What's the cheapest knife you admit to owning?

91$ for 50 sak's on ebay, after shipping it was about 100$, so 2$ a knife, 37 of the regular smallest style, with 13 specialty larger models.

it was an okay deal... got them all and thought "man... why the hell did i buy this many saks? all i really wanted was another soldier..."
 
Wow am I the only one thats gonna cop to owning a cold steel 4in voyager(clip point)? Thats about my cheapest knife, rather than knife-ish thing.
 
I bought a bunch of Kershaw DWO's on closeout for $4 each.
I bought a chinese pos to put in my catalog case, along with a stapler, and other office supplies.
 
I'm waiting for my Opinel #8 to arrive. My SAK Classic probably doesn't count as a knifesince it's more of a small utility (yeah, i know, knife = utility, but IMHO knife = something i can actually kill something with,something larger than a moth). Other than those it's the POS i got me for my sharpening training :D The first real knife is ~$40-45 Nieto Acero (fixed blade).
 
The cheapest that I own and use are a few French paring knives. I don't even know where I got them, but they can't cost more than $1 each. They have really nice, thin blades that get super sharp.

The least expensive knives that I carry are Opinels. I have a #7 and #9 (in carbon steel). Of course, I think a #8 would fit me perfectly! :)
 
This thing -
for $1 from the Dollar Tree -
DollarTree5Utility_S.jpg


It's not very good - but not in the way you might suspect - being a hidden tang - most would think it has a less than 1" tang - but this doesn't seem so - I can't prove it short of destructive testing - I do have a scanner attached to my computer - but NOT an X-ray machine! :D It has not collapsed and I have flexed the knife a lot more than any other kitchen knife that I care about.

No, it's not that it has "butter soft" steel either - again I have no means of measuring Rc - but it does sharpen up and doesn't seem to go blunt that easily - I would hazard that it's on par with any other typical reasonable quality kitchen knife - that's inexpensive.

What's not so good is the rather thick blade - OK, OK, it's not thick stock - but thick toward the edge - despite the seemingly obvious grind lines. It is thick just behind the edge bevel - I even took the time to reprofile the blade edge bevel to grind off the shoulder/corner - maybe not quite to a convex profile (I just realized that's how else I know the steel isn't that soft) - but even with that - although the knife will slice paper like there's no tomorrow - try cutting through something like an orange and one can feel it just is not such a good slicer, but hey it's only a buck....

But when compared to the cheapo Victorinox 3.25" (40601) parer for example at less than $3.......
and don't even mention the 5" Chicago cutlery Walnut 62S 5" utility/boner for something less than about $7......

Kitchen2_S.jpg

in the total opposite - the top is a $300+ David Boye chef's blade with desert ironwood handle (also hidden tang - anyone care to accuse that of having a 1/4" tang?) in BDS (Boye Dendritic Steel - which is cast 440C) that is really frightening cutter......

My first EDC - a Victorinox economy line Waiter it probably was less than $9 - even the full-priced Waiter can be found for $9 - so my estimate can't be too far out.

First_Waiter82.jpg


--
Vincent

http://UnknownVincent.cjb.net
http://UnknownVT.cjb.net
 
A Buck Whittaker; (combo tiny linerlock / cap lifter.) I got it free when reupping my mag subscription at the NY show. Damn if I have not used this knife time and again for quickie chores, while my expensive customs sit nestled in my pocket.
 
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