You find a good knife you stick with it.

Ok thanks. I've never really worried to much about scratches but that explains it.
 
Star of the show is the terrific Pacific Tree Frog (Pseudacris regilla), link: http://en.wikipedia.org/wiki/Pacific_Tree_Frog

Thank you for the kind words Ima. The camera loves this frog and this knife.

The stone washed surfaces of the blade don't reflect well so you won't give away your position by accident when you are waving around your folder in the sun! I like it as no fingerprints. This finish looks almost like galvanization on steel. The flipper gets smoother with each thwack/opening.

Thank you Gunda for the explanation.

Joel, that looks like an excellent set of gear. It looks the business. Busse or ?
 
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As far as "non-reflective" finishes go, stonewashing is probably my favorite. I don't care for coatings, which always seem to scratch right off rather quickly. I also don't particularly care for beadblasted finishes. IMO stonewashing is a visually interesting finish as well as one that hides scratches and fingerprints well. It lets you put your blade to work yet keep it looking good at the same time.
 
Well-spoken Gunda.

I've heard that bead blasting promotes rust. I don't think that I've ever encountered a blade finish that promotes rust on 420HC. Perhaps Damascus with its layers could have a greater propensity toward corrosion, but its not really a blade finish. I like Stainless Damascus but, you know, I have a good supply of molecular bonding Tough Glide for tool steels I employ so no worries.
 
Great pictures Oregon.... That's a cooool little guy... and I want a knife like that... ITE ... :thumbup: ... :D ... :thumbup:
 
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Thank you ITE for the kind words.

$34 delivered was a deal that I couldn't pass up. I was blocked from going to the EXPO show, which, BTW, costs about $50 counting gas, parking & entry fee, so I shopped from home! Fished and caught a keeper. Yes I did. And didn't bust the budget either.
 
Great pictures and cool knife. And frog legs taste nothing like chicken. Closer to calamari actually.
 
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