Rader integral EDC--Now with Paul Long Sheath photos

R

Reede

Joined
Aug 27, 2002
Messages
81
I don't post much, do a lot of looking and reading and learning, but I just got a trio of knives, and wanted to share one in particular here. My avocation, and sometimes vocation, is as a horseman, and I've found that for that I want a knife that is always on me, and accessible with either hand. It has led me to a smaller knife, and I certainly agree with the thoughts that went into the Jason Knight B&T that has been shown here recently. Anyway, I just got in my order from Michael Rader, which was 2 chef knives and this EDC. As you know, Michael is known for his integrals, and this one follows that pattern.
Specs are:
Cru-Forge V blade, 2 3/4 inches.
Koa handle with Fossil Walrus endcap.

DSC01704.jpg

DSC01729.jpg

DSC01725.jpg


I'm looking forward to putting this one to work real soon.

Reed
 
Last edited:
Michael Makes some amazing knives. I just got my hands on a Rader that I am taking some photos of... Beautiful knife Reede!
 
Reede, I hope you don't Mind... I was given the opportunity to handle and take some photos of one of Rader's knives for a local buddy. One of the most stunning Hamon's I have seen.

MattRaderPhoto1.jpg
 
Wow those are booth very cool that little EDC is a keeper I do not think Mike makes many of those
 
Oh, nice photo of that slicer, Ryan. Thanks.
Thanks Dave and you're right, I am so slammed with kitchen knives, I don't get outside of the box much to make other styles. That little EDC is a rarity indeed, but I love it.... and should make one for myself... in my "spare" time.

Reed, do you think that sharpening "notch" above the guard is a good thing or bad thing on a knife like this, especially if you are using this in an emergency while riding? Sometimes it can catch on material you are desperately trying to cut away. I like it, as it makes sharpening easier and I've never had a problem with it catching. What do you think? And please do feel free - everyone including sTeven - to chime in on this if you want.

-M
 
Thanks for all the comments, everybody. Ryan, don't mind seeing that knife again at all, and such a nice photo. That is a gorgeous hamon on that knife, and your photo really makes it stand out nicely.
On the notch, I like having it. With other knives I have, some which have guards and some without, but none of course with an integral guard like this one, all of them have a definite end to the sharpened section on the handle end. I like that, certainly from a sharpening standpoint(don't want it to be like a German chef's knife with the heavy full bolster that the sharp edge just collides with and makes it hard to sharpen all the way to the heel), and it is pretty instinctual for me to hit something that I'm cutting in a hurry with the middle of the blade lengthwise, so I'm not terribly concerned with the hangup possibility.
Its probably more of a training issue, and muscle memory as much as anything, kind of like having a thumb safety on a pistol, and automatically flipping it off as you prepare to shoot. Practice enough that it happens automatically. I don't have the sort of knife use training that a lot of folks on here have, but within my normal use as a horseman, it definitely comes automatically for me at this point.
Anyway, kind of a rambling response there.

Reed
 
Just perfect in size and execution. The big knives are nice but something a person can use daily can't be beat.


Thanks for sharing.
 
Ryan, since you showed that one, I figured I would add in the other two I got from Michael. They are kitchen knives, one is a chef's, the other paring, with integral bolsters and wa handles. The large knife is 52100, the small one Cru-Forge V. Handles are maple burl with curly maple accents.
DSC01714.jpg

DSC01715.jpg

DSC01706.jpg
 
I'm just in love with this little fixed EDC Utility.
Convenient size for a small fixed blade carry, near indestructible construction and beautiful. What else could one ask for in a knife like this.

DSC01704.jpg
 
Thanks Kevin. High praise indeed. I'll see what I can do about making a few more of these guys - I need one too!!! Sheesh.
 
Reede, I am really curious as to how you like the Cru V in a kitchen knife. How about a review and comparison between that and the 52100?

I have one kitchen knife in CruV and am really liking it, but curious as to what other makers are doing with it.

Michael makes some fantastic knives.
 
I love this little knife. Michael your knives always seem to be so obviously Radermade, they are unique to you, and friggin awesome in general.
And you are awesome, too :)
 
That big chef is a honey. I've been thinking about making a wa-looking integral for a while, you beat me to it and did it nicer than I could have. Imitation being the sincerest form of flattery, I'll probably still try it but with different materials...

52100 and CruV are two steels I work in often too, but man CruV kicks my butt on large thin knives.
 
You must log in or register to reply here.
Back
Top