and make the scandi edge bevel weak as weak can get, getting chips on the edge even with light use... The only thing you can do, to improve a great factory scandi edge bevel like this, is to sharpen it untill at least 3000 grit polish,where it will also get a bit convexed too. That slight convexing and the mirror finish, will improve this or any knife a LOT. Also, all factory made knives, get like 3 times more edge retention and 3 times mroe edge stability, after 2 to 3 full sharpening sessions and a finish on the edge as I described. Anything else, will ruin the knife. PS Many that claim to be profesionals, ruin knives, so be carefull who you give them to....
I love mine
I would take the grind halfway up the flat of the knife
and make the scandi edge bevel weak as weak can get, getting chips on the edge even with light use... The only thing you can do, to improve a great factory scandi edge bevel like this, is to sharpen it untill at least 3000 grit polish,where it will also get a bit convexed too. That slight convexing and the mirror finish, will improve this or any knife a LOT. Also, all factory made knives, get like 3 times more edge retention and 3 times mroe edge stability, after 2 to 3 full sharpening sessions and a finish on the edge as I described. Anything else, will ruin the knife. PS Many that claim to be profesionals, ruin knives, so be carefull who you give them to....
The sell a full flat if you want a better slicer
I think you should do a subscriber give away competition. Give the TBS a new home
Haha I'm not sure I could part with it but I may do a give away soon 😉
@@jqoutdoors I really need to get myself a new knife, I'm to tight to buy one.
Your Mora is decent
Can't go wrong with a Mora