- Joined
- Mar 25, 2010
- Messages
- 707
Okay so lets start off by being clear what follows are only my own personal, opinions and we all know how the rest of that expression about opinions goes right?
That said, I have spent some time with each of the following knives and have used them in a variety of capacities which I will touch more on later. The knives shown here reflect my current preferences in fixed blades but are by no means the sum total of the knives that I own and use. Rather they have tended to form the basis of my go to group of knives. To be completely honest I could use a normal ESEE 3 in place of any of these knives and whilst it wouldnt always be as comfortable, it would work.


L-R: 1) Fiddleback Forge - Bushfinger Curly Oak scales, O1 Steel , 1/8th Tapered Tang 2) Fiddleback Forge - KE Bushie Coffee Burlap scales, O1 Steel, 5/32" Tang Tapered 3) Arno Bernard - Zebra Spalted Maple scales, N690 Steel 4) Bark River - Ultra-Lite Bushcrafter, CPM 3V Steel 5) Carter Cutlery - Muteki Neck Knife White Steel laminated between stainless steel 6) Arno Bernard - Scavenger Series 35 Year Celebration - Giraffe Bone
So you can see that my preference typically runs in the 3-4 inch range, often to the smaller end of that scale. Of course, I will readily pair that with a parang, an axe or a saw depending upon the tasks at hand but I am deliberately focusing on my go-to knives here. With some 26 fixed blade knives in my possession right now (excluding others sold, lost or given away) I feel the need to pare down my collection and would still feel well catered for with these six knives.
4 of the 6 are carbon steel. I have stated previously, that I have kind of come full circle on steels. I was drawn into the whole super-steel thing via my folders. Long story short, ease of maintenance is a bigger deal for me that unparalleled edge holding. I like A2, O1 and 1095 steels. I also have used CPM 3V and whilst one of the knives here has it (the Ultra Lite Bushcrafter) I find it more challenging to maintain but the overall design of the knife keeps it in my list. In fact, it is one of the few knives that I have a duplicate of, however that is because its 0.090 inch blade thickness and its 2.7 oz (lack of) weight rather than its super steel. Sacrilegious as is it to some (many?) here, my final position on steels is that if you have found tools which work for you to sharpen your knives then the steel is not the be-all, end-all.
This brings me to blade thickness, but before I do a word on blade geometry. That word is unqualified. I dont measure my blade thicknesses, I wouldnt really know where to start. Of these knives, 2 are hollow ground (the Arno Bernards), 2 are convex with a flat(ish) final edge (Fiddlebacks), one is scandi-vex (BRKT) which I have flattened out a bit and one is flat with a micro bevel (Carter Cutlery). Guess what? they all cut stuff well. Whilst I wouldnt chose to baton with a hollow ground blade, I honestly dont really baton with these knives (if I had to chose one to baton with it would be the thicker convex ground KE Bushie). For me, those tasks are better suited to my axes/parangs (parangs which cost less than $50). I do reprofile edges, but honestly, it is often an unintentional part of how I sharpen. If I find a blade isnt slicing as Id like it too, I will flatten my angle a bit and therefore thin the edge (naturally, Ill do the opposite if I notice edge damage). Then I put it back to work and see how it does. I know, I know it lacks the scientific approach some people love but this kind of trial and error is acceptable to me. Whats more it actually works for me too. I accept and appreciate that it may not suit everyone.
On thickness I now like my blades thinner. I started out thinking that a sharpened pry-bar was a sign of excellence. Then I started to use them. Dont get me wrong we can still make them cut but it just seems like more effort, with more weight for very little gain. So I prefer my blades thinner as stated. I love that we have a greater variety of thinner blades. I also find myself gravitating towards the balance both physically and aesthetically, of tapered tang knives it is a relatively minor thing and balance can be achieved much more easily by skeletonizing the handle portion of the blade but I just like the overall results of the taper better as a result 5 out of the 6 have tapered tangs. (Hey, its just my personal preference here oh and that preference means that I have another KE Bushie inbound, but this one has a 1/8th thickness blade thanks Redbird777!)
Finally, yes they are tools and I really do want to use all my knives hopefully a lot. That said, for anyone who uses tools we have all experienced preferences. My preference is for quality, comfortable, hand fitting knives which I feel like I can easily and safely control. Whilst I understand the urge to keep new things pristine, I enjoy using the damn things too much for that and I have come to love the character that they develop through such usage. Apologies to those who like action shots, Im no photographer (clearly!) and I just sharpened and cleaned up all these knives which prompted this commentary.
Anyway, Id love to read about the evolution of your personal preferences for your go-to knives
Thanks for sticking with me through this long-assed post!
Ben
That said, I have spent some time with each of the following knives and have used them in a variety of capacities which I will touch more on later. The knives shown here reflect my current preferences in fixed blades but are by no means the sum total of the knives that I own and use. Rather they have tended to form the basis of my go to group of knives. To be completely honest I could use a normal ESEE 3 in place of any of these knives and whilst it wouldnt always be as comfortable, it would work.


L-R: 1) Fiddleback Forge - Bushfinger Curly Oak scales, O1 Steel , 1/8th Tapered Tang 2) Fiddleback Forge - KE Bushie Coffee Burlap scales, O1 Steel, 5/32" Tang Tapered 3) Arno Bernard - Zebra Spalted Maple scales, N690 Steel 4) Bark River - Ultra-Lite Bushcrafter, CPM 3V Steel 5) Carter Cutlery - Muteki Neck Knife White Steel laminated between stainless steel 6) Arno Bernard - Scavenger Series 35 Year Celebration - Giraffe Bone
So you can see that my preference typically runs in the 3-4 inch range, often to the smaller end of that scale. Of course, I will readily pair that with a parang, an axe or a saw depending upon the tasks at hand but I am deliberately focusing on my go-to knives here. With some 26 fixed blade knives in my possession right now (excluding others sold, lost or given away) I feel the need to pare down my collection and would still feel well catered for with these six knives.
4 of the 6 are carbon steel. I have stated previously, that I have kind of come full circle on steels. I was drawn into the whole super-steel thing via my folders. Long story short, ease of maintenance is a bigger deal for me that unparalleled edge holding. I like A2, O1 and 1095 steels. I also have used CPM 3V and whilst one of the knives here has it (the Ultra Lite Bushcrafter) I find it more challenging to maintain but the overall design of the knife keeps it in my list. In fact, it is one of the few knives that I have a duplicate of, however that is because its 0.090 inch blade thickness and its 2.7 oz (lack of) weight rather than its super steel. Sacrilegious as is it to some (many?) here, my final position on steels is that if you have found tools which work for you to sharpen your knives then the steel is not the be-all, end-all.
This brings me to blade thickness, but before I do a word on blade geometry. That word is unqualified. I dont measure my blade thicknesses, I wouldnt really know where to start. Of these knives, 2 are hollow ground (the Arno Bernards), 2 are convex with a flat(ish) final edge (Fiddlebacks), one is scandi-vex (BRKT) which I have flattened out a bit and one is flat with a micro bevel (Carter Cutlery). Guess what? they all cut stuff well. Whilst I wouldnt chose to baton with a hollow ground blade, I honestly dont really baton with these knives (if I had to chose one to baton with it would be the thicker convex ground KE Bushie). For me, those tasks are better suited to my axes/parangs (parangs which cost less than $50). I do reprofile edges, but honestly, it is often an unintentional part of how I sharpen. If I find a blade isnt slicing as Id like it too, I will flatten my angle a bit and therefore thin the edge (naturally, Ill do the opposite if I notice edge damage). Then I put it back to work and see how it does. I know, I know it lacks the scientific approach some people love but this kind of trial and error is acceptable to me. Whats more it actually works for me too. I accept and appreciate that it may not suit everyone.
On thickness I now like my blades thinner. I started out thinking that a sharpened pry-bar was a sign of excellence. Then I started to use them. Dont get me wrong we can still make them cut but it just seems like more effort, with more weight for very little gain. So I prefer my blades thinner as stated. I love that we have a greater variety of thinner blades. I also find myself gravitating towards the balance both physically and aesthetically, of tapered tang knives it is a relatively minor thing and balance can be achieved much more easily by skeletonizing the handle portion of the blade but I just like the overall results of the taper better as a result 5 out of the 6 have tapered tangs. (Hey, its just my personal preference here oh and that preference means that I have another KE Bushie inbound, but this one has a 1/8th thickness blade thanks Redbird777!)
Finally, yes they are tools and I really do want to use all my knives hopefully a lot. That said, for anyone who uses tools we have all experienced preferences. My preference is for quality, comfortable, hand fitting knives which I feel like I can easily and safely control. Whilst I understand the urge to keep new things pristine, I enjoy using the damn things too much for that and I have come to love the character that they develop through such usage. Apologies to those who like action shots, Im no photographer (clearly!) and I just sharpened and cleaned up all these knives which prompted this commentary.
Anyway, Id love to read about the evolution of your personal preferences for your go-to knives
Thanks for sticking with me through this long-assed post!
Ben
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