EDC XIII Which knife or knives are you carrying today?

Pic from my walk yesterday.. GB2 is still in my pocket today!

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On the blade surface of spyderco one, there are many blue-colorful bubbles, what's that please? mind to explain?
BTW, the food in 2nd photo looks tasty :D

I'm lucky to be surrounded by dozens of amazing Mexican restaurants and food tucks, so much so that I'm able to pick different ones that do particular dishes the best for variety (and I've yet to find one that wasn't at least good). I honestly could eat it every day and never get tired of it, and besides being delicious, I also think Mexican food doesn't get enough credit for how nutrient-forward it is.

Anyhow, since K390 is not a stainless steel, I was able to put a patina on it. This is something I've done on most of my multi-bladed traditional knives in carbon steel for a while now, where I let the main blade get a natural patina by cutting fruit, then put a forced patina with this design on the secondary blade. With this Spyderco I did a combination of both. First I used it to cut my fruit for a week or so, then forced the patina over top.

The process is simple. I use a combination of mustard and apple cider vinegar, and apply it in dots using a toothpick (I also experimented with a line that follows the edge with this one). I then let it sit for 20-30 minutes, wash it off, and randomly repeat the process so the dots overlap. The results are the pattern you see. It doesn't always show up in pics as well as it does in real life, as it takes certain angles of light to get the blues and purples to really pop.

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Spyderco Endura plain edge (yeah boring plain edge but it does the trick) with Emerson Wave.

I just finished using it to cut celery, onions, carrots, olives, cooked (boiled) potatoes (sliced them well without excessive crumble,) Hard boiled eggs (the yolk did crumble but not the out side.) I then made my potato salad. A little olive oil, cider vinegar, mustard, and mayo made a tasty reward for having a good quality cutting tool on hand.

I want the serrated Endura wave. I don't care what anyone says serrations are good.
 
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This weekend I'm carrying the Hinderer Eklipse, my most recent acquisition. This exact configuration has been in my minds eye ever since ZT introduced the 0392 in 2015. Geez that was a long wait but happy it finally happened within my lifetime. A couple of pics, along with older pics of my ZT0392.
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Congrats on the new RHK--I'm glad you were finally able to acquire something you wanted for a long time. Your 0392 is a good-looking knife and I'm sure it's well made and well liked, but having both in hand I imagine you can immediately see and feel the difference between the Hinderer-designed knife and an actual RHK. I'm not trying to put down KAI's offerings nor those that enjoy or even prefer them, as they do a good job within their range, but a true mid-tech and a production knife version are two quite different things. I've had both the "designed-by" and "designer's-own brand" versions of a few models by a few different designers and makers. The designer-made knives remain with many of the others long gone, but that's just me.

On the other hand, the cool thing with this hobby is that within such a broad, cross-pollinated range, Knife Knuts have a lot of choices to sample knives designed by high end makers at lower price points. Besides my remaining ZT0452, 0450, and two 0801's which allow me to enjoy Sinkevich's and Rexford's at an affordable price point, I've also got some in the mid-tech range made by custom makers within their own lines (McGinnis, Southard, George), and some like my TRM-made RJ Martin Machine Flipper (RJ actually set the detent and sharpened it). There are also designers that completely farm out their builds. There are plenty to look at and plenty to try across a broad spectrum....

Anyway, today I'm working in the sheetmetal shop and have the TRM RJM MEFP MF alongside. I stopped to get some pics in front of the wood shop as I went next door for a couple pieces for jigs and supports to help me along.

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