Besides CPK knives, whaddaya like?

coolbreezy37 said:
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Smithhammer said:
I still can't decide whether I like the Skrama 240 or 200 more, but they're different enough that can fit different niches

They are also coming out with a chef's knife shortly, and I'm pretty sure I need to have one.

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I haven’t tried the 240 yet, and the 85 seems like a super handy little knife. The 80CRV2 is as solid as they come.
 
Smithhammer said:
I still can't decide whether I like the Skrama 240 or 200 more, but they're different enough that can fit different niches

They are also coming out with a chef's knife shortly, and I'm pretty sure I need to have one.

wRTqgP.jpg
Click to expand...
I am planning to get either a 200 or 240 to use as a kindling blade and to use for some primitive structure building at my remote property. Any suggestions as to which one (to start) with?
 
beeinak said:
I am planning to get either a 200 or 240 to use as a kindling blade and to use for some primitive structure building at my remote property. Any suggestions as to which one (to start) with?
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I'd probably go with the 240 if structure building is part of the menu.

Btw, both the 200 and the 240 have an interesting differential edge grind, where the first few inches of the edge are sharpened at 25º and the rest of the edge all the way to the tip is 34º. I wasn't sure what to make of this before I got one in hand:

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But as I've used the Skrama for a variety of things, that first few inches of finer edge has come in handy. It's great for making wood shavings, and I've even used it to slice an over-ripe tomato and it worked really well:

aqJxSd.jpg


Essentially, you can take this beast of a blade and use it even for finer tasks like food prep in the field, while having a more optimal edge edge for chopping with the rest of the blade. It's actually a pretty cool idea, imo, and it's great as an all-around camp knife.
 
Smithhammer said:
I'd probably go with the 240 if structure building is part of the menu.

Btw, both the 200 and the 240 have an interesting differential edge grind, where the first few inches of the edge are sharpened at 25º and the rest of the edge all the way to the tip is 34º. I wasn't sure what to make of this before I got one in hand:

ka6CjB.jpg


But as I've used the Skrama for a variety of things, that first few inches of finer edge has come in handy. It's great for making wood shavings, and I've even used it to slice an over-ripe tomato and it worked really well:

aqJxSd.jpg


Essentially, you can take this beast of a blade and use it even for finer tasks like food prep in the field, while having a more optimal edge edge for chopping with the rest of the blade. It's actually a pretty cool idea, imo, and it's great as an all-around camp knife.
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I had read about the difference in grind and found it interesting. My only other blade that has different grinds is a totally different style in a Puma White Hunter.

Thank you for responding and your recommendation- much appreciated.
 
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