- Joined
- Jul 31, 2015
- Messages
- 2,556
Hi folks.
My first post here. Hello! I am still within my search for the 'perfect' EDC knife for my needs within the Traditional world. I thought I had achieved it with my Northwoods Willamette Whittler however it being my first carbon blade, I soon discovered that carbon and food, food being the main usage of the main blade, do not play well together. I can't cut an apple without it turning vile in taste. I've tried with and without a forced patina. It's a real shame, it's a beautiful knife in almost every way.
That said it has been a valuable lesson in learning what I do appreciate and want in a blade. Can anyone tell me where to look for the following or am I in custom knife territory? I realise that there are plenty knives which 'almost' there but I've yet to find one which ticks all the boxes. I'm looking for something which will live and work by my side for at least a decade and hopefully more. Doesn't seem to make much sense to compromise?
So here goes. Traditional without a lock (locks are illegal to carry without requirement where I live and having once spent the night in jail when much younger for being caught with a small fixie, I'm not willing to take chances).
1. Main blade, at least 2.75" in length of blade, not including the ricasso. Longer is fine if the closed knife remains under 4.5".
2. A usable point and a belly on the main blade. A clip or spear seems to make the most sense. I do not like the look of many spears (the thin ones) however a nice fat spear such as on a canoe pattern knife would be fine. The main use of the blade will be food use and it must be a slicer par excellence, not too thick.
3. The second blade should be a pen. The second (pen) blade on my Northwoods is fantastic and works perfectly for my small blade usage. The main use of the second blade will be regular cutting tasks and small detail work.
4. Stainless Steel. 420HC or better.
5. Both blades must be centre opening (end to end, whittler style) which I think requires a single spring?
6. I found the handle of my Northwoods to be rather too svelte in the hand, I enjoy the feel of my Sodbuster Jr or Opinel #6 for a small knife, gives you the bulk for a good grip and precise control in such a small knife. Doesn't disappear or move around in the closed fist when working the blade hard such as in slashing cuts.
7. I would prefer smooth bone or wood handles, I don't like jigged bone, micarta or plastic from an aesthetic point of view.
8. My kingdom for a half stop!
It's not a deal breaker though.
I know the first suggestion that most will make it the 2015 forum knife. It does seem to answer all but one of my requirements however there seem to be quite a lot of details still missing? Blade length of both blades, blade thickness and grind are things I seem to have missed reading through the threads? There also seems to be a discrepancy in closed length between the information on the forum (4") and the ordering page (3 5/8"). To be frank though, as I said above, when I'm looking for a knife to be by my side every day for decades, I'm not sure I want to compromise on any details, least of all the second blade which will get daily usage. Thoughts?
Other 'almosts' that I've found are a GEC #89 (too thin in the hand for non food use), Buck Companion or Canoe (blades too small and not center opening), Case Half Whittler or Case Mini Copperhead, (blades too small and not center opening).
Have I missed anything folks?
Many thanks!
My first post here. Hello! I am still within my search for the 'perfect' EDC knife for my needs within the Traditional world. I thought I had achieved it with my Northwoods Willamette Whittler however it being my first carbon blade, I soon discovered that carbon and food, food being the main usage of the main blade, do not play well together. I can't cut an apple without it turning vile in taste. I've tried with and without a forced patina. It's a real shame, it's a beautiful knife in almost every way.
That said it has been a valuable lesson in learning what I do appreciate and want in a blade. Can anyone tell me where to look for the following or am I in custom knife territory? I realise that there are plenty knives which 'almost' there but I've yet to find one which ticks all the boxes. I'm looking for something which will live and work by my side for at least a decade and hopefully more. Doesn't seem to make much sense to compromise?
So here goes. Traditional without a lock (locks are illegal to carry without requirement where I live and having once spent the night in jail when much younger for being caught with a small fixie, I'm not willing to take chances).
1. Main blade, at least 2.75" in length of blade, not including the ricasso. Longer is fine if the closed knife remains under 4.5".
2. A usable point and a belly on the main blade. A clip or spear seems to make the most sense. I do not like the look of many spears (the thin ones) however a nice fat spear such as on a canoe pattern knife would be fine. The main use of the blade will be food use and it must be a slicer par excellence, not too thick.
3. The second blade should be a pen. The second (pen) blade on my Northwoods is fantastic and works perfectly for my small blade usage. The main use of the second blade will be regular cutting tasks and small detail work.
4. Stainless Steel. 420HC or better.
5. Both blades must be centre opening (end to end, whittler style) which I think requires a single spring?
6. I found the handle of my Northwoods to be rather too svelte in the hand, I enjoy the feel of my Sodbuster Jr or Opinel #6 for a small knife, gives you the bulk for a good grip and precise control in such a small knife. Doesn't disappear or move around in the closed fist when working the blade hard such as in slashing cuts.
7. I would prefer smooth bone or wood handles, I don't like jigged bone, micarta or plastic from an aesthetic point of view.
8. My kingdom for a half stop!
It's not a deal breaker though.I know the first suggestion that most will make it the 2015 forum knife. It does seem to answer all but one of my requirements however there seem to be quite a lot of details still missing? Blade length of both blades, blade thickness and grind are things I seem to have missed reading through the threads? There also seems to be a discrepancy in closed length between the information on the forum (4") and the ordering page (3 5/8"). To be frank though, as I said above, when I'm looking for a knife to be by my side every day for decades, I'm not sure I want to compromise on any details, least of all the second blade which will get daily usage. Thoughts?
Other 'almosts' that I've found are a GEC #89 (too thin in the hand for non food use), Buck Companion or Canoe (blades too small and not center opening), Case Half Whittler or Case Mini Copperhead, (blades too small and not center opening).
Have I missed anything folks?
Many thanks!
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I too like a single-spring end to end knife and find my GEC White Owl in stainless to be excellent, problem is they're scarce as GEC releases very few stainless knives - for reasons known to them. I also like French knives such as Chambriard and Laguiole types for food prep, being supreme slicers, great in hand too but they're only single-blades. GEC Workhorse Whittler is a promising knife but as ever, only carbon.
It's also rather thin.
