Stockman in the kitchen... Do you?

myright

myright

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Jan 31, 2008
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I've been letting this Stockman lie around and not see use. I've decided to use it more often so I can learn more about it. It is a large, Long C, First Run Case stockman.

I absolutel love the size, color and shape. It's perfect for precision work in the kitchen. Here are some pics of it cutting some veggies in the kitchen. It did amazingly well slicing garlic to an almost transparent thickness.

Here's a little quiz too - Can you tell what is different about my Stockman than a "stock" Stockman?

How often do you guys use yours in the kitchen?

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Here's the sauce I used to marinate the meat and cook in.

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I didn't have the guts to use it for the meat and get it all nasty so I decided to use this 'ole girl from my Grandfather's butcher shop.

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I try to always carry a traditional or slipjoint knife that is suitable for kitchen and dining duty. Some of my favorites are the Case Copperlock and mini Copperlock, Case CV Sodbuster Jr., Case 6292 Premium Jack and Victorinox Alox Farmer or Electrician.

Off topic, but another folding knife that excels in the Kitchen is the Benchmade Doug Ritter Griptilian.

PS I give up on the quiz. I even got out my 6375 to compare to yours and I can't seen any difference.
 
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Myright, that's a pretty Stockman, I sure like that bone don't care much about that big Case logo for a shield. The only thing different about yours is it's a first run, like you mentioned, and is marked on the top bolster. A regular run doesn't have that. You didn't post a pix of the back side so I don't know if there's something different back there or not...
 
d.parker said:
Myright, that's a pretty Stockman, I sure like that bone don't care much about that big Case logo for a shield. The only thing different about yours is it's a first run, like you mentioned, and is marked on the top bolster. A regular run doesn't have that. You didn't post a pix of the back side so I don't know if there's something different back there or not...
Click to expand...

You've got good eyes.. I just got new glasses and still didn't see anything :confused:
 
Yep, it's got the first run marking, but that's not it.

I had the main blade shortened to just 2 15/16" measured from tip of the blade to the very top of the bolster. I carry this in my pocket and wanted to make sure I was legal in the darn state that limits me to a 3" blade.

Really - I don't think anyone would notice unless it was next to another large stockman or it was laid next to a ruler.
 
338375 said:
You've got good eyes.. I just got new glasses and still didn't see anything :confused:
Click to expand...

You can barely see it in the pics I took. I'm not the best photographer.

It's marked first run on the bolster by the E in CASE.
 
looks like the clip blade is shorter? nice stockman.

ED: oops saw that you anwsered it already. Still a nice stockman.
 
While I keep a stockman or similar in my pocket, its use in the kitchen is pretty much limited to opening boxes, bags, and un-child-proofing caps.
 
Just used mine to cut up a pomegranate. I often use it as a paring knife too! Love it! Opinel 8 is still my favorite kitchen pocket knife though.
 
myright said:
Here's a little quiz too - Can you tell what is different about my Stockman than a "stock" Stockman?
Click to expand...

I caught it...well, uh, almost... ;)

Looking at the onion pic, I thought you'd re-profiled the tip of the blade. Looking back at it now, yup, it's shorter.

I whittle a lot, and I mod most of the users I buy: work down the kicks so the blades sit a little lower, work the blade tops down a little too, work all the outside edges down with ex-fine emery cloth, etc. I've only shortened one blade, one that I broke the tip on when I was careless.

I have a large CV 6.5 bonestag Stockman, and it gets a lot of house use, especially in the kitchen.

thx - cpr
 
myright said:
I had the main blade shortened to just 2 15/16" measured from tip of the blade to the very top of the bolster.
Click to expand...

Who did the work for you? Way better than anything I can do at this point. I've got a couple that might be candidates for this, and one for sure (an old Schrade) that I'll probably be sending to richard j for some re-profiling later.

thx - cpr
 
orca8589 said:
Who did the work for you? Way better than anything I can do at this point. I've got a couple that might be candidates for this, and one for sure (an old Schrade) that I'll probably be sending to richard j for some re-profiling later.

thx - cpr
Click to expand...

I'll shoot you a PM.
 
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