- Joined
- Sep 20, 2015
- Messages
- 6,975
Long ago I got fascinated by a fruit tester’s knife and bought one. It’s cutting ability was just awful. Typical knife maker’s edge for splitting bricks. What is it they always put on there ? I never actually measured one but it must be like sixty degrees inclusive.
Hahahaha when I got it I tried to cut a bread roll in half with it. The edge though fairly sharp(ish) just slid back and forth and the bread roll laughed in that sinister way they do when you attack them with amateur civilian weaponry.
Goes without saying I reprofiled the badgeeezous out of it and it sliced bread rolls and every thing else with great authority.
Still . . . though nice and long it kind of lacked a certain je ne se qua. Right ?
Years went by and just a couple months ago something caught my eye. Why hadn’t I noticed these before ? Well because they have all but disapeared from the market except for little tiny things that really are about the size of a toothpick.
I forget how I got onto this exactly but I said in one thread or another that maybe I have been wrong all this time and that actually all I needed was a Texas Toothpick. Has some length but none of the weight-adding width and thickness that has taken over the minds of the knife buying tyros.
And so I went looking for a test specimin. Could it be that I would find a knife in this knife that wouldn’t beg me to modify it ? That was thin enough, long enough, light enough, pocket friendly enough, openable and closeable (without blade wrapping the edge) ?
The question is : Is the Medium Texas Toothpick the finest knife configuration ever conseived of by man?
In the right hands this knife would be able to do everything from prepare sushi, to building a log cabin, to field dressing an elephant. Do hunters ever field dress an elephant ?
No matter . . . I’m sure the Texas Toothpick is up to it !
And you must admit it has that visual apeal . . . . that . . . I don’t know what . . .
It is curvy and swoopy and virtually plucks one’s deepest harp strings ! ! ! !
and yet once dropped into a front pocket it disapears as if it has been beamed up to the mother ship.
Practically as BA as the 110; admit it; you can hardly tell them apart.
I used to use the Holdout One for this heavy work.
Have I been over equiped all this time ? Has the Holdout been eclipsed for high speed / low drag by the Texas Toothpick ?
I leave it to you, dear reader, to decide.
When I first got it it would barely cut water mellon (not the rind, no way, just the meat).
Took her to the Edge Pro for a little rub rub.
Much, much, much . . . much bettah.
Jealous aren’t you ?
Feel the POWER with your eyes.
This is one POWERFUL knife !
I kid you NOT ! ! !
(well maybe just a little)
I will post more after the batonning test sessions.
((
))
Hahahaha when I got it I tried to cut a bread roll in half with it. The edge though fairly sharp(ish) just slid back and forth and the bread roll laughed in that sinister way they do when you attack them with amateur civilian weaponry.
Goes without saying I reprofiled the badgeeezous out of it and it sliced bread rolls and every thing else with great authority.
Still . . . though nice and long it kind of lacked a certain je ne se qua. Right ?
Years went by and just a couple months ago something caught my eye. Why hadn’t I noticed these before ? Well because they have all but disapeared from the market except for little tiny things that really are about the size of a toothpick.
I forget how I got onto this exactly but I said in one thread or another that maybe I have been wrong all this time and that actually all I needed was a Texas Toothpick. Has some length but none of the weight-adding width and thickness that has taken over the minds of the knife buying tyros.
And so I went looking for a test specimin. Could it be that I would find a knife in this knife that wouldn’t beg me to modify it ? That was thin enough, long enough, light enough, pocket friendly enough, openable and closeable (without blade wrapping the edge) ?
The question is : Is the Medium Texas Toothpick the finest knife configuration ever conseived of by man?
In the right hands this knife would be able to do everything from prepare sushi, to building a log cabin, to field dressing an elephant. Do hunters ever field dress an elephant ?
No matter . . . I’m sure the Texas Toothpick is up to it !
And you must admit it has that visual apeal . . . . that . . . I don’t know what . . .
It is curvy and swoopy and virtually plucks one’s deepest harp strings ! ! ! !
and yet once dropped into a front pocket it disapears as if it has been beamed up to the mother ship.
Practically as BA as the 110; admit it; you can hardly tell them apart.
I used to use the Holdout One for this heavy work.
Have I been over equiped all this time ? Has the Holdout been eclipsed for high speed / low drag by the Texas Toothpick ?
I leave it to you, dear reader, to decide.
When I first got it it would barely cut water mellon (not the rind, no way, just the meat).
Took her to the Edge Pro for a little rub rub.
Much, much, much . . . much bettah.
Jealous aren’t you ?
Feel the POWER with your eyes.
This is one POWERFUL knife !
I kid you NOT ! ! !
(well maybe just a little)
I will post more after the batonning test sessions.
((
))
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