Favourite, NON scandi knife
- Thread starter Tommyd345
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Come along to the amazing Summer Moot (21st July - 2nd August), a festival of bushcrafting and camping in a beautiful woodland PLEASE CLICK HERE for more information.
This is my firm favourite (along side an SAK that never leaves my pocket)
Knife by Stuart Mitchell, sheath by me
Apologies for the lousy picture quality!!
Very nice! How thin is the blade?
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Don't have one at the moment but the old buck 110. Pretty much my Swiss army farmer is always with me. Fixed blade that's a tough one just about all mine are scandi
My Barkies, Izula II, SAK's and my Spydie Natives all in my hands as much as any of my scandi "bushcraft" knives
Love the Bark river convex for all round use and just got a American Knife Company Forest knife on order based on that (and my love of the Skookum!)
Can't take anything away from a good scandi but it is not the definitive grind
Love the Bark river convex for all round use and just got a American Knife Company Forest knife on order based on that (and my love of the Skookum!)
Can't take anything away from a good scandi but it is not the definitive grind
William Rodgers "Bushman's Friend" my wife bought me in 1966. But most use is the whichever is the current SAK I have had in my pocket at all times as EDC since I was a boy.
Any Dirk "Biodag" by Vince Evens, but WAY out o my price range, maybe an Extrema Ratio MK2.1 or more probably a Landi CT5.
Easy answer for me. The one that's normally in my pocket. The Opinel No.8 with years of abuse.
In fact using it now to have a few radishes (and Irn-Brw).
I love how thin it is and the fact that anything will get it very sharp, from a nice Japanese waterstone to a but of cardboard.
It's also my goto food prep knife when out and about or just manning the BBQ.
In fact using it now to have a few radishes (and Irn-Brw).
I love how thin it is and the fact that anything will get it very sharp, from a nice Japanese waterstone to a but of cardboard.
It's also my goto food prep knife when out and about or just manning the BBQ.
For some reason I mistakenly took this to be for production knives only so here's mine updated:
Or is it?
Perhaps you might like to decide:
Cheers
K
Or is it?
Perhaps you might like to decide:
Cheers
K
Last edited:
Hi Tommy, thanks, Phil's knives are unique IMO, and he grinds all his blades full flat with a pronounced distal taper, and to an extremely thin edge which is easy to maintain because very little metal needs to be removed when it needs to be touched up.
I use the 'little and often' approach with a strop & compound, so the edge on the above knife is definitely becoming more convexed with use.
Alan Wood/Klench take on the Nessmuk in Damascus and ramshorn with bolster.
I like bolsters and probably because they so exercise the UK Bushcraft experts!
I like bolsters and probably because they so exercise the UK Bushcraft experts!
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