A good knife for under a tenner?

[Steve27752]

In error Pm`d.

 

[Dougster]

Stainless is the work of the Dark Forces, designed for eating fish with and not a patch on honest carbon!

I beg your pardon! Why bother with carbon when you can get stainless? My stainless clipper got covered in pheasant at the weekend and went straight in the dishwasher - with the sheath.

My big RWL-34 is immesurably harder and has infinitely better edge retention than any 01 I've ever had.

Myself - if you are doing food, stainless every time, but I do have some loverly expensive spyderco sharpening stones.

A DC3 or 4 will cope with stainless with ease.

I'd say stainless clipper, a cracker for a lot of stuff, in't dishwasher at the end of it.

 

[FGYT]

Bushcraft is not an emergency!
!

you Havent seen me Bushcraft

 

[John Fenna]

[
My big RWL-34 is immesurably harder and has infinitely better edge retention than any 01 I've ever had.


A DC3 or 4 will cope with stainless with ease.

I'd say stainless clipper, a cracker for a lot of stuff, in't dishwasher at the end of it.[/QUOTE]

A RWL clipper for £10?
What is a dishwasher?

 

[Donny]

????

 

[Earlyturtle]

Doesn't it depend on the type of stainless steel? My Brusletto and my Buck are both stainless and they go on the waterstone and strop and get excellent results,

 

[big_swede]

Here the mora 2000 goes for just under £10

I never liked the clipper, godawful plastic handles! The traditional red wooden handle is much easier on the hands.

 

[Donny]

Here the mora 2000 goes for just under £10

I never liked the clipper, godawful plastic handles! The traditional red wooden handle is much easier on the hands.

Clippers have rubber handles don't they? the other moras are plastic i think...

 

[Dougster]

The point I was making about RWL34 is that stainless has just left carbon for dead.

As far as I can tell 01 is good because it's easy to HT and therefore less expensive.

As for a first knife I'd stand by the stainless clipper vote. I really like my sandvik hollow grind for butchering.

We got a dishwasher as a wedding present and discovered it's sterilising qualities with bottles. It's great for ensuring food prep knives are PROPERLY clean, but I keep forgetting where you live old boy.........

 

[redneck]

Mora use Sandvik 12c27 stainless steel for their knives and anybody will tell you that properly HT'd ( as mora do!) it's a cracking stainless steel, I used to always use carbon blades believeing all the hype touted about them but find a good stainless is every bit as good without the worry of rust ( well not too much anyway!)

 

[sam_acw]

the Cold Steel Canadian is a good cheap knife that is great value for money. Perhaps not as good a wood carver as a Mora but better in the kitchen.

 

[Dougster]

the Cold Steel Canadian is a good cheap knife that is great value for money. Perhaps not as good a wood carver as a Mora but better in the kitchen.

Indeed it is, and as a sailors knife, comes in stainless.

 

[big_swede]

Clippers have rubber handles don't they? the other moras are plastic i think...

rubber - plastic, tomatoes - tomatos..

I prefer wood anyway

 

[born2roam]

Got one of these coming

http://ragweedforge.com/137.jpg

Still Mora; quality, price, but leather and wood...and pretty lightweight too who said I could not have my cake and eat it too....

Grtz Johan

 

[Jedadiah]

I see both sides of the argument here, but it is like wood Vs Micarta Vs Plastic (rubber) Vs Stabilised wood in that we are all individuals (i'm not!) and so like different things for different reasons. I personally prefer carbon as i find it, and i don't know why i describe it as this, but, warm. It's a warm and comforting metal. I find stainless cold and impersonal, sterile if you will.

I feel a little bit like a wine bore trying to describe a flavour (Mmmm, tastes like boot polish on a rotting apple inside an old wooden school desk!) but that's the way it feels to me. carbon always smiles when you take it out of the sheath, Stainless always grimaces and says 'What are you F***ing looking at?'. Still, i've only played with cheap stainless knives (apart from an F1 but we won't go into that). Maybe when i get to have a butchers at Dougsters 'Special' i might change my mind!

 

[Greg]

This is my 440C Stainless steel knife with black micarta handles. It is hollow ground which I personally like and has a great feel, again my personal feelings about it.
It holds a good edge and when I bought it, it came razor sharp - took the hairs right off my forearm no bother.
And it only cost me £10.
Heres one on Ebay.

http://cgi.ebay.co.uk/CLASSIC-BUSHC...ryZ72046QQssPageNameZWDVWQQrdZ1QQcmdZViewItem

I have nothing to do with the seller other than being a satisfyed customer.

 

[John Fenna]

My feelings exactly Jed!
I use some stainless blades but my "friends" are carbon....
All down to personal taste.
Some like Stainless with Micarta and a Kydex sheath.
I prefer carbon with wood grips/handle and a leather sheath.
But then I am a Luddite.....

 

[Greg]

Some like Stainless with Micarta and a Kydex sheath.

Actually I have a nice custom made black leather sheath for mine now:swordfigh !

 

[brancho]

I prefer the Clipper to the Mora (Frosts craftsman 740) due to the handle being smaller in the hand and the rubber gives better grip in my opinion. The clipper has a better (but still horrible) plastic sheath. I also prefer the narrower blade on the clipper for carving with.
Both are good knives at a great price. They are easy to to maintain and no big deal if you loose one.

I have only used each of them in Carbon steel versions and so will not comment on the stainless.

Alf

 

[Dougster]

I am really looking at stainless, stabilised and kydex sheathes as my first choice. Odd eh?

When I cut anything with carbon I just find it gets 'dirty' - I dunno why but I hate patinas.

Saying that, with my 11 knives there is room for variety, but still no evidence of carbon.