What "Traditional Knife" are ya totin' today?

6232 jack knife in my pocket today.

6232Jul18.jpg


Since I am going away again for a few days, I'll probably take a few friends also, certainly these two chestnut bone brothers.

chestnutbrothers1.jpg


Maybe a couple older ones to show my father-in-law.

Tree Brand barlow
treebrandbarlow8.jpg


LF&C ebony jack
LFCe.jpg


Maybe even the just arrived Utica EO jack
UticaEOAug30c.jpg
 
> With today's best production stainless steels equaling, if not surpassing, the performance of the best factory non-stainless blades

I dont know if I agree that a stainless, for example 420 C, equals or surpasses the 1095 steel on my Case Peanut and Slimline Trapper in its ability to be sharpened and honed. In what way do you mean "equals or surpasses"? I do agree stainless surpasses carbon steel in rust resistance, but not in edge quality.

Have you ever tried to compare how the two metals are to work with when sharpening?

I agree stropping is an excellent way to keep a 1095 steel edge working. Not sure stropping stainless does anything at all. Honestly have not tried. IMO Patina and Rust are not interchangeable terms. Patina is good rust, it protects from Red Rust (bad), which as you described, pits the metal.

The look of my Rough Rider Stainless is boring, never changes, compared to my 1095. Personal taste.

Please do post a photo of your knife, stainless or otherwise, so I can enjoy looking at what you have.

here is a Rough Rider Granddaddy Barlow and a Case Slimline Trapper
D00D22DC-983F-45DA-A6B1-31B4110F6C1C-1558-000000CB648746F9.jpg
 
biglmbass said:
Nice one, Gevonovich. What make is that?
Click to expand...

Thank you.

Romo
New York City
Romo (Rosenbaum and Mogul)
Ebony Swell Center Jack

Well I found this quote from BRL
"ROMO was a trademark of a New York City cutlery importer named Rosenbaum & Mogal, founded in 1917. Isaac Rosenbaum and Mitchell Mogal went their separate ways in 1924, and Mogal got the ROMO trademark (Rosenbaum then began to use IROSKEEN). The last time I checked (5 years ago) Mitchell Mogal Inc. was still active, still importing ROMO brand knives.

This info is on pages 73 and 66 of LG4."
 
I know I won't find many, if any haters of these knives in this thread - but - I have been out of the country for a while now, and this is the only knife I brought with me - it has served me more than faithfully. Cutting, carving, fixing a window, a bed frame, cabinet doors.

IMG_1219.jpg


Extra fun fact, that +16oz, 8.0% alc beer only cost me €0.54 and was just spilled all over me by my girlfriend as I was typing this.
 
Hello jon_slider,

I can appreciate your desire to have an evolving surface on your knives for aesthetic purposes. It's just not my choice.

Please note that I said "best" production stainless. "420C" (did you mean 420 HC?) is far from the best. I'm a Spyderco fan but also have, and can appreciate, traditional styles. As examples, some of the steels Spyderco employs, (VG-10, S30V, S35VN and ZDP-189, as heat treated by Spyderco and its out-of-house suppliers), are all excellent edge holders. With the possible exception of ZDP-189 I can use them regularly without having to take extra care to avoid rust. I have found that, even with extraordinary caution, my non-stainless blades eventually start to pit, at least in minute amounts.

These more complex steels can be harder to sharpen but frequent stropping reduces the need for more aggressive sharpening. I strop regularly using 1 micron diamond paste on MDF or leather.
 
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