- Joined
- Nov 28, 2012
- Messages
- 520
I am starting to get more and more interested in collecting and using traditional knives as of late. I know lots about folders and fixed blades but sadly I haven't much experience with slip joints and traditional styled pocket knives. I just ordered my first real traditional knife, Great Eastern Cutlery: Tidioute - #15 Sawyer Day's Work - Saw Cut Saddle Brown Jig Bone - Spey Blade. Anyways I got to thinking about it and I don't really know what the classification is on these types of knives so I was thinking that perhaps one of you could explain. Could somebody explain (preferably with pics) all the different types of knives and how I can distinguish them from one another? IE peanut, stockman, swayback, toothpick so on and so forth. Any help would be well received and appreciated 
