00:00That's for later, there's my little Depron spacer, the glues let go so the glue was not much chop so takes up the space in there, no play which is nice but that is a strong arm sheath
00:30Let's put that out of the way, HX Outdoors, I think this 5Cr15 or something, conventional edge has been resharpened, it's pretty sharp I think
01:00I've tested this before but this is current production and like I see came in the Gerber strong arm sheath and I got this one here, I've got the
01:24production and like you see it came in the Gerber strong arm sheath and I got this one
01:30in Australia so Australia sourced.
01:54I got this one, I got this one.
04:31Alright.
04:32Looks like that edge there has worn away.
04:40I think on this one that was a guided edge done to maybe 1500 grit maybe or 800 grit I'm not
04:51sure which.
04:52I think that might have been 300.
04:58Okay.
04:59Okay.
05:00That's the sheath.
05:13Let's see.
05:14That's the sheath.
05:20It's a good bit sharper, not a good bit sharper, a good bit thicker than the HX.
05:37Actually I'll take it out.
05:38These are pretty well much the same design but you guys can maybe see that this one is
05:50a bit thicker there on the steel.
05:53A good bit thicker.
05:57Try re-glowing that.
06:02The difference is a conventional V edge against a convex.
06:15This is a Falcon knife F1 copy or clone whilst the other one is a copy.
06:28This one is convex.
06:29The edge.
06:30The edge.
06:31So reasonably sharp.
06:32And that's the same.
06:33The other one is a copy.
06:35This one is convex.
06:41The edge.
06:46Reasonably sharp.
06:53I would say reasonably sharp.
07:15No idea.
07:16Mystery steel.
07:17The difference is a convex edge versus a V edge.
07:26What can it do, that's a good question.
07:30What can it do?
07:33Not a big fan of the convex edge like some people are, I just don't think it gives you
07:39edge retention.
07:40So, let's see what it can do on a rope.
08:02That's not very good.
08:24Alright, that's not very good at all.
08:39Let's see if that edge vanished after a hundred slices.
08:58Alright, looks like something happened to it at a hundred slices.
09:21Alright, let's see if that's not very good at all.
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