This was mostly supposed to be entertaining and to teach anyone brand new to firesteel how not to strike it. -Phorisc Live The Adventure
Good one--but you missed one small point about the wrong way to use a fire steel. You should have sliced at least one finger off. Completely off, as in a-joint-goes-flying off. (That's an easy video gag, especially in silhouette. Just chop a carrot. VERY realistic.) I still treasure the memory of one of the early Survivorman episodes where Les Stroud was trying to cut a hanging vine for a refreshing drink of water and sliced the screaming-blue-Jesus out of his thumb instead. Yeah. That was memorable! (At least he missed his nose...) In all fairness, though, that was before he became skilled in his trade. But even now I bet he's extra careful when it's time for vine.
I've never used the backside of the knife on a firesteel rod, besides if you're good at it you don't let the fire go out and you only need to use the firesteel once. Rancher
haha, ya im always contemplating how FILMIC i get with this channel...Maybe ill step it up next episode of this kind of series I plan to do one on knife safety I didn't see that episode. did he have to pull out of the episode?
If you have a sharp 90 degree angle on the spine of your blade it works just as good as using the blade side and no need to worry about honing the blade afterwards.
Just checked my folding buck, it's backside is rounded enough that I don't think it will work, I'll let you know as soon as I locate where I hid the firesteels for just in case of emergency. Rancher
exactly I plan to do one of these kind of videos for knife safety and that will definitely need to be included.
Anytime you have to force a dull blade, be it knife, chisle, axe, you run the risk of overcompensating. Then you can't recover in time.
No truer words were ever said. I use a Norton stone on my ax before and after I start chopping. Bench grinder on the maul, LOL
If your using a stone on you ax before and after you start chopping ,how does it get dull while you not using it ? LOL
@arleigh I sharpen it twice because I prefer a real sharp ax. The first sharpening removes whatever damage done by use; the second insures it's really sharp. I do the same with kitchen knives. I sharpen them after they are washed and before use. We buy the whole pork loin at Costco and slice it into boneless chops and a 6-8" roast. Either is cut without "sawing" with one continuous slice. The kitchen knives I buy are steel that sharpens easily. If you've ever watched a butcher; he sharpens his knife often; I believe in the same thing. The same applies to my folder also as I prefer a very sharp edge. What is a very sharp edge? One that cuts into your fingernail instead of giving that icky dragging feeling.
