Some stunning gemstone knives here.
http://canyouactually.com/these-maj...knives-look-like-theyre-from-an-alien-planet/
http://canyouactually.com/these-maj...knives-look-like-theyre-from-an-alien-planet/
Beautiful knives.
- Thread starter crosslandkelly
- Start date
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Come along to the amazing Summer Moot (21st July - 2nd August), a festival of bushcrafting and camping in a beautiful woodland PLEASE CLICK HERE for more information.
Gave me some inspiration there. Antler and the flint blade..... NICE!
I think if you learn the material 'short comings' these blades should work very well. Humans did very well for tens of thousands of years with these materials..
I think if you learn the material 'short comings' these blades should work very well. Humans did very well for tens of thousands of years with these materials..
Sharper than steel.
I've been using "first strike" flint blades to cut up bison meat in my kitchen.
Fast, clean, not slippery. Real delight.
I've been using "first strike" flint blades to cut up bison meat in my kitchen.
Fast, clean, not slippery. Real delight.
But do they have squared-off spines to work with a firesteel? (Joking!)
I've seen obsidian knives made by descendants of the Ohlone People at cultural gatherings near where I live. I'm impressed by the ingenuity and craftsmanship. But I also appreciate what an incredible advance steel blades must have been.
- Woodsorrel
I've seen obsidian knives made by descendants of the Ohlone People at cultural gatherings near where I live. I'm impressed by the ingenuity and craftsmanship. But I also appreciate what an incredible advance steel blades must have been.
- Woodsorrel
I'm not so certain that the serrations are going to make the best meat-cutting edge.
All the same, I would really like to enjoy the experience making the meat part of a meal.
My blades are 3-6 cm slightly curved edges. And, no serrations. Not steak knives.
At the first time, I had no idea what to expect for sharpness. Modern ceramic blades would be the best comparison.
BUT
They are hopeless at cutting vegetables and fruit. Hopeless.
All the same, I would really like to enjoy the experience making the meat part of a meal.
My blades are 3-6 cm slightly curved edges. And, no serrations. Not steak knives.
At the first time, I had no idea what to expect for sharpness. Modern ceramic blades would be the best comparison.
BUT
They are hopeless at cutting vegetables and fruit. Hopeless.
I use a serrated (Mora) knife to do the first cut through the skin in fish when we fillet them.
Some fish type Cusk have very slippery and leather tough skin, other have scales. A smooth edge is not so efficient then.
But then I switch to a smooth edge.
That is what I am used to, no doubt if I was born with a flint blade in my hand I could do everything with it!
Some fish type Cusk have very slippery and leather tough skin, other have scales. A smooth edge is not so efficient then.
But then I switch to a smooth edge.
That is what I am used to, no doubt if I was born with a flint blade in my hand I could do everything with it!
Imagine a finger-length sliver of flint. One edge is sharp, no handles at all. Hold the spine edge, thumb and fore finger.
Not at all slippery when wet. Just long stroking cuts for the meat, like with any other knife.
From the ease of the very first cut, I realized that I needed to take extra care
to keep my fingers out of the way.
Not at all slippery when wet. Just long stroking cuts for the meat, like with any other knife.
From the ease of the very first cut, I realized that I needed to take extra care
to keep my fingers out of the way.
The Dodd gave us 10 fingers, so plenty of spares!
Joking!
Serious now: I wonder how chip prone flint is. I would not like to ingest those.
Joking!
Serious now: I wonder how chip prone flint is. I would not like to ingest those.
I've used my flint blades a lot to enjoy the experience. No obvious chips yet.
I will say that in the same length of time(12?) months, the commercial kitchen ceramic knives are
just about throw-away saw-toothed again. Not good value. The veg peelers go the fastest.
I will say that in the same length of time(12?) months, the commercial kitchen ceramic knives are
just about throw-away saw-toothed again. Not good value. The veg peelers go the fastest.
I bought a Kyocera knife about a decade ago. Super sharp for a month, then duller and duller until I ditched it in the canal a couple of months later. Edge chipped more and more.
Faulty technology.
Faulty technology.
