Hey Guys,
Browsing eBay is a very dangerous activity and those addicted should have restraining orders. Like me. The other day I was browsing for a big barlow but instead found something more practical, or "wearable," if you wish. I don't want to go overboard but I'm happy with what I got. Here is the knife compared to my old Case trapper:
Both trappers are the 4 1/4 " size, the Fat Boy has slightly shorter but significantly wider blades. I actually wanted the knife because of the wider blades. Some time ago I was looking for a Colt trapper, also with wider blades, but those were carbon steel, and even if I read the steel was quite good, I would rather go with stainless when my knife comes in contact with food (please don't judge, that's just me). The sheath (or pouch) is a Swiss Army Zermatt for the 91/93 mm 2-layer knives that fits both trappers snugly (with a bit of stretch for the first day or two)
The knife came sufficiently sharp, it even says on the back of the clip point blade: "440 razor sharp steel" as well as "RR1280" and "china." I have no problem with knives made in China as long as they are not clones of much more expensive knives and float around as fakes. I guess if a country can make sophisticated electronics, it can also make a decent knife.
This is the blade that sold me the knife. Personally I would use a knife of this size for eating. "Food preparation" sounds a bit too pompous, I use a chef's knife for that. This knife, for me, is supposed to slice bread, cheese, salami, a tomato or a pepper, plus to spread stuff on my bread. This blade has enough belly along the whole edge to do the cutting, is wide enough to do the spreading and is long enough to go in the jar without getting the sticky stuff behind the pivot. In the same line of thought, the trapper is an excellent design since it gives me an "eating" blade and a utility blade separated by a liner so the blade that cuts the box never touches the blade that cuts the salami.
Quality wise, there is no play on the blades and both open with a distinctive "smack." The springs are on the stout side, by no means nail breakers and there is a very strong middle point, like the cap lifter / flat screwdriver on a Victorinox. The clip point blade is slightly going to the left when closed but so does the one on the Case. As far as the steel goes I will probably never know its mileage as this blade will never carve wood. I have my Mora for that.
Cheers!
Browsing eBay is a very dangerous activity and those addicted should have restraining orders. Like me. The other day I was browsing for a big barlow but instead found something more practical, or "wearable," if you wish. I don't want to go overboard but I'm happy with what I got. Here is the knife compared to my old Case trapper:
Both trappers are the 4 1/4 " size, the Fat Boy has slightly shorter but significantly wider blades. I actually wanted the knife because of the wider blades. Some time ago I was looking for a Colt trapper, also with wider blades, but those were carbon steel, and even if I read the steel was quite good, I would rather go with stainless when my knife comes in contact with food (please don't judge, that's just me). The sheath (or pouch) is a Swiss Army Zermatt for the 91/93 mm 2-layer knives that fits both trappers snugly (with a bit of stretch for the first day or two)
The knife came sufficiently sharp, it even says on the back of the clip point blade: "440 razor sharp steel" as well as "RR1280" and "china." I have no problem with knives made in China as long as they are not clones of much more expensive knives and float around as fakes. I guess if a country can make sophisticated electronics, it can also make a decent knife.
This is the blade that sold me the knife. Personally I would use a knife of this size for eating. "Food preparation" sounds a bit too pompous, I use a chef's knife for that. This knife, for me, is supposed to slice bread, cheese, salami, a tomato or a pepper, plus to spread stuff on my bread. This blade has enough belly along the whole edge to do the cutting, is wide enough to do the spreading and is long enough to go in the jar without getting the sticky stuff behind the pivot. In the same line of thought, the trapper is an excellent design since it gives me an "eating" blade and a utility blade separated by a liner so the blade that cuts the box never touches the blade that cuts the salami.
Quality wise, there is no play on the blades and both open with a distinctive "smack." The springs are on the stout side, by no means nail breakers and there is a very strong middle point, like the cap lifter / flat screwdriver on a Victorinox. The clip point blade is slightly going to the left when closed but so does the one on the Case. As far as the steel goes I will probably never know its mileage as this blade will never carve wood. I have my Mora for that.
Cheers!
