What are your go-to blades........hunting, kitchen, camping/survival, self-defense, tool/utility, pocket, etc?
And what are things to avoid?
And what are things to avoid?
Knife, Cutlery, all things bladed.......
- Thread starter BlueRaider22
- Start date
I have always pocket carried. My favorite was much like the one below (with a green/brown stain)......though it was more of a standard Case 3 blade.
Now that I'm older, I have changed to more of a tactical/utility style pocket carry.
I currently rotate a Kershaw Blur (black tiger stripe tanto blade......it's kind of a poor man's ZT knife) and a Spyderco Tenacious (tan handle, black blade).
Now that I'm older, I have changed to more of a tactical/utility style pocket carry.
I currently rotate a Kershaw Blur (black tiger stripe tanto blade......it's kind of a poor man's ZT knife) and a Spyderco Tenacious (tan handle, black blade).
For camping/survival,
I have a ESEE 6"......this is what I reach for 99% of the time. It's pretty close to perfect.
https://www.bladehq.com/item--ESEE-Knives-ESEE-6P-B-Knife-w-Black--10383
I also have a standard Ka-Bar that I've had since I was a kid.
For hunting I've used a Buck Ranger/Skinner for the last 30+ years.
I also have a good ole Leatherman and a Estwing hatchet.......
I have a ESEE 6"......this is what I reach for 99% of the time. It's pretty close to perfect.
https://www.bladehq.com/item--ESEE-Knives-ESEE-6P-B-Knife-w-Black--10383
I also have a standard Ka-Bar that I've had since I was a kid.
For hunting I've used a Buck Ranger/Skinner for the last 30+ years.
I also have a good ole Leatherman and a Estwing hatchet.......
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Kitchen - Henkels twin Cuisine pro
EDC - Sogzilla with clip removed and blade belly flattened.
Butcher and meat processing - old hickory or victrinox
Outdoorsing - I have several. My tops are a Buck Vanguard, an old Solingen blade with a stag antler handle, and an assortment of Moraknivs.
I have several dozen knives, a few machetes, and a few axes. I have always loved some good cutting steel.
EDC - Sogzilla with clip removed and blade belly flattened.
Butcher and meat processing - old hickory or victrinox
Outdoorsing - I have several. My tops are a Buck Vanguard, an old Solingen blade with a stag antler handle, and an assortment of Moraknivs.
I have several dozen knives, a few machetes, and a few axes. I have always loved some good cutting steel.
Just got gifted a ZT outdoor knife. It has a matte finish which I'm a sucker for. Interested in EDC type knives. My old man is a big Case collector, but I'm not familiar with any of the makers/quality.
A friend of mine has a damascus pattern blade with a stag handle......simply beautiful.
Mora's are legendary.
ZT's are tanks and are one of the most respected brands out there. Also, great EDC brands are Benchmade, Kershaw, Spyderco, SOG, Microtech, etc.
For more tactical options I'm intrigued by Shivworks Clinch Pick....
I usually carry a Benchmade Bugout or this absolute beauty when I want to be a gentleman (it is far too beautiful to ever risk losing):
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I've started experimenting carrying a small CRKT SPEW (worst knife name ever but a helluva knife) horizontally on my belt and a cheap, light razor knife in my pocket since most of what I use is cutting boxes and envelopes. So far, it has worked well.
BR22, I've got a clinchpick with trainer I'll sell you if you are interested.
For kitchen knives, I use a Japanese santuko, opinel filet knives for parrying knives / because my wife loves them, and a Dexter Rusell serrated bread knife. I also have a victorinox bird's beak paring knife that I use all the time.
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I've started experimenting carrying a small CRKT SPEW (worst knife name ever but a helluva knife) horizontally on my belt and a cheap, light razor knife in my pocket since most of what I use is cutting boxes and envelopes. So far, it has worked well.
BR22, I've got a clinchpick with trainer I'll sell you if you are interested.
For kitchen knives, I use a Japanese santuko, opinel filet knives for parrying knives / because my wife loves them, and a Dexter Rusell serrated bread knife. I also have a victorinox bird's beak paring knife that I use all the time.
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It is great, my only issue is that the sheath rides a little high on me and cuts into me if I wear it long. Your mileage may vary.
Hunting/Utility: Gerber. Used the brand nearly 40 years. My fave is the Multi-Tool pictured below. I've also owned Gerber Guardian, Mark II, Gerber axe, and at least 3 sets snub-nosed pliers.
Kitchen cutlery: J.W. Henckels Zwilling. Made in Germany. Purchased this set below over 15 years ago while home on leave from Iraq.
Kitchen cutlery: J.W. Henckels Zwilling. Made in Germany. Purchased this set below over 15 years ago while home on leave from Iraq.
From an interview "Although Marcaida is an expert in designing combat knives, he rejects the inherent violence of his profession. "One of my mottos is it's not about how many you hurt it's about how many you protect," he explains; he stumbled into his catchphrase accidentally, the viewers ostensibly charmed by the happy-go-lucky way he informs the contestants of their blades' power. "It's a family show—there are a lot of kids watching it—so I changed the 'kill' into 'KEAL': KE, Keep Everyone, AL, Alive," he says. "The show isn't about glorifying violence...These are weapons, but we're having fun. It's a competition. It's educational."
I have a kukri and an old school field knife (12 in machete with a lighter blade).
I dont spend a lot of time hacking through jungle, so I dont have a full blade machete. I would like to get a legit billhook though.
I look at a pocket knife pretty much the same as a hammer. I don't care what it looks like or what the name on it is, but it damn well better work when I need it. Kershaw Funxion.
Mine used to be green. The rubber grips are gone and the bottle opener broke off from excessive use and operator inebriation one evening, but it's been great every other way. I love being able to open it with one hand. I properly maintain it with a good quality stone and occasional run through the dish washer. I've scraped gaskets, dressed deer, and eaten lunch with it.
Second best ever was a carbon Opinel. It's a little clumsy to open but holds a fantastic edge.
Mine used to be green. The rubber grips are gone and the bottle opener broke off from excessive use and operator inebriation one evening, but it's been great every other way. I love being able to open it with one hand. I properly maintain it with a good quality stone and occasional run through the dish washer. I've scraped gaskets, dressed deer, and eaten lunch with it.
Second best ever was a carbon Opinel. It's a little clumsy to open but holds a fantastic edge.
Can we get back into sharpening from the chef knife thread? What is the best option? Whetstone? Any good "how-to" sources?
I may just go the way of @LineSkiCat14 at pay someone else to do it.
I may just go the way of @LineSkiCat14 at pay someone else to do it.
I’ve been watching knife sharpening vids on YouTube all day 
there are a ton of options out there only limited by how much you want to spend. Check out the Wicked Edge that thing is awesome, also the tormek t-8 looks great too but they both range from 500 to 1k.
there are a ton of options out there only limited by how much you want to spend. Check out the Wicked Edge that thing is awesome, also the tormek t-8 looks great too but they both range from 500 to 1k.
Sharpening-
Get a good set of Arkansas stones. I have a set of three in coarse, medium, and fine and use going oil smeared liberally across the surface with my finger.
The biggest key to sharpening is consistency. You are taking so little off each time that it doesn't have to be perfect, but it needs to be close. Nice smooth strokes like you are trying to shave the stone. I count the strokes in each direction to prevent an unbalanced bevel.
After you feel confident it's sharp, hone it on a steel and then look to see if any light is reflected across the edge. If none, see if it shaves your arm. If it doesn't, go back to the stone.
Get a good set of Arkansas stones. I have a set of three in coarse, medium, and fine and use going oil smeared liberally across the surface with my finger.
The biggest key to sharpening is consistency. You are taking so little off each time that it doesn't have to be perfect, but it needs to be close. Nice smooth strokes like you are trying to shave the stone. I count the strokes in each direction to prevent an unbalanced bevel.
After you feel confident it's sharp, hone it on a steel and then look to see if any light is reflected across the edge. If none, see if it shaves your arm. If it doesn't, go back to the stone.
I carry a Case Trapper with a curly maple handle everyday. It is my go-to. I have an Opinel No. 08 I use around the house for rough stuff. Really for the price Opinel are great knives, but the shape of the handle is round so it doesn’t sit well in a pocket. I also have a Spyderco Paramilitary 2, which in my opinion is as good as any “tactical” style knife out there. For the kitchen I use a Messermeister 8” chef knife and a Mac 4” paring knife. For camping and outdoors work I’ve found my pocket knife and a well sharpened hatchet with hammer end I bought for next to nothing years ago have served me well.
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Been carrying a Sog Flash 2 daily for about 12-13 years. Used it for just about everything you listed.
My brother has a Benchmade Griptillian and it's nice. I might look into one. There are a lot of stellar locking blade brands.
Karambit is a nasty nasty blade for self defense, if you know what you're doing with it. Been a huge fan of mercaida for awhile. Happy to see him become more mainstream but people don't realize exactly how skilled he is in FMA
This is why I haven't bought one yet. My gut tells me that if you don't train with this that it'll actually be worse for the wielder than just a normal blade.
You are right imo. With the reverse grip and curve, the puncture is more for either surgical strikes to ligaments/tendons (in the opponents weapon hand) or an artery in the neck. You can't just stab or slash someone with it.
From what I saw when I purchased some for training, was you basically have to get a two sided karambit custom made. Otherwise the outside curve isn't sharp.