Beer Scout or Soda Scout in Stainless?

Every knife I've owned has gotten dirty and used hard. Since I use them at work, in field and at home, stainless almost always cleans up enough that I can trust it for food also.
 
I've noticed that a lot of folks take photos of their knives in situations that I would normally use kitchen knives or flatware. I'll use my pocket knife for food prep if I don't have access to kitchen knives and flatware but a slipjoint pocket knife isn't the best tool for the job. For me, patina is not something romantic. It's just a natural occurrence with some steels. I like having the option of different steels and hope to see more stainless from GEC.

I noticed GEC has some kitchen knives with 420HC steel. Have any of you tried these knives? How's their 420HC compare to Buck's?
 
supratentorial said:
I've noticed that a lot of folks take photos of their knives in situations that I would normally use kitchen knives or flatware. I'll use my pocket knife for food prep if I don't have access to kitchen knives and flatware but a slipjoint pocket knife isn't the best tool for the job. For me, patina is not something romantic. It's just a natural occurrence with some steels. I like having the option of different steels and hope to see more stainless from GEC.

I noticed GEC has some kitchen knives with 420HC steel. Have any of you tried these knives? How's their 420HC compare to Buck's?
Click to expand...

Well I believe a good bit of the food and pocket knife photos are staged just for fun although after posting this 8 guys will give replies they in fact eat with them
 
If love to see 15's and 66's offered in stainless. I have few of each and would love to add some stainless ones to the stable.
 
I love my carbon steel. Always have.
This model begs to be made in the GEC line of 440c with the acorm.
I think if GEC made the Beer/soda scout knife in 440c, they would probly sell another truckload!
Im in for a few.
Mark
 
texasshipagent said:
Well I believe a good bit of the food and pocket knife photos are staged just for fun although after posting this 8 guys will give replies they in fact eat with them
Click to expand...

I'm sure a lot of photos are staged. But they could also be staged in different circumstances.

Regarding patina, I've always found it interesting that a lot of folks force a patina on a new knife and remove every trace of it on old knives. I suspect folks just want to make their mark one way or another.

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texasshipagent said:
Well I believe a good bit of the food and pocket knife photos are staged just for fun although after posting this 8 guys will give replies they in fact eat with them
Click to expand...
Actually, after dealing with cheap kitchen knives and being basically disgusted with them, about 6 months ago I got to thinking.
I was going to blow a wad on a nice set when it occured to me I had a nice knife, specifically my buck 110. I found it works great, and being single I have no need to buy a specific knife. Now I'm considering a buck 124 as it is a longer blade, would be great outdoors as well as for cooking. But the 110 is working fine presently and of course my SAK works great dicing onions, it's very comfortable for that purpose. This falls in my idea that what I have should be used. It used to be the 110 wouldn't be used sometimes for months, now I use it almost everyday.
 
Of course there are kitchen knives designed for specific tasks but the greatest benefit of a kitchen knife is sanitation. It's much easier to keep a kitchen knife sanitary than a slipjoint knife. There are no rules but since this is Bladeforums I think it's expected that buying more knives is always the right answer. ;)
 
You know after reading this and thinking I have not actually read the kitchen thread on the forum, well all good points, and certainly there is some nostalgia of a nice summer day and cutting an apple under a tree, but I do believe collectable or not, knives are tools, and always believed in right tool for the job.

I do all the cooking as do most modern men these days, my wife got me a nice kitchen set last Christmas and must say they made a huge difference in the kitchen
 
Well it's not like I'm a gourmet chef. The 110 slices my brauschweiger and sausages. In fact it slices tomatoes and onions as well. The SAK works great dicing, opening my canned chili and such.
I could see if I did major cooking but almost everything I eat comes out of a microwave. I do have a pizza cutter for when I bake a pizza in the oven. I couldn't find a steak knife to use on a steak I pan fried (don't freak, it was on sale cheap and actually came out good) and found the 110 worked better anyway. As far as sanitation issue, the 110 is 420hc so if something is stuck in it, soaking a few minutes doesn't hurt and then lubing the joint now and then keeps it working like new.
If anything I pay more attention to the care and treatment of my knives than I did before. I've become even more proficient at sharpening with my steel and if anything else, it's good to use good equipment. If I ever get serious about cooking then I will get a nice set of knives, but for what I presently do, I don't see any reason to spend a wad on a nice set and the cheap sets are junk.
 
This thread got way off topic. Please everyone, call for a stainless steel beer scout. Maybe in S30v like Buck likes to offer. I'd be happy with 420hc also.
 
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