Modern take on a traditional pattern, with a modern steel!

This is exciting, I'm waiting on a medium stockman with hss blades and horse apple scales.
 
I looked up some images of the various handle materials...that did not help. They all look pretty nice.
I wish more of these modernized traditional designs were available. This Benchmade 15050 appeals to me in that way.

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Consolidated scale examples from a Google search.
I think I'm leaning toward carbon fiber.

Carbon fiber
lionsteel-exclusive-mini-8200d-fc-carbon-fiber-and-damascus-folder-17.jpg


Stag
IMG_8009__61504.1439918784.1280.1280.JPG


Ram Horn
IMG_8040__02868.1439944711.1280.1280.JPG


Cocobolo
lionsteel-mini-damascus-blade-ti-bolser-cocobolo-folding-knife-7.jpg


Abalone
Lionsteel_Opera_Damascus_MOP_1_Large.jpg
 
I have one heirloom Case in my collection. Doesn't get carried. Nice new take on an old classic.
 
Just updating this thread as info becomes available.

It turns out that this is 100% lefty friendly.

Due to the long pulls on both sides of the blade, it will have a functional opening location for your hand of choice. That also makes this knife ambidextrous and having traction to "pinch" open.
 
KBA said:
Shame Canal Street Cutlery closed.
Click to expand...

A huge shame! For quite a while after their closure, Knives Ship Free had their Boy's Knife model in stock (in tootsie roll bone and Zebrawood). I am so glad I picked them up before they went out of stock. They're just so beautifully made and the perfect size:

345xFLa.png
 
jpm2 said:
@ 33 sec mark. That blade is in bad need for sharpening. Nice knife otherwise.
Click to expand...

It is funny that people say that. I can open ANY knife that way; but people have said that before. Folks need to practice opening their knives without running their finger up/down the blade. I have gotten knives in from the best pro sharpeners in the country and do exactly the same thing. Maybe the farm has just taken some of the soft out of my fingers... :D
 
knifeswapper said:
It is funny that people say that. I can open ANY knife that way; but people have said that before. Folks need to practice opening their knives without running their finger up/down the blade. I have gotten knives in from the best pro sharpeners in the country and do exactly the same thing. Maybe the farm has just taken some of the soft out of my fingers... :D
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Ooookay, but I'd have to see it done with a couple of my traditionals with half stops.
 
Eh, I'd have to be convinced the edge wasn't messed with. If we ever meet in person, you can give it a shot. I'll bring stitching to sew you up, but you have to clean the knife.
 
You two aren't That far from one another.
How about a friendly wager?

Meet halfway and whoever loses, buys me an Abalone Roundhead and pocket slip?
:D
 
jpm2 said:
Eh, I'd have to be convinced the edge wasn't messed with. If we ever meet in person, you can give it a shot. I'll bring stitching to sew you up, but you have to clean the knife.
Click to expand...

Sometimes I open my knives that way, too. It ain't no thing. Just like Mike (Knifeswapper) wrote, don't run your thumb along the edge. Just push.
 
It's like a lot of things; some base their opinions on opinions - others base them in the real world ;)
Everyone thinks their knife is sharper than the next guy. But, sadly, physics still plays its part. It would take a bear trap to be a problem, and I don't open bear traps that way.
 
Mike, I'm curious if the screws are flush. Are they noticeable to the touch in any way?
 
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