- Joined
- Sep 7, 2006
- Messages
- 6,199
Always been an admirer of the RSK from Doug but lately I've had a preference for fixed blades over folders.
So I'm considering the fixed blade version but I've learned not to jump in feet first without asking for opinions from people who use their knives.
Like you guys for instance! Anyone got anything to say about the Mk3. It looks like a pretty good deal for the dough.
These are my thoughts on the knife so far:
Handle design - looks very comfortable
Blade design - looks like it could do a lot of things well, and also its not to thick to be a good slicer, which is important to me as I like to use my knives to prepare food, which I do a lot more than chop wood.
Blade steel - I am a fan of S30V. I prefer it over carbon steel due to its stainless properties.
Blade finish - I find the stonewash finish to be very hardwearing and practical
Sheath - this is a bit of a question mark for me. Looks practical enough.
Of course, just looking at pics aint enough, so can I here some field reports on this blade, please?
Gracias
So I'm considering the fixed blade version but I've learned not to jump in feet first without asking for opinions from people who use their knives.
Like you guys for instance! Anyone got anything to say about the Mk3. It looks like a pretty good deal for the dough.
These are my thoughts on the knife so far:
Handle design - looks very comfortable
Blade design - looks like it could do a lot of things well, and also its not to thick to be a good slicer, which is important to me as I like to use my knives to prepare food, which I do a lot more than chop wood.
Blade steel - I am a fan of S30V. I prefer it over carbon steel due to its stainless properties.
Blade finish - I find the stonewash finish to be very hardwearing and practical
Sheath - this is a bit of a question mark for me. Looks practical enough.
Of course, just looking at pics aint enough, so can I here some field reports on this blade, please?
Gracias