Trapper or ???

C

CraigTbone

Joined
Mar 4, 2019
Messages
121
I am searching for a knife to take with me when I am out and about. Dedicated to food, primarily when at a restaurant that does not have good, sharp knives (seems like most do not).

Traditional Trapper pattern seems close to ideal. 4 1/8" closed length is a good size. I want 2 long blades. One that I would lightly serrate near the end so it is not quickly dulled when cutting on a plate (if Trapper the spey blade). The other blade left smooth.

A moose/muskrat pattern might work as well.

I prefer American made if possible. I live in Pennsylvania so Case has an attraction for me. But I do not like hollow ground blades. GEC, Queen and Camillus all seem to be flat ground but are all hard to find and expensive.

For my desired specificaton and use can any of you folk suggest other knives? Traditional is nice but other patterns are optional. Locking blades would be nice.

Looking forward to your input!
 
Maybe look for a new-old-stock USA Schrade Trapper. The handles aren't fancy, but it seems to be flat ground.
I don't know if they made these in stainless steel, but it might be worth a look.
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Un-Chained said:
r8shell r8shell
I believe the Uncle Henry variant was exclusively SS. They’re awesome. I’ve been waiting for one since I got one like yours. Nice to have both really.
These muskrats are also great from Western. They come around every now and then...
Camillus made in the 80s and early 90s.
View attachment 1557193
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Nice Muskrat. I don't think it would be the best for spreading butter, though. 🤔🔪🧈
 
I found a very nice Queen that would be shipped from Singapore. Asking price is too high but if a lower price is accepted, should I feel comfortable buying from Singapore?
 
U-C, how do I search for legitimacy? Sorry for my ignorance, I am not very experienced with this sort of buying.
 
Yes, for the knife itself. Sellers can be verified as well, check for a return policy on the site for sales history if possible etc. etc.
 
Case's thin, high hollow grinds are perfect for use as a steak knife. The clip blade in their '75 pattern stockman (in stainless, for food use) is probaby my favorite steak knife of all. Hollow grind makes it thin behind the edge, which slices beautifully. And Case's is among the thinnest out there. Their '54 pattern trapper might be as good for the same reason, and with the two long blades as well.

I profile & sharpen my '75's clip blade to 25° - 30° inclusive at the edge, which takes slicing steaks and other foods to a whole different level. Don't have to press hard into a plate when it's acute & sharp, which actually reduces the risk of damaging the edge against the plate. Any of that would be limited to the belly portion just aft of the tip on that clip blade.
 
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