Time for a Traditional and looking at the Viper

M

mantzao

Joined
Jun 16, 2011
Messages
1,526
Hello guys,

I've been fondling the idea of buying a traditional for quite some time now.
I had most of the production folders out there and, for my needs, a traditional could easily fit the bill.
One handed-opening, Titanium, flippers, framelocks, all of that is good but i've seen them all.
I believe it's time for a traditional.
I recently saw one that i like very much, the GEC Viper.
It has the size and design that i'm looking for so, if i can find one, i may buy it.
The thing that worries me most is carbon steel to be frank.
My only experience with it is with those old pocket knives my father had and never had one ever since.
I don't like patina very much to be honest and the fact that i often use my EDC for food it can be a problem.
Is there something out there in the production realm in stainless but with the design and blade shape of the Viper?
Viper's design is perfect so i wouldn't like it to be smaller like the Case Swayback.
I would like to hear your opinions of the Viper if you have one as well as suggestions.

Thanks in advance.
 
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You may need to look towards a custom knife, such as the #452 T.A. Davison sway back in ATS-34
 
Alnamvet68 said:
You may need to look towards a custom knife, such as the #452 T.A. Davison sway back in ATS-34
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thanks but way out of the price range i'm prepared to give for a traditional.
are customs the only option in stainless steel?
 
I have Case CV knives that I have cleaned after use over the years, and with a bit of polishing with Sunshine cloth, and lubricating with a food safe lubricant, I have managed to keep the patina off. You get a lot of bang with a Viper, but apparently they are selling out quickly.
 
In one word, yes.
But, on the other hand, you could decide to give the Viper a chance. Force a patina on it (to avoid or reduce the metallic taste when you cut fruit and vegetables), carry it for a while, and see how it works. So far, the reviews on the Viper have been pretty good, so eventually you shouldn't struggle much to sell it if you decide it's not your cup of (carbon) tea :)

Fausto
:cool:
 
mantzao said:
are customs the only option in stainless steel?
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In a swayback pattern that is the size of the Viper, yeah, probably. There are traditional manufacturers that use stainless (Canal St, Queen, even GEC to some extent) but the Viper is not a common pattern at present. My suggestion if you really want the Viper, or something like it? Don't worry about carbon steel and just get the Viper. Up until fairly recently, all blades were carbon and they perform very well.
 
thanks guys.
It's a bit diheartening to know that they're mostly made of carbon but i'll probably buy it either way.

Smithhammer - i realise they perform great. my only gripe is to use it on food.

I'm new to traditionals so if anyone knows where i can buy one jut send me an email please.
 
Smithhammer said:
I use mine on food daily. What's the gripe? Just that it will develop a patina over time?
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yes and that it can give a metal taste to the food.
it does, doesn't it?

btw guys, i used a bit to Google Fu and managed to find me a few.
now is just a matter of choosing the handle material :)
 
mantzao said:
yes and that it can give a metal taste to the food.
it does, doesn't it?
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With some foods (acidic like fruits, especially) - though once a patina has formed, that mostly goes away.

I really like the viper. There are not many traditional single blade patterns I do like - but I've got two Vipers, if that says anything. Very comfortable in the hand - great blade shape and size for a variety of tasks.
 
Personally, I never did understand the taste that carbon is supposed to impart to food. Knives have been made with carbon for generations, and if it's a carbon blade that made my grandmother's food taste so good, then I'm all for it. Frankly I'm glad that I can't taste it. If I was that sensitive, I'd be able to taste the cast iron the food was cooked in and the soap it was cleaned with and the fertilizer used to grow it, etc.

I do understand your hesitation to use carbon strictly from an aesthetic point. I hate to see pits and black spots form on a new knife. Somehow though, knives that are 50 or more years old just seem to have character. I guess it's like my cars, they don't really become mine until they have a hundred thousand miles on them.

I think that Viper is one sweet knife, and I'm sorry that I passed on it, but finances don't allow me to buy every knife that strikes my fancy... good luck in your search!
 
Smithhammer said:
I use mine on food daily. What's the gripe? Just that it will develop a patina over time?
Click to expand...

I use mine to slice fruits and veggies. Since I'm an impatient man, and a lazy one when it comes to polishing blades, I just bucked up and got off the truck and forced that patina on the Viper....

 
roseskunk said:
Personally, I never did understand the taste that carbon is supposed to impart to food. Knives have been made with carbon for generations, and if it's a carbon blade that made my grandmother's food taste so good, then I'm all for it. Frankly I'm glad that I can't taste it. If I was that sensitive, I'd be able to taste the cast iron the food was cooked in and the soap it was cleaned with and the fertilizer used to grow it, etc.

I do understand your hesitation to use carbon strictly from an aesthetic point. I hate to see pits and black spots form on a new knife. Somehow though, knives that are 50 or more years old just seem to have character. I guess it's like my cars, they don't really become mine until they have a hundred thousand miles on them.

I think that Viper is one sweet knife, and I'm sorry that I passed on it, but finances don't allow me to buy every knife that strikes my fancy... good luck in your search!
Click to expand...

Frankly, I doubt anyone has such refined chemoreceptors that they can transduce beyond the 5 scientifically accepted tastes humans can discern...sweet, bitter, sour, salty, and umami (savory) do not equate with what I would imagine carbon to taste like.;)
 
Once a patina has formed the blade won't give off a metallic taste. It might smell metallic for a few days if you force a patina but that goes away.
 
I've found that GEC's 1095 imparts little taste once a patina is formed. It still can on highly acidic foods. You may just want to try it out if you've never had a non stainless pocket knife before. Now, if you still want a wharncliffe blade but with a curved handle in stainless, GEC did make stainless versions of their #62 Easy Pocket Congress. The blade will be smaller and narrower than on the #47 as will the handle but its still 3 3/4" closed and you get a secondary pen blade. Below is a comparison with the GEC #62, Case/Bose Norfolk, GEC #61 Half Congress, and Case Swayback jack.



 
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