Making the move from Alox SAKs to traditionals

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fenderstrat1184

Joined
Jul 29, 2011
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38
Ever since I started working as a teenager, I've always had some sort of knife on me for utility. When I worked at a yacht club, I had to have a sturdy knife to cut thick nylon line at a moments notice, so I carried a half serrated tactical folder. It helped me out of quite a few binds, as well was a great tool for taking down numerous boxes and packages that were delivered to the club. When I went to college, I realized that the Swiss Army Knife was the preferred EDC. Not only was it more "friendly" to carry to class, but more importantly, the bottle opener was VERY useful in that time. Later on, I continued to work on the water, and still do part time, and I felt that the alox SAK Pioneer was the best thing I could carry. Good stainless, strong sharp reamer for passing line through various materials, and the screwdrivers became pretty useful. Now, that I spend the majority of my work week in the office, I have still be using my SAK daily, but realized, I only use the single blade. I seldom require the reamer, or the can opener. If I get a bottle or two after work, I'm at a bar which renders the need for the bottle opener. After dulling my SAK sharpening a wooden pencil at work, I decided to start carrying a SS Case medium stockman I had bought on a whim two summers ago. So far, I have really enjoyed carrying it. It may not be that small, but it certainly disappears in my pocket when compared to my old alox pioneer. I've found that I've been using it more for basic food prep, as well as daily knife needs. Although it is a bit hard to leave behind at home (its red alox scales have developed a lot of character with all its use), I think I'm hooked on the traditional pattern now!

As much as I like my amber bone ss medium stockman, I'm feeling the bug biting me to invest in something with carbon steel. Two blades. One for utility, one for more delicate work / food. So far I'm been thinking about going for a GEC #62, the Case Swayback Jack, or the CV Peanut (both Case's in Chestnut bone). Maybe something really cool that I don't even know about... Decisions, decisions...
 
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The standard BF answer would be......get both! :)
Apart from that, it's nice to hear the different paths people walk on their way to traditionals. What seems very interesting, is that (so far) I haven't read about anyone who went back from that path...my guess is that traditionals offer more style than other knives and probably people get less tired of them. And meanwhile, they offer everything we need for in a knife. A few cm of sharp steel.
Fausto
:cool:
 
Love that peanut, here it is with some that you know :D
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That said, the yeller stockman finds his way in my pocket every now and then.
 
I have a Chestnut Bone peanut in CV, I absolutely love the knife. The Peanut just disapears in my pocket, and is there when I need it. But if you are using your pocket knife for food prep, you may want to consider something with a little bit longer blade. But since I never use my knife for food prep, (because I cut all sorts of crap with it), it doesn't matter. If you don't own a peanut and would like to try it out, you might consider getting a Rough Rider for around 8 bucks or so. As far as GEC is concerned, I don't have any experience with them so I can't help you.
 
In terms of food prep, I'm not talking about anything nuts. I'm not carving the Thanksgiving turkey or anything. For instance I just used my medium stockman to slice and skin a nice cantaloupe. Prior to that it was just cutting the fat from steaks, slicing up apples, pears and limes. I really like the peanut, but want something a little bigger (at least for now). Does anyone have any feedback on a queen trapper with the skinner and clip blade?
 
Just so you know cutting limes will darken any carbon blade. In fact it is my prefered method to do so. Not only do limes give a great patina but I love useing them in drinks. :) getting and trying different paterns is half the fun of trad. pocket knives. For myself I've settled on smaller 3 to 3.5 inches closed and really like the single blade knives. Btw one of my main carry knives is the SAK Cadet, almost the perfect edc for me.
 
fenderstrat1184 said:
In terms of food prep, I'm not talking about anything nuts. I'm not carving the Thanksgiving turkey or anything. For instance I just used my medium stockman to slice and skin a nice cantaloupe. Prior to that it was just cutting the fat from steaks, slicing up apples, pears and limes. I really like the peanut, but want something a little bigger (at least for now). Does anyone have any feedback on a queen trapper with the skinner and clip blade?
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The Queens come quite dull from what I hear. I don't own one but from what I have read on here, plan on having to sharpen it on arrival.

I have found this knife to absolutely excel at food prep on the go.

SDC11705.jpg


No longer in production, of course, but fairly easy to locate on that certain site.

For production, I love the Case medium trapper in Chestnut and CV.

SDC10099.jpg


If you like trappers, and want carbon, this is a pocket friendly powerhouse that handles most food prep with ease. You can get the blades screaming sharp, depending on your abilities.

Regards.
 
lwt210 said:
The Queens come quite dull from what I hear. I don't own one but from what I have read on here, plan on having to sharpen it on arrival.

I have found this knife to absolutely excel at food prep on the go.

SDC11705.jpg


No longer in production, of course, but fairly easy to locate on that certain site.

For production, I love the Case medium trapper in Chestnut and CV.

SDC10099.jpg


If you like trappers, and want carbon, this is a pocket friendly powerhouse that handles most food prep with ease. You can get the blades screaming sharp, depending on your abilities.

Regards.
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Thanks for the suggestions. I've always liked the CC mini trapper, how do you like the spey blade? I don't really have much use for it on my medium stockman.
 
Mine is the medium sized trapper....about the same size as your medium stockman. The mini trapper is even smaller.

The spey blade? It is longer on the trapper and very handy for slicing up tomatoes and such. I eat a lot of Chick Fil A southwest salads. Love em. Addicted to em, especially when paired with the tortilla chips and spicy dressing.

It comes with four little tomatoes....that are just about the right size to stick in a windpipe. So I slice them up into four or so sections and the spey blade does well with that task. I also slice up the chicken into smaller bites as I do with some of the lettuce.

I use the clip blade for apples and such.

I will add that the fit and finish on my example is great. Centered blades, backsprings flush, no gaps...and for some reason I am thinking it has half stops. I may be confusing it with a peanut I have and I haven't had it out of the safe in a while now. Currently carrying a Schrade Walden 804 whittler so I can't just reach into the pocket and confirm the half stops. I can later today, if needed.

It's a great knife though and sounds like it would fit your requirements well. That single spring Schrade Walden muskrat is an ideal slicer as the blades are very thin and take a hair whittling edge. Those tomatoes don't stand a chance when I attack them with either knife.....but they try their best to hide in fear at the bottom of the salad when that SW muskrat snaps open.
 
fenderstrat1184 said:
In terms of food prep, I'm not talking about anything nuts. I'm not carving the Thanksgiving turkey or anything. For instance I just used my medium stockman to slice and skin a nice cantaloupe. Prior to that it was just cutting the fat from steaks, slicing up apples, pears and limes. I really like the peanut, but want something a little bigger (at least for now). Does anyone have any feedback on a queen trapper with the skinner and clip blade?
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The food prep issue is something that continues to stump me. On the one hand, it can mean cutting and slicing stuff and in the vein, it's hard to argue with the clip blade like you see on the Trappers or the Opinels. On the other hand (for me), it can also mean spreading stuff like peanut butter, cream cheese or hot mustard. For that, I prefer a blade with more width out at the end. My most commonly carried EDC knives either have a spear point blade (old Ulster 4 blade camper) or a slight drop point (Schrade 5OT) for that reason.

Of course, I contradict myself as soon as I go camping or backpacking. I usually end up taking my Opinel #8. The degree of clip is relatively slight (compared to trappers and hunting knives) and it really handles kitchen chores really well. But, if money were no object I would be looking for a GEC 72 with a locking spear point blade.
 
I have a standard case trapper.

When i carried it daily, I would use the clip for ALL my edc cutting like cardnord boxes , Electrical wire, plant branches etc.

And i would use the spey blade ONLY for food prep and the related, peeling, slicing, spreading, etc.

Worked out well
 
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Half stops would certainly be nice on my next Case. I've only heard of the trapper, the mini trapper and the tiny trapper. I really like the size of my medium stockman. I'll have to look into the medium trapper
 
fenderstrat1184 said:
Half stops would certainly be nice on my next Case. I've only heard of the trapper, the mini trapper and the tiny trapper. I really like the size of my medium stockman. I'll have to look into the medium trapper
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I stand corrected: just looked at the box and it is indeed the mini-trapper. The tiny trapper is the one I was thinking of. :o

And it does have the half stops. Needs some pocket time....and is fixing to get some after cutting up an apple.

Pic with a Texas jack (about the same size as a medium stockman) and a couple of large stockman models.

SDC10103.jpg
 
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abcdef said:
Interesting. I'm not giving up on trads, but the alox bug has bitten me.
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I can totally relate. Was bitten by the Alox Soldier bug a while back. Went through 3 of them (lost two), then went to the farmer, which I thought was too big, before finally settling on a vintage red pioneer with the old style cross.

Its addictive!
 
I could never give up my SAK's, but I do get a hankering to carry my traditional knives quite a lot of late.

Luckily we can do both :)
 
Count me in the club that carries a SAK in addition to a traditional. Usually, it is my Explorer plus with cobalt blue scales.

Very handy to have around. Got a couple of alox models as well.
 
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