Which blade do you prefer on multiple blade slipjoints?

I'm really liking this blade combo at the moment. A nice full spear, and the secondary clip is so pointy and very useful
 
Searchingforaschrade said:
. I am curious to know how everyone else uses their multiple blade knives. Do you use one blade for everything, with another blade as a spare? Do you save one blade for cutting food?
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I seldom carry a one-bladed traditional. If Iwant to carry a knife with a single blade, I'll carry a modern knife. I carry traditionals because they have multiple blades, so that you can use a blade with a shape optimized for the job at hand.

I don't cut food with a pocket knife. That's because I commonly use the blades for cutting all manner of other materials that I would not want in my food.

Exactly how I use different blades depends on the shapes of the blades.
For a two bladed knife with clip an pen blades, I normally use the large blade as my main cutting blade. I reserve the small blade for jobs which which either require a small blade to get at the item to be cut, or which require a fresher blade.

For a stockman or a whittler,
►I use the main blade as my general cutting blade.
►I use the sheepsfoot or coping blade for starting a cut in the middle of a surface, such as opening blister packs.
►The spey I mostly don't use. If it has a pen blade, then I use it as I would in a 2-bladed knife.
 
I normally carry a two-bladed knife with a spear main and either a pen or coping secondary. The secondary gets used for fingernails, opening mail, and other small tasks. The main blade gets used for everything else.
 
I like multi-blades with both a curved edge (clip or spear main) and a straight-edged secondary. I use the main blade for food and where reach is needed, and use the straight-edged shorter blade for precision cuts and rough use. If I have a stockman with a spey blade, then the spey is used for scraping.
 
I see a lot of "I don't use the spey" or "I use the spey for scraping" etc, and that was me too, for a long time, and then it dawned on me that it was my knife, and I could make it what I wanted it to be, and so I did.

Here is a before and after example of what I usually do to a stockman:

IMG_0007_zpsygjxheoj.jpg~original
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This is pretty easy to do if you have a good file or two, and a vise. Obviously a sharpening stone will be useful too, and a strop.
 
I set up most of my pocketknives to be useful for whittlin', and doing the modifiations as shown in the above pic takes the spey from fairly useless (for me) to very useful.
 
Mr. Chips said:
I see a lot of "I don't use the spey" or "I use the spey for scraping" etc, and that was me too, for a long time, and then it dawned on me that it was my knife, and I could make it what I wanted it to be, and so I did.

Here is a before and after example of what I usually do to a stockman:

IMG_0007_zpsygjxheoj.jpg~original
[/IMG]

This is pretty easy to do if you have a good file or two, and a vise. Obviously a sharpening stone will be useful too, and a strop.
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I have a cheap congress I just my try on next weekend. I have never re-profiled a blade before beyond eliminating a secondary bevel. I used to never use my spey blade until I got my favorite pocket knife for whittling. The spey blade on this one is shaped to make the front edge a great little chisel for shaping out concave areas, like on an improvised spoon. I wish more would be useful for this out of the box. I'll give it a shot, thanks for posting that.

Boker Carvers Congress.jpg
 
Mr. Chips said:
I see a lot of "I don't use the spey" or "I use the spey for scraping" etc, and that was me too, for a long time, and then it dawned on me that it was my knife, and I could make it what I wanted it to be, and so I did.
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I'm with you. This is my 34OT which I modified (after some kind encouragement from you, I should add) to be just what I wanted:

d951b5e3050b2632c24000f004354954.jpg


I use the clip for slicing food when kitchen knives aren't available. The spey-turned-pen I use for whittling and other tasks that benefit from an extremely sharp curved blade. The slimmed-down sheepsfoot is used as knarfeng described and for any whittling where I want a straight edge or pointy tip.
 
I like the pen blade Case CV Yellow Delrin Peanut for opening "blister" packages and the larger clip point for larger jobs. I have been carrying my big Boker Auto for other things (bigger jobs) and occasionally for cutting food. (The AUS-8 steel works well and hods a good edge).
 
Sorry. A little off topic. I just recently picked up this old kabar 1100 and was wondering what to do about the clip point blade? Thanks
5ea7b13181495605befa29f0561fe7ea.jpg



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Cheesybrains said:
Sorry. A little off topic. I just recently picked up this old kabar 1100 and was wondering what to do about the clip point blade? Thanks
5ea7b13181495605befa29f0561fe7ea.jpg



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My suggestion would be to reprofile the tip and make it pointy again. Unless you need a screw driver.
 
Sheepfoot on my stockman for sure. On my spear/coping 77 Barlow it's the coping that gets lots of use for misc tasks.
 
Cheesybrains said:
Sorry. A little off topic. I just recently picked up this old kabar 1100 and was wondering what to do about the clip point blade? Thanks
5ea7b13181495605befa29f0561fe7ea.jpg



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Click to expand...

You could turn that clip blade into a longer Wharncliffe without a huge amount of effort.
Here is an old Remington that had a broken point, that I turned into a great whittlin' iron. (And a little guy I whittled with it at a concert in the park).
001_zps07abd92d.jpg~original
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Mr. Chips said:
You could turn that clip blade into a longer Wharncliffe without a huge amount of effort.
Here is an old Remington that had a broken point, that I turned into a great whittlin' iron. (And a little guy I whittled with it at a concert in the park).
001_zps07abd92d.jpg~original
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That's a good idea. I like that better thanks. I will post a picture of it when I'm done.


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a14a5c000ef44331ae65639dd5711ef5.jpg

Not great at regrinding knife edges but not bad. I will try to polish it when I'm done.


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