Also, any custom mades in there?
Chosera 400, strop on cardboardWhat do you folks use to sharpen your pocket knives? I have a Kershaw leek, used, and sharpened it with a Smith's 400 grit diamond rod. Raised a burr on both sides, used stropping strokes after that, edge looks good, even, no shiny spots, but boy is it rough. Cuts paper but far from smoothly.
Washita. As to addressing the recurve at the ricasso, I used to be a big fan of cutting a small choil to define the start of the cutting edge, but that can interfere with cutting cord. Now I just get in there with the corner of the stone. The steel rounds the corner of the stone a little and then everything fits.What do you use to sharpen them?
This one has been in my pocket since 2011
Some of its cousins
Some Dammy CRK to add
Oh, a topic I can sink my teeth into...
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For sharpening I use my kitchen stones to sharpen everything. Though truth be told, the Spyderco Native and Benchmade Mini-Griptilian are both on factory grinds. The steels (S110V and 20CV) are amazingly tough.
Spyderco Delica. Took a year to lose the first one, a few months to lose the second one, and still have the third after ~20 years. Time to move on though--you can't EDC a knife after you use it to clean your toenails. It was just too convenient just that one time...
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you used it for four years and only had to sharpen it once!!?? if that is the case, every knife should be made with 20cv. throw away the others.
Love the BM mini-grip in 20cv. That steel is ridiculous. Carried almost every day for four years, only had to sharpen it once. That's a whole lot of cardboard boxes without appreciable edge degradation.
you used it for four years and only had to sharpen it once!!?? if that is the case, every knife should be made with 20cv. throw away the others.
i should buy one and try it on my uses..nothing i own last even remotely that long. i cut a lot of stuff tho..but i honestly think cardboard is fairly tough on edges..i believe it is the dirt and grit embedded in the material. i am on a construction sight.
i cut a lot of stuff tho..but i honestly think cardboard is fairly tough on edges..i believe it is the dirt and grit embedded in the material.
you sure it isn’t maxamet labeled as 20cvYup. Sounds ridiculous but it's true. In fairness, I wasn't breaking down cardboard everyday in a commercial kitchen or something but we're still talking about a gazillion amazon deliveries, grocery boxes, etc etc. It's a ridiculously wear resistant steel.
http://www.zknives.com/knives/steels/Latrobe/cpm_20cv.shtml
you sure it isn’t maxamet labeled as 20cv
SAK Farmer? I friggen love that knife.One of these two is always in my pocket. Depends if I am in dress clothes for work (swiss army) or jeans (crkt).View attachment 95741
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