Here's a shot of where the old bevel meets the new one, kind of cool I think.


So onto the testing.
Here is a fresh cut piece of Magnolia wood. It's green but it is a pretty hard wood. I wanted to start out here with the new edge grind. I'll have to admit I was a little nervous that I went too thin and would get some chipping.



Before I started with the knife I took one hard whack laterally with my GFB SFA, you can see just how much power and leverage you can get into a strike with these axes.


First strike at an angle, yeah I would say it cuts pretty deep.


One chop right at the sweet spot.


Now a much larger piece of Magnolia.


No problem absolutely no damage whatsoever rolling or chipping. I swear it actually felt sharper!

OK here's where I got a little bit nervous but I felt I had to do it. This is a two year aged piece of hard, dense, mean, angry Oak.





Its hard to show just how hard this wood is,, is just does not want to split. I battened the hell out of that knife for probably 5 minutes to get it through this log. I almost gave up,, but kept slamming away at it.

[img]http://images.tapatalk-cdn.com/15/12/05/3ba814af766942695de0123baabc1c84.jpg[/img]

[img]http://images.tapatalk-cdn.com/15/12/05/deb089a77b9885aa444187ef2020a9d4.jpg[/img]

[img]http://images.tapatalk-cdn.com/15/12/05/c50fe7c36a6879c2477854b6543ad834.jpg[/img]

[img]http://images.tapatalk-cdn.com/15/12/05/43120e8f93638b604b88f5d4b3bd29c4.jpg[/img]

I tried as hard as I could to even find a roll on the edge and NOTHING.
SR 101 is an outstanding steel for a chopper.
I really don't think I will ever find a harder medium than oak that I will need my knife for. I could not be more confident in this steel, thanks to the outstanding heat treat from Dan and Jerry.

Cheers

Also, in other good news. When my wife saw me outside chopping away she asked "what knife is that? ",,, I was a little nervous because I hadn't told her that I got it, I replied "this one? I've had it for a while "
"Oh, okay "
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