When it rains it pours…I was running low on knives for testing back around Thanksgiving. However, the combination of a couple of purchases at Smoky Mountain Knife Works, a few gifts recieved, and the Wilmont Wharny that came from Empire Outfitters for testing, I am suddenly awash with steel. Not that I am complaining.
With knives come knife reviews -that’s why TTAK is a thing after all. However, in looking back at my prior reviews I feel like I use the same old tired descriptors of a knife’s sharpness on a pretty weak rotation. I need to work on my cliches.
Those are the ones that come to me off the top of my head for describing an edge. But they are getting stale. The same holds true for the grippiness of a knife’s scales, or other knife components.
What are some other descriptors that you feel would describe a knife, an edge, or the scales of a knife?
I know that this is a short post, but I am going to get back to cutting stuff. I am looking forward to your responses.