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Pros: Weight, Ease of Opening, Blade Material
Cons: None
L6 steel. Nice!
This knife looks like it would be a pain in the neck, but, unbelievably, it's not. The steel are soft RC by today's standards (54-56, so I hear) and they are made of L6 steel (non stainless). I re-profiled to convex with 150, 220, 400, 800, 1000, and 1500 wet/dry sandpaper. It took some time and effort, but because the steel is soft, not bad. Lots of fun to watch the convex edge emerge. Then, a few strops with the leather. L6 takes a great edge--equal to or better than anything else I have, other than my Spyderco ZDP-189 steel which is made by the Gods. I use knives for cutting, nothing else. I respect the edge and the work I put into it, so when I need it, it's there for me. The thing is, once you have a a good edge on it, and don't abuse it by doing things with it it was never designed to do, when it finally goes dull, you can bring the edge back up with, literally, less than a minute of mindful stropping. Probably less than 30 seconds. IIt's fun to have a modern super-steel that takes forever to sharpen, and the edge never gets as sharp as old-school steels like L6. It's also fun, and probably more pragmatic, to have an old-school knife. They both are great, but you are doing yourself a disservice by ignoring the old-school stuff. Plus, this knife is inexpensive, does a great job, and is made in New Zealand. Cool
