- Joined
- Jan 27, 2006
- Messages
- 497
I thought I would show a modification of a common secondary blade often found in a multi-blade folder,...the bottle opener/flat screwdriver blade. I don't know about you, but I can't remember the last time I was in need of a flat screwdriver,....but LOTS of times I wish I had a solid metal fork, .....or something close!
It's near impossible to get away from having to use a plastic fork when eating out, and at some places like KFC the even worse "Spork" is the only option available. The short fork tines part of the spork are close to useless, which I guess is why I see most folks eat their chicken there with their fingers.
The only problem for me, and why I try to keep my fingers free of grease,...is that I also like to read a book while eating out. A few days ago I ate at KFC for the first time in a long while, and the Sporks have definitely gotten thinner and flimsy-er. It would bend long before picking up a piece of chicken from the pieces I had already cut with my early Case XX 11031SH sheepsfoot blade. In the end I had to put my opened book under the napkin holder, and wipe my hands down between page turns. What a PITA!
Anyway, I began looking for another way, and a few days ago I bought a nice used GEC Crown Lifter folder in ebony from kysteve here on this site, and decided to use that as a project knife. The knife already had the blade etching reduced considerably, and been sharpened and carried a little, so was no safe queen. For the $55 paid, I figured I wouldn't be too upset if I messed it up, but that rarely happens to me.
The first thing I did was spend about 1-1/4 hours beveling and removing the inner sharp edges of the steel liners, especially noticeable in the easy opening window. When the factory sanding was done there, a sharp sliver was still in place that really needed to be gone for me to want to carry it regularly. The outer corners of the ebony all around were also chamfered a little, just enough to take away the corner edge.
And then the decision to split the screwdriver blade using just a thin stone separating disc of my Foredom flexible shaft machine. Followed up with some use of a 1/2" drum sander to bevel the cornersbetween tines, and a fine rubber abrasive wheel to smooth between tines a bit more. Final hand sanding with fine 600 grit sandpaper gives a pretty good polish beteen the tines.
Does it work?,.....hell yeah it does! I just had some shrimp cocktails and broke out a block of cheddar cheese and cut some up. The tines are perfect for this sort of thing! I have no doubt it will work equally well for meat, fruit pieces, and the artichoke hearts I love at my local Wholefoods Market. Looking forward to that tomorrow.
Here are some picks of the work:
I'm not sure "why" I've never seen this secondary blade design option available commercially, as it gives even smaller pocket knives a useful utensil that is much more likely to get used regularly than a flat screw driver,...at least by me,.... and anyone NOT an electrician! (and on light duty work the screwdriver should still work, ....just be mindful you have a split blade to work with)
So here's my current kit for the local eateries using crap plastic utensils. The early Case XX 10131SH I've built up a healthy patina, and added the Easy Opening cutout as the spring is probably a 9 for most folks. The added finger choil is something I've come to rally enjoy on this one. Keeps the knife locked in even when hands are a bit wet, like when slicing ripe tomatoes and fruits.
...only thing left to do is to work on matching up the GEC #15 Crown Lifter's "Patina",...first thing in the morning!
The finger choil and Easy Opening cut out fit my hand like a glove too.....
This version of the Case 11031SH originally had the abrupt swedge stop on the knife's spine. I removed it and extended it back much like later ones came from the factory. On a carbon steel blade that corner can collect moisture, and well, ergonomically when I wipe my blades down after use it FEELS so much better this way!
It's near impossible to get away from having to use a plastic fork when eating out, and at some places like KFC the even worse "Spork" is the only option available. The short fork tines part of the spork are close to useless, which I guess is why I see most folks eat their chicken there with their fingers.
The only problem for me, and why I try to keep my fingers free of grease,...is that I also like to read a book while eating out. A few days ago I ate at KFC for the first time in a long while, and the Sporks have definitely gotten thinner and flimsy-er. It would bend long before picking up a piece of chicken from the pieces I had already cut with my early Case XX 11031SH sheepsfoot blade. In the end I had to put my opened book under the napkin holder, and wipe my hands down between page turns. What a PITA!
Anyway, I began looking for another way, and a few days ago I bought a nice used GEC Crown Lifter folder in ebony from kysteve here on this site, and decided to use that as a project knife. The knife already had the blade etching reduced considerably, and been sharpened and carried a little, so was no safe queen. For the $55 paid, I figured I wouldn't be too upset if I messed it up, but that rarely happens to me.
The first thing I did was spend about 1-1/4 hours beveling and removing the inner sharp edges of the steel liners, especially noticeable in the easy opening window. When the factory sanding was done there, a sharp sliver was still in place that really needed to be gone for me to want to carry it regularly. The outer corners of the ebony all around were also chamfered a little, just enough to take away the corner edge.
And then the decision to split the screwdriver blade using just a thin stone separating disc of my Foredom flexible shaft machine. Followed up with some use of a 1/2" drum sander to bevel the cornersbetween tines, and a fine rubber abrasive wheel to smooth between tines a bit more. Final hand sanding with fine 600 grit sandpaper gives a pretty good polish beteen the tines.
Does it work?,.....hell yeah it does! I just had some shrimp cocktails and broke out a block of cheddar cheese and cut some up. The tines are perfect for this sort of thing! I have no doubt it will work equally well for meat, fruit pieces, and the artichoke hearts I love at my local Wholefoods Market. Looking forward to that tomorrow.
Here are some picks of the work:
I'm not sure "why" I've never seen this secondary blade design option available commercially, as it gives even smaller pocket knives a useful utensil that is much more likely to get used regularly than a flat screw driver,...at least by me,.... and anyone NOT an electrician! (and on light duty work the screwdriver should still work, ....just be mindful you have a split blade to work with)
So here's my current kit for the local eateries using crap plastic utensils. The early Case XX 10131SH I've built up a healthy patina, and added the Easy Opening cutout as the spring is probably a 9 for most folks. The added finger choil is something I've come to rally enjoy on this one. Keeps the knife locked in even when hands are a bit wet, like when slicing ripe tomatoes and fruits.
...only thing left to do is to work on matching up the GEC #15 Crown Lifter's "Patina",...first thing in the morning!
The finger choil and Easy Opening cut out fit my hand like a glove too.....
This version of the Case 11031SH originally had the abrupt swedge stop on the knife's spine. I removed it and extended it back much like later ones came from the factory. On a carbon steel blade that corner can collect moisture, and well, ergonomically when I wipe my blades down after use it FEELS so much better this way!
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