texas jack>peanut?

C

crbauhs

Joined
Dec 2, 2007
Messages
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ok so my question is this. is a texas jack jsut a larger for of the peanut? i like the looks of a peanut but jsut want a bigger one. thanks guys.
 
The small Texas Jack is built on a frame like a small stockman (square bolsters).

The Peanut is built on a serpentine or dogleg pattern.

Both feature a clip blade as the master and a pen (or modified pen) blade as the secondary blade. (Note that this would not apply in the case of a single blade "peanut".)

The small Texas Jack is about 3.5". The "Peanut" usually just under 3".

Different patterns, different sizes, similar blade selection.

There are lots of threads here that discuss these knives and images are readily available both here and on myriad vendor sites. Take some time to look them over.
 
man it amazes me how much information you guys have on things like this. and the attention to small details. amazing. thanks for the info blues. guess i was wrongafter all...
 
The Case small Coke Bottle Jack has a clip and pen blade combination and measures 3" closed. Would make a great substitute for a Peanut @ 2 7/8" closed.
 
Virtually the same pattern. Just a bit smaller at 3.25" closed.
 
i like the looks of a peanut but jsut want a bigger one.
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So did I, so I got this Case medium jack knife. It's 3.25" closed. This is the Crandall version. They also make this pattern in smooth black delrin.

attachment.php
 
i didnt realize that the texas jack and the medium jack knife were different but now that i look i realize that they are. maybe a medium jack in ym future, hopefully in CV.
 
L. Richard said:
I got this Case medium jack knife. It's 3.25" closed. This is the Crandall version.

attachment.php
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That one's gorgeous. I just saw they make one in brown barnboard too. I would always shy away from this pattern since they only come in ss. But my ss peanut has really convinced me that Case's stainless is more than fine for 99.9% of real-world pocketknife tasks.
 
L. Richard said:
I like SS for some blades and CV for others.
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Does it depend on the application or the environment for you? I've shied away from SS since childhood, when it was pretty bad stuff (or, at the least, the stuff I could afford was bad). That Crandall looks pretty nice, though, so I'm interested--even though it wouldn't get that great looking patina.
 
I use a lot of stainless because a) it works just as well as any other material for most of the real world cutting jobs a pocketknife encounters*, and b) because I often use my knife for food, sometime acidic, and I can't stop what I'm doing to run off and clean it.

*Most people I know don't try to gut deer with a slippie, or slice up 3 dozen cardboard boxes between sharpenings. I realize this is hard for some of the steel snobs to admit, but it is reality, where I come from.

-- Sam
 
Yosemite Sam said:
I use a lot of stainless because a) it works just as well as any other material for most of the real world cutting jobs a pocketknife encounters*, and b) because I often use my knife for food, sometime acidic, and I can't stop what I'm doing to run off and clean it.

*Most people I know don't try to gut deer with a slippie, or slice up 3 dozen cardboard boxes between sharpenings. I realize this is hard for some of the steel snobs to admit, but it is reality, where I come from.

-- Sam
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The thing is, a lot of people use carbon steel and purposely don't clean it after cutting acidic food. It gives it a nice patina.
 
This may be heresy (my Dad would think so if he were still alive), but here goes...

It seems to me that for some blade geometries, SS sharpens easier and takes a keener edge than CV. On others the opposite is true. It may have something to do with blade thickness, SS being slightly better for thin blades, CV for thicker ones. (The degree of hollow grind is probably also a factor.) As for edge retention I'll accept the conventional wisdom that CV may be a little better, but I'm not so sure that the difference is enough to matter very much. I do like to see the patina develop on CV blades.

I can be more specific about the knives used for comparison if you like.
 
Brutus013 said:
The thing is, a lot of people use carbon steel and purposely don't clean it after cutting acidic food. It gives it a nice patina.
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Gosh, really? I'd never heard of that before. :p

Most people in food prep prefer stainless, with good reason. There's also a lot of mere personal preference involved. I just get a kick out of the folks that are so caught up in themselves that they can't see there might be room for another opinion in this world.

-- Sam
 
I fine D2 a really good steel and am pleased to have them on slippies.
A really good compromise between carbon and it's semi stanless qualities


Back to peanuts...

What is the difference between a peanut and a reverse peanut?

And a dogleg jack (Queen) is the same pattern as a peanut?
 
neeman said:
Yes please.
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The question had to do with CV vs. SS. I am in the process of changing the edge of all my slippies from a 40° inclusive bevel to 30°, and the differences between SS and CV seem to be disappearing. At this point I don't have a preference between the two steels, unless the knife is to be in a corrosive environment (exposed to salt water, for example), in which case SS might have a slight advantage, depending on how easy it would be to keep a CV knife clean.
 
I like the looks of the 62087... look like an ideal edc imo. Is there a 62087 in a pen knife configuration (blade at both ends) or is that a dfferent pattern no. altogether? Thanks.
 
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