Mini Trapper vs. Alternatives

blanco112

blanco112

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Nov 1, 2016
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Hello,
I'm relatively new to American traditional knives. I've owned some french ones and recently purchased my first GEC. My usual EDC is a rotation of modern folding knives, but I'd like to keep a traditional in my pocket for food. So I think I'm settled on something stainless, preferably with two blades in case I only want to carry this knife.

This has led me to believe a Case mini trapper with a spey as one of the knives is a good option. But I'm curious if there are other patterns and brands out there that I should consider. I love the fit and finish of GEC and I don't mind paying more but I'm not sure I want carbon steel for this. I know that GEC makes stainless under the GEC brand, but it seems hard to find. What about Queen?

Any thoughts? Thanks for your help.
 
My primary food knife is a 3 3/4" imperial trapper, and I find the spey blade works super great for cutting up fruits and such.
 
irona said:
My primary food knife is a 3 3/4" imperial trapper, and I find the spey blade works super great for cutting up fruits and such.
Click to expand...

3 3/4 would not be too big. Is imperial a brand or a pattern?
 
I'd actually opt for the CASE Mini Trapper with the Wharncliffe blade instead of the Spey, I find it more useful, fine slicer too.

Most of my go to food knives are French, Laguioles and similar are just the right thing and I agree, stainless is much better for this than carbon. GEC releases very little stainless, which many of us regret,deeply. Also, I find single blades better for food work, easier to clean, so I'll suggest another CASE pattern the Slimline Trapper single blade in Yellow Delrin or other material. 4"/10 cm closed but slim and light, not unlike a Laguiole actually.

As for Queen, well their D2 steel Utility knife is really good and similar to a CASE Slimline but more dressy-far better steel too but a tough task to sharpen at times.

IMG_3472.jpg
 
Will Power said:
I'd actually opt for the CASE Mini Trapper with the Wharncliffe blade instead of the Spey, I find it more useful, fine slicer too.

Most of my go to food knives are French, Laguioles and similar are just the right thing and I agree, stainless is much better for this than carbon. GEC releases very little stainless, which many of us regret,deeply. Also, I find single blades better for food work, easier to clean, so I'll suggest another CASE pattern the Slimline Trapper single blade in Yellow Delrin or other material. 4"/10 cm closed but slim and light, not unlike a Laguiole actually.

As for Queen, well their D2 steel Utility knife is really good and similar to a CASE Slimline but more dressy-far better steel too but a tough task to sharpen at times.

IMG_3472.jpg
Click to expand...

I am a fan of Laguiole so this may work out well. My first traditional is one but it's 12 cm and way too big for me to carry. I may also consider a 9 cm model, but will consider this as well.
 
blanco112 said:
3 3/4 would not be too big. Is imperial a brand or a pattern?
Click to expand...

Imperial is/was a brand. As far as I know, they started out originally in the US, but moved to Ireland in their later years.
I can't seem to attach a picture of my specific knife, but if you're curious it's an Imperial 'frontier' trapper. I find it very comfortable in the hand, although (and this might be my specific example) the tip of the clip blade comes in contact with the backspring when it's closed, which flattens the edge on the tip. Other than that I'm a big fan of it. The blades are nice and thin, which is great when you cut into an orange.
 
The GEC Improved Trapper #48 with two blades in 1095 might be a consideration (3 7/8" closed). Very nice knife and they are just being released by GEC now and in the coming weeks. The Weasel is the single blade version.

Queen's (or Schatt & Morgan) stuff is generally good. Sometimes fit and finish is a bit off. My last was the large Gunstock in stag at about 4.25" closed. So, pretty large pocket knife. It was pretty much perfect.
 
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