Share Knife Photos

Joined
Mar 16, 2008
Messages
1,971
Location
Oregon
I’ve always owned freebies and cheapies other than a very nice custom knife that was made for me when I retired. Recently, I’ve been introduced to some top names in the knife world, and after watching a review on this knife, I bought one. It is a Spyderco Stretch.

Since this is a photography forum, show photos of your knife to this thread. I’ll start.

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Joined
Sep 28, 2007
Messages
6,319
Location
NYC
I like Spyderco's. Used to carrry that brand all the time. For the last few years I've been carrying a Mel Pardue Benchmade.
 
Joined
Jan 18, 2006
Messages
420
Location
Suburb of Chicago
I have 3 Spydercos having been turned on to them by a much earlier posting on this board 3 years ago. Each of mine has been embellished by Santa Fe Stoneworks and they are beautiful. To get an idea of the kind of work they do go to www.santafestoneworks.com . I would love to post pics but I am not near my equipment at the present time. Perhaps later. The inlays are beautiful and the blades are great. Don
 
Joined
Sep 28, 2007
Messages
6,319
Location
NYC
I have 3 Spydercos having been turned on to them by a much earlier posting on this board 3 years ago. Each of mine has been embellished by Santa Fe Stoneworks and they are beautiful. To get an idea of the kind of work they do go to www.santafestoneworks.com . I would love to post pics but I am not near my equipment at the present time. Perhaps later. The inlays are beautiful and the blades are great. Don
OH NO!!!!!!!! I wish i didn't click on that link!!! I see money being extracted from my pockets already!!! HEHE
 
Joined
Jul 29, 2009
Messages
447
Location
Tulsa Oklahoma
i got a benchmade and a ka-bar TDI (long law enforcement one). the benchmade is a 10750 model, non serrated. sits in my pocket all day long
 
Joined
Nov 1, 2005
Messages
1,544
Location
Peoria, AZ
Men are funny creatures!

I was thinking kitchen knives!

I'm not allowed to use sharp knives anymore. I wanted new knives for the kitchen like they use on Food Network. Hubby went and got me a nice, sharp knife... he gets it home, I admire it, then proceed to nearly cut my finger off when I was trying to wash it. It was sharp, that's for sure! :redface:
 
Joined
May 16, 2006
Messages
898
I have several Benchmades and a small Sebenza (Chris Reeve Knives). Never took any pictures of any of them though.
 
Joined
Jun 20, 2007
Messages
547
Location
Cold Lake, Alberta, CDN
Men are funny creatures!

I was thinking kitchen knives!

I'm not allowed to use sharp knives anymore. I wanted new knives for the kitchen like they use on Food Network. Hubby went and got me a nice, sharp knife... he gets it home, I admire it, then proceed to nearly cut my finger off when I was trying to wash it. It was sharp, that's for sure! :redface:
I've had my fair share of run ins with my Wusthof knives in the kitchen too, but I'll tell you, I wouldn't use anything less! LOVE I mean LOVE the Wusthof knives I have!
 
Joined
Oct 25, 2006
Messages
399
Location
New Milton South Coast UK
Knives, I love them.:smile:

in the kitchen I use global knives. Great blades and keep a good edge, I just don't let the wife use them.

Sold most of my collection a while back, but keep a few

General everyday knife is a benchmade mini afck
I also have a pre production prototype Mike Lamprey stainless Damascus blade with titanium bolsters and ceramic bearings, I love this and although it never feels really sharp it is. I also have a kewshaw limited edition damacus bootdagger which is numbered and comes with the certificate signed by the bladesmith.
 
Joined
Jun 29, 2007
Messages
1,199
Location
USA
I had a Randall (and a Rolex :smile:) when I was in the Army about a 100 years ago. Sold the Randall for $800, the Rolex for $3,700, and bought the 200/2 :biggrin:
 
Joined
Nov 15, 2006
Messages
6,116
Location
Upstate SC
For me a nice knife is for the kitchen, too. My favorite are my 7 and 5 in Wustoff Classic Santukos. Very versatlie and well balanced. I learned how to properly use a shapening steel just for these two knives, but they still go to a pro two or three times a year.

I've also had more than one messy encounter with a Wustoff, though my most often cause of blood loss in the kitchen is my mandolin slicer!
 
Joined
Mar 16, 2008
Messages
1,971
Location
Oregon
Men are funny creatures!

I was thinking kitchen knives!

I'm not allowed to use sharp knives anymore. I wanted new knives for the kitchen like they use on Food Network. Hubby went and got me a nice, sharp knife... he gets it home, I admire it, then proceed to nearly cut my finger off when I was trying to wash it. It was sharp, that's for sure! :redface:
No, this thread isn’t about kitchen knives. I have Henckles in the kitchen, and my other half always seems to be wearing a band aid cause she cut herself. I’ve never taken a photo of kitchen knives. :biggrin:
 
Joined
Mar 16, 2008
Messages
1,971
Location
Oregon
Seems like a few own good knives, but Where Are The Photos? :confused:

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Joined
Aug 25, 2008
Messages
701
Location
Prairie City OR
Spyderco makes a decent knife though I have never personally cared for them. My daily carry knife is a CRKT Denali that has taken quite a bit of abuse. I also have a almost 30 year old Swiss Army knife that has metal grips instead of plastic.

And I'm fairly decent at throwing knives as well.
 
Joined
Nov 10, 2008
Messages
3,951
Location
Chicago
I have a set of Forchner French design for the kitchen, 12,10,8,6,4" blades.

They are not made anymore, but the French design slices food rather than mashing it like the German ones sold today. They have a taper to the point blade in an almost straight line. The German ones curve because you are supposed to "rock" the knife.

I have a few Swiss Army pocket knives, small ones.

If you ever get a chance to see how Samuri swords are made on PBS, don`t miss it.
I takes about four skilled craftsmen six months to make one, one to make the steel alloys, one to make the blade like a blacksmith, another to put the design on it and heat treat it, another to sharpen it properly.

It is amazing these peope knew how to carburise steel with charcoal 500 years ago. I am sure they did not know why they were doing it, just that it worked.

The blade is made by wrapping a soft steel around a brittle hard seel core. The long curve is put in with the heat treating process where it is warped. The warp allows a slicing action when you drag it thru the air. A decent Samuri can cut your head off in one stroke.

Like I said, don`t miss it.
 
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