This is the author’s go-to, rough duty knife. He ground the blade from 3-16ths-inch 44C stainless steel, and it features a pinned and soldered brass guard and Micarta handle. If there’s any “secret” to creating a razor-sharp edge, it this: make sure both bevels are honed as identically as possible. It’s definitely a learned skill so make each sharpening session an educational experience.
knife detail
