Very nice Sir!
Please share a link 
I want one
Voltron V12:
Fura titanium kwaiken:
I like the looks of that. Always looking for slim, non-tactical looking knifes for dual use as a dining out steak knife. The chain restaurant steak houses tend to use a glorified butter knife for bread and steak duties.
Currently use a Maserin Gourmet 380 w/boxwood scales.
That Maserin looks really classy. :+1:
Weekend combo: Field Cleaver and my new FURA titanium flipper (review here).
CRKT Foresight
Spyderco ROC clone:
I once had a knife looking like that, maybe a bit less hight blade and then it off course dident have that hole, and then worst of all it had no lock what so ever.
Cant remember brand as this is around 35 years ago, and it was one i “found” in a place we broke into as kids, dont worry i am not like that anymore.
I have aa feeling it was some sort of fruit /vegetable knife or something, the blade was 110 mm or so long and it was quite thick too so the knife had a okay chop to it, just had to make damn sure you hit something with the no lock blade.
Spyderco Endura 4 VG-10 FFG Zome Green
FURA titanium flipper:
I have been EDC-ing this (Serge Panchenko clone) small Fura knife for two months now. I work in a school so I can not pull a scary knife out of my pocket, and this little knife does all the usual stuff that I do: opening boxes and packages, peeling apples etc.
Kizer Sliver (aka sunburst)
(yellow one lately)
Hey, about that…
Regular cheapie knives, I try to keep them clean (ie, slicing open envelopes and boxes, sure, but peeling juicy fruits and stuff, not so much), but if I were to go peeling kiwis and oranges, what kind of cleaning is okay?
Ie, I wouldn’t want to go crazy cleaning out every nook and cranny with detergent, not if it’s going to strip out lubricants and the like, and relubing involves… what?
Æons ago, I carried a small Buck clone, and while I’d scrub out the pocket-lint that’d collect, I never had to really clean it, as I never used it for fruits and stuff. And it never seemed to need any lube.
Now, with my new Ganzos and Sanremus and such, I’m not sure about the steels involved, whether they’d pit if using bleach on them (as regular SS does), or removing lube and having to relube (oil? silicone/lithium grease? etc.), probably some food-safe lube if I want to go back to cutting fruit.
So what do y’all usually do?
As I use mostly stainless steel knives (VG-10, AUS-8 or in case above S35VN) I don’t feel so bad if I clean them manually under water regularly. If you use knife for slicing food, you need to do this anyway.
Then I use Ballistol H1 spray lube. It’s food safe and it doesn’t have some annoying smell.
Hmm, tnx! I figured that slicing into a mango or tauntaun (like last week during our cold-snap) could get messy with a folder, but I’m not about to holster a fixed blade at work, as that’s generally Frowned Upon.
I just wanted to make sure that repeated washings wouldn’t cause rust, and not wash out all the lube.
That H1 sounds good.
I regularly use a 440C Ganzo, a 12c27 Opinel and a VG-10. All I do is rinse them with hot water and dry them with a towel after each use. I can’t imagine why you’d need to use bleach.
I try to keep water away from the pivot but if lubrication is required I use food grade mineral oil. I got the oil from my local pharmacy (it’s sold as a laxative) and I also use it on wooden cutting boards.