- Joined
- Apr 20, 2018
- Messages
- 4,458
After 40 odd years of carrying and using knives, I'm finally genuinely starting to zero in on what really works for me. I've always been a function over form guy so I'm very much drawn to what does the job well and feels good doing it. Now, I do like me some pretty knives for sure, but this is more about the core users.
I've tried all kinds of things. From flippers to frame locks. Doctor's Knives to Delicas. Multi-Tools to nakiris. All the while enjoying all the new experiences and designs and features and just absorbing the differences.
I've never sold a knife. I've given a lot of them away but never sold one. I just mention that as when I consider a purchase, it really is with the intent of keeping the knife. So I scrutinize it and over the years, that scrutiny has been continually refined.
One day the light went on and I ditched the Victorinox Classic for the superior Rambler.
This "knife" is with me every day. I don't think of it as a knife and am not sure I've ever used the blade. But it is a fantastic tool!
Where I am at in my life these days, my EDC requirements are rather light. Cutting up an apple, breaking down a beer box, slicing open an envelope and so on. And it is very hard to beat the Spyderco Dragonfly2.
For heavier lifting, like breaking down two very large and very thick shipping boxes as I did last night or working in the yard and such, it is again a Spyderco. This time it's the Manix 2 Lightweight. I don't like the faux jimping in the handle and always sand it off. This is a brilliant knife. I know others prefer the PM2, but I put this knife design in the Buck 110 class of mastery.
I don't really do fixed blades these days. I don't hunt or fish any more so just not a need. A Buck 102 was the first knife I bought myself about forty years ago and my daughter has it now. Served me quite well.
In the kitchen, well, the "western" or maybe more precisely the German blade shape seems to be what I prefer. I don't like thick bolsters/heels and actually love the Wusthof Gourmet budget line.
I've been working on flattening and thinning my 8" chef's knife and absolutely love it. Great ergonomics, slices like a dream, and although it isn't the hardest steel, it so easy to maintain.
I like to buy whole chickens and break them down. For years I used the Wusthof 6" chef's knife that was gifted to me as my daily knife but these days it is mostly my poultry and sorta boning knife. It just works and again, is easy to maintain. The pairing knife just goes right along with that. I have much more expensive knives, but I just come back to these.
And that's it. These are my core users. I'm by no means done. There's still frivolous knives, different steels, and still some experimenting, but for me, these are the base lines.
I encourage everyone to try out different things and push the limits and really be open to different styles and such so that you can find what really works for you.
What say you all?
I've tried all kinds of things. From flippers to frame locks. Doctor's Knives to Delicas. Multi-Tools to nakiris. All the while enjoying all the new experiences and designs and features and just absorbing the differences.
I've never sold a knife. I've given a lot of them away but never sold one. I just mention that as when I consider a purchase, it really is with the intent of keeping the knife. So I scrutinize it and over the years, that scrutiny has been continually refined.
One day the light went on and I ditched the Victorinox Classic for the superior Rambler.
This "knife" is with me every day. I don't think of it as a knife and am not sure I've ever used the blade. But it is a fantastic tool!
Where I am at in my life these days, my EDC requirements are rather light. Cutting up an apple, breaking down a beer box, slicing open an envelope and so on. And it is very hard to beat the Spyderco Dragonfly2.
For heavier lifting, like breaking down two very large and very thick shipping boxes as I did last night or working in the yard and such, it is again a Spyderco. This time it's the Manix 2 Lightweight. I don't like the faux jimping in the handle and always sand it off. This is a brilliant knife. I know others prefer the PM2, but I put this knife design in the Buck 110 class of mastery.
I don't really do fixed blades these days. I don't hunt or fish any more so just not a need. A Buck 102 was the first knife I bought myself about forty years ago and my daughter has it now. Served me quite well.
In the kitchen, well, the "western" or maybe more precisely the German blade shape seems to be what I prefer. I don't like thick bolsters/heels and actually love the Wusthof Gourmet budget line.
I've been working on flattening and thinning my 8" chef's knife and absolutely love it. Great ergonomics, slices like a dream, and although it isn't the hardest steel, it so easy to maintain.
I like to buy whole chickens and break them down. For years I used the Wusthof 6" chef's knife that was gifted to me as my daily knife but these days it is mostly my poultry and sorta boning knife. It just works and again, is easy to maintain. The pairing knife just goes right along with that. I have much more expensive knives, but I just come back to these.
And that's it. These are my core users. I'm by no means done. There's still frivolous knives, different steels, and still some experimenting, but for me, these are the base lines.
I encourage everyone to try out different things and push the limits and really be open to different styles and such so that you can find what really works for you.
What say you all?
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