34OT in Schrade+?

xbxb

xbxb

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Jun 23, 2005
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Hey Guys I've got a quick question for you. Is it possible to get a Schrade + in a 34OT configuration? Or do I have to stick with the Carbon Steel?
 
Welcome xbxb,
Many of the newer Old Timers had one or more stainless blades...but were not marked as Schrade+. I would say look for a knife from near the end of production, or post in the trade forum (you may find someone who wishes their knife was carbon), or stick around a bit in here...maybe somebody will have an idea, as it were. I don't believe there is a sure way otherwise, short of a "Patinizing" test of the blades. But if there is, someone in here will know.

Bill
 
Yep...I bought one the day Schrade closed it's doors, it's not marked "Schrade+", but the blades will not patina at all, even in hot vinegar.

It's still NIB.
 
So how are you supposed to tell if it is or if it isn't Confederate
 
Before buying, there is no way to tell on a new knife, other than to buy one you know was made pre-1997 or so. Packaging helps with that. The surest way, if you are getting it for a user anyway, is to get an older gently used one. You can see the patina (slight dark discoloration) on the blades. Or work a deal with another collector, trading him something he needs for the knife you want.

Acidic foods will darken a carbon blade quickly. Potatoes, tomatoes, vinegar, mustard (contains vinegar), some soda pops, coffee, etc.

Codger
 
Thanks Codger I'll try to look for a new one, Hey if anyone has a new one (34OT) with the stainless blade please let me know.
 
xbxb said:
So how are you supposed to tell if it is or if it isn't Confederate
Click to expand...

If it was high carbon instead of stainless, it would have developed a dark "patina" when dipped into the vinegar.

xbxb said:
Hey if anyone has a new one (34OT) with the stainless blade please let me know.
Click to expand...

The one I have is still NIB, 34OT with Stainless blades.
 
You may also look for the Uncle Henry version, model 834UH, it would be just like a 34OT but with stainless blades and staglon handles.

Luis

Edited for picture: 34OT is on the left 6th from top, 834UH are on the right 3rd and 4th from top:

Schrade knives.
 
While I haven't gone through hundreds of knives, I've noticed that the stainless knives generally seem to have rounded shiny "kicks," while the carbon ones have adjusted (filed a little flat with visible grind marks) kicks in a much higher percentage. My guess is that this step was left out toward the end. Has anyone else noticed this?
 
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