What is the Max designed for/How does it fit in your rotation?

archieblue

archieblue

Joined
Mar 19, 2001
Messages
3,157
Just got a Max 375. It's definitely different! I actually took out my crummy calipers to get an idea of just how thin .090 is before considering one and it's still surprisingly thin! I ordered a sheath for it already. Should be here Mid next week. Honestly I don't know exactly where it'll fit into the rotation but if Elmax is as tough as I've read it should still be a great hiking/camping knife. It's certainly the lightest knife I've ever owned and that's neat. The Resiprene-C handle is not at all like what I was expecting either. It's firmer and much lighter than I thought. I like it! IMO the handle shape blows though. I'll certainly be reshaping the pommel and ditching the palm swell. The material seems like it would take sandpaper well.

I bought it to have a lightweight stainless fixed blade and to check out Elmax. But I can't help but wonder why SYKCO designed/made this knife and where the users here see it fitting into their rotation.
 
The MAX is designed for game processing and fine cutting. Mine see alot of use when I go fishing and make great fillet knives. They are a little thin to be good bushcrafters and will flex when you do a good push cut through wood. If you have good technique Im sure you could make better use of them as an all around woods tool than I can.

As for rotation if you are referencing EDC i think the Res C handles will make it difficult to carry but for slicing and apple, cutting cardboard, or whatever task the day throws at you, the thin ELMAX blade will beast any chore. Res C is an amazing handle material but it gets stuck on clothing and can make the knife hard to draw if you pocket carry. Ive carried my 375 before and found the Res C a bit problematic, especially with the sharp pommel corners that continually caught my shirt.

Process a deer with it and you will realize what the design was intended for :thumbup:
 
I use the Max 460 for cutting/processing meat. To me it's not a primary knife but a speciality to be brought along with. Its thin width makes it a good slicer and the Elmax a tough steel to stay sharper longer. I stabbed mine into a piece of wood to hold it only to later realize I just bent the tip (which I moved back using two hammers). That why I say its a speciality knife. Not a chopper, thrower, bushcraft etc, but a fine knife for slicing.
 
My 460 is a beast in the kitchen! Haven't used it for anything else, not sure I will. Whether I'm cutting up fruit or I'm prepping meat for jerky, the 460 is my best kitchen blade by far!
 
Good question... Has anyone done anything mildly abusive to the ELMAX?

I'm wondering how much that thin blade could take, if pushed.


Would it be OK to baton?


.
 
I noticed my 340 tip seems to have a slight bend in it - could be the grind or the light hitting it - my eyes are to old to really tell. I keep mine in the hunting pack as a food prep/back up skinner. I can hand it to someone else to use and know it will be sharp and easy to sharpen quickly. I'll let you know how it does on backstrap this year. I tried a mora clipper last year and did not like how the scandi grind left slices in the meat vs. my CABS which seemed to have a better longer cut than the mora. I don't know if it was the grind that was the issue or me. Either way the 340 should do well in this task. The main reason it is in the pack is light weight. This one takes up little space, stays sharp with minimal effort being stainless.
 
Mine lives in he kitchen. Karen has claimed it as hers and uses it for vegetable prep etc. Great little knife.
 
Mine are mostly kitchen users, but the 360 has cleaned a mess of fish and cut some bait.
Big sheepshead are one of the toughest fish on knives, usually needing to touch up a higher quality filet knife every fish or two, i made it through 4 plus a few smaller grunts and snapper without a problem and it stilled popped hair.

NO REGRETS
jody
 
kdstrick said:
...Would it be OK to baton?
Click to expand...

Of course... IF you have the skill to accomplish it effectively while minimizing blade damage, i.e. avoiding knots and other unbalanced lateral stressers. Anything a Mora can do... http://www.youtube.com/watch?v=B_ZZj-5A9u0

I'd stay aware from seasoned hardwood though. And the knife isn't designed for that anyway. It's thin, flexible, & stainless. I know which knife I'll use to slaughter our next chicken ;) I'm sure that it can handle more than food-prep, but I like my "woodsknife" to be a bit more robust. *shrug*

Regarding those handles, rounding-down the pommel and using a deep-pouch sheath minimize issues with clothing-interference, or at least that's how I carry mine and haven't had any problems - I tend to keep the handle mid-line right about where a normal pocket-openning is.
 
I have used mine for kitchen chores and fir breasting Canadian geese. They have performed well but even though i clean abd lightly oil them after each use my 460 has STAINED!!!!!!!
 
Gundog JYD#138 said:
I have used mine for kitchen chores and fir breasting Canadian geese. They have performed well but even though i clean abd lightly oil them after each use my 460 has STAINED!!!!!!!
Click to expand...

Wow that's surprising. I used mine saltwater fishing and didn't even rinse til the next day, and anything on it came off in the sink with soap and dish rag.

jody
 
You must log in or register to reply here.
Back
Top