Thread: EDC Knife

Originally Posted by Robini

ZT 562 99% of the time! Great knives!

ZT 566 for my, EDC. They are all built like tanks.

I will say again, that Elmax steel is nothing short of amazing!

After long sessions of browsing, I got a Gerber LST.

It's small, sharp, and _very_ easy to carry. So it comes with me everywhere. Too small for food prep (IMHO), but good for everything else.

If you want a knife to abuse, get something else.

Originally Posted by BotterbrodtGE

Removed the serrated portion since I don't see a use for it; someone will swear I destroyed the knife, but I use it daily so..... I'm happy with it.

I did the same thing to a Buck Redpoint that I found. Improved the knife immensely IMO. I've used this knife as a beater work knife for over five years and have grown to like it to the point that I would consider buying another Redpoint and grinding out the serrations again.

What's your favorite finishing stone for knife sharpening.

I'm often happy with a Washita Lilly White for my EDC and kitchen knives. I sometimes go higher with some local slate, or a Chosera 1k, and I've even tried a green thuri my my my.

Originally Posted by bluesman7

What's your favorite finishing stone for knife sharpening.

I'm often happy with a Washita Lilly White for my EDC and kitchen knives. I sometimes go higher with some local slate, or a Chosera 1k, and I've even tried a green thuri my my my.

I am happy with my kitchen knives off of a norton 8k, for my pocket knives when honing I use my bbw. Most of the time I run them through a blade medic so the only occasionally get on a hone.


Geek

Originally Posted by bluesman7

What's your favorite finishing stone for knife sharpening.

I'm often happy with a Washita Lilly White for my EDC and kitchen knives. I sometimes go higher with some local slate, or a Chosera 1k, and I've even tried a green thuri my my my.

You finish your knives on a 1k Chosera?
Wow, I need to test that out.
I usually go as high as with my razors.
usually that means a Suehiro Gokumyo 20K, a Nakayama or one of my Coticules followed by stropping with som 0.25micron ceox.
Then again, I tend to hone everything too much.
It is my favorite thing to do after the missus goes to bed.

Originally Posted by Birnando

You finish your knives on a 1k Chosera?
Wow, I need to test that out.
I usually go as high as with my razors.
usually that means a Suehiro Gokumyo 20K, a Nakayama or one of my Coticules followed by stropping with som 0.25micron ceox.
Then again, I tend to hone everything too much.
It is my favorite thing to do after the missus goes to bed.

What do your friends say when you pull out your polished laser lol?!

I sharpen mine to insane grits too. I love a sharp knife.

Originally Posted by Birnando

You finish your knives on a 1k Chosera?
Wow, I need to test that out.
I usually go as high as with my razors.
usually that means a Suehiro Gokumyo 20K, a Nakayama or one of my Coticules followed by stropping with som 0.25micron ceox.
Then again, I tend to hone everything too much.
It is my favorite thing to do after the missus goes to bed.

I do love a good honing. But doesn't that give too fine an edge on a knife?

My knives are work horses, I'd have them on the stones all the time trying to maintain that.

Geek

Originally Posted by TheGeek

I do love a good honing. But doesn't that give too fine an edge on a knife?

My knives are work horses, I'd have them on the stones all the time trying to maintain that.

Geek

This is what I'm curious about. The thinking seems to be that a bit of tooth is good for a working knife. On the other hand the micro serrations of that tooth are poorly supported and dull easily. Dull being used as a relative term.