- Joined
- Aug 4, 2013
- Messages
- 3,989
Everyone here has their own way of enjoying their knives. Some in their use, some in their collecting, some in their displaying of them, and maybe some in the memories that a knife brings to them. There are those reasons, and likely plenty more, why we may enjoy our knives, (or any other inanimate object(s)).
That said, I occasionally go through my displayed collection of all sorts of do-dads for routine maintenance, (including knives). I get reacquainted with them, and sometimes a renewed "wow" feeling comes back to me.
Here is an example of that, this Canal Street Trapper in my collection...

And here is some information about them that I found online...
The Moon Pie Trapper is the first pocketknife that Canal Street Cutlery designed and manufactured all the components for. The first one was produced in 2007 and the first open stock handles were in Amber jigged and Stag Bone. It is called the “Moon Pie Trapper” because one of the cutlers thought the big cap at the end looked like the moon with a bite taken out of it. The design goals were to strengthen and upgrade the classic two-blade trapper and raise the industry standard components used in making it. They attacked the standard design and materials of the liners, the bolsters and caps, and the springs, the assembly pins and rivets, and the taper and finish of the blades and tang.
The industry standard liner is brass or nickel silver, and Canal Street upgraded the liner of the Moon Pie Trapper to heat-treated stainless steel. They widened the bolster and cap – first in nickel silver - and then, in 2013, they upgraded them to stainless steel. They intentionally recessed the tang ends inside the bolsters and rounded the ends to avoid snagging issues and create a uniformly smooth and firm opening snap. They widened the striker and thickened the springs to improve the walk. The springs were also fashioned out of heat-treated stainless steel, and changed the diameters of the pins and rivets. They instituted a two way flat grind on the blades and finished them with two separate finishes, one for each side of the blade (mirror finished mark side, satin finished pile side), instead of a standard uniform vibratory tub finish. They selected two main blade steels for the blade from Latrobe Steel: 440C Stainless Heat-Treated to 57-59Rc and D2 Tool Grade Carbon Steel Heat-Treated to 59-60Rc.
That said, I occasionally go through my displayed collection of all sorts of do-dads for routine maintenance, (including knives). I get reacquainted with them, and sometimes a renewed "wow" feeling comes back to me.
Here is an example of that, this Canal Street Trapper in my collection...

And here is some information about them that I found online...
The Moon Pie Trapper is the first pocketknife that Canal Street Cutlery designed and manufactured all the components for. The first one was produced in 2007 and the first open stock handles were in Amber jigged and Stag Bone. It is called the “Moon Pie Trapper” because one of the cutlers thought the big cap at the end looked like the moon with a bite taken out of it. The design goals were to strengthen and upgrade the classic two-blade trapper and raise the industry standard components used in making it. They attacked the standard design and materials of the liners, the bolsters and caps, and the springs, the assembly pins and rivets, and the taper and finish of the blades and tang.
The industry standard liner is brass or nickel silver, and Canal Street upgraded the liner of the Moon Pie Trapper to heat-treated stainless steel. They widened the bolster and cap – first in nickel silver - and then, in 2013, they upgraded them to stainless steel. They intentionally recessed the tang ends inside the bolsters and rounded the ends to avoid snagging issues and create a uniformly smooth and firm opening snap. They widened the striker and thickened the springs to improve the walk. The springs were also fashioned out of heat-treated stainless steel, and changed the diameters of the pins and rivets. They instituted a two way flat grind on the blades and finished them with two separate finishes, one for each side of the blade (mirror finished mark side, satin finished pile side), instead of a standard uniform vibratory tub finish. They selected two main blade steels for the blade from Latrobe Steel: 440C Stainless Heat-Treated to 57-59Rc and D2 Tool Grade Carbon Steel Heat-Treated to 59-60Rc.
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