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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.
This blade is very unique in that the tip of the blade has 4 sharpened sides that come together at the tip. A normal knife only has 2 sharpened sides that form the tip. While most of the top of this blade is still flat so it can be held and used properly, the tip of the blade has extra metal that sticks out of the top of the blade, making the tip larger than the rest of the blade profile. That extra metal is then shaped to be 2 distinct edges, so it mirrors the bottom of the blade. All four edges come together forming a pyramid shape just like a harpoon.
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.