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Thread: what do you guys use for pocket knives?

  1. #181
    Senior Member panda's Avatar
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    It's a bit bigger than a paring knife, more like a small petty. I should have gotten the falcon, lol. But this will be better for cutting food. Should have gotten one of these from the start, but I was so obsessed with having carbon steel I never considered practicality.

    Opening is tight, but action is smooth. I imagine it will loosen up with use. It's easier to use one handed than the spyderco. Handle more comfortable as well, I was not a fan of g10 scales on caly. Out of box edge is very good so I didn't do initial sharpening, I am guessing steel is equivalent to mac pro which is perfectly fine for it's intended use.


  2. #182
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    Panda, Old shotgunning trick. When new actions are tight, rub some toothpaste on the friction points then cycle it a bunch of times. The toothpaste has just enough abrasive to loosen things a little but won't affect it long term. And the gun (knife) will smell minty fresh.

    Older and wider..

  3. #183
    Senior Member panda's Avatar
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    Will do, thanks. I keep some in my locker anyway 😀

  4. #184
    Senior Member panda's Avatar
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    gave it a good use today. the larger size, i like it after all. it was awkward at first but once i got used to it it's way more useful. kind of like how everyone goes from tiny knives to upto 270 gyutos. the grind i need to work on, i dont like flat grinds, but it gives me a blank canvas to work an asymmetric convex into anyway.

    chuckles, let us know what you think when you get one also.

  5. #185
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    I'm just a home cook but always have my Chris Reeve large Insingo. Works great for cutting bags and stuff that I would not touch with my gyuto or even small paring knives that I try to keep very sharp.

  6. #186
    partykrew's Avatar
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    RAT model 2. love the Aus-8 steel. takes a super sharp edge (keep mine at around 3k) and holds it fairly well, as long as you aren't banging it on a steel surface. i use it mostly for fixing food wrap when people don't bother to do it themselves.

    plus sharpening it on the stones is great practice. if you can sharpen a pocket folder and keep a near perfect bevel, you can probably sharpen just about any large kitchen knife no problem, save for maybe single-bevel knives.

  7. #187
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    Thread bump!

    Can anyone school me on Higonokamis? Basically, what's the difference between the super cheapies and the ones that are slightly more expensive? I quite like this one (and the seller's other offerings). I haven't seen any uber cheap ones with that kurouchi look and Kanji engraved right on the blade. The majority of them I see say they're SK carbon, but the same seller had a titanium handled one that said blue steel in the title and white steel in the description. Linya also has some nice ones, although a bit more expensive and nothing on the handle like all the others I've seen.

    Any other good sources to look at?

  8. #188
    Senior Member Matus's Avatar
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    Jon had (has?) some. Good quality at still reasonable price. I would probably avoid some super cheap stuff - even if these knives are 'mean to be' simple and utilitarian, they still need to be well HTed and forged. I am not sure one can get that for few bucks.

  9. #189
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    Nothing. Not really supposed to carry one (without a good reason) here.
    You may find yourself in a beautiful house, with a beautiful knife
    You may ask yourself, well, how did I get here?

  10. #190
    Senior Member Matus's Avatar
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    Quote Originally Posted by Nemo View Post
    Nothing. Not really supposed to carry one (without a good reason) here.
    UK or DK?


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