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Product Description
If anyone understands the importance of a good knife, it’s Eric Ochs. Growing up in the Oregon countryside, Ochs naturally gravitated toward knives for outdoor pursuits, and in the mid-2000s he made his first one Read More
Harpoon style blades are marked by an upward ramp on the unsharpened back of the blade. This ramp gives the blade the resemblance of a whaling harpoon with its sharp barb, hence the name.
ceramic low grit and work your way up or to use a sharpening rod system if you’re not skilled on a stone yet. Maintain with a strop or honing rod in my case. Strops add compounds that aren’t always edible and I like to be to able to put my knife through food media for my son and for myself without that chemical taste or contamination. Keep some olive oil on the blade and RWL -34 will hold up for a long time. Very good steel choice here.