What blade did you EDC today?

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teacher
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xevious wrote:
teacher wrote:
And if you want a good light duty ‘gentlemens knife’, THIS NO-NAME seems to be a “Genuine. Original. VERSION” also.


.
Fit n’ finish is excellent. Blade is San Mai damascus. A very neat little pocket knife. Highly recommended too… by me. Wink


It baffles me that this could be genuine Damascus steel, given the price. It begs the question of it being some final stage cosmetic treatment to the steel simulating the Damascus aesthetic or if they really managed to come up with a cheap process to make authentic Damascus style steel.
Nope… it IS NOT a “cosmetic treatment”, I can verify that 100%. It is San Mai damascus.

I’ll be back in a minute with a link to explain more….

You never know how a horse will pull until you hook him up to a heavy load./"Bear" Bryant 

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teacher
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@ xevious … Here ya’ go:
.

http://budgetlightforum.com/comment/1477053#comment-1477053

teacher wrote:

@ GOOSE ….. My first knives finally arrived…. Thumbs Up

Well made little knife too. Well worth the money!!

The blade is a type of San Mai . There is a center core steel that runs from spine to edge and a layer of damascus is laminated to each side. The pattern of the Damascus layers emerges when the blade is ground. It is then etched (probably a mild acid) to highlight the pattern.

Since we have no idea what the core steel is or what steels compose the Damascus layers…. who knows what the preformance will be. BUT…. it looks fantastic & will undoubtly function great as a small gentleman’s knife. And who knows…. we may find out the ‘mystery steels’ are actually decent ones.

Looking at the spine of the blade the core steel can easily be seen. It’s dark appearance leads me to believe it is a High Carbon steel.

Anyway…. thanks again for bringing attention to these. The fit n’ finish is just fine…. centered blade, even grind, wood slabs fit perfectly, good solid lock up with no blade play, & they came hair popping sharp too!!

They were/are more than worth the money!! Thumbs Up

You never know how a horse will pull until you hook him up to a heavy load./"Bear" Bryant 

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teacher
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toddcshoe wrote:

Two of my favorite knives. Affordable and well made as far as I can tell. Though I admit to carry my medium sized Honeybadger most of the time.


Nice looking knives.
  • What is the one on the left??

You never know how a horse will pull until you hook him up to a heavy load./"Bear" Bryant 

 .................................. "Slow is Smooth, Smooth is Fast" ...................................

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Macka17
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Actually “True Damascus steel” is a blended mix of Different materials.
Secrets of, long lost in the mists of time. NOT Laminations.

Modern “so-called Damascus is multiple versions of “laminated) steel alloys.

Read up on it. It’s interesting. I started on my Japanese Cooks knives yrs ago.
Too brittle a core steel (mainly Carbon based) alloy. Gives you Super sharp and “chipping brittle” blades.

The skills are in getting the right grade of core steel with soft, but NOT too soft outer layers.
I use a 3in VG10 core Iseya Hammered Paring kitchen knife as my small field knife in pack at camp, along with a Tojiro 6in Petty, and 7in Santoku All VG10.
SUPER sharp. not brittle with right mfg (heat treatment. they vary)
They’d be the cheapest, proven, GOOD Grade Japanese blades on market
I also have some $500/600 plus too.These are $45 to 75AUD del.
They leave ALL other types of kitchen blades for dead.
Try one.
I have 45+ yrs of Wusthof German blades. They now sit in drawer.

Sorry, back on track. Folders.
I’ve just ordered a coupla those Burlwood laminates for pressie’s.
I wouldn’t use smooth straight handles knives myself.

I prefer a coupla moulds or finger grips in mine.
Over the yrs a coupla have bitten me with wet.oily, bloody, smooth handles.

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Macka17 wrote:
I use a 3in VG10 core Iseya Hammered Paring kitchen knife as my small field knife in pack at camp, along with a Tojiro 6in Petty, and 7in Santoku All VG10. SUPER sharp. not brittle with right mfg (heat treatment. they vary) They’d be the cheapest, proven, GOOD Grade Japanese blades on market I also have some $500/600 plus too.These are $45 to 75AUD del. They leave ALL other types of kitchen blades for dead. Try one. I have 45+ yrs of Wusthof German blades. They now sit in drawer.

Thank you for sharing that. My best knives are Japanese, but not Damascus. (one Shun…meh) So if I buy a Santoko, here is good?: https://www.hocho-knife.com/iseya-g-series-33-layer-vg-10-damascus-santoku-knife-180mm/

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Hi.
Personal choices on those things. My love is your hate sort of thing.
“eyes of the beholder”. More so than Western ones.
I have some lovely mid range blades. Top line start at a coupla grand each.with multiple grades/types of steels and smiths.

Personally. Starting out. I’d try the Tojiro DP. models first.
Basic 6in Petty is a good one to practice on AND use after.
Sharpening is “completely” different.
The Iseya are next step up in steels.
I have Wet (different to whet)stones. but nowadays use fine Diamond plates and finish off with mix of polished diamond flat faced steel,s and ceramic.

A properly edged blade.
Your arm hairs actually LEAN TOWARDS blade just b4 contact. Static I reckon.
They really DO get scary sharp.
Do NOT put tip of your fingers to edge to check. It WILL PRESS through your skin and flesh, just holding against it.

Tip.
most cutting will improve if you buy the “hammered “blade finishes.
They cause little air pockets between whatever, and your blade side.
They tend NOT to stick to each other so much. Specially cheeses.
Have fun.
And like our knives and torches. You do NOT need the top priced, named ones.
To get a good blade.
Go on “Hocho Knives” and read reviews on different smiths and blades.
It’ll take you a while. It’s fascinating.

Again. Have fun mate.

PS. You like Iseya/shape.Go the “I” Hammered series.
and check blade depth . tip profile too. They vary.
I love the Toj DP tip profile the best.
They a chopping more than rocking blade.
In Petty too.

Macka17
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You will also find (most do) That once you use a “Santoku 7in”
in home.
You’ll tend to stick with it over all others.
Just one western Wusthof for chopping heavy.
Wife uses it all the time now. (Tojiro) I use a better Carbon Steel one.

Also have 4 or 5 European 6 to 8in Chef’s blades in drawer.
Never again to see the light of day. Incl a brand New Wusthof 8in chef.
Reprofiled. Should sell it, cost over $300AUD.

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teacher wrote:
Nice looking knives. What is the one on the left??

The one on the left is a Bestech Pebble and you are correct on the other one. I only need a black G10 FH11 without the reversible pocket clip holes to round out the run of FH11’s. Great affordable little flippers.

"Everywhere I go, there I am"

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toddcshoe wrote:
teacher wrote:
Nice looking knives. What is the one on the left??
The one on the left is a Bestech Pebble and you are correct on the other one. I only need a black G10 FH11 without the reversible pocket clip holes to round out the run of FH11’s. Great affordable little flippers.
Thank you sir for the info! Thumbs Up I like the looks of both of those. But the FH11 is calling out to me. Cash

You never know how a horse will pull until you hook him up to a heavy load./"Bear" Bryant 

 .................................. "Slow is Smooth, Smooth is Fast" ...................................

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toddcshoe
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teacher wrote:
toddcshoe wrote:
teacher wrote:
Nice looking knives. What is the one on the left??
The one on the left is a Bestech Pebble and you are correct on the other one. I only need a black G10 FH11 without the reversible pocket clip holes to round out the run of FH11’s. Great affordable little flippers.
Thank you sir for the info! Thumbs Up I like the looks of both of those. But the FH11 is calling out to me. Cash

Here ya go, $24.60, not too shabby.

https://www.ebay.com/itm/Ganzo-Firebird-FH11-CF-D2-Steel-Carbon-Fiber-Be...

"Everywhere I go, there I am"

xevious
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Macka17 wrote:
Actually “True Damascus steel” is a blended mix of Different materials.
Secrets of, long lost in the mists of time. NOT Laminations.

Modern “so-called Damascus is multiple versions of “laminated) steel alloys.

Read up on it. It’s interesting. I started on my Japanese Cooks knives yrs ago.
Too brittle a core steel (mainly Carbon based) alloy. Gives you Super sharp and “chipping brittle” blades.

The skills are in getting the right grade of core steel with soft, but NOT too soft outer layers.
I use a 3in VG10 core Iseya Hammered Paring kitchen knife as my small field knife in pack at camp, along with a Tojiro 6in Petty, and 7in Santoku All VG10.
SUPER sharp. not brittle with right mfg (heat treatment. they vary)
They’d be the cheapest, proven, GOOD Grade Japanese blades on market
I also have some $500/600 plus too.These are $45 to 75AUD del.
They leave ALL other types of kitchen blades for dead.
Try one.
I have 45+ yrs of Wusthof German blades. They now sit in drawer.

Sorry, back on track. Folders.
I’ve just ordered a coupla those Burlwood laminates for pressie’s.
I wouldn’t use smooth straight handles knives myself.

I prefer a coupla moulds or finger grips in mine.
Over the yrs a coupla have bitten me with wet.oily, bloody, smooth handles.


Interesting what you say, about the brittle nature of the Japanese high end knives. They are certainly incredibly sharp. A friend of mine has one and when I tested it I was very impressed. But not for the price! He paid something like $225 for it. Hammered treatment to the blade and gorgeous hand made wooden handle. Do you have a link to what you’d consider a really good mid-priced high quality Japanese kitchen knife? Also, what’s your opinion on ceramic?
teacher wrote:
Nope… it IS NOT a “cosmetic treatment”, I can verify that 100%. It is San Mai damascus.

I’ll be back in a minute with a link to explain more….


OK then, I’ll take your word for it. I’ve ordered one. Smile
teacher
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xevious wrote:

OK then, I’ll take your word for it. I’ve ordered one. Smile
Thumbs Up … $10 well spent. Wink

You never know how a horse will pull until you hook him up to a heavy load./"Bear" Bryant 

 .................................. "Slow is Smooth, Smooth is Fast" ...................................

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Macka17
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Had my Y-Start -02 D2 blade for a week or two.
Ganzo G733 came today.
It’s lighter by 1 gram, than the Y-Start.

BUT. while the blade flick is nice with that round hole
with good edge sharpness.
The 733 “Feels” flimsy,, when handling them together at same time.

I love my Ganzo’s. but this Y-Start is a better knife (at a higher price)
than the Ganzo (Spyderco) copy.
A lot to do with it, is the scales on Ganzo. flat.
Scales on Y Start rounded.
If the 733 had arrived first. I would be more than happy.
but comparing it to the first arrival Y-Start.
There’s a little disappointment in there.
Shame.

Better/fuller grip. Feels a firmer more stable grip.
The little things can make a difference hey.
Plus the bearings and D2 steel.

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toddcshoe wrote:

Here ya go, $24.60, not too shabby.

https://www.ebay.com/itm/Ganzo-Firebird-FH11-CF-D2-Steel-Carbon-Fiber-Be...

Thank you for the link, I have one headed my way. Thumbs Up
Good price too….

You never know how a horse will pull until you hook him up to a heavy load./"Bear" Bryant 

 .................................. "Slow is Smooth, Smooth is Fast" ...................................

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toddcshoe
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teacher wrote:
Thank you for the link, I have one headed my way. Thumbs Up Good price too….

No problem. I hope you like yours as much as I like mine. Let us know what you think after you get to play with it.

I am looking forward to those Gocomma’s. Bought a few for myself and one for a friend.

"Everywhere I go, there I am"

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Xevious.

Hard to recommend off the cuff. Too many metals and styles.

PS $225 is a fairly cheap one in the 7 to 10in range.

Myself I like. For general usage in Kitchen. A lot of Pro chef’s/kitchen use them on benches for general usage. AND they take it.
Tojiro DP…. Basic.
Then Mid range, Handle and blade materials to suit. 33/67 laminates next price. UP.
100 plus laninates mainly a novelty and out of price range too.

Another in $2/300ish range. Misoni in Swedish steel. Niice. (non Laminate)

Look up HOCHI Knives and read up on artisans and metals/styles.
It’s MORE addictive than these little things we see here. But if you like your food and handling.
Magic..

But if you get serious. a fairly deep wallet.
I have over $4k purchase price in blades, and around $3k of them sit in a dusty drawer. Be warned.

Practically. Unless you get into the aesthetics of them.
Most knives, quality and feel wise.
Can be covered by the, up to $250/300 Tojiro and Iseya.

Sakai Takayuki. Also good. Too MY eyes and feel. $250 UP (A lot up)
Just remember. Global Shun etc. just Western versions of Japanese.
with quality?? to suit.

Masamoto…….. Really. there are too many. YOU need to read reviews of actual knife men (pro chef’s) and make your own (depth of pocket) mind up..
They ARE expensive if you go for the named and reputation versions.
Carbon. Stainless. Swedish. Mini/Multi Laminates.
I have a Misono and a Sakai Takayaki. around $450/500 ea. and remember these are the lower middle in price range.
For me. special occasions only. I mainly fondle and perve them. Beautiful like a great pr of tits and loooong legs hey.
You’ll be more than happy with mid price work knives from Tojiro DP and Misoni.
As long as profile and distance under handle suits YOUR grip.

PS. My brother has a hand made (for him) set of 3 blades 5 yrs ago
cost him over $4k Can. Be warned.
Don’t get to like them tooooo much OK.

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PS Ceramics.
I have 1…..
Novelty.

But if you have patience for the extra treatment/handling. they too Magic. But a prick to sharpen.
I’ve yet to get the handle on that.
Slide through cheese.
Apart from using wire, they the best for that.
11pm off to bed.

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With what most of use our knife for, pretty much anything will do.
Peeling apples seem to be what i use mine for most often.

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teacher wrote:
toddcshoe wrote:

Here ya go, $24.60, not too shabby.

https://www.ebay.com/itm/Ganzo-Firebird-FH11-CF-D2-Steel-Carbon-Fiber-Be...

Thank you for the link, I have one headed my way. Thumbs Up
Good price too….

Butt is it AUTHENTIC? Ughh Question Big Smile
https://www.fasttech.com/product/9670478-authentic-ganzo-firebird-fh11-c...

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You never know how a horse will pull until you hook him up to a heavy load./"Bear" Bryant 

 .................................. "Slow is Smooth, Smooth is Fast" ...................................

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teacher
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toddcshoe wrote:
teacher wrote:
Thank you for the link, I have one headed my way. Thumbs Up
Good price too….
No problem. I hope you like yours as much as I like mine. Let us know what you think after you get to play with it.

I am looking forward to those Gocomma’s. Bought a few for myself and one for a friend.

Just from the look of it I think I’ll like it just fine. I will be sure to report back after I get it…. Thumbs Up

I hope you like the GoComma’s. If they are the same quality as my first one I know I’ll be a happy camper again. Be sure to let us know what you think of them too.

You never know how a horse will pull until you hook him up to a heavy load./"Bear" Bryant 

 .................................. "Slow is Smooth, Smooth is Fast" ...................................

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Wow took a long weekend and missed out on the most activity this thread has had since I’ve been a member!

Little bit of a story about the second knife in the trade, but the short version is that I didn’t like the knife as much as I thought I would so it’s already being traded for a another one with different materials that are more along the lines of what I typically prefer.

In the meantime this Spyderco Ikuchi that I pre-ordered almost 2 months ago showed up over the weekend so I’ve been carrying it for the last 2 days.

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Hmmmm… I like that. Thumbs Up

You never know how a horse will pull until you hook him up to a heavy load./"Bear" Bryant 

 .................................. "Slow is Smooth, Smooth is Fast" ...................................

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rcwiily
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teacher wrote:
Hmmmm… I like that. Thumbs Up

It’s a fairly unique design. They call it a front flipper but the flipper is a wheel on the back so you got me there. It also uses a compression lock which I generally like but on this knife because the blade is so light it does fall shut enough to make one handed use an option.

Overall I like it as a sum of its parts and it’s a nice gentleman’s folder.

jfg
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I've been carrying the Cold Steel/Andrew Demko AD15 ever since I received it a while back.  photo IMG_20190217_1518136571.jpg

sparkyDK
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That look like a solid blade.
I am overly concerned about some blades tip strength due to their design, maybe due to me not really being nice to knifes in general, hell even the strait razor i carried for self defense when i was young i managed to mess up.
And no it was not like i used it and met bone,,,,,,, no it was more silly than that ( cutting into a matchstick )
carried the razor due to reading this.

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jfg wrote:

I’ve been carrying the Cold Steel/Andrew Demko AD15 ever since I received it a while back.  photo IMG_20190217_1518136571.jpg

Nice sturdy blade, How good is that blade lock design? I don’t recall seeing that before

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I got that Ganzo G733 coupla days ago just to try that blade shape.
Blade. Nice easier to flip out. Springs for release and return. too stiff.
Handle LARGE. for my medium hands. ( feels, not quite right).
Flat sided and no comfort fit into hand.
It’s basically the size of a smaller fixed blade.Which would be safer to use
in the field, while being too clumsy for peeling apples, trimming nails etc.

It’s 1/2 inch longer than my A-Start. D2 -02 model.
which fits real nice in hand because of “shaped” filling scales, NOT flat.
Completely different class of knife, Though they both have the weaker flat sided grind which thins the blades.
The earlier Ganzo and SRM blades with more metal through to tip.
Are much stronger blades.

I find the F753M sized knife/blade to suit my hand size the best.
with fixed blades above that.
Do not use a blade too big for your hand grip. that’s when you’ll slip and slice yourself.
Flat sided handles and smooth torches.
I run a layer of Hospital “paper tape dressing round/down them.
Thin. UNobtrusive. and gives 200% better hold/grip on whatever.
Try it. (BLF348 a perfect example)

That grip fit. is the most important thing with all knives regardless of what size you would really like.
and a key ring through the hole in rear of “small” knives gives you the extra. SOLID 4 finger grip when little finger put through it.

xevious
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Macka17 wrote:
Xevious.

Hard to recommend off the cuff. Too many metals and styles.

PS $225 is a fairly cheap one in the 7 to 10in range.

Myself I like. For general usage in Kitchen. A lot of Pro chef’s/kitchen use them on benches for general usage. AND they take it.
Tojiro DP…. Basic.
Then Mid range, Handle and blade materials to suit. 33/67 laminates next price. UP.
100 plus laninates mainly a novelty and out of price range too.

Another in $2/300ish range. Misoni in Swedish steel. Niice. (non Laminate)

Look up HOCHI Knives and read up on artisans and metals/styles.
It’s MORE addictive than these little things we see here. But if you like your food and handling.
Magic..

But if you get serious. a fairly deep wallet.
I have over $4k purchase price in blades, and around $3k of them sit in a dusty drawer. Be warned.

Practically. Unless you get into the aesthetics of them.
Most knives, quality and feel wise.
Can be covered by the, up to $250/300 Tojiro and Iseya.

Sakai Takayuki. Also good. Too MY eyes and feel. $250 UP (A lot up)
Just remember. Global Shun etc. just Western versions of Japanese.
with quality?? to suit.

Masamoto…….. Really. there are too many. YOU need to read reviews of actual knife men (pro chef’s) and make your own (depth of pocket) mind up..
They ARE expensive if you go for the named and reputation versions.
Carbon. Stainless. Swedish. Mini/Multi Laminates.
I have a Misono and a Sakai Takayaki. around $450/500 ea. and remember these are the lower middle in price range.
For me. special occasions only. I mainly fondle and perve them. Beautiful like a great pr of tits and loooong legs hey.
You’ll be more than happy with mid price work knives from Tojiro DP and Misoni.
As long as profile and distance under handle suits YOUR grip.

PS. My brother has a hand made (for him) set of 3 blades 5 yrs ago
cost him over $4k Can. Be warned.
Don’t get to like them tooooo much OK.


Thanks for all the info, Mackal. There is certainly a lot of choice out there. In my experience, I find that if you just get into the habit of honing your knives prior to use, you’ll get fine performance and not need to have shelled out huge dollars for high quality steel. Of course, not as beautiful looking… And there is the matter of having a collection, which brings it’s own kind of joy.

One of my best knives is a Wustof, but frankly, my early release Calphalon Santoku 7” blade Chef’s knife has never been sharpened, only honed on occasion, and still has a terrific sharp edge. I tend to use it the most. For small time cutting, I’ve got a couple of cheap paring knives that I have to hone after about every 2 to 3 uses.

What do you think of this: ZELITE-INFINITY Chef Knife. Looks really nice for the price. That’s about what I’d like to spend, below $150 for a Damascus style kitchen knife that’s decent quality.

At some point in the future, I may spring for some higher end Japanese cutlery. I’m trying to keep an eye out for someone letting go of a used but well cared for set. That seems to be the best way to get into this without breaking the bank.

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AlexGT wrote:
Nice sturdy blade, How good is that blade lock design? I don’t recall seeing that before

It’s plenty strong like a lockback, and also very fidget friendly. The design is by Andrew Demko who is known for lock strength. There is a small learning curve at first, it’s a bit awkward until you get the hang of it.

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