- Joined
- May 25, 2013
- Messages
- 3,700
Hi all, looking for a good folder that's going to see some pretty hard use. I live in the tropics and fish so corrosion resistance is a big deal. I am a big spyderco fan and right now I have been using the dragonfly "salt", but I need something bigger and heavier. I have a manix 2 lightweight on the way also, and it might do the trick, but I'm thinking its going to be more of an edc, and I will get something else as my hard user.
I know everyone has a different definition of hard use, so let me be specific. I fish . A LOT. I spend 30-60 minutes a day cleaning fish. Some of that is with a filet knife, but my main catch is big spanish mackerel. I cut them into 1-1.5 inch steaks, so I'm cross cutting the fish over and over...and over and over (the fishing is pretty good here!) You can't just "push" the blade through the spine. On the big ones you have to push a pointy tip into the spine and "pop" it through with the palm of the hand. I'm sure somebodies got a different method but this is how I do it and I'm pretty damned efficient at it. I just need a knife that can hold up to that kind of use.
Like I said, I like spyderco, but I am open minded.
I also like...
A ffg, but not a must.
Pointy but strong tip
Strong lock
Corrosion resistant materials (this is pretty high on the list)
I am NOT interested in a fixed blade right now...I want a folder that can handle this
I am really impressed with the "salt" knife that I have, and I am considering just getting the pacific salt. My only concerns are I am not in love with the tip on that knife and I'm not sure the knife will hold up. I dunno, it might be my best bet as I have heard people say they have beat the hell out of them and they have held up for years.
Any suggestions?
P.S. here's what I'm chopping on everyday.
.
I know everyone has a different definition of hard use, so let me be specific. I fish . A LOT. I spend 30-60 minutes a day cleaning fish. Some of that is with a filet knife, but my main catch is big spanish mackerel. I cut them into 1-1.5 inch steaks, so I'm cross cutting the fish over and over...and over and over (the fishing is pretty good here!) You can't just "push" the blade through the spine. On the big ones you have to push a pointy tip into the spine and "pop" it through with the palm of the hand. I'm sure somebodies got a different method but this is how I do it and I'm pretty damned efficient at it. I just need a knife that can hold up to that kind of use.
Like I said, I like spyderco, but I am open minded.
I also like...
A ffg, but not a must.
Pointy but strong tip
Strong lock
Corrosion resistant materials (this is pretty high on the list)
I am NOT interested in a fixed blade right now...I want a folder that can handle this
I am really impressed with the "salt" knife that I have, and I am considering just getting the pacific salt. My only concerns are I am not in love with the tip on that knife and I'm not sure the knife will hold up. I dunno, it might be my best bet as I have heard people say they have beat the hell out of them and they have held up for years.
Any suggestions?
P.S. here's what I'm chopping on everyday.