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Great Eastern Cutlery hosted by Ken Mundhenk

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Great Eastern Cutlery hosted by Ken Mundhenk

Collectors of Great Eastern, Northfield and Tidioute Knives

Website: http://greateasterncutlery.net/blog/
Members: 269
Latest Activity: Jan 7, 2025

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Discussion Forum

What is your favorite Great Eastern knife and why?

Started by Ken Mundhenk. Last reply by Fred Kemp Jan 17, 2023. 41 Replies

GEC#23 Jumbo Trapper

Started by Kenneth W. Hill. Last reply by Fred Kemp Jan 17, 2023. 15 Replies

GEC Toenail Clipper

Started by Beth Medeiros. Last reply by T. Smith Apr 14, 2022. 2 Replies

My Small Collection

Started by Ugly Old Guy. Last reply by Andy King Jan 31, 2022. 2 Replies

2020 GEC#35 BEER & SAUSAGE KNIFE

Started by Kenneth W. Hill. Last reply by Andy King Apr 6, 2021. 30 Replies

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Comment by Dana Mayo on March 5, 2012 at 18:25

Thanks for all the help. Love that Guitar Shield.

Comment by Jan Carter on March 5, 2012 at 18:23

Well it is not the newest and it is not an EDC, so I thought I would put it here.  This is the 488210EC St Patty's Day.  So happy St. Patty's Day everyone

Comment by Jan Carter on March 5, 2012 at 18:10

Dana,

I know we have put alot out there for you to think about for sharpening systems and I agree with the guys.  Both those systems are wonderful.  If your looking to sharpen your own skills at it.  This video is pretty basic and easy to follow

http://www.wonderhowto.com/how-to-sharpen-pocket-knife-307695/

Comment by Bob Andrews on March 5, 2012 at 17:52

At the GEC Factory,they put the finished edge on a knife by eye,freehand. They put a "Factory Edge" on the knife as the last step in manufacture. The Factory Edge is sharp enough to cut a sheet of paper. Individual knife owners are then free to put a lasting edge of their choice on the blade.

Comment by johnny twoshoes on March 5, 2012 at 16:47

I believe Edge angle is for the preference of the user. I use a 25 degree angle when sharpening, but I know a lot of guys who use a 17. It really just depends on what kind of an edge you want. I am not sure how you sharpen your knives, but I use a Lanksy and I really like the job it does.

Also, I am not sure of GECs angle when sharpening, but you could e-mail Christine Tucker, I'm sure she would know.

Comment by Dana Mayo on March 5, 2012 at 14:49

Hi again, A lot of these GEC knives I have been buying don't seem to have much of an edge on them. The edges are very small. Is that due to a wide angle sharpening. I'm still a novice at sharpening. what angles do GEC use and recommend.

Comment by Dana Mayo on March 5, 2012 at 12:01

High Gloss Blade

Comment by Dana Mayo on March 5, 2012 at 7:29

Luca, Funny you should say that as I ordered a Ben Hogan Tidioute Beaver Tail last night.

Comment by Luca Vignelli on March 4, 2012 at 20:31

Dana, it seems to me that you're pointing out the blade forward nail nick as being low, but on that stag model you have a foot long "long pull" just behind it, so it would seem that you have plenty of room and a choice of where you want to pull from? I have to say that for myself on the Ben Hogans I prefer the single nail nick Tidioute or the single long pull Northfields over all of the double pulls on this blade. For me it's a beautiful clean and skinny blade, and there's not enough room on the blade for a double pull without mucking it up. But hey, don't get me wrong, I'm just expressing my opinion and any criticism is directed to the design decisions made at GEC, not to you. And like I said above, it's a skinny, beautiful, and wonderfully manageable blade. The Ben Hogan model is brilliantly designed and probably has one of the best hand feels and fit of all of the GEC models, at least for my hands. Good choice.

Comment by David Adkins on March 4, 2012 at 20:09

David, How did you paste my earlier message onto your comment. (in italics )

 

Easy. Copy and paste the quote,  type your message,  highlight the part that the quote, use the blockquote button in the tool box menu above the message box.

 
 
 

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