New Knife recomendations

[CharlesHarris]

Factory edge on the K-Bar is a 22-degree +/- 1.5° bevel which is flat ground using 600-grit rotary wheel with the blade and entire fixture submerged in a food grade honing oil, the same as used in mass production of restauant cutlery. A shallower angle and finer grit permit a sharper "shaving edge" but a fine edge has less strength and will break down when the blade is used in heavy cutting, as in batoning through heavy rope, wooden poles or splitting the pelvic girdle of a large animal. I prefer a strong utility edge on my work knives,and for fine work or surgical uses carry a few sterile packed No.10 prep blades in my first aid kit, and a scalpel handle.