Questions on......my next knife :-)

Fausto,

After some thought I think you should check out the Case/Bose Norfolk. I have used 154cm A LOT, and I like it. It says RC is higher then normal run Case knives.

I know you like ebony :)

Just a thought,
 
Thanks for the suggestions guys.
Duncan, of course I had read all the HJ thread...and Charlie's seeds are indeed strong...I'm just afraid that none of those knives was made in stainless steel, and that they might be a bit bigger than what I'm looking for, but it's hard to say no...
Kevin, I'm not sure but I think the Case/Bose Norfolk is a bit too big for my use, and I have to say I'd love both blades on the same end (like the SBJ, HJ, and so on). And yes, I love ebony :)
Am I the only one who thinks that GEC should offer more of their patterns in 440C? :rolleyes:
Thanks for the
 
Gotcha Fausto. I think GEC should run more 440C for folks that want it. Thats for sure. I wouldn't buy it over 1095 but plenty would. I wouldn't want to see it if it turned into the only option. Did you ever get that Elk horn GEC in 440C sharp? How are you liking that one?
 
Give the Texas jack a look. Two good blades. Just the right size (for me at least) available in SS or CV.

TexasjackOG001.jpg


Here's the amber bone, CV version with a peanut for comparison.

knives083010.jpg


Ed J
 
Ed,
thanks for the hint. Actually, the texas jack kinda fits my idea for this knife, so from now on I'm surely considering it. Truth is, for Case, I had only considered the SBJ so far, but you have a good point with this one.
Kevin,
as for my 440C GEC #25, I had to rebevel it completely and I didn't get it sharp yet (I'm still a beginner at sharpening, and I like to take my time and be in the right mood, and I've been busy lately). I'm using DMT diamond stones and the rebeveling was not too hard, even though the knife could only cut melted butter when I got it. Now I need to get it sharp, I will let you know about it. At least now it cuts :D

Fausto
:cool:
 
A GEC Conductor in stainless might tempt you.

The stainless Texas Jack is a good option but so too is the CASE Wharncliffe Mini Trapper in stainless.

CASE Mini Copperlock is a good slim food prep knife too, quite a good choice of scales too.
 
Very nice Fausto :) Getting the bevel set right is the most important part IMO. The only knife that I own that I can verify is 440C is a very good performer IMO. Its a very nice traditional liner lock with cocobolo scales. It is one of the smoothest solid knives I own.

I doubt it will be hardened as high as GEC, but this one I have had for about 10 years or so and I used to have trouble sharpening it.

The way I ended up getting a very nice edge was using a stone followed by a leather belt and green compound.

SU1HLTIwMTIwMzAzLTAwODcyLmpwZw.jpg


I would think the GEC 440C would respond very well to stropping now that you have a nice bevel from the DMT stones :)

Glad its working out and still thinking about suggestions for your next one :)
 
Kevin,
thanks for your suggestions. Sharpening is still a new thing to me, but little by little (and with the incredible help and shared knowledge of some people here on BF) I'm getting better and I'm happy about it. As for my elk #25, I just need another session (maybe tomorrow) to make it fine...or at least I hope so.
As for my new knife...well you guys already gav me some great ideas, but I'm sure you can add more... :)

Fausto
:cool:
 
Another idea:

Queen Cutlery pattern No.2 Serpentine Jack. Under 3.5" both blades at the same end AND nail nicks the same side. Very nicely made small Jack and comes in a variety of scales. ACSB (bone deep jigged) BEM Bird's Eye Maple, light wood, Abalone, Pearl maybe others. D2 which is sort of stainless (won't impart flavour like carbon does on fruits/foods) MIGHT be lucky and get a sharp one, the Clip on mine was, the Pen could be played with by a baby in complete safety.....
 
Thanks for the suggestion Will. I will check that out. From what you say, it could be a good choice :rolleyes:

Fausto
:cool:
 
quattromori said:
Honestly, three blades seems like overkill to me, but I might give it a try.
Click to expand...
On my stockmans, I keep the clip blade sharp enough for EDC chores, the sheepsfoot blade stays razorbladish, and I round the edge on the spey off for use in scraping mud off boots and shoes without scraping chuncks of leather off too.
 
Buck 301 or 303, both are some real tough stockmen, and full stainless. Three springs, thick blades, no in between liners, bolsters are part of the scale liners, stainless pins, and strong materials for scales, they sport a very tough construction, and seem to be able to handle quite a lot.
The blades are not pinchable, but far from nail brakers.
The serpentine jack from queen, recommended above, is indeed a fine knife, though i had mine reprofiled to more of a slicer type. The steel will take a patina though, definitely not as easy as Case CV, but still. Not exactly stainless, is close, but the edge holding is outstanding, and the D2 resists abrasion very well, good thing if you cut a lot of cardboard :D
The main blade is pinchable, and again, this one is not a nailbraker as well.
Anyway, the stockman is a great choice, if you don't have one by now, maybe is time :D You sure have plenty to choose from...

From left to right, peanut, buck 303, queen serpentine jack, queen canoe, vic soldier, and buck 301.

IMG_7259.jpg
 
Thanks everyone for the suggestions so far.
I have to admit that, until some time ago, I thought I would not get a stockman. Not for now.
I have a strong preference towards two bladed jacks lately (for example, I'm still hoping that we'll see the Congress Jack win for the 2012 BF knife).
But, the more I think about my "new" knife, the more I'm tempted by the Buck 303 (I have to thank, among others, knarfeng and Buck300 for their kindness and knowledge).
It might have more blades than I need, but it might find its way into my hands soon, unless I decide to go for a Case or Queen jack, or GEC decides to produce a 440C #66 or #56, or AG Russell decides to make their peanut in a larger size, or I find a stainless 3,5" HJ, or.......hey.....put down those handcuffs......I did nothing bad......come on man......I'm innocent..... :D

Fausto
:cool:
 
Fausto,

A buck 303 would be a great choice IMO. My life was a lot more simple and made a lot more sense when I had my little 703 Buck.

:)
 
Kevin,
thanks for your reply (by the way, I'm working on the 440C right now...). You see, this knife will be a little bit of an experiment for me, so I'm pretty open to options. I do get by with the knives I have pretty fine (hopefully even more, when I will carry my "newly sharp" #25) but, hey, this is BF after all ;)
I will wait for more suggestions...and then I'll pull the trigger and see what comes out of it :)

Fausto
:cool:
 
Yeah, unfortunately I don't shop for stainless so I can't offer up any hidden gems :)

Look forward to seeing what you get.
 
I like carbon steel too...but this knife will see at least 90% use for food, so stainless is somehow a priority for me.
Anyway, keep your carbon knowledge ready for sharing, should I decide to start whittling this spring... :rolleyes:

Fausto
:cool:
 
Fausto, your going to really think I am nuts now but I whittle with a stainless knife :eek: :D
 
Kevin...come on...we are all nuts enough for the general audience...there's no point in blaming each other's crazyness for whittling with stainless knives or peeling pears with a carbon blade... :rolleyes:

Fausto
:cool:
 
For food I prefer the 301 to the 303, mostly for its wide blades.
Here are some quick compare pics between the two,

spey

IMG_7500.jpg

IMG_7497.jpg


sheepsfoot

IMG_7498.jpg


all blades

IMG_7494.jpg


thickness

IMG_7490.jpg


clip point

IMG_7489.jpg


overall

IMG_7487.jpg

IMG_7482.jpg

IMG_7503.jpg
 
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