I've been tempted by the dark side. Solutions ?

DocJD said:
Really only an actual Emerson will satisfy some . But a ZT version might work better and longer without attention to lock problems . ;)
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Oh man . . . dumb as I am I'm smart enough not to go there (that topic) . . . dude . . .
 
OK . . . I admit it I was a sucker for the black screws. Good thing they came on the good boy knife and not the bad boy knife . . . otherwise . . . who knows :rolleyes: :)

Quick observations out of the box :
I'm so glad I got the big one. I was afraid it was going to be stupid big but it is perfection. People exaggerate . . . or I just like abnormally large knives now. Looks great !
D2 !
and look at all those pillars ! ! ! ! (top knife in second photo)
Gives the Gayle Bradley One a run for beefy !
. . . and the edge ! ! ! ! . . . I'm swooning. The edge is perfect, zero bur, zero roll, smooth on draw cutting on the thumb nail but bites all along the edge ANGLED BOTH WAYS.
Those Taiwan dudes ! ! !
Say what you will . . . they could teach the other makers a thing or two about production sharpening. (I think I will be using "!" a little too often just ignore it).
( ! )
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I have a RAT2 (standard, not D2) and I bet the RAT 1 is every bit as good as the smaller one. You did well. Now enjoy your knife and let us know how it goes.
 
I have the Rat 2 (Aus 8) and an Esee Zancudo. I like the Zancudo better, so I scalloped that with an inexpensive Jewelers file from HD. The downside is that the handle width is thinner.

I know a lot of people prefer the Rat 2, but I just don't like the feel in hand. I similarly don't like the mini grip feel and prefer the full size. For the 3 inch blades, I prefer the LM Crater, BM mini BC, BM mini Presidio 2, and the Buck 112 (currently waiting on the 112 LT due out this summer). BTW, the brass/wood on the 110/112 is easy to Dremel and polish to your shape and liking. Also props to the Opinel #8 and#9 which is also easily sanded/ground for a custom grip.

I don't know if the plastic on the Rat 2 is the same on the Esee, but if so, it files a little messy. It works fine though, although the cleaner SS frame scallops I filed on the lock side probably make the plastic scallops seem messier in comparison.

I have a second Zancudo which I haven't scalloped yet, but I always grab the scalloped one when I want to carry that model.
 
Mikel_24 said:
Now enjoy your knife and let us know how it goes.
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Oh yes definitely enjoying it.
The handle is pretty slick, for a textured handle, but the shape is so good it hasn't been a problem in the least.
Been cutting a fair amount of kind of tough abrasive stuff (no hard rubber trimming yet) and the edge is just fine . . . great even.

I must say how much I enjoy looking at this knife when closed. The rounded ends, low profile blade (when closed) and the "S" bend curve really speak to me aesthetically (there are no obtuse notches or corners) and logically (the closed knife shape is kind to the hand when clipped to the pocket).

If I had to criticize it I would say the liner lock is a bit stout or hard to release. I'm not planning on cutting the finger groove deeper because I wouldn't like what that would do to how my fingers would fit in there for grip and for now I am just using it and experiencing it the way Ontario chose to make it. It may be smart to just leave it alone.

Part of me wants to get in there and unbend the lock bar just a little to lighten it up but then I remember the thread that was titled : "Why do people think they have to fool with their CRKs " and I think . . . might be a good reason to have it this firm . . . I mean as a knife, when open, it is just freekin' perfect ( no play or lock stick AT ALL ) so I'm going with that for now.
 
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Hey . . . I wasn't planing on patinaing the blade but then I noticed I, some how, had put two brown spots on one side of the blade. I have no idea what did that so I started to experiment. I cut up a lime and left the juice on there for a long time. This didn't effect the blade at all. The next day I put two good big drops of fresh lime juice on the blade and put a few grains of salt in one of them. The one with salt might have turned the blade slightly whiter right there but the other drop just washed off.

So . . . what is the "juice of choice" to patina D2 ?
Meat juice ?
I may not do it but I'm curious.
 
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