All About Pocket Knives

Fixed blade 5160 , folding knife 1095

zed6309 wrote: ↑Sun Feb 12, 2023 9:08 pm Fixed blade 5160 , folding knife 1095

Amen to that!
Jimbo

Madmarco wrote: ↑Sat Feb 11, 2023 11:01 pm

GSPTOPDOG wrote: ↑Sat Feb 11, 2023 4:09 am

Oledadsknives wrote: ↑Sat Feb 11, 2023 3:19 am I’m gonna have to latch on to a GEC sometime in the future. I read a lot of posts here that mention them.

I guarantee you won't be sorry!

Nice coloring on your GEC, Dog!
I have a Beavertail with Cherrywood covers that I like a lot, my one and only GEC!

Beavertail GEC? That sounds very Canadian somehow ... ... and you mean to say you have ONLY ONE GEC? ... ...well I guess that's entirely possible... I have eaten ONLY ONE potato chip in my lifetime...

Oledadsknives wrote: ↑Sun Feb 12, 2023 9:10 pm

zed6309 wrote: ↑Sun Feb 12, 2023 9:08 pm Fixed blade 5160 , folding knife 1095

Amen to that!
Jimbo

Good reliable steels , yeah they need a bit of maintenance but that’s all part of it

GSPTOPDOG wrote: ↑Tue Feb 14, 2023 12:15 am

Madmarco wrote: ↑Sat Feb 11, 2023 11:01 pm

GSPTOPDOG wrote: ↑Sat Feb 11, 2023 4:09 am

I guarantee you won't be sorry!

Nice coloring on your GEC, Dog!
I have a Beavertail with Cherrywood covers that I like a lot, my one and only GEC!

Beavertail GEC? That sounds very Canadian somehow ... ... and you mean to say you have ONLY ONE GEC? ... ...well I guess that's entirely possible... I have eaten ONLY ONE potato chip in my lifetime...

Ha, ha, ha! I tell ya brother, should you ever decide to quit wandering the desert like Moses, you definitely have a career on stage! Your mind is just as sharp as a tack the way you keep comin' up with those 1-line zingers, like the one about potato chips, you couldn't have stated a better example than that! And I certainly would eat more, but their $300.-$1,500. prices leave me hungry and craving more. And since you question a "Beavertail GEC?" I've provided proof!

Mark... Now you got a real beauty there with that GEC! ,,, or should I say "Beauty, eh?"

Thanks Dog, eh!

Madmarco wrote: ↑Tue Feb 14, 2023 11:03 pm

GSPTOPDOG wrote: ↑Tue Feb 14, 2023 12:15 am

Madmarco wrote: ↑Sat Feb 11, 2023 11:01 pm I have a Beavertail with Cherrywood covers that I like a lot, my one and only GEC!

Ha, ha, ha! I tell ya brother, should you ever decide to quit wandering the desert like Moses, you definitely have a career on stage!

M&M, Thanks! I thought 'bout a career on stage ... Well, I headed for Las Vegas.... Only made it out to Needles

So here I am stuck on AAPK

Am I correct in thinking that many up and coming stand-up comics have some sort of connection to Needles, Cali.?
I ask this cuz of the statue of Sam Kinison that's in Needles. Perhaps that's just where Sam was born though?
Not important, just curious bud!

I'm a carbon steelhead, have some old knives from the 1920s-1970s with old carbon steel and I like that the best. So easy to sharpen, takes great patina with good colors and it feels great to grab. Just have to get a good edge, then strop periodically too. I rarely hit the stones and sharpen. I just strop it good about once a month. Don't lose much metal that way. And stays sharp enough for me for days or weeks depending on how many times it comes up in the rotation. Case, Schrade, Queen, Challenge, Camillus, Voos, Ka-Bar, etc... etc... on and on from that era really do it for me. And I don't have corrosion problems if I use it regularly. I used to be into stainless steels: regular, powder, gourmet etc. Not anymore. I have found it's easy to maintain and use and keep up with carbon steel. Last century carbon steels. And I like the way it ages and colors. Looks unique to every blade. Character.

An illustration of why I like the 1095/carbon steel. Just stropped these for about 2 minutes each. They were feeling dullish before the stropping and wouldn't shave hair, been used lately. After strop, they shave and will be good to go for several times in the rotation before they need it again. Haven't sharpened any of these on a stone for years. Don't need to, just hit the strop every once in a while, monthly give or take, and that's it. I don't know, but am curious if some of these newer fancy, gourmet steels are like that? I don't know but I like the old stuff. Easy to use and keep up.

Ivoryman wrote: ↑Thu Feb 16, 2023 11:58 pm I'm a carbon steelhead, have some old knives from the 1920s-1970s with old carbon steel and I like that the best. So easy to sharpen, takes great patina with good colors and it feels great to grab. Just have to get a good edge, then strop periodically too. I rarely hit the stones and sharpen. I just strop it good about once a month. Don't lose much metal that way. And stays sharp enough for me for days or weeks depending on how many times it comes up in the rotation. Case, Schrade, Queen, Challenge, Camillus, Voos, Ka-Bar, etc... etc... on and on from that era really do it for me. And I don't have corrosion problems if I use it regularly. I used to be into stainless steels: regular, powder, gourmet etc. Not anymore. I have found it's easy to maintain and use and keep up with carbon steel. Last century carbon steels. And I like the way it ages and colors. Looks unique to every blade. Character.

Hmmmm..I'll see if I can find some antiques from last century!

I agree with what I-man says - those carbon steel knives from the 19th and 20th century (especially the first half of the 20th) are my favorites to collect. Two years or so ago I would’ve agreed about the carbon steel as being my favorite too. I still like it, for the reasons he stated- love the patina, ease of sharpening, etc.

However having obtained and learned to use modern diamond and ceramic sharpening tools has completely changed my appreciation for good modern stainless steels. I can easily maintain a sharp edge on 440C and S35VN now with no more effort than it takes to sharpen or touch up carbon steel. And in my anecdotal unscientific perception at least, they do hold an edge longer than carbon steel. You CAN teach an old dog new tricks, if he’s willing to learn.

I don’t “collect” stainless knives and probably never will, but my EDC rotation now includes two stainless steel knives, and they’ve become my go-to favorites. A couple of years ago I never thought I’d say that!

Ken

You might have better technique than I have, or better diamond stones or just know what you're doing with the modern steels. For me I have a harder time getting the edge I like and keeping the edge bevel straight. I don't get as much enjoyment out of a good strop with the new stuff either for some reason, but realize this is just how it works for me. I'm not saying it works for all that way, or that my fave steel is better, just that I prefer to use it. But I know there are good stainless out there you can get good edges on and there is a lot of new steel I have never even used. But the way these carbon steels are so quick on the strop and the colors they show when patina gets thick. Part of the appeal for me is the blue colors and the oranges and red, purpleish, even black from mustard and citrus just looks good to me. And the blade is easier to pinch open when covered with patina. Love that. IMHO. But here are a few more fresh from the strop, some 20th century stuff and a few modern GEC 1095s.

What a line-up, Iman!
Absolutely stunning!

That's a beautiful collection!!

D2 is a great choice for a work knife, especially electrical work. Good attributes and will not break the bank to replace if the knife is lost in a crawl space or attic.

to AAPK, Adam5!

Thank you for the welcome

We need the handshake smiley at the multitool forum

I believe ALL the emojis are available to insert from the column on the right every time you reply to or make your own posts, Adam.
Do you not see it?

Adam5 wrote: ↑Wed Mar 01, 2023 1:37 am We need the handshake smiley at the multitool forum

Agreed, and good to see you posting hereabouts as well!

As for my favorite knife steel? Whatever handles the task at hand (which is usually very light). For a long time, I gravitated toward stainless for its ease of maintenance and corrosion resistance. The salty air I encountered while in the Navy did not get along well with carbon steel. Nowadays I can appreciate carbon steel just as much as stainless. Someday I might get to testing out some of these new "super" steels. But I prefer to wait until the exotic has become pedestrian and proven.

Madmarco wrote: ↑Wed Mar 01, 2023 8:01 pm I believe ALL the emojis are available to insert from the column on the right every time you reply to or make your own posts, Adam.
Do you not see it?

I am sorry about the confusion. I was referring to Multitool.org.

Not a problem Adam, thanks for clearing that up!

1095 is still my favorite Steel for a pocket knife, especially those made in the 20th century specifically in the first half of the 20th century. Western had great carbon steel, some of the best IMHO.
I'm also very partial to ATS-34 as it works well in a folder or a fixed blade. I don't find it difficult to sharpen but it will take a great Edge and hold it.

Adam5 wrote: ↑Tue Feb 28, 2023 11:19 pm D2 is a great choice for a work knife, especially electrical work. Good attributes and will not break the bank to replace if the knife is lost in a crawl space or attic.

Yep! That's why I like it! It seems to strike the right balance between toughness, edge retention and ease of sharpening.