EDC XIII Which knife or knives are you carrying today?

[TheFactor]

4 Sons! What did you order? "The Great One" is a solid imperial IPA

That’s exactly what it was is “The Great one”
For sure is tasty really good especially for being over 9% it’s so smooth it’s definitely my go to when I’m out and about and I’m only going to have one.

 

[deltablade]

You may want to clarify that that is chicken in a marinade? I hope?

for sure, chicken tenders in Dreamland sauce in my slow cooker. not gourmet yet easy and tasty

 

[315]

 

[mitch13]

 

[Cwilliams563]

 

[TheFactor]

Had a credit sitting on Casey’s site ‘soooo I’m taking you at your word and submitting an order. Thanks for the tip, I hate that
MSI clip too.

Did you guys try bending the clip out at all ? Again I haven’t touched mine but it slides in my pocket one handed and pulls out smooth yet snug and just right. Guess I got lucky but seems to me an easy fix if it’s to tight .

 

[TkoK83Spy]

I appreciate it. I went away from polished edges for a while but recently went back and prefer it so much more. It's also still very easy to maintain.

Funny, I used to work in a warehouse and liked low grit edges around 200-400. Now I'm a button pushing office guy and have gone to 800-1000 on a few knives I know will never touch warehouse work again. Fun to experiment around, but also nice to have that diversity!

 

[Dcdavis]

I so understand this. I loved cream style corn until I worked in a corn processing facility. At the end of the initial breakdown process it resembled cream style corn but was heavily laden with sulfur dioxide it was unbearable and turned me against cream style corn. Took several years before I could eat it again. I left that job in 1999. The food is nowhere near as much a favorite as it once was

For sure. I’ve worked in a ton of restaurants, fast food, chains, local spots, etc. And most kitchens are pretty rough. Most places do clean regularly but when you’re cooking that much all the time it’s hard to stay on top of it. I’ve seen some pretty gnarly stuff behind fryers

 

[TheFactor]

Funny, I used to work in a warehouse and liked low grit edges around 200-400. Now I'm a button pushing office guy and have gone to 800-1000 on a few knives I know will never touch warehouse work again. Fun to experiment around, but also nice to have that diversity!

Definitely the more course the more of a working edge. A Polished edge is more for slicing and dicing although depending on the type of rope can also do well with that at least from my experience.

 

[elde66]

Did you guys try bending the clip out at all ? Again I haven’t touched mine but it slides in my pocket one handed and pulls out smooth yet snug and just right. Guess I got lucky but seems to me an easy fix if it’s to tight .

I can’t count how many clips I’ve screwed up over the years by bending them to fit my taste. I get that “past performance is no guarantee of future results”. But my mechanical skills leave a lot to be desired. Plus I have a credit balance anyway.

 

[TheFactor]

I can’t count how many clips I’ve screwed up over the years by bending them to fit my taste. I get that “past performance is no guarantee of future results”. But my mechanical skills leave a lot to be desired. Plus I have a credit balance anyway.

I get it and you can’t go wrong with a Lynch clip anyway and I don’t blame you

 

[Zephyr One/Zero]

 

[badweatherbiker]

 

[DocJekl]

This one is in addition to the Mazer Walkabout fixie that I've been carrying the past few days, and my Benchmade Shootout OTF for weak-side front pocket carry. Usually my only Hinderer flipper XM-18's that can let me reverse flick deploy are my skinny harpoon spanto models (not sure why). But this non-flipper is tuned great for thumb stud action!

https://imgur.com/fssn2x5

 

[Hyesouljah]

 

[Pt-Luso]

 

[315]

Called back to work after 1 1/2 hours of sleep

 

[KAR9889]

https://imgur.com/a/N0woqkg

 

[RICKSTER]

XM-24 Today For Show & Tell At Work, Which Is My Favorite Hinderer, Weighting In At 8.40 OZ___

 

[ktataragasi]

Funny, I used to work in a warehouse and liked low grit edges around 200-400. Now I'm a button pushing office guy and have gone to 800-1000 on a few knives I know will never touch warehouse work again. Fun to experiment around, but also nice to have that diversity!

Yeah I'm a desk jockey so I'm not exactly using my knives hard.

Definitely the more course the more of a working edge. A Polished edge is more for slicing and dicing although depending on the type of rope can also do well with that at least from my experience.

I usually do a polished edge on a new steel just to see how they perform then dial it back over time. But with really high HRC blades with high carbide content I find the edge goes toothy over time.