Recommendation? The best survival / daily chef's knife?

shane45-1911 said:
Looking for suggestions for ONE knife that can do both, please. (For my upcoming mission.)
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You need to keep up with the latest technology.....
okAhWZvm.jpg
 
Arathol said:
You need to keep up with the latest technology.....
okAhWZvm.jpg
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Yeah, I forgot to mention - NO high-carbon-steel knives, so this one's out. The other astronauts don't like it when I play with ferro-rods on my mission aboard the International Space Station.
 
Drop bear said:

I mean there is a precedent.
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Very off topic, but I just bought that movie on amazon so I didn't ever have to rent it again.
My wife goes, "what did you buy for 9 bucks?".
"Only the best movie ever..."
She says, "why's it so great?"
"It taught me that if I tape anything to a grenade I can make an explosive."
"what's this movie called?"
"Under Siege"
... and the look I got was priceless.
 
shane45-1911 said:
One knife. ONE. KNIFE. You keyboard-operators are all the same. Did I say "prybar"? DID I? If you aren't going to add any value to my request, then please don't comment at all. If my mission required a prybar, then I would have asked for prybar suggestions.
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I put 3 in there for OPSEC. If you don't know which one is for your mission then I'm suspicious.
 
DannyTheSwede said:
I have. And the Alpha Dog 6 has a very nice silhouette!
Right now I'm looking for stainless though.
And I have seen several tough survival knives being sharp (with the right grind, heat-treatment, etcetera).
We have found a few in the thread.
Any suggestions?
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I think you missed my point - I’m just suggesting that I’d be hesitant to consider a thinner stock stainless a true “survival knife”.

Therefore, if stainless is more important to you than “daily food prep“ cutting efficiency, then go ahead and get a 1/4”+ thick stainless survival knife.

OR - if you still hate stained/rusted blades but want something that can efficiently slice vegetables AND be beaten on for hours and days, AND weighs less, AND can be sharpened more easily in the field, then maybe you should consider a coated carbon shock steel in a thinner stock.

I’ve seen videos of stainless steels batoning wood, etc., but I haven’t seen any subjected to true torture tests that have faired well. (I’m eager to see them however if anyone has links…).
 
scdub said:
I think you missed my point - I’m just suggesting that I’d be hesitant to consider a thinner stock stainless a true “survival knife”.

Therefore, if stainless is more important to you than “daily food prep“ cutting efficiency, then go ahead and get a 1/4”+ thick stainless survival knife.

OR - if you still hate stained/rusted blades but want something that can efficiently slice vegetables AND be beaten on for hours and days, AND weighs less, AND can be sharpened more easily in the field, then maybe you should consider a coated carbon shock steel in a thinner stock.

I’ve seen videos of stainless steels batoning wood, etc., but I haven’t seen any subjected to true torture tests that have faired well. (I’m eager to see them however if anyone has links…).
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Spoiler Alert. The edges roll. Best case scenario.
 
I can’t believe this thread is still going : /

all knives do food prep.

this thread should be locked be buried forever. It was basically a trolling question from the star.
 
EngrSorenson said:
Very off topic, but I just bought that movie on amazon so I didn't ever have to rent it again.
My wife goes, "what did you buy for 9 bucks?".
"Only the best movie ever..."
She says, "why's it so great?"
"It taught me that if I tape anything to a grenade I can make an explosive."
"what's this movie called?"
"Under Siege"
... and the look I got was priceless.
Click to expand...

Back in the days when people thought Aikido worked.
 
scdub said:
I think you missed my point - I’m just suggesting that I’d be hesitant to consider a thinner stock stainless a true “survival knife”.

Therefore, if stainless is more important to you than “daily food prep“ cutting efficiency, then go ahead and get a 1/4”+ thick stainless survival knife.

OR - if you still hate stained/rusted blades but want something that can efficiently slice vegetables AND be beaten on for hours and days, AND weighs less, AND can be sharpened more easily in the field, then maybe you should consider a coated carbon shock steel in a thinner stock.

I’ve seen videos of stainless steels batoning wood, etc., but I haven’t seen any subjected to true torture tests that have faired well. (I’m eager to see them however if anyone has links…).
Click to expand...

The Gerber strong arm has a rep.

 
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DannyTheSwede said:
abbergasted by all the quick and kind tips in a day! Thank you so very much!
For me, saying there is no one knife, is to render this mission impossible.
My mindset does not allow the word impossible. As stated, I'm already close.
The mission is to find ONE knife to bring for any mission, in case there is no time to plan.

• Two types being contradictory:
Yes. I tend to do cardio, but also do resistance-training. I like an efficient all-around function.
Something that is always with me. I have many knives, that would be too heavy to bring at the same time. Y'all as well, I imagine. But for a sudden mission, I am already close to bringing a one-trick-pony. just want to get closer.
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Cardio training and resistance training are not contradictory, they are complementary. So that's not a good example.
The qualities required for each type of knife are such that you will eventally find that "one knife" that can do both, but not as well
as two dedicated knives of each type. As long as one recognizes this reality, this is a fun thread with lots of ideas and suggestions being thrown about.
Which is what a knife forum is all about. Enjoy. Oh, I don't think you ever answered my question about how you are using an ESEE 5 in the kithen?
 
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