Well, since you have that nice Mora and even nicer Krein, you can give your Grayman Satu Scandi grind to me. You don't need it!
Nice knives! I'd wager a huge part of why that O-1 blade is so sharp (compared to other blades with similar or identical edge geometry) is because it's O-1 with a good heat treatment. Not all steels will allow you to have a very thin edge because the carbides that form are too coarse (440C is the prime example).
Nice knives! I'd wager a huge part of why that O-1 blade is so sharp (compared to other blades with similar or identical edge geometry) is because it's O-1 with a good heat treatment. Not all steels will allow you to have a very thin edge because the carbides that form are too coarse (440C is the prime example).