- Joined
- Nov 21, 2008
- Messages
- 241
For the last several days I have kinda moved from drooling over modern titanium frame locks to forgetting they exist and fixating on traditional slip joints. Connecting to that history is starting to mean a lot to me.
Anyway I have been looking at knife after knife in an attempt to pick the perfect slip joint for my first traditional purchase. Then I realized I had a tremendous group of knowledgeable people on this site that could probable lead me to the perfect knife.
MY IDEAL SLIP JOINT
It would have a long blade 3.5-4 inches long with a decent belly for cutting food. If I were to cut a dinner roll in two I would like to hold the knife at a 45 degree angle while slicing and I dont want to the knife to be riding on the tip, so a nice belly on the knife is a must. Do you know what I mean?
Ideally the knife would have a second blade of smaller proportions. A blade sub 3 inches so I dont scare the natives in public like I did with my spyderco caly 3 a couple months ago while cutting a popcorn bag at the movies sigh.
Both blades would be a min of ½ inch wide. Thickness is not much of a worry to me just something that will last. Carbon steel is preferred but not required.
I have a lot of interest in Great Eastern Cutlery so I would love it if they produced a knife that meets most of the above. Their Mellon Whittler (I believe is the name) comes close but the blades are not wide enough. I want to be able to touch them up on my Gatco diamonds when my strop doesnt produce a razors edge anymore.
Please post your recommendations preferably with an image or link to the knife you believe would fit the bill.
Thanks for the help guys!
Anyway I have been looking at knife after knife in an attempt to pick the perfect slip joint for my first traditional purchase. Then I realized I had a tremendous group of knowledgeable people on this site that could probable lead me to the perfect knife.
MY IDEAL SLIP JOINT
It would have a long blade 3.5-4 inches long with a decent belly for cutting food. If I were to cut a dinner roll in two I would like to hold the knife at a 45 degree angle while slicing and I dont want to the knife to be riding on the tip, so a nice belly on the knife is a must. Do you know what I mean?
Ideally the knife would have a second blade of smaller proportions. A blade sub 3 inches so I dont scare the natives in public like I did with my spyderco caly 3 a couple months ago while cutting a popcorn bag at the movies sigh.
Both blades would be a min of ½ inch wide. Thickness is not much of a worry to me just something that will last. Carbon steel is preferred but not required.
I have a lot of interest in Great Eastern Cutlery so I would love it if they produced a knife that meets most of the above. Their Mellon Whittler (I believe is the name) comes close but the blades are not wide enough. I want to be able to touch them up on my Gatco diamonds when my strop doesnt produce a razors edge anymore.
Please post your recommendations preferably with an image or link to the knife you believe would fit the bill.
Thanks for the help guys!