Wowbagger
Gold Member
- Joined
- Sep 20, 2015
- Messages
- 8,074
Something that has been on my mind for months; was thinking of posting about it, I finally was compelled to, due to an event that almost went wrong just now.
The skinny fixed blade kitchen knife, shown in the two photos below, was my in-back-pack EDC for years and years in the '80s. Hahaha it does make the crazy skinny and pointy blade on the Pattada look positively robust in comparison doesn't it ? It now stays in the kitchen . . . partly because I'm not such a hobo any more and I stay in one place.
What I want to talk about is that I have, more and more, felt that one of my requirements of an EDC is that I can pinch the handle with thumb and index finger and quickly and securely pick the open knife up off a flat surface.
Yeah . . . so ? ? ?
Well multi bladed knives tend to be self defeating in that department because the closed blades act as an iffy thin area to get a purchase on the resting knife by. Knives that are overly thin in the handle (what I call slab sided) or slick like a stainless handled knife also can be a little tougher to pick up.
Two examples of the opposite is a Buck 110 or the Pattada shown. which have nice wide flat easily pinched areas to pick up the knife by.
What event compelled me to post ?
See the stack of dirty dishes ? I made that stack. Pretty good huh ?
Then I thought that it was an extremely poor idea to leave a very sharp and pointy knife sitting that high in the air where it could fall off and stick in some ones foot.
I quickly reached to pick up the knife in the thumb and forefinger pinch and it half slipped out of my fingers and I almost CAUSED the thing I feared to happen.
Had the knife been the Pattada or the Case Trapper, that I have removed the second blade from, then it would have been no problem and I would not be posting this thread.
So . . . one feature I look for in a work knife is just that; the knife must have a highly usable area to grip the OPEN knife to lift it off a flat surface.
The skinny fixed blade kitchen knife, shown in the two photos below, was my in-back-pack EDC for years and years in the '80s. Hahaha it does make the crazy skinny and pointy blade on the Pattada look positively robust in comparison doesn't it ? It now stays in the kitchen . . . partly because I'm not such a hobo any more and I stay in one place.
What I want to talk about is that I have, more and more, felt that one of my requirements of an EDC is that I can pinch the handle with thumb and index finger and quickly and securely pick the open knife up off a flat surface.
Yeah . . . so ? ? ?
Well multi bladed knives tend to be self defeating in that department because the closed blades act as an iffy thin area to get a purchase on the resting knife by. Knives that are overly thin in the handle (what I call slab sided) or slick like a stainless handled knife also can be a little tougher to pick up.
Two examples of the opposite is a Buck 110 or the Pattada shown. which have nice wide flat easily pinched areas to pick up the knife by.
What event compelled me to post ?
See the stack of dirty dishes ? I made that stack. Pretty good huh ?
Then I thought that it was an extremely poor idea to leave a very sharp and pointy knife sitting that high in the air where it could fall off and stick in some ones foot.
I quickly reached to pick up the knife in the thumb and forefinger pinch and it half slipped out of my fingers and I almost CAUSED the thing I feared to happen.
Had the knife been the Pattada or the Case Trapper, that I have removed the second blade from, then it would have been no problem and I would not be posting this thread.
So . . . one feature I look for in a work knife is just that; the knife must have a highly usable area to grip the OPEN knife to lift it off a flat surface.
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