420HC Stainless Steel
흔히 24종 스테인레스로 불리는 미국산 스테인레스강. 탄소성분이 낮은 스테인레스(SUS)강으로
304(27종)스테인레스와 함께 내부식성이 극히 뛰어나서 주로 스쿠버다이빙 나이프로 많이 쓰입니다. 나이프 재료로서는
304(27종)보다는 내마모성, 경도, 절삭력에서 훨씬 우수한 특성이 있어 널리 사용됩니다.
-출처 http://www.leatherman.co.kr
기본 상태
메인툴인 플라이어 입니다.
뒷면 입니다.
줄 (File 혹은 야스리) 이 접혀있어도 외부로 노출되어있어서
주머니에 넣으면 키 핸드폰 주머니의 옷감 등을 상하게 할수있다고 하더군요.
아직 실사용을 안해봐서 어떨지는 잘 모르겠으나
손으로 만져보니 타이트한 주머니안에 넣을 경우
다른 제품에 손상이 갈 정도의 거칠거림이 느껴집니다.
칼 입니다.
레더맨 스쿼트 시리즈는 Chisel Grind Blade 입니다.
Typical grinds
Chisel Grind Blade는 사진에서 4번에 해당하는 칼날 모양입니다.
한쪽면이 평편하고 반대면이 20~30도 정도로 절삭되어 있습니다.
일반적으로 쉽게 접할수 있는 칼갈이로는 샤프닝을 할수 없을것 같습니다.
Typical grinds
Blade cross-sections for typical grinds
1.
Hollow grind — a knife blade which has been ground to create a
characteristic concave, beveled cutting edge. This is characteristic of
straight razors, used for shaving, and yields a very sharp but weak edge
which requires stropping for maintenance.
2. Flat grind — The
blade tapers all the way from the spine to the edge from both sides. A
lot of metal is removed from the blade and is thus more difficult to
grind, one factor that limits its commercial use. It sacrifices edge
durability in favor of more sharpness. A true, flat ground knife having
only a single bevel is somewhat of a rarity.
3. Sabre grind —
Similar to a flat grind blade except that the bevel starts at about the
middle of the blade, not the spine. Also sometimes referred to as a "V
Grind", made with strength in mind and found on tactical and military
knives. A Sabre grind without a secondary bevel is called a
"Scandinavian Grind," which is easier to sharpen due to the large
surface. The Finnish puukko is an example of a Scandinavian ground
knife.
4. Chisel grind — As on a chisel, only one side is ground
(often at an edge angle of about 20 – 30°); the other remains flat. As
many Japanese culinary knives tend to be chisel ground they are often
sharper than a typical double bevelled Western culinary knife; a chisel
grind has only a single edge angle; if a sabre ground blade has the same
edge angle as a chisel grind, it still has angles on both sides of the
blade centerline, and so has twice the included angle. Knives that are
chisel ground come in left and right-handed varieties, depending upon
which side is ground. Japanese knives feature subtle variations on the
chisel grind: firstly, the back side of the blade is often concave, to
reduce drag and adhesion so the food separates more cleanly; this
feature is known as urasuki.[2] Secondly, the kanisaki deba, used for
cutting crab and other shellfish, has the grind on the opposite side
(left side angled for right-handed use), so that the meat is not cut
when chopping the shell.[3]
5. Double bevel or compound bevel — A
back bevel, similar to a sabre or flat grind, is put on the blade
behind the edge bevel (the bevel which is the foremost cutting surface).
This back bevel keeps the section of blade behind the edge thinner
which improves cutting ability. Being less acute at the edge than a
single bevel, sharpness is sacrificed for resilience: such a grind is
much less prone to chipping or rolling than a single bevel blade. This
profile is commonly found in Japanese swords, such as the familiar
katana. The shape of the bevel is much more efficient in reducing drag
than the sabre grind typically found on Western sword blades. In
practice, double bevels are common in a variety of edge angles and back
bevel angles, and Western kitchen knives generally have a double bevel,
with an edge angle of 14-16° (included angle of 28-32°) and a maximum of
40° as specified by International standard ISO 8442.1 (knives for the
preparation of food).
6.Convex grind — Rather than tapering with
straight lines to the edge, the taper is curved, though in the opposite
manner to a hollow grind. Such a shape keeps a lot of metal behind the
edge making for a stronger edge while still allowing a good degree of
sharpness. This grind can be used on axes and is sometimes called an axe
grind. As the angle of the taper is constantly changing this type of
grind requires some degree of skill to reproduce on a flat stone. Convex
blades usually need to be made from thicker stock than other blades.[1]
This is also known as hamaguriba in Japanese kitchen knives, both
single and double beveled. Hamaguriba means "clam-shaped edge".[citation
needed]
It is possible to combine grinds or produce other
variations. For example, some blades may be flat ground for much of the
blade but be convex ground towards the edge.
출처 - https://en.wikipedia.org/wiki/Grind
칼 뒷면 입니다.
이 쪽면은 칼날이 갈아져 있는것이 보입니다.
일반적인 칼갈이로 쉽게 샤프닝이 가능해 보이지는 않네요.
나무용 줄
Wood File
메탈용 줄
Metal File
일자 필립스 드라이버
중간 크기의 일자 필립스 드라이버 겸 병따개
마지막으로 가위입니다.
가위랑 플라이어엔 스프링액션이 있어서 자동으로 툴이 오픈된 포지션으로 돌아갑니다.
제 자동차 색이랑 같은 파랑색이라서 키체인이 걸고 다니면 참 잘 어울릴 것 같습니다.
메인툴로 쓰던 빅토리녹스 미니챔프를 대체 하려고 구매했는데
미니챔프 보다 무게가 조금 더 나가는군요.
오래 쓰다 보면 칠이 벗겨질것 같은데
툴은 칠이 어느 정도 벗겨져야 사용감이 느껴지는 멋이있죠.
미니챔프를 대신 할 제 메인 키체인 툴입니다.
캐나다 달러로 39.99불에 구매했습니다. 캐나다 아마존에서 32불 정도에 주문을 넣었었는데 수량부족으로 구매 취소가 되어서 House of knives에서 구매했는데 처음 회원 가입시 $10 쿠폰을 줘서 더 싸게 사게되었네요.
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