos are great, been watching for a while now and have enjoyed each one. I saw your video about maybe you making less videos, hey man maybe my words won't mean much but I hope you keep making great videos, very informative and enjoyable to watch
I do like it. I have gone from a Cold Steel SRK (SK5) to a Mora Garberg. But I prefer the handle and the blade shape of this knife It reminds me a bit of the Buck Selkirk which I also have. I might buy a Canary after I get over paying the Tax Man $1000 this year! That would have paid for a very nice knife! (I know..)
Hi Jake : I was underwhelmed with the original Canary FB but it seems they must of heard the reviewers and beefed this model up a few notches, I'm impressed. I might have to pick one of these up and try a nice convex edge when it's time to give it a sharpening. I'll assume the steel is similar to the 80crv2 used by Terava so it should be be a durable blade. Stay safe and cheers. Mike.
That's one vote in favour. I'm still watching for more people to say the same thing. It's a fair bit of extra work so I only want to invest the time if enough people request it. I won't make any promises at this point.
Wow...equivalent to DC53/Sleipner...should be really good. Blackwash would be better on a non-stainless steel like this in a humid environment (like where I live). Wonder how hard they've treated this steel? Nice sharpening choil. Nice scales. I wonder why DC53/Sleipner equivalent was used instead of 14C28N or AEB-L as both are very tough and stainless (which I would think would be a nice plus in an outdoor setting)? Better edge retention? Thanks for the review (thorough as usual)!
I wondered about the HRC from QSP on this steel too. I will probably sharpen it myself soon in large part to get a feel for how hard it is, but that is far from a scientific measurement but I might just make a SHORT to give my sense of it. I wonder the same things you do. I suspect the main reason they chose this particular steel is to get a feel for how well it would be accepted by the community, or maybe their steel supplier had it available at a discounted price. Carbon steel for fixed blades is quite common, so that can explain that part, but I doubt we will ever know why they chose this exact steel and I doubt their marketing people will know the answers to share with us. QSP website says they have an HRC of 59-61 but that steel can easily go 3 or 4 points higher at finished hardness. I don't mind it around 60 because that would increase the toughness even though it would reduce the top edge retention a little bit.
@@CanadianCuttingEdge Thanks Jake! I was/am particularly curious because Jerad from Neeves Knives commented on the DC53 steel used on a MIguron (forget if it was the Velona or the Akri model) and said it felt kind of "soft" to him.
Glad to see you back doing your thing Jake. I have the neck knife and a smaller folder. I like them & QSP, however, that blade shape is not my favorite. I wish they would create an option in that regard..
