You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!
The main improvement is with the handle. We're using black micarta and trimmed down the front of the handle to make it a little more comfortable to hold and use. It should help balance the knife too because the handle is a little lighter. The grind on the knife should be slightly better but I have to use one before I know for sure if it's a noticeable improvement. The heat treat is the same so all in all I think it's not worth it if you have the orignal to get the new one. There's a huge number of people on the email waiting list for these. I wish I was better at anticipating demand when I first made them. I won't make that mistake again since there are 200 coming this week and 300 more coming in about a month. Lamson just bought a nice engraver so this should speed up lead times a little going forward.
It just means they made a very small adjustment on how the steel is ground to make the knife. All knives start out as a blank piece of steel and then they are ground down usually with a subtle convex taper toward the edge and also are tapered toward the tip. This is one of the key factors in making a kitchen knife cut well.
Users browsing this forum: No registered users and 2 guests
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot post attachments in this forum