Quick Story and questions

M

Morgoth412

Joined
Oct 4, 2002
Messages
1,297
Well I was referred here by textoothpk.

Recently I have fallen in love with slipjoint knives. They really have a soul that seems lacking in todays tacticals, and they cut a little better too. I guess what made me realize how much I loved them was buying my Buck 303 Cadet at the local Wal Mart. I love this little knife, and am now interested in collecting traditional knives.

Now some questions...
1. The Schrade Ducks unlimited knife is Schrades stainless steel right? What do you all think of there SS.

2. I'm also thinking of buying a minuteman or middleman. Honestly though, becuase I have been with tacticals my whole life, I have absolutely no idea how to maintain Carbon Steel blades! :o Maybe someone could give me a quick run through?

3. Also I take it that there are no moderators here? Interesting... What happened?

Thanks everyone! I look forward to talking with you all in the future.
-Kevin
 
We bid you.....welcome. (With apologies to Bela Lugosi),

We don't know if we have a moderator, so we are self-moderated, I guess you could say. :D

I personally think Schrade+ is ok, but not as easy to sharpen or keep sharp as the carbon blades. But, since these knives are tools, not tactical prybars, it still works ok for most people.

I just do one of two things with my carbon steel...

A light coat of mineral oil anytime I have washed/cleaned the knife. Or....

I put a patina on the blades right from the get go, as the black oxidizing inhibits the formation of the red (Rust). You can do this with a potato, lemon, apple, anything acidic, even vinegar. Just stick it in the medium, and let it sit awhile. If you want it darker, leave it longer. If you want an even patina, clean it up with alcohol before you do the deed. If you like swirls just go for it, as is.

Hope you stick around, as I'm sure you'll get other opinions on this from the knowledgeable folks here.

Phil, Larry, Steve, Glennbad, LT ? Help this fellow out. :)

Bill
 
Thanks for the reply. Hmm, Idk about the Schrade+... I'm looking more for carbon steel I think. I think I'm going to pick up a Minuteman... That looks like a fun little knife. Or maybe one of there stockman patterns...

Thanks again,
-Kevin
 
Not much to add to Bill's excellent post, excepting that mustard, just as you put on your hotdog, also makes a neat patina. Just dab it on with your finger in an interesting pattern. But like Bill, I use mineral oil. I don't like using petro- or whatever else stange thing- on a knife that I may cut food or my finger with.

Carbon vs Stainless (and any of the new super steels) is always an arguement. Besides the shine issue, it boils down to one knife being easy to make sharp, even in the field and another knife being much harder, keeping it's edge for a longer time before it needs to be touched up. With all the new sharpening systems, it is possible to find something that will work with anything.

I read of a bunch of African's cutting up an elephant with rather cheap carbon steel knives. When they got dull, the natives simply sprinkled some sand onto a board and quickly put on edge on 'em.

But carbon steel blades are the ones on most older knives that really get collectors going. The nicely patined blades really do hold the history of the thing.


Phil
 
Check your knife before you purchase it, some of the Old Timer models are now being produced in stainless. (This was discussed in a previous thread. ). What is a moderator??? I hope they cleaned there knives before using them I hate having sand in my elephant haunch when I eat it.
 
lt632ret said:
Check your knife before you purchase it, some of the Old Timer models are now being produced in stainless. (This was discussed in a previous thread. ). What is a moderator??? I hope they cleaned there knives before using them I hate having sand in my elephant haunch when I eat it.
Click to expand...

LOL, weird how the moderator could just leave... Were there any special reasons why?

I think I'm going to pick one up today. The little + sign is what I need to avoid right??
-Kevin
 
Actually the weird part is why other forums need a moderator. Hopefully yes, the stainless has Schrade +. OK we have not spoken of this but Tim the named moderator was appalled at our irreverent attitudes and subject matter we were supposed to be discussing Schrade knives and instead we ( actually often I am the culprit ) veered into all manner of topics sick humor, history, attitudes, mental therapy in other words while knives are our crux of interest we are not bound by the subject but instead use it as a point ( see there is a knife reference right there ) to expand the interest of the conversation. Tim who is a friend of mine went screaming into the night ( just kidding ) I can only guess that with the work load he has and Schrades present revitalization he has been pretty busy. I know all of the regular contributers to this forum understand this and are sympathetic without rancor. This is due to the uncommon quality of forgivness that they all exude. UHH Right guys. LT
 
Kevin,
I hope you don't think Schrade+ is BAD , because it isn't. It is the logo for stainless, as LT said above. Most knife people who don't mind staining/patina, and spend time to care for their blades, choose the mostly carbon Old Timer series because it is easier to WORK the edge.
However, the mostly stainless steel Uncle Henry series is still a good working edge that has it's place, especially around water, and when sharp, will probably stay that way a little longer than a carbon steel blade. It's just a bit harder to make it so. The Uncle Henry line also has a one year warranty against loss of the knife, if you register the knife when you get one.

One is not necessarily better than the other, just different.

Bill

P.S.
I hold no malice against Tim. Especially if he is busy turning out more knives! :D
 
I believe my 34OT (bought last december) has stainless blades, despite the fact that it is not marked Schrade+, but with non-stainless springs, same as my Uncle Henry stockmans. I should say that I like Schrade stainless, I have carried and used the same Uncle Henry stockman almost daily since 1976 and like it much (unlike newer Schrades this one is not marked Schrade+, but has the word stainless).
 
Welcome to the Schrade forum! Looks like you've been given good advice so far, a real good bunch of guys here!

I would just add:
If you get carbon blades, the patina thing is a good idea. I have let most of mine build one up patinas. I tried to keep them shiny at first, but finally gave up, and they look better now, IMHO. For an even patina, be sure to wipe all oil from the blades. The patina on my 8-OT is a mixture of coffee, fruits & veggies, meat, blue-gills, not very even at all. Has lots of character, though ;) Their 1095 blades can get very sharp, and have good "bite" to them.

The Schrade + is a decent stainless steel. I have an Uncle Henry Pro trapper that I use to fillet fish from time to time, a good indication of sharpness. I think mine with Schrade + are all 440A, but I have heard that Shrade is now using 420HC (like so many other makers now...). Buck (good pocketknives, too, by the way) gets alot out of 420HC, Case doesn't, just depends on how it is heat treated.

Nice thing about Schrade's slipjoints is they break in real nicely. Give one a few months, and it will open and close smooth as silk, if kept oiled. Good, strong backsprings.

Also. I have taken most of mine and sanded the grind marks on the backsprings off, basicly polished them up like on a Case knife. I think they look better this way. I polish the backsprings, from the ends of the bolsters to the other ends, starting with 400 grit and working down to 1000 or 1500 grit (I have 400, 600, and 1500 grit laying around most of the time). For a final polish, I use the back of the 1500 grit paper (works better than the others for some reason). Be sure to blow the grit out of them everytime you open or close the blades.

As for moderators, I'm a moderator over at KF, as well as at an outdoors forum, does that count :D
 
OK Steve that gives you good standing on this forum....... ;)

Oh, and Steve, how in the world did you get that bluegill in the same container with the coffee, fruits and veggies, and meat when you put the patina on your 8OT?.... :D

Bill
 
Hey guys,
Thanks guys for all your advice. Today I went out and purchased my first Schrade. ;)

Ok, I got a Minuteman 1040T... I love the pattern, and the size is really nice. I'm having a bit of a problem though... The carbon steel is taking FOREVER to put an edge on! :grumpy:

I spent 30 min. sharpening the clip point and the damned thing is now still only just below shaving sharp! :mad: It's not my skills either becuase I've never had any trouble putting a shaving sharp edge on any of my other knives.... JUST BEFORE I SHARPEND THE MINUTEMAN I BROUGHT MY BUCK 303 TO SHAVING SHARP FROM A ROUGH EDGE... :confused: So whats going on here guys? I thought at first I was grinding down the shoulders.. but the angle is fine.. In fact the edge went from butter knife sharp to decently sharp now.. but certainly not the famed SUPER SHARP that carbon blades are supposed to get. I'm going to continue sharpening it tommorow...

Other thoughts on the knife:
1. Fit and Finish is OK, especially for a $13 knife. Doesn't come close to my favorite knife though, my Buck Cadet.
2. It is SUPER STIFF. I mean so stiff my nail feels like its going to break pulling out the small blade. I put some oil on, and hopefully it will losen up real nice like you guys say.

Steve,
Thanks for the info on the Shrade SS. I didn't think it was bad necessarily, but I was of the oppinion the carbon was better.

About Buck's 420HC: I LOVE IT. My Cadet is my EDC and it's takes a fantastic edge. Paul Bos is doing a great job for Buck.
-Kevin
 
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