multi task knife

R

ranerX3

Joined
Nov 28, 2015
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6
hi everyone I have serfed alittle around here and it seems I could use some help since I only got confused from tring to search for answears.

i am looking for a knife, I will only use this knife while hiking.
I ususaly go for a weekly hikes.

I need a knife that I can use for multiple tasks.
1) protection
2) cuting wood... to make walking sticks, fire
3) making food, cuting fruites etc...

I want a stainless steel knife so it wont rust, something not soo big, I am leaning torwords a fixed blade, I fined it hard to trust the folding ones but I will consider.
I will feel comfatable at 40~70$ I dont want to spend more unless it something that realy worth it.

thanks in advance!
~ ran:)
 
The Case brand Hunter Trapper could be useful to you. You probably don't need the hook cutter but that can come in handy for uses other than processing animals. Works great to cut the handlebar grips off your motorcycle or bicycle when replacing them, removing old stuck on radiator hoses off your car if you are careful etc.

Or maybe one of the larger Swiss Army knifes that have the saw.

I have had my eye on a Hunter Trapper but for my uses I would prefer "rip" style teeth on the blade and it comes with cross cut style teeth. One can cross cut with rip teeth but ripping with cross cut teeth is not the best idea. I also need it for cutting thick plastic and rip is the way to go there so I am holding off.

The teeth on the Hunter Trapper and other saws similar have cross cut teeth and that would be perfect for cutting off the end of a branch for a walking stick.

It will be interesting to see what you finally purchase.
 
i know lots of knives out there but if i had to pick one or two in price range i would go with a buck omni gut hook it big strong well made if u like gut hook style if not buck tops nighthawk if u want chpr gerber usa made prodigy its at big box stores for around 50 bucks
 
Something along the lines of a Mora or Helle or Marttini would serve you well at a very a reasonable price.

Pick one of them up, along with a Swiss army or traditional folder of your choice and you'll be golden for hiking trips...
 
For general camping/hiking, $20~$30 will get you an excellent fixed in stainless ...

Mora Companion F (4") or Bushcraft (4.25")
FS11867.jpg
FS12049.jpg


Marttiini Hunter (4") or Big Game Hunter (5")
MT184015.jpg
MT184019.jpg



Or step up to the Kabar BK16 (4.4") $70
KABK16.jpg



BTW, rust really isn't a concern with modern carbon knives if you simply wipe it dry before putting it away.
 
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those mora knifes looks realy good

it seems their are models in 10-20$(Companion/Heavy Duty) and bushcrafts for 35-65$


Bahco 2444 Carpenter Mora Multi Purpose Knife - 10$ (stainless steel)
http://www.amazon.com/Bahco-2444-Ca...?ie=UTF8&qid=1448744270&sr=8-10&keywords=mora

Morakniv Companion Heavy Duty Knife with Carbon Steel Blade ~ 19$
http://www.amazon.com/Morakniv-Comp...qid=1448744001&sr=8-2&keywords=mora+Bushcraft

Morakniv Bushcraft Forest Fixed Blade Outdoor Knife with Sandvik Stainless Steel Blade ~ 33$
http://www.amazon.com/Morakniv-Bush...8033&sr=1-5&keywords=Morakniv+Bushcraft+Knife


Morakniv Bushcraft Carbon Steel Survival Knife with Fire Starter and Sheath ~ 63$
http://www.amazon.com/Morakniv-Bush...qid=1448744001&sr=8-1&keywords=mora+Bushcraft


I realy dont like the idea of my knife rusting, at 19$ carbon knife I wouldnt realy care but if a 60-70$ one will, it will hurt.

should I give it a try with the 19$ carbon mora or go the the cheaper 10$ stainless ?
or is it worth spending the $$ for the more expensive bushcraft, stainless or carbon ?
 
Get the Mora Companion in Carbon,, and see for yourself what all the hype is about, great knives and IMO the best out there as far as performance to price ratio.
If not that Cold Steel or Kabar Beckers are great
 
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^ thats the most expensive one... how is it better then the heavy duty also carbon steel in 1/3 its price ?

what the benefits over stainless steel, why no hipe about them ?
 
Actually don't even bother with that one, the Companion Heavy Duty is just as thick as the Bushcraft,, you just don't get the fire starter, and sharpening stone on the sheath.
I believe I picked mine up for less than $20, and it has been used hard with no issues. Give it a forced patina, keep it dry and oiled when you're done with it, you'll love it.
 
i cant speak for him but i have read that it is a stronger blade tho i dont think i can link another forum to here. google "carbon steel or stainless steel"
 
Some believe it's a stronger steel, easier to sharpen, and will hold an edge longer. At that price buy both and let us know what you think!
 
You got the one I would recommend.

I have both the Companion HD in carbon steel and the regular Companion in stainless and for general camping use, I prefer the Companion. I find the thinner profile to be more versatile and the stainless is easier to take care of while performing just as well as the carbon.

While I like using a fixed blade, I don't like carrying them. I actually prefer a folding knife, as I can carry it in my pocket, away from interferance with a hip belt. When I carry a fixed blade, I have to put the knife in my pack.

Because of this, the Opinel #9 is my most commonly carried backpacking knife. I also carry a Leatherman Squirt PS4 to handle zipper repairs and to drive a needle through heavy fabric. The scissors are useful for first aid.

Outdoor Carry by Pinnah, on Flickr
 
ranerX3 said:
^ok

just one question... why do you prefer the carbon knife over the stainless steel ?
Click to expand...

I would disagree with the supposition that the Mora carbon blades are sharper/hold an edge longer than their SS counterparts. That may/may not be true for other manufacturers, but my experience with Mora is they both perform similarly. The benefit of SS is that your apple won't taste like metal when you eat it.....just my 2¢
 
BASguy said:
I would disagree with the supposition that the Mora carbon blades are sharper/hold an edge longer than their SS counterparts. That may/may not be true for other manufacturers, but my experience with Mora is they both perform similarly. The benefit of SS is that your apple won't taste like metal when you eat it.....just my 2¢
Click to expand...

What you are tasting is the minute particles of oxidation that rubbed off during the contact with an acidic food.

Due to that, once a patina is established, be it by force or natural use, that tinge of flavor goes away.
-------
I prefer carbon steel over stainless steel. Though I don't have extensive direct comparison between a mora companion in carbon and stainless, I have used them and own a carbon.
I feel that the carbon takes a slightly keener edge and holds it for nominally longer. That being said, if you don't want to worry about it rusting (stainless can still rust, but more on that in a sec) then you won't be giving up much by going with stainless. I just prefer to see a patina on a blade and it be a reminder of the badges of honor it has earned on our last trip.

Regarding "stainless steel" not rusting... Well, "stainless" is just that, it is able to "stain less" due to its chromium content.

The affect that chromium has on steel is that it forms carbides, large complex ones. For a steel to be considered stainless it has* to have over 13% free chromium (free chromium is not tied up in carbide form). Due to this a decent amount has to be added to make sure they have enough "to spare" to allow it to stay free and have a stain repellent effect.

The downside to this is that chromium, while slightly increasing wear resistance, it does more to lower the toughness of the steel.

Where this difference would be noticed is on the fine edge taking and it's want to deform under impact, in the form of a roll or dent vs a chip.

This is where your preferences come into play.
Since the steel is a "lower end" alloy, and the knives aren't costly, it is highly unlikely that you would see a significant difference between them. I did mention cost in there because I doubt that the company would be able to optimize their HT protocol and maximize the effectiveness of their factory grinds for the $ they are asking.

With All of that being said, I prefer carbon steel over stainless if all else being equal. I like to take care of my knives, and I like them to show that they get used and worked regularly.
Bring along a small container of chapstick, the one that comes in a screw top lid, like carmex. It will stay sealed in hot weather, it is food safe, and will protect your steel.

* regarding the % required to be stainless, some people consider 11.5% to be the cut off, not 13%. But the general concensus is that 11.5%-13% is considered "semi stainless" like D2 tool steel and such.
-----------
Tldr: there is a difference, but it isn't significant enough to over think it. Buy the one you are comfortable with and learn to take care of it accordingly.

Edit: for the money of a loaded mora bushcraft, you can get a Becker BK15. Fantastic ergos, a pouch up front to make your own kit in, and a "better" steel.
I would take my BK15 over my mora Any Day Of The Week.
I used it as a boning knife in a food processing plant that did over 100k lbs of pork a week. It was constantly covered in water, fat, blood, and meat 8-9 hours a day.
This is the result:
 
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Go with a Mora Bushcraft Black. It's about 40, although if you want the sheath with the fire starter accessory, then it's more like 60. It's not stainless, but the finish does a great job at rust resistance. (Left one out in the rain when camping. No signs of rust). If you're still leaning towards stainless the bushcraft forest, or companion. Also there's the: Ontario Rat 5, the Gerber LMF II that my friend brought camping and it actually wasn't as bad as people make it out to be, made kindling, made tent spikes out of branches because we forgot the metal ones, and used it to gut a 10 pointer the following day. But for what you want, I'd lean towards one of the moras considering they're so cheap but still great quality, so when the rat tail tang fails, you're not too upset and will buy another. Or if you just want one and done, go with the Ontario Rat 5 (or the ESEE 5 if you want better quality for something in the mid 100 range)
 
NJBillK said:
What you are tasting is the minute particles of oxidation that rubbed off during the contact with an acidic food.

Due to that, once a patina is established, be it by force or natural use, that tinge of flavor goes away.
-------
I prefer carbon steel over stainless steel. Though I don't have extensive direct comparison between a mora companion in carbon and stainless, I have used them and own a carbon.
I feel that the carbon takes a slightly keener edge and holds it for nominally longer. That being said, if you don't want to worry about it rusting (stainless can still rust, but more on that in a sec) then you won't be giving up much by going with stainless. I just prefer to see a patina on a blade and it be a reminder of the badges of honor it has earned on our last trip.

Regarding "stainless steel" not rusting... Well, "stainless" is just that, it is able to "stain less" due to its chromium content.

The affect that chromium has on steel is that it forms carbides, large complex ones. For a steel to be considered stainless it has* to have over 13% free chromium (free chromium is not tied up in carbide form). Due to this a decent amount has to be added to make sure they have enough "to spare" to allow it to stay free and have a stain repellent effect.

The downside to this is that chromium, while slightly increasing wear resistance, it does more to lower the toughness of the steel.

Where this difference would be noticed is on the fine edge taking and it's want to deform under impact, in the form of a roll or dent vs a chip.

This is where your preferences come into play.
Since the steel is a "lower end" alloy, and the knives aren't costly, it is highly unlikely that you would see a significant difference between them. I did mention cost in there because I doubt that the company would be able to optimize their HT protocol and maximize the effectiveness of their factory grinds for the $ they are asking.

With All of that being said, I prefer carbon steel over stainless if all else being equal. I like to take care of my knives, and I like them to show that they get used and worked regularly.
Bring along a small container of chapstick, the one that comes in a screw top lid, like carmex. It will stay sealed in hot weather, it is food safe, and will protect your steel.

* regarding the % required to be stainless, some people consider 11.5% to be the cut off, not 13%. But the general concensus is that 11.5%-13% is considered "semi stainless" like D2 tool steel and such.
-----------
Tldr: there is a difference, but it isn't significant enough to over think it. Buy the one you are comfortable with and learn to take care of it accordingly.

Edit: for the money of a loaded mora bushcraft, you can get a Becker BK15. Fantastic ergos, a pouch up front to make your own kit in, and a "better" steel.
I would take my BK15 over my mora Any Day Of The Week.
I used it as a boning knife in a food processing plant that did over 100k lbs of pork a week. It was constantly covered in water, fat, blood, and meat 8-9 hours a day.
This is the result:
Click to expand...

I've been eating apples off of blades all my life and any carbon blade I've used makes the fruit taste like metal, patina or not. That being said, my point is there is very little difference in the edge/function of the Mora SS vs Carbon. All being equal, I don't like the taste of metal.
 
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