Pocketknives/Kitchen Knives/Fixed Blades
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A couple of 7’s, A-100’s, and a lonely 5
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Texas Custom Knife score:
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Burch score:
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Just added a new Spyderco to my daily carry. I love wharncliffe blades.
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The Yojimbo 2 is a great-looking knife! I've been back-and-forth on getting it a few of times, but always ended up going with something else.
Spyderco's compression lock is my favourite knife locking mechanism. The PM2 is my duty carry knife, and I love it.
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The yojimbo is a great design, highly recommend. It’s got different egos than most other knives but it feels great in hand.
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Speaking of Spydie, here's my Southard with custom desert ironwood in replacement of the stock G-10 scales.
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that. is. awesome!!
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Keepin' the Spydie theme rollin'… My duty knife. Paramilitary 2 CTS-XHP DLC sprint run.
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@EJS , my buddy has a high-carbon steel Chinese cleaver in that shape and it takes an extraordinary amount of abuse without losing a scary-keen edge after many years of frequent abuse. It was less than $20 and is a great tool.
I would disagree that it's a specialized shape, these can be used as chef's knives because they are very flexible. The width of the blade makes it safer for chopping vegetables, and you can smash garlic or ginger (and more of it) with the flat more easily and safely too, then chop it for a quick mince. I would be hesitant to use a nice one as a scraper, but the cheap ones serve that role well too, so you can dice an onion and then quickly clear it off your cutting board. They are actually designed to work on vegetables, but you can break down a chicken very quickly with them.
Obviously not ideal for doing fine knife work, but an excellent multi-purpose tool IMO, and one that is lacking from our collection at the moment.
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The Chinese cleaver is the only knife my Chinese girlfriend uses.
@mclaincausey If he's got vegetable cleaver (width of 2mm) it should never be used to cut through bones. Use a butcher's cleaver or scissors for that. The vegetable cleaver is designed for vegetables and slicing boneless meat.
I've got the Chinese vegetable cleaver from Global. I decided on this one because it's slightly softer steel than the the other Japanese brands and therefore less prone to chipping. My girlfriend is a bit clumsy and I'm assuming it's going to be dropped at some point.
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Today's carry is a Hiroaki Ohta friction folder with a desert ironwood handle that @derivative666 sold me. Ohta made the case too.
Love this sharp lil thing.
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Joel Black describes it as a chopper, dimensions etc are here https://www.joelblackknives.com/product-page/bog-oak-chopper. I had a Global one for years and found it was one of my most used kitchen knives. This is different level to the Global, absolutely blown away by the craftsmanship..
