Time for a Traditional and looking at the Viper

The taste "issue" was something i believe i heard someone saying regarding the patina.
So, if it doesn't give an taste to the food those are some great news:)

Alnamvet68 said:
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....

Click to expand...

That is a great looking knife right there and, to tell you the truth, i like that darker blade :D
Is that the ebony or the micarta handle'
 
mantzao said:
The taste "issue" was something i believe i heard someone saying regarding the patina.
So, if it doesn't give an taste to the food those are some great news:)



That is a great lloking knife right there and, to tell you the truth, i like that darker blade :D
Is that the ebony or the micarta handle'
Click to expand...

Olive Drab Micarta.
 
Let's be honest. A patina can reduce it quite alot, and some people may not bother about it at all, but it's hard to deny that carbon steel gives a metallic taste to food 8especially fruit and veggies). And anyway, if the OP prefers stainless, there's nothing wrong with it.
The only bad thing is, I don't think GEC is going to produce a Viper in 440C...but I hope I'm wrong ;)

Fausto
:cool:
 
Yeah, honestly if someone wants stainless its all good.

I gift my dad knives and he only wants stainless. Where is the M390 viper? :D



quattromori said:
Let's be honest. A patina can reduce it quite alot, and some people may not bother about it at all, but it's hard to deny that carbon steel gives a metallic taste to food 8especially fruit and veggies). And anyway, if the OP prefers stainless, there's nothing wrong with it.
The only bad thing is, I don't think GEC is going to produce a Viper in 440C...but I hope I'm wrong ;)

Fausto
:cool:
Click to expand...
 
IMG_2297copy_zpsef5c110b.jpg


This might work for you. Schatt and Morgan Swayback Clasp knife, ATS-34 steel, 4 1/4" closed.
 
Ok, suggestion for the OP.
Since this would be your first traditional, I suggest that you try the 1095 Viper, and try to establish if you like the pattern, and how much do you care for stainless vs carbon.
Then, you can either decide that you don't like the pattern (and sell it here), decide you like it but want a stainless version (then sell the Viper here, sell another modern folder or two, and get a custom), or decide you're fine with the carbon Viper and live happily ever after :p

Fausto
:cool:
 
After using carbon steel for a few weeks the taste goes away. I cut limes, tomatoes and many things with my Opinel paring knives. They impart no taste that my 28 year old palate can detect. They do smell slightly if I leave critic acid on them for a while but when cutting I notice nothing. When eating I don't notice it either. Once a good patina has formed and set there is no issue.
 
440C would be very nice indeed.
any stainless would be great as a matter of fact :)
great suggestions Quattromori :D
 
Maybe a Case wharncliffe trapper (single blade is available) might be a good compromise until GEC produces a stainless version of the Viper (you just can never tell...).

Here it is shown with a stablemate (mini copperlock) in antique bone. It is 3-1/2" closed. ...and Case Tru-Sharp stainless.

knives110302-001.jpg


Ed J
 
There was still one green micarta up for sale as of a few minutes ago. Send me an email or pm if you would like the link. It says on their site they don't ship internationally though.
 
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