Sodbuster construction

[screened porch]

I am about to pull the trigger on a Case Sodbuster and trying to decide between synthetic or bone offerings.

Tough call. Very different characters. You probably need both. It would probably be good for me to overcome my reverse snobbery and get a fancy one.

Curiously, yellow delrin can get centre pin cracks, esp on RR knives but CASE is not immune either, odd.

My ancient Camillus yellow delrin also has a center-pin crack.

I should eat REAL butter

I would have said that for most of my life (so far), but cutting out the animal fat has made a huge difference in my blood lipids and weight.

 

[JohnDF]

I was going to take a picture of all my Sodbuster style knives.
They all have different pivot constructions and would have made a nice picture.
But alas, I seem to have lost my Case Yellow Delrin Sodbuster Jr and it's all i can think about right now.
Going to check the vehicles, recliner, and couch cushions... Or I'll be ordering a new one this afternoon.
Cheap enough knife not to be really upset by it, but Iconic enough that I need one in my small collection.

 

[JohnDF]

You'll just have to imagine the Case Delrin is in the picture...

 

[Will Power]

@CelloDan thank you, it will be a knife to your liking I believe.

I strongly agree with your daughters Butter comes from a Cow, some salt and churning. Margarine is a totally artificial factory processed thing with colours, oils and all manner of chemical additions plus it tastes greasy and vile Don't agree with Jer at all on this, historically, cardio vascular problems shot up after the first quarter of the c20th which co-incided with the putting of margarines into processed foods and then getting people to eat the toxic stuff on bread etc The real horror is putting margarines, processed factory made foods, sugar/art sweeteners together, an obesity /diabetic cocktail. The French and the Danes eat a lot of animal fat and theirlife expectancy/quality is very good. Quality is key, plus moderate intake.

That's a fine natural loaf you bake, mine is alas from a shop but it's a very tasty mixture of rye, wheat and linseeds. I shouldn't really eat bread as it disagrees with me, but I'm a loaf junky, like them all

 

[Jolipapa]

@CelloDan thank you, it will be a knife to your liking I believe.

I strongly agree with your daughters Butter comes from a Cow, some salt and churning. Margarine is a totally artificial factory processed thing with colours, oils and all manner of chemical additions plus it tastes greasy and vile Don't agree with Jer at all on this, historically, cardio vascular problems shot up after the first quarter of the c20th which co-incided with the putting of margarines into processed foods and then getting people to eat the toxic stuff on bread etc The real horror is putting margarines, processed factory made foods, sugar/art sweeteners together, an obesity /diabetic cocktail. The French and the Danes eat a lot of animal fat and theirlife expectancy/quality is very good. Quality is key, plus moderate intake.

That's a fine natural loaf you bake, mine is alas from a shop but it's a very tasty mixture of rye, wheat and linseeds. I shouldn't really eat bread as it disagrees with me, but I'm a loaf junky, like them all

Better forget sesame these days...

 

[DavidABQ]

Standard construction is normally fine If you don't pry with it, and even then think of all the old scout and electricians knives with screwdrivers which have stayed together and tight.

However I'm just someone who doesn't really like screw constructed folders because they always loosened on me and becsuse with screw I find myself trying to adjust it perfectly.

A screw constructed knife would definitely do away with any concerns you may have, hopefully you can find a pattern you want in a screw construction.

Thank you very much and I will need to take a second look at some of the non-traditional slip joints with screw together construction. I actually sort of like the screw together construction.

 

[CelloDan]

They are indeed different and the scales are very different too. The delrin ones are thick slab but lightweight with a larger diameter flat pivot pin ( I think Queen Cutlery used a Bird's Eye type on their Country Cousins) Bone slabs much thinner but still sturdy construction and it uses a small pin pivot, no blade play after 3 years use, very tight good construction on this Chestnut Bone cv (recommend this) just avoid dropping the bone versions, delrin can handle that well. Curiously, yellow delrin can get centre pin cracks, esp on RR knives but CASE is not immune either, odd.

I succumbed to sound advice lol