My Mission...

Lycosa

Lycosa

Joined
Aug 24, 2007
Messages
43,271
MPF Ti, that is.
Gang- I'm back with a Mission Ti folder. A Ti blade just makes complete sense to me now.
And, it's not even a tanto or a chisel ground blade. :eek:
Who likes the Mission Ti knife or a Ti/Laminate/Carbide blade.
rolf
 
I have a Warren Thomas Model 6 all Ti with a carbidized edge, love it.
Light weight front pocket fixed blade ( supposed to be a necker ) that holds an edge really well and is very comfortable to use. I had one of his RC's with a full Ti blade and a Dashi as well but I sold those 2.

Strangely enough, the carbidized Ti works great on tomatoes and other stuff in the kitchen; it's a beast when slicing meat.

I read all of the negative stuff online about all Ti blades before I purchased but the ones I've had have been very good users with no major drawbacks-certainly nothing a quick strop on a ceramic rod can't fix and only slightly more often than steel. Added benefits are non magnetic and basically hypo allergenic-at least that's the gist of what the Doc told me when he stuck the Ti shoulder in😉
 
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Thanks.^
I hear that the carbide acts like micro teeth and boy do they act.
I have Warren's M2.
And for some reason, with the Ti blade, like my INFI, I never hesitate to use them.
 
They're supposed to leave nasty cuts, at least that's what Warren told me. He said that the cuts hurt more and take longer to heal than when he cuts himself with a non carbidized blade. So far I've been lucky enough to take his word for it, hopefully that luck will last.

I'm going to look up that Mission knife and see if it guys on my wallet or not.
 
Warren is correct.
I hesitate to use my M2 as it is a one-off. I DO use my Daniel Fairly tho. This is the Ti/carbide knife that got me hooked.
btw, I like the original MPFs over the new design. lmk what you think.
rolf
 
I second the what you read online is completely false. All of it. Most the stuff they say is a negative actually turns out to be a positive. My little neck Ti knife don't even weigh an ounce WITH the sheath. The blade actually gets more sharp with use. Amazing combo with carbidized edge. The hard to sharpen myth is only true if you try to use a stone stone. You need ceramic or diamond. People don't realize Ti oxidizes instantly and the microscopic oxidized layer is very hard. It's tough to going through it on a regular stone so they ham fist it. By the time they get ready for the next stroke the oxidized layer is righ back on it. You need diamond to cut through, but be gentle, diamond stones will eat it up if you ham fist it on one. Once you get it down they get amazingly sharp and hold it longer than any steel blade could dream of. Mine is a dedicated trail food prep and pencil sharpener. Thin slices veggies cook easier and this bad boy slices thin. Nothing you guys don't already know but I thought I'd just add some more info.
 
I spent a few minutes checking out the Tanto model, it's intriguing. I'm going to keep it in mind.

I almost picked up a backpacker from Fairly but it was put on the back burner and I forgot about it- Doh!
I'm glad that you mentioned it, I'm going to write it down so that I can contact him later.
If you don't mind my asking, have you used yours much and if so, how do you like it ?
 
Boris74- Thanks for your informative post. Once the word gets out, these Ti blades will get popular... because they work.
1A- The tanto MPF? That's a badazz blade.
I don't have a backpacker, yet, but I have been using my Fairly, S.S.I.K. a lot.
Make sure you make contact with Daniel. You will like him and his knives.
rolf
 
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