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Comment by Randy, HHH Knives on December 3, 2009 at 18:51

Great looking knife, Nice job Andy.

Comment by Andy Voelkle "AxeMan" on November 11, 2009 at 19:45

I'm going to use it for my compact camp cook knife, a mini chef's knife. Has good finger relief. I thought it would work better on softer vegetables and meat than on wood whittling. Seems like it will be good for slicing. A tall cross-section knife like this is good for cutting up thick difficult vegetables like potatos and carrots that might make a thin blade veer to one side. The design is similar to a Randall I've had for a long time, the Alaskan Skinner. About the opposite of a paring or fillet knife in blade dynamics

KnifeMaker Comment by CaptJeff Saylor on November 11, 2009 at 16:46

WOW thats a beautiful knife Andy!! is this knife going to be used to carve with? what are the benifits of this type of blade design?