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#26 | |
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Join Date: Oct 2007
Posts: 2,818
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I understand your position on the chopper of yours. Have a look at this old knife, early 20th century Bhutan, from a file, I think I have another here to share too, but look close at the formation. This was a thick spine with good distal taper to a very hard and sharp edge...not the pattern, even after grinding to shape, the lines are retained throughout its surfaces. I am sure you've seen such things but for the discussion, I think the image is relevant. Gavin |
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