- Apr 3, 2001
It‘s not easy to sharpen (took me forever to raise a burr…I had to get pretty aggressive about it) but it keeps a working edge forever too.nice. I’ve had that knife on my wishlist for a long time, I was wondering how do you like the S110V compared to say, S35 or 20CV ?
That’s probably the way it should be- I notice you have something from Busse all the way to Case. You never cringe when you have to do some rough cutting with Case’s CV? Mine never stood up to much abuse before going back to a stone.I have a few knives I don’t use, but I use all the rest for anything and everything.
That’s probably the way it should be- I notice you have something from Busse all the way to Case. You never cringe when you have to do some rough cutting with Case’s CV? Mine never stood up to much abuse before going back to a stone.
I get it. My shit knife is abused, rough and ready for about anything. The edge is so chipped that occasional sharpening almost takes out the semi serrations. I probably have or had about 20 Moras, but I keep grabbing this one for most anything. Not the greatest slicer, but good enough as a tough as hell beater.I just call it my "shit-knife". One that you just don't worry if gets dirty and damaged.
It hangs in the kitchen, ready to be misused.
A Mora 510
I spend too much time making a pristine edge on my prized knives just to go willy-nilly cutting reams of cardboard, yards of carpet or hacking through electrical wire. Instead I reach for a "Milwaukee" brand flip open box-cutter/utility knife, or at the very least the SAK in my left pocket.
It's not as satisfying as using my more favored knives for the rough jobs, and I'd have no problem using one if I had no other choice, but I'd rather diminish the knives that are easily replaced.
So what do you use?