Edc ranch fixed blade knife

Right now, I don't need anything over 4" blade. My uses are utilitarian around the house. I'm pretty flexible on blade shape.
 
eveled said:
Yes I carry 212’s a lot. Really nice knife the sheath has some issues. The 103 modified to a clip point is better than a 212 IMHO. The 103 is significantly cheaper and has a better sheath.

See this thread for info and pictures of both.

eveled

Thread 'Buck 212 and modified 103 picture thread.'

I really wanted a modified 103, (like DM’s) it seemed like it would be a perfect EDC. I never found a good deal on a used one to modify so when the 212 was released I was all over it.

Here is a comparison shot. They are similar sized. I like the plunge line better on the 103 it has a higher blade grind and it comes with a better sheath. But the 212 has that really beautiful top grind. (Even though it isn’t really clipped or dropped). The point is pretty much in line with the spine on both knives.IMG_4720.jpeg...
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I made a new sheath for my 212 using the original as a pattern. Excellent knife; my son in LA has it now.
 
Vacman said:
It seems like there's a lot of votes for Buck which makes complete sense they seem great! I'm just curious what is your opinion of green river knives? Do you think they are nice? Would they be good for my uses?
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Green River knives are great for the price; they easily take a keen edge and slice very well. But note that they are pretty basic in materials and construction. My only real gripe with them is that most of their designs do not accommodate a guard to keep your hand from slipping forward onto the edge. This is not uncommon, there are many traditional knife patterns that are well loved and still popular that do not have a guard, such as the puukko. Not difficult to learn how to use them properly, but it is something to think about.

The blades are also very thin which makes them excellent for slicing but not advisable if you are the type to use a knife for even light prying.

Finally, Green River knives are made from pretty basic carbon steel, meaning the blades will rust easily when wet or exposed to acid (like juices from meat, fruit, and vegetables). Again, that's normal for traditional knives and pretty much all knives made before the 1920s, but it requires a bit of care and maintenance (mainly keeping the blade dry and clean and occasionally wiping down with mineral oil).

I like Green River knives because they are nostalgic, maintenance is not too burdensome to me, and because they just work. That said, knife designs and materials have steadily improved over the nearly 200 years since Green River knives started up.
 
BPS Knives are good and not expensive.
Marttiini produces some that might work for you.
BPS Adventurer
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Marttiini, 6" blade
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If you're going to carry it then I would think you want a blade in the 3.5" range. A Bradford Guardian 3 can be found used within your price range, maybe you could find the 3.5" version. If you want to make your own sheath and use cordwrap or make your own handles a Spyderco Mule could work.
 
There is a member/maker here named Daado Daado who makes good working knives in your price range. Here is an example of his prior work:

Daado

Thread 'EDC knife, 52100 steel and wenge scales [SOLD]'

Forged closest to shape from 52100 round bar.
Nice EDC blade with tapered tang and distal taper towards the tip.
Cute, thin and razor sharp. Rounded heel for comfortable grip.

Flats are left raw, soaked in vinegar to remove forging scale and wire brushed.
After heat treatment, flats are brushed with scotch brite.
Bevels are made in satin finish with scotch brite.

Handmade 4mm thick (10 oz) vegetable tanned leather sheath, vertical right hand carry.


Details:

Overall length - 7,75"
Blade length -3,5"
Blade width - 1,1"
Thickness at the back of the spine -8/64"
Tang tapers to - 3/64"
The...
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I'm sure he could fix you up nicely.
 
Check out thrift stores (Goodwill, St Vincent de Paul, Savers/Value Village, local charity, etc), garage/yard/tag sales, flea markets, overstock inventory disposal joints, hardware or other store discontinuation or end of season sales, and get yourself a paring/petty/utility kitchen knife for literally a couple bucks. Which easily leaves you $90+ to get a sheath and ????

For farm yard work, I've gotten Chicago Cutlery, Henckels, Oxo, and Tramontina among other cheaper brands of kitchen blades at that price point & below that would suffice. Plus you can find vintage carbon steel knives from back in the day that will sharpen up quite readily, but as already noted, will take some monitoring & care to keep rust at bay.

There's a "Cheapskate Heroes" thread here that has other options for super budget friendly options.

This cheap old fart wishes you good luck in your search and happy using on the farm. 👍
 
Cheapskate thread below:

oldmanwilly

Thread 'Cheapskate Heroes'

Howdy,

I think this topic deserves a new thread for fellow cheapskates to boast about and showcase their newest accomplishments. I'll leave the term "cheapskate accomplishment" up to interpretation, but I would think that any admirable bargain should be acceptable.

Membership in the Cheapskate Fraternity is determined here:


Did you find an awesome butcher knife for less than $10? That counts. Did you purchase a valuable collectors' piece at an estate sale for 10-20% of market value? That counts...
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Lots of good options in there, but not all are as traditional as OP is looking for.
 
Sharp & Fiery said:
Oh ya! Good call oldmanwilly oldmanwilly

I have 3 blades from Daado. Excellent, excellent product. I like and carry them frequently.

Fantastic pricing as well. Great customer
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oldmanwilly said:
There is a member/maker here named Daado Daado who makes good working knives in your price range. Here is an example of his prior work:

Daado

Thread 'EDC knife, 52100 steel and wenge scales [SOLD]'

Forged closest to shape from 52100 round bar.
Nice EDC blade with tapered tang and distal taper towards the tip.
Cute, thin and razor sharp. Rounded heel for comfortable grip.

Flats are left raw, soaked in vinegar to remove forging scale and wire brushed.
After heat treatment, flats are brushed with scotch brite.
Bevels are made in satin finish with scotch brite.

Handmade 4mm thick (10 oz) vegetable tanned leather sheath, vertical right hand carry.


Details:

Overall length - 7,75"
Blade length -3,5"
Blade width - 1,1"
Thickness at the back of the spine -8/64"
Tang tapers to - 3/64"
The...
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  • Love

I'm sure he could fix you up nicely.
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Thats an interesting idea! How do I go about contacting him? I wonder if he'd be able to work with me on something at, a little over, or under 100
 
RokJok said:
Check out thrift stores (Goodwill, St Vincent de Paul, Savers/Value Village, local charity, etc), garage/yard/tag sales, flea markets, overstock inventory disposal joints, hardware or other store discontinuation or end of season sales, and get yourself a paring/petty/utility kitchen knife for literally a couple bucks. Which easily leaves you $90+ to get a sheath and ????

For farm yard work, I've gotten Chicago Cutlery, Henckels, Oxo, and Tramontina among other cheaper brands of kitchen blades at that price point & below that would suffice. Plus you can find vintage carbon steel knives from back in the day that will sharpen up quite readily, but as already noted, will take some monitoring & care to keep rust at bay.

There's a "Cheapskate Heroes" thread here that has other options for super budget friendly options.

This cheap old fart wishes you good luck in your search and happy using on the farm. 👍
Click to expand...
Thank you for bringing that to my attention. I am a cheapskate sometimes too 😂
 
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