- Joined
- Oct 3, 2001
- Messages
- 1,191
A few months ago, I had a light bulb come back on. Lately, instead of grabbing a knife that would make the group go "wow" at the campfire, I've gone back to using my old Ka-Bar and my dad's old 1981 Camillus US slipjoint he was issued in the Navy. If I needed to chop something, which was rare since I didn't even get to go 'way out' into Oregon/Colorado with my group this summer, I have a HI khukuri. That's a big step back from a Busse (random name, no flame). It came down to what I was comfortable with. Aside from a no-name butcher knife with a crappy sheath which I think I've only shown to Melvin-Purvis, that Ka-bar cut most of the meat away from bone than any other knife I've ever owned, and it still has most if not almost all of the epoxy coating on it. To top it off, I honestly can't tell the difference in any edge holding superiority when I'm worried about meat spoiling outdoors and such. I have to cut fast, and the knife cuts well.
The jist of what I'm asking here is, have you ever bought knives $300+, only to come back to really using your $50- knives? I can't be the only one.
Right now, the only knife over $100 that I'm really using is my Randall 16-sp1 for vegetables at home and my Strider SnG, which I got for a pretty good deal from a drunk friend who needed college money. The rest is handled my my Ka-Bar.
The jist of what I'm asking here is, have you ever bought knives $300+, only to come back to really using your $50- knives? I can't be the only one.

