Choosing Chisels

[andy king]

NB for most users the uber flat face is not particularly important (depends what you are doing)

Well, honing them first and foremost! You won't get a wire edge off if the back/face/tomatoe/tomato has a lump in it preventing the blade from sitting to the stone to weaken it and turn it back.
Pretty important.

Andy

 

[Harbo]

I inherited my Father's 5001's and I bought a few 5002's in the late 60's.

Both must have been made on a Friday as they will not keep an edge - crumble like cheese.
And before anybody asks they had never been overcooked on a grinder as we did not have one.

Now used as my bashers for doing rough work outside or for other people.

Garrett Hack used to rave about the red handled Bahcos that WH used to stock?
But whether the steel quality is the same I don't know?

Rod

 

[Jacob]

Tough cheese if you have been able to keep bashing them for 50 years! They've proved how tough they are, maybe you should start looking after them or they may only last another 50. :lol:

 

[kygaloot]

Garrett Hack used to rave about the red handled Bahcos that WH used to stock?
But whether the steel quality is the same I don't know?

The Bahcos that Garrett Hack likes (and James Krenov) were really Eskilstuna Bergs after Bahco purchased Berg but before Bahco went to a different design and process. There are later red handled Bahco's (Model 1031) that are not the same steel or design.

Berg style

http://www.flickr.com/photos/30975718@N00/6578027949/

Later Bahco

http://www.flickr.com/photos/30975718@N00/6578027789/

The visual difference is evident in the area of the bolster.

Jeff