Post by WILL on Jun 23, 2012 11:18:29 GMT -7
I've been on almost a life long journey to find the best all-around field knife. I've tried almost every type to include custom knives and Mora’s. I'm still working on it. To help others save some time and money, I thought a thread discussing the best knife options would be a good idea. I realize everyone has their own preferences, but I'm sure some good ideas will come from it.
While I still love and use big chopping blades for processing larger wood, and I'm sure they would be good for combat, they lacked the ability to do fine work, which encompasses alot of what I do outdoors with a knife. I also found that a 1/4 inch thick blade is a bit too thick for alot of field use, and unecessarily heavy for packing. For general field use, the big iron was just too much knife.
On the opposite end of the spectrum, I've tried several Mora knives. I've found they don't have a full tang, their blades have a scandi-grind and their blade steel is too thin. All these issues led to field failures.
I've owned carbon, D2, exotic and stainless blades. When new, they all cut about the same. The question is, how long will they hold an edge and how easy is it to field sharpen them? I've found the stainless is nice for corrosion resistance, but no matter whom the manufacturer, they don't hold an edge as well as carbon steel. The D2 and "exotics steels" are a PITA to sharpen compared to carbon steel. I prefer a coated carbon steel blade for that reason.
So far I've learned that a 5-6 inch long, coated carbon steel blade, about .18 thick is just the right size to handle finer work, but still able tackle moderate wood processing chores. I didn't really want to get into brand wars, but here's where I settled...
www.knifecenter.com/item/ON9447TM
What do you guys think about best all-around field knife? Crashdive especially…
While I still love and use big chopping blades for processing larger wood, and I'm sure they would be good for combat, they lacked the ability to do fine work, which encompasses alot of what I do outdoors with a knife. I also found that a 1/4 inch thick blade is a bit too thick for alot of field use, and unecessarily heavy for packing. For general field use, the big iron was just too much knife.
On the opposite end of the spectrum, I've tried several Mora knives. I've found they don't have a full tang, their blades have a scandi-grind and their blade steel is too thin. All these issues led to field failures.
I've owned carbon, D2, exotic and stainless blades. When new, they all cut about the same. The question is, how long will they hold an edge and how easy is it to field sharpen them? I've found the stainless is nice for corrosion resistance, but no matter whom the manufacturer, they don't hold an edge as well as carbon steel. The D2 and "exotics steels" are a PITA to sharpen compared to carbon steel. I prefer a coated carbon steel blade for that reason.
So far I've learned that a 5-6 inch long, coated carbon steel blade, about .18 thick is just the right size to handle finer work, but still able tackle moderate wood processing chores. I didn't really want to get into brand wars, but here's where I settled...
www.knifecenter.com/item/ON9447TM
What do you guys think about best all-around field knife? Crashdive especially…