EDC XIII Which knife or knives are you carrying today?

scorpnsnake said:
Nice! Hope they grill up to perfection.

It really is an exceptionally stable blade. Can't remember the steel type, not sure I ever asked.

Crag the Brewer Crag the Brewer what's she sporting?
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Oops, I missed seeing Your post..... I LOVE how rich your wood is looking, that Osage POPS!!! It's all wavey and stripey... 😍😍😍😍 looks very Warm & Rich in your pics....Idk if that is your camera or my knife? ;P
Yours is Nitro V, treated Hard (63-64HRC) that's higher end kitchen chef knife territory.... Some would say too hard for a hunting/edc style like the type I made for You......but what's the point of going Custom, if you aren't pushing the boundries? Haha.... In my opinion it's better Hard!


What are the 50 tie wraps you were mentioning?
 
Two knives I have not carried in awhile. Old Victorinox Hunter - slide button lock release. And Cold Steel Emergency Rescue slider. The latter is extremely sharp and handy, takes up very little room in a pocket or pouch.

And my oft carried Kobun. Which I am really glad I had on me this afternoon. About 10 minutes after taking these photos of I came across a very aggressive dog that I could not shake off, scare off - or turn my back on. Had to jump the rail and was trapped there til the sob finally wandered off ... my direction home... so I had to take a long detour. Never going to walk this bayou without a pistol again. Tomorrow I shall carry some pepper spray as well. I have warned friends and many others about how dangerous stray dogs can be and that they should always carry something.
 

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Crag the Brewer said:
Oops, I missed seeing Your post..... I LOVE how rich your wood is looking, that Osage POPS!!! It's all wavey and stripey... 😍😍😍😍 looks very Warm & Rich in your pics....Idk if that is your camera or my knife? ;P
Yours is Nitro V, treated Hard (63-64HRC) that's higher end kitchen chef knife territory.... Some would say too hard for a hunting/edc style like the type I made for You......but what's the point of going Custom, if you aren't pushing the boundries? Haha.... In my opinion it's better Hard!


What are the 50 tie wraps you were mentioning?
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Ahhh Nitro V! She just chews it up and starts looking for something else to cut.

Nothing special about the camera, just a phone. That's her with no makeup on. Looks just as stunning in person. :)

I had to hang some huge banners on chain link with heavy zip ties. All had to be trimmed. So not tight loops but loose ends. Pop, pop, pop and done.
 
scorpnsnake said:
Ahhh Nitro V! She just chews it up and starts looking for something else to cut.

Nothing special about the camera, just a phone. That's her with no makeup on. Looks just as stunning in person. :)

I had to hang some huge banners on chain link with heavy zip ties. All had to be trimmed. So not tight loops but loose ends. Pop, pop, pop and done.
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Ahhhhhhhn, zip ties? Lol

In my head I wasn't sure if you were cutting up steaks, the backstrap cuts of meats. The tenderloins?

Or zipties?..... Now you know you can cut zip ties with a "chefs knife" ugh.... :0

Super Cool that it's holding up! :D
 
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Crag the Brewer said:
Oops, I missed seeing Your post..... I LOVE how rich your wood is looking, that Osage POPS!!! It's all wavey and stripey... 😍😍😍😍 looks very Warm & Rich in your pics....Idk if that is your camera or my knife? ;P
Yours is Nitro V, treated Hard (63-64HRC) that's higher end kitchen chef knife territory.... Some would say too hard for a hunting/edc style like the type I made for You......but what's the point of going Custom, if you aren't pushing the boundries? Haha.... In my opinion it's better Hard!


What are the 50 tie wraps you were mentioning?
Click to expand...
I love nitro V I’ve always had stellar performance from it. With your heat treat I can see why it’s a rockstar and sure is beautiful doing it !👍🏻👊🏻
 
VxATDsL.jpeg
 
TheFactor said:
I love nitro V I’ve always had stellar performance from it. With your heat treat I can see why it’s a rockstar and sure is beautiful doing it !👍🏻👊🏻
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It's really great....almost unfortunately so...haha. I like it way more than I wanted to.
I'm ruining the knife industry, but really AEB-L is the only steel we Need.
A maker could Easily be satisfied with just that steel(and her cousins) (I'm considering them the same)

What other steel is That capable? It does Everything!
Magnacut doesn't
3V doesn't
1095 doesn't
Etc......

It's like a stainless 52100, it's a perfect steel. (if you could only have One steel). ;)
 
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