what do you guys use for pocket knives?

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Never really got into custom pocket knives. It is just too much of a price jump from the slip joints I collect. I have however just ordered my first custom gyuto.


The majority of my pocket knives are 1095 and can be sharpened on most any stone. I have a set of Nanawa Chosera stones 600 1000 and 3000 I like to use. They cut really fast and also work well on my kitchen knives as well as the 154cm and 3v knives I have.
 
dafox said:
What 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.
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Chosera 400, strop on cardboard
 
Just got the replacement for my lost Dragonfly
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I recently got a GiantMouse ACE Clyde with brass handle - what brought the number of my GM to 3. When the Clyde was first introduced (much lighter versions with a micarta and G10 scales) I pretty much ignored it as I found the design way too boxy. Somehow over time I got interested in it and finally got one. As most (all?) other GM knives it could have been ground thinner at the edge (I worked on it already and did a wonky job), but I an thrilled how it feels in hand and how smooth the action is (after a little of pivot and lock bar adjustment and some Interflon-Fin-Super). It is my favorite edc knife/toy now. It has actually great ergonomics.

Oh and that other thing - just a super cool bottle opener :)

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dafox said:
What do you use to sharpen them?
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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.
 
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.
 
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From top to bottom, cheapo locking I don't really know anything about it. Swiss Army I haven't been able to find any info about. Carbon steel Higonokami, which has been my edc for a while, and needs some work. Shun Higo style steak knife I got as a bridal party gift.
 
T-Steve said:
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.
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20200813-184539.jpg


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.
 
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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McMan said:
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...
View attachment 90345
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More like you can't EDC a knife until you use it to clean your toenails :upsidedownspin:
 
As of late, I have been carrying this Opinel #7 that i found at the Goodwill for $5. Before that, I was carrying a Kershaw Ken Onion that I had for 15 years, that I recently lost.
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chiffonodd said:
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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.
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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.

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.
 
boomchakabowwow said:
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.
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Yup. 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/duratech_20cv.shtml
 
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boomchakabowwow said:
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.
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It's also the glue, used to make cardboard, that's hard on your edge.
I often carry this now instead of a knife.
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Lots of good blades available.
Bonus is that I have a pen with me now too...
 
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simar said:
you sure it isn’t maxamet labeled as 20cv 🤣
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Never used maxamet unfortunately. As for 20cv, I've been thinking more about the BM mini-grip, and I probably should have given more credit to the edge geometry. It's not optimized for being a thin-behind-the-edge slicer. It was decently thin, but not remarkably so, not a super low angle, certainly micro-beveled, and designed to hit a sweet spot between cutting ability and edge stability. The one time I sharpened the knife, I did take the angle lower and thinned out the area behind the edge just a tad. It resulted in what I usually see in PM knives -- an almost frightening, very surgical-feeling sharpness. That surgical sharpness did mellow out with a few uses, but it has remained completely stable ever since. This is also something I have experienced with PM blades. There is a slight but still perceptible decrease in sharpness after several uses, but then it just stays there for ever and ever.
 
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i am BEATING this poor knife. as a Construction Engineer knife-life is hard. i used it yesterday to prune tomato plants. it was challenging with the gritty muddy plants.

i stropped it! its a great edge.

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