Drawer number 1 , stainless marlin spike sailing knives , mostly for sail water trips and they do not float .
One is never enough .
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The knife thread
- Thread starter crankcall
- Start date
Drawer number 1 , stainless marlin spike sailing knives , mostly for sail water trips and they do not float .
One is never enough .
Sent from my iPhone using GTAMotorcycle.com mobile app
I got this knife about 40yrs ago. It has sentimental value. It has an engraved blade that is still mostly the goldish colour design. Recommendations on how to bring it back to new condition both knife and sheath with keeping as much of the gold colour on the blade design?
Boker ceramic. One hand open and close. Lovely knife. Wouldn't want to trust my life to it in a fight (blade can break). Hasn't been sharpened in close to 25 years. Not as sharp as a well done steel blade. I doubt I'll buy another ceramic. Cool gimmick. Steel is better.
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The top row are my EDC throughout the years:
- Top left is a carbon steel Opinel. I love the Opinel carbon steel because it takes such a wickedly sharp edge so easily. I've cut myself more times than I can count on these as a kid. The major drawback of the Opinel is the wooden handle, which swells with humidity and makes the knife really hard to open.
- Middle of the top row is a Benchmade 310 (Benchmite) with 154cm steel, which is by far the nicest pocketknife I've ever owned. The second pic is of the other side of the Benchmite's titanium scales, since it's pretty. It also has a nifty locking mechanism.
- Top right is a plain old Victorinox Classic, which is my current EDC. As the years pile up, I've found that I need the tweezers for errant ear hair more than I do a blade, so the importance of the "knife" portion of the EDC for me has shrunk over the ages.
- The other two on the top row are miscellaneous Gerbers. Dirt cheap, lousy steel, and nothing much remarkable about them. I do like the glass-filled polymer handles though.
The bottom row:
- Bottom left is half of an original Leatherman tool, with the pliers removed and all of the tools that I actually use moved onto one side of the handle. This lives on my hobby workbench and gets regular use.
- Bottom middle is a dirt cheap Buck 424e that goes on sale at Canadian Tire for $10 every now and then. This thing is the spiritual successor to the Opinel. I had plans to swap the Opinel blade onto the Buck handle, but have never gotten around to it.
- Bottom right is a Benchmade 192 Bird & Trout fixed blade in 440C steel. I've never really had a use for this knife, but Bass Pro had this one on clearance for $30 and I simply couldn't pass it up. I see that one recently sold on eBay for nearly $400 Cdn?! I think this was originally $120 MSRP.
- Top left is a carbon steel Opinel. I love the Opinel carbon steel because it takes such a wickedly sharp edge so easily. I've cut myself more times than I can count on these as a kid. The major drawback of the Opinel is the wooden handle, which swells with humidity and makes the knife really hard to open.
- Middle of the top row is a Benchmade 310 (Benchmite) with 154cm steel, which is by far the nicest pocketknife I've ever owned. The second pic is of the other side of the Benchmite's titanium scales, since it's pretty. It also has a nifty locking mechanism.
- Top right is a plain old Victorinox Classic, which is my current EDC. As the years pile up, I've found that I need the tweezers for errant ear hair more than I do a blade, so the importance of the "knife" portion of the EDC for me has shrunk over the ages.
- The other two on the top row are miscellaneous Gerbers. Dirt cheap, lousy steel, and nothing much remarkable about them. I do like the glass-filled polymer handles though.
The bottom row:
- Bottom left is half of an original Leatherman tool, with the pliers removed and all of the tools that I actually use moved onto one side of the handle. This lives on my hobby workbench and gets regular use.
- Bottom middle is a dirt cheap Buck 424e that goes on sale at Canadian Tire for $10 every now and then. This thing is the spiritual successor to the Opinel. I had plans to swap the Opinel blade onto the Buck handle, but have never gotten around to it.
- Bottom right is a Benchmade 192 Bird & Trout fixed blade in 440C steel. I've never really had a use for this knife, but Bass Pro had this one on clearance for $30 and I simply couldn't pass it up. I see that one recently sold on eBay for nearly $400 Cdn?! I think this was originally $120 MSRP.
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ifiddles
Well-known member
I told hubby about this thread and asked him why guys have this obsession with knives...he said it's because they're pretty...LOL...he was into camping etc. back in the day and just likes them...here's what he has left after giving his K-Bar Dozer to his son...
top left is a Buck, top right is a Black Label and the bottom is a Gerber
top left is a Buck, top right is a Black Label and the bottom is a Gerber
Is that a Solingen (Germany)? I've got a fixed blade hunting knife that has a different blade shape, but the aluminum end cap, the stacked leather washer handle and the sheath construction are nearly identical.
Keeping the patina is generally a good thing if this happens to be a valuable/rare model, but if you just want it looking new I'd start by wiping it down with a mild acid like vinegar. If that doesn't help, soaking the blade in vinegar or Coca Cola will do the job, but I'm not sure how aggressive that'll be on the gold inlay. A vinegar wipe down should also help on the crusty parts of the sheath. Oil everything as soon as you're done, and consider storing the knife and sheath separately.
You can disassemble the handle entirely, but the stacked leather washers are a PITA to get lined up perfectly again. They can be filed or sanded down to get rid of the little misalignments between the washers, though.
Here’s my first in the collection. A lowly Gerber…
Damascus steel kitchen knives , rediculous level of sharp , rediculous prices
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50 beans for a knife......not too ridiculous.
I opted for Wusthoff Professional Series for the kitchen. Surgical sharpness, at a cost.
48Connor
Well-known member
I've had a Leek for probably 10 years now. Super quick opening with a really nice thin blade. Would recommend you get one
matt365
Well-known member
Had this thing for over 20 years now.
Pretty useless.
Don't know why I spent nearly $200 on it back then. Guess I thought it was cool?
Vaquero cold steel folding knife.
Had a plastic clip-in belt holder. That's long gone.
Got a decent scar on my hand from f-ing around with it when I was about 19... cut deep. Razor sharp.
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Pretty useless.
Don't know why I spent nearly $200 on it back then. Guess I thought it was cool?
Vaquero cold steel folding knife.
Had a plastic clip-in belt holder. That's long gone.
Got a decent scar on my hand from f-ing around with it when I was about 19... cut deep. Razor sharp.
Sent from my SM-G903W using Tapatalk
The Kershaw I lost that I mentioned earlier, I took it camping with me when I was 16 and left it open in my tent when I got asked to help with something outside. Sat down into my tent later and 2” of it went into my quad. Only a couple stitches but a waste of a few hours at the hospital that day.Had this thing for over 20 years now.
Pretty useless.
Don't know why I spent nearly $200 on it back then. Guess I thought it was cool?
Vaquero cold steel folding knife.
Had a plastic clip-in belt holder. That's long gone.
Got a decent scar on my hand from f-ing around with it when I was about 19... cut deep. Razor sharp.
Sent from my SM-G903W using Tapatalk
kml
Member
This a rarity.
Brass pins in the handle, rosewood handle, (ROSEWOOD!!) carbon steel, not stainless, hand hammered in the early seventies by some old man in in the Sabatier Thiers Issard factory in France.
Carbon steel blade that is easy to sharpen unlike the Japanese knives that are in fashion now.
13 inch blade it's huge, yet due to it's construction it's very light and flexible. Tapered tang in the handle, that's done for balance and to reduce weight that cannot be done by hot drop forging only by a craftsman with hammer forging. 13 inches in length a rare size, 10 is common, 12 a little less so, 13in is just the right size for large amounts in a commercial kitchen. The steel is softer than what is common now but that allows for easier sharpening and it responds to a steel in a few strokes unlike modern knives.
It was on ebay and set me back 500 bucks
It's often in my hand for four hours a day.
cheers
ken
Brass pins in the handle, rosewood handle, (ROSEWOOD!!) carbon steel, not stainless, hand hammered in the early seventies by some old man in in the Sabatier Thiers Issard factory in France.
Carbon steel blade that is easy to sharpen unlike the Japanese knives that are in fashion now.
13 inch blade it's huge, yet due to it's construction it's very light and flexible. Tapered tang in the handle, that's done for balance and to reduce weight that cannot be done by hot drop forging only by a craftsman with hammer forging. 13 inches in length a rare size, 10 is common, 12 a little less so, 13in is just the right size for large amounts in a commercial kitchen. The steel is softer than what is common now but that allows for easier sharpening and it responds to a steel in a few strokes unlike modern knives.
It was on ebay and set me back 500 bucks
It's often in my hand for four hours a day.
cheers
ken
Here it is usually used as "a successful person, living an ostentatious lifestyle"
Which Kind Of "Baller" Are You? (I'm not trying to be condescending by linking to a dictionary, this definition does make the most sense though)
