The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details:
https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is $300 $250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
This looks great. Have you ever done camp chores with it? Does it strike a ferro rod? And is the front side too big for it to mince well? I'm wondering if it really is more of a cleaver than a chef's knife.
ScarFoot
what knife is that you posted a photo of? I don't think it's what I'm looking for, but I do like it and I could imagine adding it to a butchering knife collection.
I'd pass on the cutting board (seems pretty gimmicky), but the knife looks interesting. How does it mince?
That...that is cool.
there’s even a matching cutting board!!!
That blade shape and 0.08 thickness - it’s going to mince!
Here's one I've used.
It would work well to cut cheese with your ample supply of whine you seem to posses while camping.
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GPyro
's thunder, but that is a TOPS "Pasayten Lite Traveler" in 154CM. It's a really sweet knife.Have you actually worked with it? It just seems like it's so bulky up front, how could you rock it effectively to do a proper mince?
Thanks! I'm looking into it now. I like the knuckle clearance, and I like 154CM. Looks like it would be good for camp work too.
Such as what, and for what situations? I'm super into the "pairing" idea, and I think that the knowing pair of edge tools a person uses is more useful than knowing either one blade.
It’s a knife I made about a year ago. The idea behind it was sort of a hybrid camp/kitchen/butcher knife for a hunting camp. I made that one out of 80CrV2 so it wouldn‘t have met your stainless criteria but I posted it because it was what I came up with as I was thinking along the same lines as your original post. I didn‘t feel like a standard kitchen profile would be ideal for ”everything else” out in the field so I went with more of a meat processing profile with a full flat grind and left it a little thick at the spine for other stuff.This looks great. Have you ever done camp chores with it? Does it strike a ferro rod? And is the front side too big for it to mince well? I'm wondering if it really is more of a cleaver than a chef's knife.
Yeah I think it probably suits a general camp / butcher knife idea really great but like you're saying it's different enough from a chef's knife that it might not be ideal for my needs here. I'm doing more mincing than dressing when I camp. Still very cool knife!
The link doesn't work for me. I think they are blocking VPN connections. I won't do business with them if they are, but if not then I think this is my favorite. It's pricey, but looks like one I'd have forever. I'll check back in a few days and if their site is still unreachable, I'll go with someone else.
The grizzly is a much better kitchen knife. The bush slicer is very thick and is a carbon steel.
That's pretty cool! A couple of things I'd add or change, but that's been true of all of them so far. Do you know if these are made in the US? The website doesn't have a physical location. I wonder if they're a US company that doesn't have an office and all of the stuff is made overseas but they sell in the US? Hopefully not (especially at that price! Highest price yet!)
It really is a great do it all knife.This modified Kephart was designed with help fromMolokaiRider with some of these considerations. The Kephart's handle swell below the blade was removed and finger grooves added. This allows pinch grip chopping on a board. The raised "guard" part of the handle was retained. It is stainless Magnacut at 63 HRC, and only 0.100" thick, so it cuts well. A swedge was added for better drilling and piercing. Jimping was added for style or grip on your thumb. The handle material is black linen micarta.
Intentionally, there is no choil to snag, and the plunge actually angles slightly back.
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That explains the price, and makes me feel better. I do not like the idea of a company claiming to be a US company, but they get the knives made overseas. This doesn't meet all of my needs, but definitely the basics. Looks like a great knife. If I knew where Nordsmith was located I might go pay them a visit over the summer to handle one myself. I don't know much about MagnaCut and I'm skeptical, but I'm open.
Schwarz is a two man operation in Idaho. I can contact him about the website issues, if you want me to, as I’m sure he has a good reason if he does or would get you a knife outside the website if the VPN thing is a problem
RMJ Osprey 9 - Adventure Kitchen