Boker "Tree Brand Classic" & Solingen made traditional knives

Carbon steel can be sharpenened to a superior edge, but it requires more care (wipe it off after use, wd40 if it gets dunked, keep blades oiled once in a while. The patina actually prevents rust to some degree. It will happen with use, or can be encouraged by submerging the blade in some warm vinegar (Or exposure to other acids e.g. cutting fruit) that’s the short version.
 
With my regular daily carry knives I am fine with carbon steel. But this knife is for food for travel and camping and general out-and-about activities. I have found that I can keep a carbon steel blade without rust for only so long. I just do not want to put that much effort into a knife that I will eat a meal with, rinse it off in a sink, shake it off, maybe dry it with a towel and put it in my pocket.

In addition the CS blades impart a metallic flavor to some foods. Like when cutting a apple.

About the stag, are stag covers typically thicker than other materials or are these covers extra thick (about twice as thick as the bolsters)?
 
I have a ton of Boker Plus', but only a few Solingen's. My first ever Boker was this folding Hunter in Honeycomb Bone (2020HCB). It was a gift from my In-laws. I would absolutely love to add some Barlow's at some point. I think the Boker Barlows are very attractive.


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Getting excited about the swell end jack that should ship sometime very soon along with the Integral Barlows. If I’m not mistaken, the swell end is built on the same frame as the primes. Hope it has the same W&T and F&F as this one! 👍628B8228-D668-4DE3-9737-5432124ED99E.jpeg21E88AFA-9424-4366-A3F1-501EFE72E8AF.jpeg475BDC55-0CA0-45D4-A3C7-4B59BA29A6ED.jpeg76AEBAB6-4922-4417-B762-009154F9F662.jpegCF0E3D54-B562-4E3C-9CB4-B50D2ACC6B0F.jpeg
Possibly the only flaw, slightly of center.4C9321E1-79CB-45A0-8CC9-B8408E703480.jpeg
 
CraigTbone said:
With my regular daily carry knives I am fine with carbon steel. But this knife is for food for travel and camping and general out-and-about activities. I have found that I can keep a carbon steel blade without rust for only so long. I just do not want to put that much effort into a knife that I will eat a meal with, rinse it off in a sink, shake it off, maybe dry it with a towel and put it in my pocket.

In addition the CS blades impart a metallic flavor to some foods. Like when cutting a apple.

About the stag, are stag covers typically thicker than other materials or are these covers extra thick (about twice as thick as the bolsters)?
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IMO : I consider desirable Stag to be rough and deeply featured and that would require the Stag Slabs to be thicker than a lot of other material . I also like that Stag is so Variable but somewhat Matched Up side to side but they are not Exactly Alike . It is so variable that there should be some Stag covers that somebody should like .

Harry
 
bigfish64 said:
Awesome José, I think you’re falling down the rabbit hole my friend! 😂😂😂
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Thanks my friend, but I think I'm well into the rabbit hole.
As for the continuation of the acquisition of these knives, I have already chosen the next one, which will be the classic in Grenadill Wood and 440C, which is expected to reach the market again in mid-August, because I prefer the stainless steel blades, but I also love the hands on stag what is now impossible to achieve.👍👍;)
 
Came back from a Doc appointment, box in front of the door, a day early.

The Stag is a lot nicer than most of the images I saw on photo searches. Has a spot on the pile side that might be the start of a crack, easily visible in photos, had for me to see with the eye. Or it might be a formation of the stag.

The Red Bone is deeper than the bright reds I've seen in photos, but not the deep cranberry I was hoping for - good enough I think. There is a little chipping around the shield and the shield is proud, chipping is less visible to the eye. The blade etching is slightly lighter than on the Stag.

Both have good W&T except they had no real snap into the full open position. After opening and closing about 10 times each, there is improvement, so I'm hoping a flush & lube and exercising the blades will bring that to normal.

Almost too small for me. If they were any smaller they'd be a hazard for me to use. The Stag is thicker and grippier, easier to use. I'd have a very difficult time trying to build or work on these knives.

original.jpg


original.jpg
 
bigfish64 said:
They are tiny! 😊 I see what you mean about the shield on the red bone, not the best, but that stag is very nice, and well matched. Really hard to tell about the “crack” on the pile side, really hope it’s just a natural feature. 👍
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I knew they'd be a bit smaller than my Case Pen knives, but dang. :eek:

These are going to be users when I need a very small pocket knife, otherwise probably won't see much use. I'm not sure any of the issues are bad enough for me to try a return or send to Boker.
 
Pt-Luso said:
Thanks my friend, but I think I'm well into the rabbit hole.
As for the continuation of the acquisition of these knives, I have already chosen the next one, which will be the classic in Grenadill Wood and 440C, which is expected to reach the market again in mid-August, because I prefer the stainless steel blades, but I also love the hands on stag what is now impossible to achieve.👍👍;)
Click to expand...

Kinda like this?

3d9ic3u.jpg



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I understand why people buy so many of these boker barlows. They are so nice.
 
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