Lets talk GEC!

[Chief]

To clarify, meant the ring at the end of the chain, not the bail affixed to the handle.

My opinion is the ring should be designed for the knife to pass through the ring for ease of securing to belt loops or a belt itself with the knife residing in the pants pocket. The ring works fine in this manner on single blade GEC knives but the ring hole needs to be larger to fit double spring knives through. I don't wear vests, jackets, or button down shirts in the summer, but my pants normally have belt loops. Sliding over a button that isn't present doesn't work for me, some of ya'll dress more fancy. A knife is better protected from loss with the ring / chain / bail looped around a belt loop rather than the ring slid over a button. My opinion is the ring hole should have been fitted differently at the factory rather than modified by the end user and voiding the warranty. Bail / chain / ring GECs are so highly sought after they are still languishing on dealers websites 2 years after release. Opinions differ.

 

[Jiki]

Doesn't the 38 special have a narrower clip?

They are both dogleg patterns with highly sought after whittler models. When one was tried as a single blade variant it did not sell so great.

 

[EngrSorenson]

To clarify, meant the ring at the end of the chain, not the bail affixed to the handle.

My opinion is the ring should be designed for the knife to pass through the ring for ease of securing to belt loops or a belt itself with the knife residing in the pants pocket. The ring works fine in this manner on single blade GEC knives but the ring hole needs to be larger to fit double spring knives through. I don't wear vests, jackets, or button down shirts in the summer, but my pants normally have belt loops. Sliding over a button that isn't present doesn't work for me, some of ya'll dress more fancy. A knife is better protected from loss with the ring / chain / bail looped around a belt loop rather than the ring slid over a button. My opinion is the ring hole should have been fitted differently at the factory rather than modified by the end user and voiding the warranty. Bail / chain / ring GECs are so highly sought after they are still languishing on dealers websites 2 years after release. Opinions differ.

I mean, you’re certainly not wrong on many points. A plain ol’ ring at the end would work for most people, myself included. I think GEC was going for the old-fashioned, historical piece. Back in the 1800’s that fancy dress was the rule, not the exception.

I think the bail and chain is a turn off for most people who just want a knife in the pocket, which might be why so many still exist. If it wasn’t so much more expensive because of the chain I might have bought one and converted it.

 

[EngProf]

To clarify, meant the ring at the end of the chain, not the bail affixed to the handle.

My opinion is the ring should be designed for the knife to pass through the ring for ease of securing to belt loops or a belt itself with the knife residing in the pants pocket. . . . Opinions differ.

One needn't have a ring large enough to fit the knife through it. As long as the ring is large enough and the chain flexible enough to allow one to loop the chain through the ring, the knife can slip through the loop of chain, which one can snug up thereafter. Sorry if that's not so perfectly clear. . . .

 

[Pàdruig]

To clarify, meant the ring at the end of the chain, not the bail affixed to the handle.

My opinion is the ring should be designed for the knife to pass through the ring for ease of securing to belt loops or a belt itself with the knife residing in the pants pocket. The ring works fine in this manner on single blade GEC knives but the ring hole needs to be larger to fit double spring knives through. I don't wear vests, jackets, or button down shirts in the summer, but my pants normally have belt loops. Sliding over a button that isn't present doesn't work for me, some of ya'll dress more fancy. A knife is better protected from loss with the ring / chain / bail looped around a belt loop rather than the ring slid over a button. My opinion is the ring hole should have been fitted differently at the factory rather than modified by the end user and voiding the warranty. Bail / chain / ring GECs are so highly sought after they are still languishing on dealers websites 2 years after release. Opinions differ.

Thank you for clarifying, John.

I'm of a different opinion though - I don't think the ring is designed for a knife to pass through the button loop and that it's simply coincidental that the single blade 15s do.

I had a chance to examine a very nice collection of boys knives with bails and chains at the Oregon Knife Show year before last. Either Charlie or a friend of his was in possession of that wonderful display (I can't quite recall). (In fact, I'd love to have Charlie (@waynorth) chime in on this if he has the time.) Even though I wasn't examining the display with this particular feature in mind, I still recall that many of the button loops would have been too small for the knife to pass through.

Many of these knives come from a time where belts were less common and braces (suspenders) and even vests were more of the rule. Trousers were fitted with buttons for braces and belt loops were not at all common until the early to mid 20th century. With this in mind, it is more likely that a bail and chain feature was inclined to be worn like a pocket watch rather than the alternative and that is what GEC was seeking to accomplish.

Of course, that is just my opinion.

ETA: The thread below has a lot of great info in it. And it was @knowtracks with the great display.

https://www.bladeforums.com/threads/bails-and-chains.1586580/

 

[Markeologist]

One needn't have a ring large enough to fit the knife through it. As long as the ring is large enough and the chain flexible enough to allow one to loop the chain through the ring, the knife can slip through the loop of chain, which one can snug up thereafter. Sorry if that's not so perfectly clear. . . .

I follow you, just like a choke-chain dog collar...you just drop a loop in the chain through the ring...then just run your belt through the loop below the ring...or the knife though the loop below the ring after running knife through belt loop first. Either way you can secure the knife without fixing to a button or snap. So this really isn’t a design flaw, if you don’t prefer to use the ring as intended, there are work arounds.

 

[Norcaldude]

Somebody posted an old catalog shot of the classic pattern GEC based those chain loop knives on. Saying you don't care for the design is fine but saying it's an "unforgivable engineering mistake" and calling GEC "Dumb, stupid" for recreating this pattern is insulting to them.

 

[Will Power]

Yes, the bail and chain are easy to remove if you want to. I used a pair of pliers, not very deft but I wasn't interested in keeping the bail. Then filled the hole with brass tube I had handy, others could use steel-somebody suggested Walnut meat but I think it's a leg-pull

This was an additional present from a great Forum Legend and the chip made it a second, it gives the chocolate bone great character actually

 

[Will Power]

Here's another variant on the 56 frame: single blade pruner type with EZ-Open. Notice all the pins are domed here no sink-holes, like the bone too.

 

[Markeologist]

Yes, the bail and chain are easy to remove if you want to. I used a pair of pliers, not very deft but I wasn't interested in keeping the bail. Then filled the hole with brass tube I had handy, others could use steel-somebody suggested Walnut meat but I think it's a leg-pull

This was an additional present from a great Forum Legend and the chip made it a second, it gives the chocolate bone great character actually

This is no "leg-pull." This is a 100% legitimate, quick, cheap, reversible, and elegant method of filling the hole. I posted this picture already but here it is again...an unaltered photo of my M&G 15 B&C knife. This is a trick that I picked up decades ago when I used to hunt a lot, just mash the walnut into the dings and gouges you often get in your rifle stock from a trip to the mountains (wood stocks, not polymer). Tried it here and it worked nicely. I imagine wood putty would work as well.

 

[EngrSorenson]

This is no "leg-pull." This is a 100% legitimate, quick, cheap, reversible, and elegant method of filling the hole. I posted this picture already but here it is again...an altered photo of my M&G 15 B&C knife. This is a trick that I picked up decades ago when I used to hunt a lot, just mash the walnut into the dings and gouges you often get in your rifle stock from a trip to the mountains (wood stocks, not polymer). Tried it here and it worked nicely. I imagine wood putty would work as well.

Do you spend time moonlighting selling "Shamwow" or time shares?
Are you perhaps invested in a walnut production facility?
At the mere mention of the bail hole in the modified B&C #15's Mark can't help but to pitch this idea.

"Do you have a traditional knife with a hole in it? Do you have more walnuts than you know what to do with? If you answered "yes" to both of those questions, then I have the solution for you!"

I'm just busting your chops. It's a great idea.

 

[Markeologist]

Do you spend time moonlighting selling "Shamwow" or time shares?
Are you perhaps invested in a walnut production facility?
At the mere mention of the bail hole in the modified B&C #15's Mark can't help but to pitch this idea.

"Do you have a traditional knife with a hole in it? Do you have more walnuts than you know what to do with? If you answered "yes" to both of those questions, then I have the solution for you!"

I'm just busting your chops. It's a great idea.

If I hadn't been accused of a leg-pull I would not have posted again...don't mind getting my chops busted but challenging my veracity is a whole (hole??) nother matter.

 

[JB in LV]

I’m always appreciative to BigBiscuit for this one. These pics are all old, and the micarta darkened up a lot over time.

 

[JohnDF]

One needn't have a ring large enough to fit the knife through it. As long as the ring is large enough and the chain flexible enough to allow one to loop the chain through the ring, the knife can slip through the loop of chain, which one can snug up thereafter. Sorry if that's not so perfectly clear. . . .

But that's too easy...

 

[EngrSorenson]

JB in LV I noticed the strawberry there in that picture. Ever notice how much patina you get when cutting strawberries? It's something I noticed the other day when preparing them for my son. It's like an apple on steroids.

 

[JB in LV]

JB in LV I noticed the strawberry there in that picture. Ever notice how much patina you get when cutting strawberries? It's something I noticed the other day when preparing them for my son. It's like an apple on steroids.

Yes, I agree. I use GECs on food/fruit quite a bit. And I like a nice patina without doing much to force it into being. To me, fresh peaches are even more extreme. Please pardon me for reposting yet another old pic I have posted a few times before. This is my favorite GEC made knife,

 

[EngrSorenson]

...And I like a nice patina without doing much to force it into being.
...This is my favorite GEC made knife,

I'm with you on that.
And that is an exquisite wharncliffe! I'm jealous. That Northwoods is a real useful-looking looker!

 

[mrknife]

You can almost taste that patina

I am curious tho, those who cut food with their 1095/carbon blades, is it very noticeable in the food?

 

[EngrSorenson]

You can almost taste that patina

I am curious tho, those who cut food with their 1095/carbon blades, is it very noticeable in the food?

Nope- just gets looks from my sister-in-law when she sees me using a knife she perceives to be dirty. If you ever lick the blade though, that has a strong... how should I put this... metallic? flavor.

As a matter of fact, sitting here at work moments ago I was dispatching an apple with my #92. Quarter it, then carve out the core in each quarter is my standard preparation.

Edit: in fact, I anticipate cutting food with all my knives, so I only use food safe lubrication in the joints. Typically mineral oil, but most recently the Victorinox multitool oil, which I perceive to work better.

 

[Pàdruig]

You can almost taste that patina

I am curious tho, those who cut food with their 1095/carbon blades, is it very noticeable in the food?

I know some folks here who have a strong dislike for the flavor when using their high carbon blades on food. I do not - at least not after the first use. I think it is just a matter of body chemistry - like how some folks react adversely to the smell of brass and such (something that gets mentioned with some regularity here).

Personally, after the smallest bit of patina forms, I do not notice the metallic tang anymore.