I have just sharpened a couple of Frost crooked knives to "scary sharp" using (as ever) my set of DMT diamond hones and a loaded strop. I have the extra fine hone thats meant for doing serrations and the like (a thin conical shaped hone) and a full set of the flat hones. After getting down to "extra fine" on the outer bevel I wiped the inside of the blade a few times with the conical hone before stropping. To strop, I drew the blade across my normal flat strop a few times before wrapping some soft-ish leather around a piece of hazel I had drying ready for a spindle for bow-drill firelighting, loading it with cutting paste and stropping the inside edge with that.
I now have two knives in front of me with mirror polished edges. I know they're good and sharp because I also have neat slices in not one thumb, but both of them!
Now, I have been sharpening blades of all types to shaving sharp standards for many years, but I have NEVER had anything bite me TWICE in one sharpening session before. I'm convinced that it's due to the shape of the blades, but these things are bloody dangerous! 
Question ; The Frost crooked knife has a wickedly sharp point whereas other crooked knives I have seen do not. Some even have a completely rounded tip to the blade. Does the point have a particular application when carving the bowl of a spoon or a kuska?
I used the knife for the first time a couple of days ago, just "playing" with a piece of wood and successfully managed to bowl out a deep enough hole to use as an egg cup, but found that more often than not, the sharp point was a hinderance rather than an asset as it repeatedly caught on the workpiece as I rotated the blade in the hole. My partner (who owns the second knife I sharpened) is finding it difficult to start the bowl making process and has suggested that the point might be useful for this, but I think it looks a little thin and too prone to damage to go digging it into a piece of wood and twisting it to do this.
What do you folks think?
I now have two knives in front of me with mirror polished edges. I know they're good and sharp because I also have neat slices in not one thumb, but both of them!
Now, I have been sharpening blades of all types to shaving sharp standards for many years, but I have NEVER had anything bite me TWICE in one sharpening session before. I'm convinced that it's due to the shape of the blades, but these things are bloody dangerous! Question ; The Frost crooked knife has a wickedly sharp point whereas other crooked knives I have seen do not. Some even have a completely rounded tip to the blade. Does the point have a particular application when carving the bowl of a spoon or a kuska?
I used the knife for the first time a couple of days ago, just "playing" with a piece of wood and successfully managed to bowl out a deep enough hole to use as an egg cup, but found that more often than not, the sharp point was a hinderance rather than an asset as it repeatedly caught on the workpiece as I rotated the blade in the hole. My partner (who owns the second knife I sharpened) is finding it difficult to start the bowl making process and has suggested that the point might be useful for this, but I think it looks a little thin and too prone to damage to go digging it into a piece of wood and twisting it to do this.
What do you folks think?
