Absolutely one of the best makers alive!! Makes knives and uses them. Innovative with the multi grinds . Best AEB steel recipe too thanks for sharing brother. Still excited for my WCSK

Nice information my friend. Thanks for sharing!

William, Great Information and Tip and Trick ,Thank You for Sharing Your Knowledge and Wisdom and Experience. My Plan is to be the Proud Owner of several of WC Knives . God Bless Y'all.

I really love your version if the kiridashi. The traditional japanese style has a handle and sheath just made from a flattened brass tube. Your willidashi gives better control and much more comfort to the user because of the handle you used. Great work! Really improving on something to suit your needs.

For whittling on the hardest woods with the gnarliest grain the WC Mini has become a first resort. The comfort and edge holding stand out in the crowd!

That knife right there but with a scandi grind just might be the perfect little carving knife for me. I like the the angled blade but would prefer one that cut the same way on each side. I think I'll make one and give it a try. A right and left handed plus a scandi would make a really nice set!

You would like a hand forged kiridashi from Japan, proper, with the blue or white steel center and mild steel sides, and the slightly cupped flat bevel. You can plane wood, flat, with the flat of the blade laying on the stock. They're pretty inexpensive by today's standard. I have 4 and not one of them were over 40-45 bucks. All were gotten on eBay. Unfortunately, the seller that had the best ones is no longer a seller. Plus, speaking of modifying, I rounded the tip on one of them, while keeping that flat bevel intact. It'll hollow out a cupped area and leave a smooth as glass finish if you mind your use of it. I'm a whittler, as you might have gathered, and that finish you can get with a kiridashi is hard to beat. I make some of my own blades from sawzall bi-metals. I just grind them to the dimension I'm needing super slow and put a handle to it. That way, I keep the hard edge (minus the teeth of course, hahaa) and once I'm done smoothing and polishing it out, all I ever need to do is a good stropping to get it back to a literal razors edge. I've got some I've used for 10+ years. Okay, I've talked plenty long enough, thanks, William. Good episode.

@dongkhamet1351

Ай бұрын

I am also a whittler (novice) and I am fascinated by your comment. I was gifted a kiridashi in Tamahagane steel made by a Chinese maker who learned the traditional smelting method in Japan. It is very thin and pointed and takes a wicked edge. I tried whittling with it - perhaps not for as long as I ought - and was very impressed with the cutting performance. So thin and flat and pointy. It never occurred to me to use it to make flats as you describe but that makes sense to me, so I will try for myself soon. Thanks!

Interesting design on the Kiradashi, your “left handed” idea follows the same principle as the traditional Yakut knife design. William, you really do have the edge angles and behind the edge thickness, down to a science. I wish more makers would follow your lead. I do not own any better cutting knives than the ones I have from you. Despite what some may think, your knife edges are not delicate and your knives simply out work and out cut anything else I have or have had. Steve

@wcknives

Ай бұрын

Thanks so much. Haven’t heard anyone say my edges are delicate. 😅 they are fine for sure as they where 20 years ago. Back when knives performed as they should. IMHO!

@wcknives

Ай бұрын

Case in point, this video shows a chisel grind with a 12 degree on one side bevel doing twist cuts in a seasoned piece of maple. If that is delicate then I’ll take it.😁

@stevemeurer1436

Ай бұрын

@@wcknives I did not mean to imply your knives have been singled out as delicate, just that the “knife world”, in general, would view 12-13* as delicate or specialized. You have proven this to be false. Your formula should be emulated, steel with high edge stability, world class heat treatment and knowledge of edge geometry and proper thickness BTE. That all equals cutting excellence. Thank you, Mr. Collins.

@wcknives

Ай бұрын

@@stevemeurer1436 appreciate the clarification and comment. My replies were for those not familiar with WC Knives that may read this comment and get the wrong impression. It’s all good. Appreciate your support.

@dongkhamet1351

Ай бұрын

By my lights the comment is on point. The Yakut knife that I got offers a fairly unique cutting experience. Certainly there are many distinctions, perhaps especially the flat WC vs convex Yakut grind on the sharpening side but indeed for woodworking it's a good way to go having the flat for the pull cut. I believe the Yakut long knife puts the convex on the other side to optimise for chopping. I may be mistaken on this point which is based only on visual observation of photographs.

Love your vids and your knives I own the belt knife and the black bird. I really want a Jr woodsman but always seems when available I don't have the money I teach kids wilderness living skills my goal being to get them outdoors and away from playing videos and such. Also my wife and I do animal resque another reason why money is in short supply But like I said just wanted to say how good and informative your vids are Keep them comming and be safe

@wcknives

Ай бұрын

Thank you for the support and kind words.

Chants…Make it! Make it! Make it!

Hey I see some of the influence here in the Master Bushman ( Kindashi’ish). Weird just pre ordered one last week ( the reason why I ordered it over the Wiodlore is because I think it is heavier for clearing brush etc ). I think it will suit my needs better. Weight is sometimes an advantage and the size can still disappear into my pocket ( important here in Euroland). Haven’t been this excited about trying out a knife in quite some time.I also have a Slim on order to because it is quite a contrast to most of your larger knives “companion”. Great informative vid as usual 👍

@wcknives

Ай бұрын

Appreciate your support and comment.