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EDC XIII Which knife or knives are you carrying today?

Spikediesel said:
Safety training at work today.
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Mr copper over here. You should change your name to Fresh Abe Lincoln.

Btw I found out that the Firetac uses the same thickness Ti as the skinny Hinderers. So that is my next flex.
 
Been carrying the Boker Sub Kalashnikov cleaver in AUS8 I got a few days ago. I'm still not sure if I like it. I love the size, but the more I carry and use it the more I wish I got a different blade shape and steel. Might sell this and get a drop point Sub in D2, and/or a Mini in S30V.

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kefefs said:
Been carrying the Boker Sub Kalashnikov cleaver in AUS8 I got a few days ago. I'm still not sure if I like it. I love the size, but the more I carry and use it the more I wish I got a different blade shape and steel. Might sell this and get a drop point Sub in D2, and/or a Mini in S30V.

4rODjXC.jpg
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Never heard of it and I really want one!
 
ChazzyP said:
I saw your purchase over at the Exchange when you grabbed that new version of the Sukhoi. I had one of the earlier non-flipper models for a while, but sold it to raise funds for my first Shiro.
How are you liking that one?
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I made it mine today with some time on the EdgePro.
Which is to say that on a prior touch-up on 20dps ceramic produced a burr on one side...so it was obvious the grind was a bit obtuse.
No big deal, with the grind very thin behind the edge it was simple to take it down to 18dps and make it even more of a laser.
Excellent fit and finish (the plunge lines are a thing of beauty), and I really dig the complete extra rebuild parts kit and another set of carbon fiber scales. They're a woven pattern vs the marbled that came installed.
Excellent attention to detail.
Detent was a little stiff but is breaking in nicely.
Let me put it this way, if I "needed" to sell some knives there would be a pile more on the exchange before I'd consider this one.
 
alliuse said:
Love me some sushi scallops! I had a couple orders for lunch today as well.
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I whipped these up for lunch today.
The effort makes me rethink the procedure every time. :rolleyes:
The reason I make the scallop version is that I can't find it in any local restaurants.
It was excellent with a dab of Korean fermented chili sauce on top, sweet and spicy.
 
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