Knife porn thread

Would skinning and whittling be easier with a single sided edge? I think these bayonets were intended as field knives/multitools.

In theory a chisel grind is just a lopsided Scandi grind but somehow they feel horrible both right and left handed.
They are however half the price to grind.
Bayonets are more stabby than cut type things, for example the Lee-Enfield spike bayonet.

Is there a hole in the blade so it can be fixed to the scabbard to make a wire cutter?

I've read that the Kalashnikov one was intended to function as a field knife/multitool because the reality is that soldiers would use them in that way all the time, but hardly ever for stabbing. The design was regarded as revolutionary. It's very short compared to the spike designs which preceded it. It has a wire cutter which can be used on electric fences, a serrated bit for cutting rope or straps and a flat pommel shaped for hammering. It's also very thick. Apparently people climb trees by hammering their bayonet into the trunk to make a step.

Pic at top right is like the one I have https://second.wiki/wiki/ak-bajonett

Is there a hole in the blade so it can be fixed to the scabbard to make a wire cutter?

Yes. Early versions had a rubber cover on the scabbard so you could cut an electric fence. Later versions, like mine, had a non-conductive handle and sheath made of some sort of bakelite-ish stuff, so the rubber cover was discontinued.

I would keep the flat side flat and grind a secondary bevel on the chisel edge. Like a chisel.

Link?

https://www.procook.co.uk/product/procook-nihon-x50-nakiri-knife-16cm-65in

Not wanting to be a burr under the saddle, but I would say leave the grind as it is. My Global sashimi with chisel grind was one of my favourites. On the ground side I would put a 20% thinning and then a 25% cutting sharpen edge. One of the most delicate slicers ever.

I also have a custom (not kitchen) from JimmyPie with a more robust chisel grind and it is a little beast. I’ll take a photo later.

Chisel grind is underrated.

Edit: read too fast. This is what you recommended!

Cheers.

Filled my basket all the way up to try and get the free shipping. Then after seeing how full my kitchen drawers are with all the kids cutlery cramped in there too I talked myself down to the Nihon X50 Nakiri, a steel and some herb scissors.

I bought one of those "Nikiri's" in the sale the other day too, seems decent enough for a tenner. Strange weighting to it though - feels very handle heavy to me.

most of the Chinese knives tend to have heavy handles.

Did you treat the handle?

I didn't realise before I bought it, but from the reviews it sounds like it's raw wood. Was thinking clear or tinted Danish Oil or decking oil as I've got plenty spare.

.

I used chopping board wood oil (food safe)

Maybe it's a Chinese vs Japanese knife thing, my Japanese knives are all quite light handled - I think it's the metal logo plate at the end that might be doing it.

No not treated it - does feel like relatively unfinished wood (smoothly sanded). I'm proably not going to treat it but I suppose a bit of oil wouldn't hurt.

the metal logo plate at the end that might be doing it.

I'm sure it's fine, just different not bad.
I'll give it a go tonight & see how it works.

I agree. Now I will have to learn proper sharpening, and bevels. I really need a Wicked Edge kit.

So looking at opinel kitchen knives, noticed https://couteaux-courty.com/en/1087-chef-knife-parallel-n118-opinel.html that they are made in Portugal!

Leatherman Free P2 wins on convenience

Did you get the P2 in the end?

Yeah. They're good enough... work for everything I've used them for. But a little larger than I normally like.

Cheers

New lockdown hobby. Instructions are a bit vague though. Does anyone have a nice instruction video to reccommend? I saw one from burrfection, but would like more than one tutorial as a reference to start messing up my blades.

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Procook order arrived.

From the look of the sharpening steel (Professional X50), I'd be very tempted to get another knife from their Professional X50 range if I needed one. Really nice handle, well put together.

Weirdly the Nihon X50 Nakiri had a pencil mark on the handle. I've managed to rub most of it off, but you can still see a faint shadow. As I was going to oil it anyway I'll try lightly sanding it. For a tenner I cba with contacting them. Just odd when it was all boxed, sealed up and everything.

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Nice! I think I've got that stone, or a very similar one but all the writing has gone off mine now!
It turns out Youtube is chock full of [mostly irritating] "experts" on the subject of knife sharpening!

I think this is the video I watched a couple of times before going for it:
https://www.youtube.com/watch?v=TkzG4giI8To

Not saying it's the best ever but I can get my knives quite sharp nowadays using the block like yours so I must have learned something.