OK I admit it: I'm a knife junkie...

[Phil Yearout]

I had a little change burning a hole in my pocket and some built up points here and there so I bought me a Buck 110, just because I've always wanted one. I have a 112 but thought I oughta have a 110 too! And while I was looking, I spied this Buck 113 fixed blade and it spoke to me, so...it's a nice size and it sure has a nice feel to it!

https://i.imgur.com/qSKiNNJl.jpg

[Andrew Sacco]

Phil I just got my first 110 this past month. Neat knife. While on the topic of knives my favorites so far are:

Ashley Game Knife from ESEE in bright orange for deer

https://www.eseeknives.com/product/ashley-game-knife



Arno Bernard in blue Kudu for a bird knife (amazing but kudu in this blade not avail. now)

https://www.africansportingcreations.com/bateleur-in-desert-ironwood.html

It still escapes me why some older Case knives and other classics go for hundreds and perhaps it's better that way. I like buying new knives but my knife drawer overfloweth.

[John Dallas]

Bought thse stag handles from a guy named Destry. Seems to know a lot about a lot of things

[David Noble]

If I weren't leaving town tomorrow morning for a week, I'd dig into my knife collection. It's absurd and ridiculous and I love it! Way more knives than I could ever use, but I've been addicted to them since childhood and collected a vast array since. Maybe someday I'll dig them all out and take pictures.
I'm sure there are many people that have more, I wish I was one of them!

[Andrew Sacco]

I wish I understood a few things better about them.

One: how to really sharpen well, it's a skill I still work on...in in vain

Two: knife steels. Wish I knew what the flipping differences were.

I pulled out a cheap EDC knife I thought was pretty neat for the money at the club a few years back. This old fella looks at it, "Yeah, it's cheap because it's yildimium carbonundrum allominumonium and that's shit steel, hard to sharpen, won't hold an edge..." Which was exactly the problem I had. Looked shiny. I'm attracted to shiny objects I guess.

[Daryl Corona]

I agree Andy, steel can be confusing and it's not that hard to learn to sharpen knives if you have the right steel. I favor older knives before all this super duper carborumdum blah blah steel. I've got a number of older Remington, Case and Barlow style knives to name a few which were made with good old steel that would rust if you didn't take care of them. I can get them to a razor's edge. The Buck 110 from 30 years ago is a frustrating knife which I could never get the edge I wanted. If you can find any Puma knife you could get a decent edge on one of them with little effort.

[Andrew Sacco]

I agree Andy, steel can be confusing and it's not that hard to learn to sharpen knives if you have the right steel. I favor older knives before all this super duper carborumdum blah blah steel. I've got a number of older Remington, Case and Barlow style knives to name a few which were made with good old steel that would rust if you didn't take care of them. I can get them to a razor's edge. The Buck 110 from 30 years ago is a frustrating knife which I could never get the edge I wanted. If you can find any Puma knife you could get a decent edge on one of them with little effort.

Thank you Daryl. My dad used to own a grocery store in the 50's, and he was handed down his dad's cleaver and knives from the turn of the century and his market. I have two of them. One is a knife in name only as it's been sharpened so many times over 60 years of use that it resembles a very long letter opener. My mom gave them to me and said, "You don't have to use these, but you better keep them greasy or they'll rust and your dad will come back from the dead to slap you." I suspect a heavy load of carbon steel there.

[Daryl Corona]

My parents owned a corner grocery when I was a kid and I have a couple of those knives. My father was a butcher among other things and he taught me how to sharpen and keep an edge on my knives.

[Kevin McCormack]

I agree Andy, steel can be confusing and it's not that hard to learn to sharpen knives if you have the right steel. I favor older knives before all this super duper carborumdum blah blah steel. I've got a number of older Remington, Case and Barlow style knives to name a few which were made with good old steel that would rust if you didn't take care of them. I can get them to a razor's edge. The Buck 110 from 30 years ago is a frustrating knife which I could never get the edge I wanted. If you can find any Puma knife you could get a decent edge on one of them with little effort.

Interesting - I worked in a major sporting goods chain in the 1960s & 70s. We carried both Buck and Puma small to medium sized sheath knives and they were always best sellers with Schrade a close runner up. Over the years we constantly heard how well the Buck knives "handled", but how the Pumas would take and hold a better edge over time. Still have my Buck "Personal" model, but never bought a Puma.

[Dave Tatman]

Every man needs a Buck 110, the older the better! I still carry one that my dad found in a wrecked car (he was an insurance adjuster) about 60 years ago! And I have two more Buck 110’s, slightly newer. One of them thanks to Destry!

BTW, the car was a total loss and paid off by his company. He was inspecting the salvage. Lest anyone think nefarious actions! :rotf:

Dave

[Mike Poindexter]

Here's a Corbet Sigman working hunter from 1983. Sold for $40 new. Dont get me started.

[allen newell]

BUCK knives rule

[Phil Yearout]

Some cool knives showing up. I feel guilty sometimes because I only use a few of what I have. I never thought of myself as a "collector" but I guess I am. Besides these I have my daily carry knife and ones in my field bag and the truck :rolleyes:...

https://i.imgur.com/jxTNMEll.jpg

https://i.imgur.com/QhmniEDl.jpg

https://i.imgur.com/8NdKDSGl.jpg

[Andrew Sacco]

Dammit Phil now I gotta buy more knives

[Ken Frazee]

138769

This one travels well to favorite places.

[edgarspencer]

This knife has been my daily carry for the past 25 years, though I've owned it since I was 10. I found it in a box of junk under my grandfather's work bench, and he told me I could have it. It was given to him by his father, when he was also 10 (1882). Like most everything he owned, it was made in Meriden, CT, where he was born. Miller Brothers was located a stone's throw from the Cherry St office of Parker Brothers.

[Jim DiSpagno]

Now that's COOL

[Stephen Hodges]

This is a very interesting thread on a subject that I do not often think about but as a big game hunter I know that really good knives are hard to come by. My ultimate knife was given to me as a Christmas Present by my parents in 1969 when I was a Junior in High School. An LL Bean 3" folding with a leather carrying sheath. It has a Schrade Made in USA blade. I have processed countless deer, bear and three Moose with this knife. Contrary to popular belief you do not need an 18" blade to process deer and moose with. The blade holds and incredible edge and has never rusted on me, although I have always taken care of it. After years and years of use the locking back wore out and it will now not lock so when using it I have to be careful. When I first noticed that It would no longer lock I went to Beans in Freeport and requested a new knife as it has a lifetime guarantee. They said sure, just leave us your knife and we will give you a new one. This was around 2000. I politely declined and of course kept my knife.

[edgarspencer]

When I first noticed that It would no longer lock I went to Beans in Freeport and requested a new knife as it has a lifetime guarantee. They said sure, just leave us your knife and we will give you a new one. This was around 2000. I politely declined and of course kept my knife.

A similar thing happened to me, but I didn't have the option to keep my knife. I had an early Case 'Cheetah', that would no longer lock, so I sent it back to Case. They mailed me a new, much lower quality, current version, and told me they could not repair it, so were giving me a new one. I always suspected some employee ended up taking my old knife home.

[allen newell]

No doubt Edgar

[Stephen Hodges]

Edgar, it is to bad you had to mail your knife in. I was able to bring mine to the Mother store. My initial request was to have it repaired as yours was, but was told that they could not do that. I was lucky that I was able to decline the swap and keep my original knife, which like your Great Grandfathers knife, mine means a lot to me.

[Phil Yearout]

A good lesson here: never turn loose of an item that’s important to you before you know for sure what you’re getting in return.

[Andrew Sacco]

A good lesson here: never turn loose of an item that’s important to you before you know for sure what you’re getting in return.

Does this apply to women?

[Stan Hillis]

I have not much use for Buck knives. I had one some 50 years ago and it had the poorest quality steel I have ever seen in a blade, back when they first came out with a lockback. I've seen Imperials with better steel.

I carry and use knives daily. EVERY day. I am a Benchmade man. Their quality and warranty is impeccable.

[Phil Yearout]

Does this apply to women?

Couldn’t tell you Andy. I found mine 60 years ago and never let go, and I thank the fates every day that she didn’t let go either.

[John Dallas]

Back in the 60's DuPont invented a very strong polymer called Vespel (still made today) One of its uses is as the foundation for grinding wheels, holding the grinding material. I have a Vespel Steel (guess it should be called a Vespel) which has a zillion very small diamonds trapped in the Vespel. There is no better steel. It puts an edge on darned near anything. I believe the one I have was a one-off, and was never put in production. If you want a knife sharpened, bring it to my cabin near Grayling Michigan and we will perform miracles

[tom leshinsky]

I have a Puma Game Warden with one knife blade and one saw blade. i used it for 50yrs. gutted many deer and elk. Best knife i ever had. easy to sharpen and held the edge. Go Puma!!!!

[Stan Hoover]

I have a weakness for what I perceive to be good knives. Unfortunately I do not still have my grandfather’s knife or a good story like Edgar.

I’m biased, most of my knives were made in Bradford, Pa, a few in NY, Montana, and a few from elsewhere. Oh yes, 1 Randall knife and I would like to find a hunting model with Burle wood.

I just recently came across this pictured knife by a fellow here in Pa, never heard of him before. The Damascus took my fancy. I’m curious how well this maker is known, does anyone care to guess who he is?

[Daryl Corona]

I have no idea Stan but I like it very much.

[Daryl Corona]

I stated earlier that Puma knives are some of the easiest to sharpen and they hold an edge really well. As Mr. Hillis observed Buck knives are difficult to sharpen but for most guys that's enough. I find their bird knife does a pretty good job of holding an edge.

[Bob Kimble]

Stan, Looks like Ken Steigerwalts work. The man's an artist with knives!

[Stan Hillis]

Just a few of my favorites. I've got other custom made damascus blades that I may show later, but just snapped a pic of a few of these that were in the house.

From left to right:

Campolin (Italian maker) Stiletto switchblade (very high quality for a self opener)

Benchmade Osborne

Benchmade Mini-Griptilian

Kershaw (Ken Onion)

Damascus dagger engraved on the bolsters and cap and shield by Geoffrey Gournet

The stiletto and the dagger are my "deacon's meeting knives". :draw: The Benchmades and the Kershaw are my favorite working pocket knives.

https://www.jpgbox.com/jpg/75650_800x600.jpg (https://www.jpgbox.com/page/75650_800x600/)

Over a lifetime (74 yrs.) I have come to the conclusion that the Benchmades are the finest stainless blades made on a commercial scale. The Kershaw sharpens very well, and lasts too.

[Stan Hoover]

You are correct Bob,

I’ve only learned of Ken Steigerwalt recently.

Just a few quick pictures.

[Scott Smith]

I gave this knife to my Father for his birthday in 1973. I purchased it at the Army Navy store on 7th St. in Allentown PA. He gave it back to me before he passed. It has special meaning for me.

[allen newell]

Any thoughts on Case knives? Are they any good?

[Andrew Sacco]

Allen I think old ones are desired? I recently got a case stockman and it’s a piece of garbage. Machine marks on the blade, gritty opening and terrible edge. Should have returned it but I sharpened it and will just use it.

[Phil Yearout]

I’ve always liked Case knives and have several. Your experience is interesting Andy; I recently got a Case Stockman and mine seems just fine. Betcha Case would have replaced it if you’d complained.

[Andrew Sacco]

If I have time later I’ll send a photo. Got it from blade HQ on line.

[Stan Hoover]

Andy,
I could be wrong, but I believe given the chance, Case would make that right for you.

Approximately 10 years back I visited the Case/Zippo Museum & Flagship Store, I found it to be entertaining and very interesting.
While there I inquired about ordering the Leather Hunter Two Hunting Knife set, I needed around 30 sets for employee gifts. They were very helpful, all knives were etched with our company name and we couldn’t have been more pleased. Just my experience,
Stan

[John Dallas]

This trout and bird knife was made by Don Buckbee, career army officer, Canadian .22 Bench rest champion,and a great memberof our deer camp. Prodigious eater and capable imbibor.. You can't see it, but there is an enraved BUCK BEE on the blade

[Andrew Sacco]

Thanks Stan. I don’t know if there are different grades I’m not near the knife I’ll try to post photos. It was not expensive a year ago maybe $45?

[Andrew Sacco]

Photo not great, from my cell. Probably more obvious in person are the vertical machine marks on the blade SOME of which carried onto the bevel and a very dull edge. The opening and closing was pretty gritty which I lubed well and sat in front of a movie working until it was better, but not great.

[edgarspencer]

Just my opinion, but I don't think Case is nearly as good a knife as it was in the 1970-80s. Back then, the president and majority shareholder was a man named Wick. He also had a large share of Zippo, and his daughter, my daughter's school chum, was always mortified to be called the Zippo Wick.
I have a lot of NOS Cheetahs from the 70's and they are very high quality, and the one I carried, still tight, holds an edge very well. The blades were highly polished, and I think they were 410 stainless, known to be used by high end cutlery makers.
One of my favorite sheath knives is a Green River Works. Very simple knife. Another is a real old Shrade. I never gave it a lot of thought, because my knives are all over the house, but I may have had a problem all along, and just never thought about it. Do knife collectors have meetings and sit around in a circle and cry a little?

[Phil Yearout]

Can’t tell much from the photo but I definitely would have contacted Case about it. Even the best companies produce a stinker once in a while, the important thing to me is how do they respond when it’s brought to their attention. I don’t have a lot of experience with them but I have contacted Case a couple of times and have found them to be very responsive and helpful.

[Tom Hawkins]

These are buck knives that caught my attention over the past 55 years. My father and uncles all had buck knives. Knives are great to collect they don't take up much space.

[Bill Murphy]

Tom Hawkins says "They don't take up much space." Maybe for some they don't take up much space. For others, a little more.

[Bob Kimble]

These are buck knives that caught my attention over the past 55 years. My father and uncles all had buck knives. Knives are great to collect they don't take up much space.

I thought it would be cheaper to collect knives rather than guns but once you get into collectable stuff there's not much difference!

[Stan Hillis]

I may get flamed for saying this, but it won't hurt my feelings. I struggled with trying to develop and maintain a knife sharpening technique using whetstones for a lot of my adult life. I told myself that I was a farmer and a knife man and, by God I was going to get this down pat to where I could put a shaving edge on every knife the "old timey way". It was hard, and it took a lots of time because it was just next to impossible for me to maintain that perfect angle every stroke. I tried the Lansky type clamp-on guides. They worked but were tedious and slow.

Then, a friend showed me an electric knife sharpening device, an how he used it in his kitchen to maintain good edges on his kitchen knives. I was sold, and bought one. I've been using it for at least 25 years with no maintenance, no breakdowns, and no ill effects to my knives.

It's the Chef's Choice Knife Sharpener. They are highly rated in reviews and testing, and evidently a solid company. The one pictured here is the model I own, and it is capable of sharpening everything from the tiniest folding pocket knife to the biggest Bowie. There will be no inadvertent scratches on your blades, above the edge itself, like so often happens when a whet rock is used "freehand".

I cannot see myself ever using anything else for my knives. My wife has a very nice set of German kitchen knives that I maintain for her using the CC 120 and, after 7-8 years of sharpening, the blades are not worn away in the least. You learn to use a very gentle touch with the C.C. sharpener and your blades will be the sharpest they can possibly be, and always look new.

https://www.sharpeningsupplies.com/products/chef-s-choice-model-120-professional-knife-sharpener?variant=48626818253102&msclkid=eef7e137f845141d61138851c2b3f9d7&utm_source=bing&utm_medium=cpc&utm_campaign=Sharpening%20Smart%20Shopping&utm_term=2328765628532139&utm_content=Ad%20group%20%231

https://www.sharpeningsupplies.com/blogs/videos/chef-s-choice-120-electric-knife-sharpener-video

As a disclaimer, I have no financial interest in the sales of these sharpeners. I wish I did.

[Andrew Sacco]

Hey Stan that's great information. I have a Tormek T1 and the Chef's Choice, I prefer the Tormek by far. The ONLY issue I have with it is that's there one grade of grit on the wheel so if you're really dull it can take a very long time. For kitchen knifes it's fantastic. I have a friend who can shave with any knife he has, all on a whetstone. I asked him how he did it and he said, "Get old like me and hope you don't die before you learn.." He's 85 but that's all he every knew. I still try, but it sure is hard as you mention.

[Phil Yearout]

I may get flamed for saying this, but it won't hurt my feelings. I struggled with trying to develop and maintain a knife sharpening technique using whetstones for a lot of my adult life. I told myself that I was a farmer and a knife man and, by God I was going to get this down pat to where I could put a shaving edge on every knife the "old timey way". It was hard, and it took a lots of time because it was just next to impossible for me to maintain that perfect angle every stroke. I tried the Lansky type clamp-on guides. They worked but were tedious and slow.

Then, a friend showed me an electric knife sharpening device, an how he used it in his kitchen to maintain good edges on his kitchen knives. I was sold, and bought one. I've been using it for at least 25 years with no maintenance, no breakdowns, and no ill effects to my knives.

It's the Chef's Choice Knife Sharpener. They are highly rated in reviews and testing, and evidently a solid company. The one pictured here is the model I own, and it is capable of sharpening everything from the tiniest folding pocket knife to the biggest Bowie. There will be no inadvertent scratches on your blades, above the edge itself, like so often happens when a whet rock is used "freehand".

I cannot see myself ever using anything else for my knives. My wife has a very nice set of German kitchen knives that I maintain for her using the CC 120 and, after 7-8 years of sharpening, the blades are not worn away in the least. You learn to use a very gentle touch with the C.C. sharpener and your blades will be the sharpest they can possibly be, and always look new.

https://www.sharpeningsupplies.com/products/chef-s-choice-model-120-professional-knife-sharpener?variant=48626818253102&msclkid=eef7e137f845141d61138851c2b3f9d7&utm_source=bing&utm_medium=cpc&utm_campaign=Sharpening%20Smart%20Shopping&utm_term=2328765628532139&utm_content=Ad%20group%20%231

https://www.sharpeningsupplies.com/blogs/videos/chef-s-choice-120-electric-knife-sharpener-video

As a disclaimer, I have no financial interest in the sales of these sharpeners. I wish I did.

Yep. After going through a number of sharpening devices I got a Chef's Choice and never looked back.

[Dave Tatman]

Does anybody have any experience with the Work Sharp Ken Onion sharpening system. I saw it in a buddy’s workshop the other day and failed to ask him any questions about it….

Dave

[Chris Pope]

I may get flamed for saying this, but it won't hurt my feelings. I struggled with trying to develop and maintain a knife sharpening technique using whetstones for a lot of my adult life. I told myself that I was a farmer and a knife man and, by God I was going to get this down pat to where I could put a shaving edge on every knife the "old timey way". It was hard, and it took a lots of time because it was just next to impossible for me to maintain that perfect angle every stroke. I tried the Lansky type clamp-on guides. They worked but were tedious and slow.

Then, a friend showed me an electric knife sharpening device, an how he used it in his kitchen to maintain good edges on his kitchen knives. I was sold, and bought one. I've been using it for at least 25 years with no maintenance, no breakdowns, and no ill effects to my knives.

It's the Chef's Choice Knife Sharpener. They are highly rated in reviews and testing, and evidently a solid company. The one pictured here is the model I own, and it is capable of sharpening everything from the tiniest folding pocket knife to the biggest Bowie. There will be no inadvertent scratches on your blades, above the edge itself, like so often happens when a whet rock is used "freehand".

I cannot see myself ever using anything else for my knives. My wife has a very nice set of German kitchen knives that I maintain for her using the CC 120 and, after 7-8 years of sharpening, the blades are not worn away in the least. You learn to use a very gentle touch with the C.C. sharpener and your blades will be the sharpest they can possibly be, and always look new.

https://www.sharpeningsupplies.com/products/chef-s-choice-model-120-professional-knife-sharpener?variant=48626818253102&msclkid=eef7e137f845141d61138851c2b3f9d7&utm_source=bing&utm_medium=cpc&utm_campaign=Sharpening%20Smart%20Shopping&utm_term=2328765628532139&utm_content=Ad%20group%20%231

https://www.sharpeningsupplies.com/blogs/videos/chef-s-choice-120-electric-knife-sharpener-video

As a disclaimer, I have no financial interest in the sales of these sharpeners. I wish I did.


Stan, some purists will roll in their grave over this post. But all I can say is "ditto"! I went to Chef's Choice about 20 years ago after spending many many hours sharpening knives. And I'm finicky about sharp blades. I do use a steel after the third stage and that seems to help. And I've also found they need to be taken apart and cleaned every so often. Quick question: On your unit does the blade of the knife cut into the plastic guard after long use as shown in the photo below? Think that affects the performance of the sharpener or mess up the sharpening angle?

[Chris Pope]

I refuse to admit to being a knife collector. Every knife I own (see partial sample below) was purchased for a specific reason! And they are all well used. (:
L to R:
1. Antique knife guessing late 19th early 20th century marked, Cornwall Knifeworks Conn.
2. Case small fixed blade
3. Bowen made for LL Bean
4. Puma White Hunter Model 6399
5. Puma Original Bowie Mod 6396
6. Unknown Knife Maker, West Yellowstone Montana 1980’s
7. Buck 121 fixed blade
8. Buck 103 Skinner
9. Buck 112+ Ranger Automatic Lockback
10. Buck 110< (1986)
11. Cheap neck knife
12. Randall
13. Randall
14. Randall

[Andrew Sacco]

I have a Ken Onion, I prefer the Tormek. I prefer the Chef's Choice over the Ken Onion too. If you're talking about the sharpener with the sandpaper strips, yeah, too much to keep track of. In reply to the Chef's Choice yes the plastic does get cut. I guess I like that I can set whatever angle on the Tormek I choose and it is pretty damn consistent. Again, since the stone is fine with some steels it takes a long time to get the burr to form.

https://shop.tormek.com/en/products/tormek-t-1-kitchen-knife-sharpener-carbon-black

[Stan Hillis]

Quick question: On your unit does the blade of the knife cut into the plastic guard after long use as shown in the photo below? Think that affects the performance of the sharpener or mess up the sharpening angle?

Yes, mine has the cuts into the plastic, and they look even deeper than yours. I cannot see that they affect the performance of the unit in any way.

Could you point me in the direction of instructions for disassembly and cleaning? The instruction manual for mine is gone with the wind.

[Chris Pope]

Yes, mine has the cuts into the plastic, and they look even deeper than yours. I cannot see that they affect the performance of the unit in any way.

Could you point me in the direction of instructions for disassembly and cleaning? The instruction manual for mine is gone with the wind.

From the manual for the CC 120 https://cdn.shopify.com/s/files/1/0064/4877/5232/t/3/assets/120instructionsGBFIE-1564171162880.pdf

NORMAL MAINTENANCE
No lubrication is required for any moving parts, motor, bearings or sharpening surfaces. There is no
need for water on abrasives. The exterior of the sharpener may be cleaned by carefully wiping with a
damp cloth. Do not use detergents or abrasives.
Once a year or so, as needed, you can remove metal dust that will accumulate inside the
sharpener from repeated sharpenings. Remove the small rectangular clean-out cover (Figure 14)
that covers an opening on the underside of the sharpener. You will find metal particles adhered to
a magnet attached to the inside of that cover. Simply rub off or brush off accumulated filings
from the magnet with a paper towel or tooth brush and reinsert the cover in the opening. If larger amounts of metal dust have been created or if the Stage 3 disk has been cleaned (using the
cleaning/dressing means), you can shake out any remaining dust through the bottom opening when the
cover is removed. After cleaning, replace the cover securely with its magnet in place.

Probably want to this maintenance in your shop/barn and not the kitchen as it will be a mess inside.

[Randy G Roberts]

Does anybody have any experience with the Work Sharp Ken Onion sharpening system. I saw it in a buddy’s workshop the other day and failed to ask him any questions about it….

Dave

I have used this one for a number of years without issue and it works. As Andy stated it does have the various grit sanding belts which he does not prefer. Having said that this is what allows you to cut new angles quickly with a course grit and then change out to a finer grit and then ultimately to a super fine belt for polishing. Angles are adjustable and belts are easy to change. I have sharpened everything from pocket to kitchen to hunting to filet knives with this model and it will get them all razor sharp. I have no experience with the other models being discussed so I cannot compare.

[Andrew Sacco]

I have used this one for a number of years without issue and it works. As Andy stated it does have the various grit sanding belts which he does not prefer. Having said that this is what allows you to cut new angles quickly with a course grit and then change out to a finer grit and then ultimately to a super fine belt for polishing. Angles are adjustable and belts are easy to change. I have sharpened everything from pocket to kitchen to hunting to filet knives with this model and it will get them all razor sharp. I have no experience with the other models being discussed so I cannot compare.

Randy, I looked this morning and I have the basic Work Sharp sharpener, it's at least 10-15 years old? It doesn't seem to have the options or adjustability of the Ken Onion one, so there's that.

[Phil Yearout]

Chris, thanks for the link to the manual; mine's long gone too!

[Stan Hillis]

Thank you so much, Chris. I'll clean mine tomorrow morning when I go out to the shop to exercise.

[Victor Wasylyna]

Variety is the spice of life.

-Victor

[Andrew Sacco]

I just got this Civivi Baby Bantam and I love it. Has a small tweezer and toothpick in it. Both appear to be stainless steel.

[Dave Tatman]

Cool looking lockback. Where’d you find it, Andy?

Dave

[Phil Yearout]

My latest is this Browning fixed blade. I don't know how good it is; I know some Browning offerings are Chinese but this one isn't marked as such. But I liked it, so...also this device which I use now and then for a quick tune up between sharpening sessions.

https://i.imgur.com/7KB6AUCl.jpg

[Andrew Sacco]

Dave: My go to bladehq.com

[Matt Valinsky]

This thread brought a smike to my face. It reminded me of a friend who passed some fifteen or so years ago. Some time after he passed, his wife asked myself and two other of his friends to help her catolog his firearms (no Parkers), took several hours to complete the list a very eclectic collection. Much like the individual of did the collecting. It was a three day event to auction his toys. First day, the firearms, second day, his knife collection and the last day a collage of items.

His knife collection was primarily folders as I recall. I can't hazard a quess at the number of knives, but I do recall the sale started at 8am and lasted past the dinner hour. There were some serious buyers paying some serious dollars that day. I know there were several pages in the sale catolog listing the knives.

Myself, not much of a knife person. Every day carry is either a Craftsman #95231 or a Camillus "Yello-Jaket". My belt knife is a Bowen #3495 all of which are easy to keep shaven sharp with just an Arkansas stone.

[Phillip Carr]

Similar to Stan’s experiences, I have never perfected knife sharpening.
Stan after reading about your positive results using a Chef Choice 120 I decided to see what I could find.
I found one like new on EBay for $25 and am delighted with the results.
It was delivered last week and I sharpened every knife in the house.
I could not have possibly sharpened a knife any better than what this Sharpener produced.
Thanks Stan for the tip.

[Stan Hillis]

So glad to hear that, Phil. And when used properly will never scratch or damage the blade of a very expensive knife.

Hoo yah for snagging one at such a great price! Well done.