The knife the boss uses...

Can't think of a worse knife for getting jammed up with food than a Ti-Lock, but where I come from you don't argue with the boss! ;):thumbup:
 
Note the silver lockbar and silver thumbstuds on Mr. Reeve's Ti-Lock. :eek: Membership has it's privileges I suppose.
 
kidcongo said:
Note the silver lockbar and silver thumbstuds on Mr. Reeve's Ti-Lock. :eek: Membership has it's privileges I suppose.
Click to expand...
It appears to me and I may be and often am wrong.. that it is one of the Type 1 Ti-Locks with the blasted finish on the handles. The blue anodized finish has worn off from use as has the finish on the gold color on the studs... As a side note if you have to take out your knife to cut your steak it most likely is the quality of the steak not the cutlery that should be called into question. ;)
All the best, Dave
 
mikepapa1 said:
It appears to me and I may be and often am wrong.. that it is one of the Type 1 Ti-Locks with the blasted finish on the handles. The blue anodized finish has worn off from use as has the finish on the gold color on the studs... As a side note if you have to take out your knife to cut your steak it most likely is the quality of the steak not the cutlery that should be called into question. ;)
All the best, Dave
Click to expand...

I am not sure. I thought the gold colour of the thumb studs was integral to the material because they are brass? Also how would you wear the blue colour out of all the grooves of that lock bar. I agree about the tough steak, but still think we might be looking at a very unique Ti-Lock. Maybe Neil will recall?
 
Wait a minute.....is this a TNK exclusive all silver Ti-Lock being demonstrated to Neil? Did the deal never happen? TNK is noted for their all silver Sebenzas.
 
mikepapa1 said:
It appears to me and I may be and often am wrong.. that it is one of the Type 1 Ti-Locks with the blasted finish on the handles. The blue anodized finish has worn off from use as has the finish on the gold color on the studs... As a side note if you have to take out your knife to cut your steak it most likely is the quality of the steak not the cutlery that should be called into question. ;)
All the best, Dave
Click to expand...
I'm with Dave, great steaks can but cut with a fork, at least that's what I've heard:D
 
Seilu said:
Article 17, Section 1292 of SF Municipal Code

Being able to own does not mean being able to carry. I can buy rifles/shotguns at Big 5, but does that mean I can walk around on the street with one? Also San Francisco is weird because you are not allowed to carry any knife over 3" if you are loitering, wandering, or simply moving around without intentional business. That is hard to define on to itself.

http://zknives.com/knives/articles/law/caknifelaws.shtml
Click to expand...
Sorry to rehash this but you are over exaggerating SF knife limits. I have lived my whole life within 30 minutes or less of SF. I work there quite frequently. Nobody will call the cops on you if you use a pocket knife to cut steak. Furthermore it's not illegal so the person making the call would likely get a talking to by the cops. There is no limit on folder length. Having lived 36 years on the Peninsula, carried a knife a good amount of those times, and (embarrassingly enough) been stopped by police many, many, many times, I can tell you not to worry. In fact, switchblades are legal in Cali if under 2". Yeah that pretty small but you can't really say switchblades are illegal. AND they sell bali-songs in SF. Go to the knife shop on pier 39. Ask them about the laws for selling bali-songs. I wouldn't carry one though.

AND I read elsewhere that double edged isn't illegal. Just urban legend. I didn't see any reference to it in your zknives link but I didn't read it completely. Basically SF and the rest of Cali really aren't that bad for knives. Now guns are another subject. Don't get me started on the stupidity of our gun laws.
 
kidcongo said:
Wait a minute.....is this a TNK exclusive all silver Ti-Lock being demonstrated to Neil? Did the deal never happen? TNK is noted for their all silver Sebenzas.
Click to expand...


Hi- no this is not an exclusive- but if I recall it was an earlier one - possibly a proto- can't remember.

I have 3 Ti-locks- the actual one that was on the cover of Blade, one of the first run Protos, and one special engraved with the date I became an American resident.

Great shank, in my opinion.
 
Neil Ostroff said:
Hi- no this is not an exclusive- but if I recall it was an earlier one - possibly a proto- can't remember.

I have 3 Ti-locks- the actual one that was on the cover of Blade, one of the first run Protos, and one special engraved with the date I became an American resident.

Great shank, in my opinion.
Click to expand...

Thanks for chiming in Neil. Do you recall if that Ti-Lock of Chris' was all silver hardware (blade spring and thumb wheels) It looks it in your photos, but there is no record of such a knife.
 
Still planning my next knife purchase. I am considering a Ti-Lock, but I do quite a bit of food prep at work (cutting up fruit etc) and figure these blades must get really gross really quick with food stuck in the spring. Can anyone speak from experience with EDC food prep with a Ti-Lock?
 
I've used mine for food prep and cleaned it like my other knives - without a problem. But, I admiringly hold the Ti lock more than I apply it, ha.
 
Seilu said:
If you're in NorCal maybe, but I'm in the San Franscico area, blade limit 3in around here, and if a cop sees a pocket clip hanging out, you better have a good excuse lol
Click to expand...

Please show the city code and section for this claim.
LG
 
It probably depends on the particular cop(s), too. Anyone anywhere in the U.S. (or world) can get hassled about a knife if the wind blows the right direction. Rule of thumb, use discretion around a capricious Confucius. But most folk on here know this anyway.
 
Seilu said:
Article 17, Section 1292 of SF Municipal Code

Being able to own does not mean being able to carry. I can buy rifles/shotguns at Big 5, but does that mean I can walk around on the street with one? Also San Francisco is weird because you are not allowed to carry any knife over 3" if you are loitering, wandering, or simply moving around without intentional business. That is hard to define on to itself.

http://zknives.com/knives/articles/law/caknifelaws.shtml
Click to expand...
[video=youtube;Vn_YXDE9Yls]https://www.youtube.com/watch?feature=player_detailpage&v=Vn_YXDE9Yls[/video]
 
kidcongo said:
Can't think of a worse knife for getting jammed up with food than a Ti-Lock, but where I come from you don't argue with the boss! ;):thumbup:
Click to expand...

Actually the Ti-lock is fairly easy to clean. It's handle has an even more open construction than most folders and the smooth finish on the stonewash means that not much sticks to it. From what I hear, the ball bearings are pretty much sealed up and just from personal experience, never had a problem with food or anything getting hung up in the spring lock. I only wish the tip was a little thinner because it is pretty thick for a "non-hard use" folder.
 
Ah, education. Thanks Salmonkiller.

The word icepick brings to mind Sharon Stone...and then shortly thereafter Newman...:barf:
 
The ti-lock's sealed bearings make this a 20th century blade...unlike a sebenza. Just wash it up, dry off with a kitchen towel and back in the pocket. It has no pivot nooks a crannies to collect dirt and rust promoting water. It does not need a yearly take down and lube. Plus you can flick it open and chris don't care :)

I do not know what hard use a ti-lock can't do. It passes the spine whack test. I guess if you put your folder in a tree and want to stand on it, the ti-lite isn't hard use, but then it may pass, i have not done that to any knife. It may not take batoning or throwing, but....
 
Last edited:
brownshoe said:
The ti-lock's sealed bearings make this a 20th century blade...unlike a sebenza. Just wash it up, dry off with a kitchen towel and back in the pocket. It has no pivot nooks a crannies to collect dirt and rust promoting water.
Click to expand...

You can do the same with a Seb--
LG
 
brownshoe said:
The ti-lock's sealed bearings make this a 20th century blade...unlike a sebenza. Just wash it up, dry off with a kitchen towel and back in the pocket. It has no pivot nooks a crannies to collect dirt and rust promoting water. It does not need a yearly take down and lube. Plus you can flick it open and chris don't care :)

I do not know what hard use a ti-lock can't do. It passes the spine whack test. I guess if you put your folder in a tree and want to stand on it, the ti-lite isn't hard use, but then it may pass, i have not done that to any knife. It may not take batoning or throwing, but....
Click to expand...

Thanks for your insights on the Ti-Lock, which I appreciate. I don't really agree with your take on the Sebenza needing special care however. I wash my sebenza (s) all the time in the sink with dish-soap, or a river or lake as may have you, and have had no problems with corrosion. I do not break it down, re-lube it, or treat it with any special care. I don't even really bother to dry them. I do not think the Ti-Lock bearings are what would be considered "sealed", but they are ceramic balls in a plastic cage, so I agree there are not harmed by moisture.

My main question has never really been answered, which is whether food gets caught under that spring? I know I can wash it if it does, but I just wonder if when you are slicing through an apple, if a bunch of apple meat ends up under that spring??
 
Sorry. Food does not get caught under the ti-lock during use to any extent that i have seen. I have cut apples etc. in office use, plus used it many times in the kitchen w/o any noticable residue under the bar. In the kitchen i usually rinse my knive often though. I have not stuck it hilt deep in a peanut butter jar yet :)
 
You must log in or register to reply here.
Back
Top