Spring has sprung at work officially for me- lots of small fruits and veggies to prep- so I start wearing my preferred paring knife daily.
Over the years I've tried all sorts of paring knives.. western style and eastern style.
For me and MY style of slicing, I've found that a small puukko shape is the best.
This Rafael Trentin is forged of 52100 and has OD Micarta. Despite its size, it's a workhorse in the kitchen.
After musing/mentioning for a couple days about solo carry for my 908BK-1501 I followed through this morning, put my other knives away and slipped the KSF exclusive Stryker into my pocket.
I was back and forth the other day on another thread with DA170
about blade coatings and mentioned that this is really the only of the fully black (non-distressed) coated blades that I carry--I'm phobic about marking them up--as it's generously CeraKoted and seems to hold up well to EDC use. If you look carefully at the pic below, you'll find three vertical scratches just forward of the middle of the blade that don't show through.
I've also mentioned that I really ought to carry this one more as I'm a great fan of the Stryker--this is one of four in our house--and this M4 -1501 is the best of the lot. You'll note that this 10-year-old knife still has its toothy factory edge. That it's still very sharp is a testament to its insufficient use
Sadly someone’s pet bird must of got loose I heard him chirping in the back yard a different sound that I was use to. He came right up to me and almost got on My finger but then flew away. Thankfully he is in a warm climate but hope he can develop some survival skills.
BM Bugout M390 Burnt brass Aluminum such a sweet knife my favorite Bugout to date . Drop free action with no blade play.
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