He has some exquisite designs i must say.A treat.Thanks Moin Bhai.

Skyman, learn to googleSkyman wrote:Moin, thanks again.I see some lovely damascus work.But i really want to know if he is as good as he says....this " Caesar shall..... " kinda talk always leaves me deeply suspicious.Perhaps Mack knows better...?
Correction - Jerry's knives have given me heartache.How much do you reckon his work costs? Looks out of the world!
Thanks
A good knifemaker will always stand by his product, subject to certain conditions of abuse. I work with only those folks who use good steel, produce decent designs, and are cost effective. $1000 in my book is way expensive, and the same job can be had from a $100 Spyderco/ZT/Benchmade. However, for collectors - sky is the limit - it can quickly get exotic with gold, snakeskin, rubies, damascus steel, you name it!Skyman wrote:Moin, thanks again.I see some lovely damascus work.But i really want to know if he is as good as he says....this " Caesar shall..... " kinda talk always leaves me deeply suspicious.Perhaps Mack knows better...?
Correction - Jerry's knives have given me heartache.How much do you reckon his work costs? Looks out of the world!
Thanks
Trust yourself - steels, and grinds, are endless debates. If you follow the "best tool for the job" philosophy, you'll quickly realize that steels and grinds do not matter much - oh, they do, but not to an extent where ones can claim this to be the best and that to be the worst. For eg., my BM 755 MPR knife is worst at slicing a cucumber, but the Spyderco Chokwe excels at it. OTOH, the 755 is best at slicing through thick cardboard, while the Chokwe the worst.Skyman wrote:He mentioned on his site for instance, that Ka-Bar are quite useless as they use 420 stainless which is suitable for cheap chef knives only.Some on the forum have Ka-Bar and say they are nice.Taking what he says with a pinch of salt.He also mentioned a hollow grind is best, i have heard on the contrary.
Whom to trust lol....