I only got one PF, the Victor, and I absolutely do not trust its barely engaging liner lock. Why would they even design it as such! So thin and it barely engages the tang. It feels like it could slip out any moment, which makes the knife much less fun for me unfortunately.
@@Leftyotism I have the same experience with my PF Tena. Turned me off the brand immediately. Poor grind and edge out the box for me too, like butterknife dull.
I have a question for DCA regarding my MKM Nessmuk Pocket Tango. Can you recommend any whittling, carving, or bushcrafting projects that will demonstrate the strengths of that knife and blade shape? I really enjoy the knife for EDC, but I went for the Nessie style specifically because I thought it would make a nice crafting and whittling knife, and I'd love to elevate my skills in those areas. Thank you for the great design and advice!
2:08 a great elegant personal steak knife I’ve been using is the KAI model 5700. They can range between $25-50 depending on where you get it from. Japanese 420J steel, liner lock, very slim and easy to sharpen. So inexpensive that I have one for my steak-loving daughter as well.
The Sandrin slip joint TCK…..is the sharpest knife I have ever owned…by far….miles ahead of maxamet or CPM15…etc….its an absolute laser and should last the rest of my life and even my children’s life….edge retention off the chart…if you can handle a slip joint I HIGHLY recommend it over EVERY other knife EVER made…thank you to Knifecenter for turning me on to them….amazing 2:54
Do you sharpen them yourself? Basically, what's your process? Thanks either way. I've wanted one for some time now. Do you get that quality feel from them. Anywho, I need to pick one up. 😃👍 Take Care!
I lost the use of my left hand and right eye after my service and today depend on factory edge sharpness. The tungsten blades from Sandrin are very thin behind the edge and with their microbevel are very very very sharp. It’s an incredible slicer. You might not use it to baton your way out of a helicopter but for 99% of cutting tasks it’s the best by far if ANY knife. You’ll be extremely happy and stunned at the cutting performance. Let me know how it works out for you.:)
@@wattsmichaele Thank you for responding and huge thank you for your service (just saying thank you seems so inadequate, but I truly mean it.) I'm sorry to hear of your injuries, but if I had to guess you are still kicking some ass and getting through what life gives you like a champ. Yeah, I like thin slicy blades on knives. By the way, I know they're made in Italy, are we talking about sending back there to be sharpened, or do they have a place in the states? Thanks again!
I recently picked up a full set of vintage Gerber Legedary Blades Miming steak knives in the walnut presentation box, literally the OG gentleman's steak knives. Gerber started out as an advertising agency that got into making knives as presentation gifts for their clients. The knives are a bit worse for the wear, the aluminium handles could use polishing, and the stainles steel blades could probably use a good sharpening, but they are perfectly functional. I know KnifeCenter doesn't sell vintage, but it's always good to be reminded that the secondary market exists.
i bet in us its pretty nice to flip knives u don't care anymore and get the new ones to fuel the cycle. but in eu the aftermarket/2nd hand is a afflicted & cursed twilightzone.
When I go to a restaurant for steak, I take a Opinel Number 8 in Sandvik 12C27 for my gentleman's steak knife. It is cheap, sharp, stainless and looks like it belongs on the table as much as anything else. I HATE the dull, serrated abominations the steakhouses give you that literally destroys the expensive meat you purchased.
I would never think to use one of my nice (over $50) folding EDC knives as a steak knife because of sanitary reasons; i.e. the grease and food that would get stuck in/on my knife, including in the liners and pivot and might stain my scales (micarta or wood). I am not going to take apart my knife to clean it out of animal grease and food after using them to eat. The two folding knives I bought for camping and picnics are from Ontario Knife Company and are their Camp Plus knives. The scales are made out of plastic and the knives cost me $12 each. I have a bread and chefs knife. As for the Qubit, I own four of them, including a purple version made out of S35VN by Civivi, for $90. Its an exclusive by another major knife seller and is not available from KC.
Hi DCA, Thomas, and Seth, I have a question for you: what kind of multitool do you think will retain some historical value in the future? I am a collector of Opinel and Swiss Army knives. I believe that the Victorinox Replica 1897 and the Victorinox Pioneer carry historical value, as they are replicas of tools that were revolutionary in their own way or used in significant historical contexts. I would like to expand my collection and was considering the Leatherman Bond, which is a reinterpretation of the original PST. What do you think? Do you have any suggestions? I would love to hear your opinion and perhaps get some recommendations for Italian tools that might be interesting to add to my collection. Best regards!
I have been using a black Civivi Exarch for several years as a restaurant/steak knife. Although this knife doesn't really meet all the requirements of a "steak knife", it works very well. It's small, thin, unobtrusive and has enough belly to cut a steak comfortably. It already looks like a small steak knife to start with, so I've never had any problems using it in restaurants. I've probably had 30 meals in restaurants using this knife, and so far nobody has noticed that I was using my own knife (FYI I removed the pocket clip). In some cases, even the people dining with me don't notice either.
I spent some time searching for a nice dinner table folding knife and settled on the Laguiole style knife. I found a very nice one on a trip to Lisbon Portugal which was also not real expensive.
I use my CRKT Ceo as a steak knife it works quite well. I usually carry it in my shirt pocket because it looks similar to a pen. I also carry a CRKT Overland in my edc backpack to use as a food prep knife for cutting up salads I just wish the blade was a little longer, could you recommend a folding knife that would be better for this task?
Ncamp makes a lovely folding chef knife that comes in 2 different blade styles and it's my favorite for camp prep they run around 50 bucks, my favorite meat knife while camping is my rough rider doctors knife which was about 15 bucks lol
hey dca. I'm looking for a knife I can easily wear with a pair of shorts, what do you think of the boker magnum? or any other lightweight (under 3oz) sub 3.5in ambi lock under $50
Hey DCA, good on you for admitting an error and continuing to be dedicated to spreading knowledge. I am surprised you didn't mention any serrated options for the steak knife! Love the vids keep it up
DCA or Thomas or even Seth, I am looking for a new utility knife that can handle other EDC tasks as well. Would prefer a knife that could use standard utility blades but not a deal breaker. Have seen a few ones over the years from new knives of the week videos. Bonus if it includes pocket clip.
A classy steak knife I think for this, I would say a nice slip joint. Maybe a sod buster, or a Texas toothpick, or a trapper. Lots of options brands and handles to choose from. Usually not that much money. And can be traditional or modern classy.
@@DinoNucci I understand what you're saying, I do. In a world where people want to be individuals, and want choices. Some people want nice things just to have nice things. I'm not a car guy, but I don't tell a guy who drives a Corvette to get a Prius.
@@TheGunf1ghter if we use car analogies, bringing your own steak knife (of any quality level) to a restaurant is like bringing your own car to bumper cars.
I bought a Spyderco K2 for steak. For years it exclusively cut steak and lobster. 😎 Now I tend to grab the sprint Spyderco Catchman. I like longer blades to keep steak juice away from the pivot.
Howzit DCA and Thomas. I am interested in acquiring a new hatchet or mid sized axe. I tend to lean towards bearded axes as a lekke all rounder. I have been gravitating towards the United Cutlery Bushmaster and the CRKT Freyer. I want to be able to choke up close for smaller tasks and I prefer a flat side opposite to the edge for hammering wooden pegs. Which one would be best?
I love my Urban Trapper with the backlock and the nailnick for such purposes. Also Lucas Burnley a design, made by Böker Plus (their segment focused on innovation).
Hey my question got picked! Thanks for the response! Gonna order a few of those karambits for my feline friends. And great tip (pun intended) on the drop safe advice, they do enjoy knocking things off counters
My question: Is the KC Exclusive Vision FG still scheduled to come back in stock soon? The Vision FG Would be my favorite knife of all time, except for the fact that it’s in Nitro-V. that’s a great steel, but it just doesn’t hold an edge as long as my other knives in S35VN. A S35VN blade would certainly make it my #1 favorite! (Unless they decide to make it in K390 @ 65-66 HRC or Magnacut @ 63-64, but I won’t get my hopes up)
@DCA- I’ve grown to adore brown burlap micarta but I’m having trouble finding a new knife to add to my collection- I purchased the knife center exclusive cjrb feldspar but I’m looking for something with burlap micarta, either frame lock or button lock, any suggestions?:) (Also love the channel, one of my favorite knife channels on the TUBE) Thanks!
Hello David and Thomas! After several years, finally my wife has decided to get her own EDC knife. She decided that the locking and opening system that works best for her, after testing using my knives, is the burton lock. The problem is that, for the uses she will be putting it to, it would be best if it had washers. Is there a button lock knife with washers and a 3 to 3.5 inch blade? She is right handed, thanks!
I have 2 rough rider knives that i use for camping steak knives, one is the doctors knife the other is the working mans knife, the best camp kitchen knife ive found is the ncamp folding chef knife and u can get it in 2 different styles
Mike Stewart from Bark River also differentiates full and saber grind. In japanese terminology saber ground knives have shinogi line while full flat do not. For example, scandi is a low hight saber grind. Being flat, convex or hollow is a different issue.
Hello DCA, been following the series for some time now.. There are not a lot of cutlery channels in Europe, not to mention here in Croatia where I reside. I started the life of a hunter 2 years ago and one problem is constant - one hunting knife for all tasks (not in the woods but with the hunted animals). Is there a decent knife for skinning and meat processing? We hunt mainly hogs and roebucks.. Sometimes a deer.. Now I have a selection of knives for these tasks. Meat is tricky - but the skin is even trickier is the knife is not sharp enough.. My budget is between 150-200$.. Thank You in advance, best regards, Josip
Hello DCA and team, I have a tough one for you. I recently moved to the beach and I am having issues with the knives I typically carry. Every few days I have to take apart my knives to clean them because no matter what I do, fine pieces of sand find their way into the inner workings of the knife and make my fidgeting horribly unsatisfying. I need your help finding a very corrosion-resistant, sand-proof/easy-to-clean, left-hand-friendly, knife. I am a huge fan of classy and fidgety folders but I am open to anything you feel fits my needs. No particular budget but nothing too crazy. Thank you and keep up the good work.
I can only tell you the steels to look for, but you probably know them. For corrosion resistance 1. H1, H2 2. Vanax 3. LC200N 4. MagnaCut I would say that is about the correct order. The fidget factor, yikes! Good luck friend I hope you find your new knife. Take Care! 👋😀👍
The Kizer Chili Pepper works great for food tasks and would make a good steak knife option. The trailing point blade and shape of handle allows you to grip well back and cut downwardly with a great deal of clearance and control. S90v and toxic fat carbon for the win!
Hey DCA, I am looking for a new bread knife. We currently have a Wusthof 8" Classic single sided serrated blade knife (lower end steel). My wife makes the BEST hard crusty breads & this knife just doesn't stand up to the daily cutting task & needs constant sharpening. Can you recommend a bread knife that will stand up to the daily cutting chores? I understand this will not be a cheap purchase so I set my expenditure limit to $300 or less. I can sharpen a knife but this is getting tedious.
Hey DCA is there any type of locking hardware that can be attached to a small kydex sheath to keep the blade from falling out. I currently have an ulti clip on my pocket fixed blade but is there anything i can add to help ensure the blade is kept in the sheath?
Pro Tip: Ballistol is food safe and also acts as a disinfectant, which makes it great for treating wood and preventing bacteria to sneak into it. It's also a penetrating oil so it goes right in. It also doesn't gum up and all the good stuff. (And ofc it's also food safe.)
Whenever someone asks about a folding knife for use with food - particularly meat - my first thought is cleaning. You wouldn’t want to put a knife covered in jous back into your pocket, and personally, I wouldn’t want to cut a steak with I knife I had been using to open greasy Amazon boxes that just arrived on a boat from China. So how do you properly clean a folding knife well enough to wipe on a nice steak? It would also be helpful if you talked about the CA Prop 65 warnings. I might be more OK with toxic chemicals in a work knife than with a knife I plan on using to cut food.
Hey DCA & friends! I've recently been binging your KniFAQ and love the content. If I may, I have two somewhat related questions for you. First, which Spyderco compression lock knife has the best action? I have a Shaman and a Lil Native, and I don't love lock action on either. The Shaman's finger choil gets in the way of the compression lock tab, so I can't flick it open, and it hits my finger when closing. The Lil native is a bit small for my large-sized hands. I know there must be better implementations of the compression lock on other knives, but I don't want to find it through trial and error. Second, what is the most spydercoie Spyderco knife? Meaning, which knife most fully represents the soul and character of Spyderco the company?
I use a cheap but good knife on D2 and Titanium a slender looking but a rather thick blade. Just rinse in hot water and dry quickly. Works great. But the tip on the opinel was a good one. As by goto knife is a flipper the police may have some issues in my jurisdiction. The Opinel is a true 2 hander opening and the police will not notice the locking ring....
Hey DCA. Love the channel and look forward to new videos every week. My question has to do with sharpening different grind styles. I have a Work Sharp Ken Onion sharpening system, but I’m weary of using a convex style sharpening system on a hollow ground blade. Is this sharpening system safe to use on other style blade grinds? Thanks
Mr. DCA, could you give a recommendation for a good battening specific knife? We live off grid and always keep a big knife by the fire for splitting kindling. I’m looking at the mora pathfinder or something around that size. Something that fits male and female hands would be cool too since my wife and I both use it. Thank you.
Hey DCA. Got a weird one for you. If knights of old were aware of the steels available today and could manufacture them, do you think they would use any of them. If so what steel do you think they would use and why.
I’m going to be taking a weeks vacation and working at a summer camp as a counselor. Looking for a cheap and light knife to pickup for the occasion. I’ve had a dozier but lost it, something similar to that. Any recommendations? Thanks!
Noooo... Saber ground, some sabers had hollow primary grinds/bevels but actually refers to the fact that the blades were issued dull and had their edges final bevel put on later, usually on a grinding wheel by the unit armorer when going to war, the final bevel was saber ground. It actually has no bearing, in original context, to the height of the primary grind at all. Except in the US, where we never sharpened our issued sabers😂😂😂. Because people didn't actually know they were supposed to, no kidding, and would complain about how dull they were as issued.
Hi again David, A while back there was a question regarding "knives to stash everywhere." I've been thinking for a while that the Cold Steel Pocket Bushman was snubbed on that one. The price on that blade has barely changed in a decade. And maybe I'm crazy, but I honestly think, dollar for dollar, it's the best knife money can buy. You just get so much bang for your buck. And on that note, while I'm thinking about it: why do we in the knife world say "bang for your buck?" Would it not be more appropriate for us to say "slash for your cash?" Serious question.
Hey, DCA I have a serious question: I have had hip reconstruction surgery and am being subjected to crutches for the next several months. What knife would you suggest is the most bestest for “crutch carry”?
DCA, I used my Sencut Serene to cut a steak a couple of months ago, but it stained the front section of the blade (D2). Is there anyway to remove the stain/restore the blade?
15:25 Uhm, my light summer pants care. As they are lighter and can move more around, so the lesser weight the better, to avoid pants pulling. (Like when you sit down and the pocket knife pulls your pants to the side and put uncomfy tension on your leg, so annoying!
Steak knife I think should be 4". Kizer Momo, Bestech Swordfish, CIVIVI RS71. Really on a budget, Opinel 002559 Knife Center has one for $23 and Padouk Wood Handle - 002555 $31 here at knife center.
DCA and friends, I use an SR1 Lite to sample construction materials. Recently, Officer Friendly pointed out that it is illegal to carry this tool in our jurisdiction. Is there another tanto bladed folder available, built to handle my abuse, that has a blade length around 3”?
Chefs knife I'd go for a Mac or Mac professional. I've had 3 of mine for 15 years now. I've also have miyabi fusion, glestain, masamoto KS, global, Bob Kramer.
Hello David C. I hope you can help me with a gift option. We have different friends visit from Europe and I like to give them a nice EDC or gentleman style USA made knife that they can carry back home staying within the typical EU non-locking and non-assisted limitations. I have given many Case canoe pattern knives, but I'm interested in sharing something more contemporary. Keep up the great videos!
Hey DCA I have recently been collecting a dream team of kitchen knives. So far I have have a Bunka Bocho and Petty knife but I'm looking for a paring knife for peeling, coring, and carving tasks in the kitchen. Im looking for something high performance and beautiful, but not necessarily break the bank. I'd say about $150 limit for the right knife. If it fits the aesthetic of the other two Japanese knives in the team that would be a plus.
On a chef knife, the handle is really just there for balance, since proper grip technique is to pinch the blade right in front of the handles anyway. IMO, the last thing I want on a chef or santoku knife is a chunky handle. YMMV. Cheers! -DCA
DCA could you explain what a false edge is? I’ve seen them on some of the Bradford guardians but don’t know what it is. What is its designed purpose, pros, and cons?
False edges are areas where the spine of the blade towards the tip is ground down so that they almost create an edge but are still blunt. This is usually done to create a smaller tip in order to increase piercing performance while keeping the point a bit stronger than it would be if it were a full-on dagger point. Historically, especially on swords and fighting knives, false edges were often field sharpened to create a dagger tip to make piercing even more efficient and to allow back cuts. IIRC some swords had the false edge sharpened from the manufacturer, though they are still often called a false edge anyway.
Wow. I'm shocked (but maybe shouldn't be) at the number of comments hating on knife enthusiasts carrying a knife they choose to actually use...but for some reason they are "triggered" because it is used for steak or food.
I haven't looked at Petrified Fish knives before, but looking now, I like a few of their models, including the Hourglass, though it's probably a bit more traditional in design than I would typically carry. I'd prefer Made in Taiwan to Made in China, but that's the way the world is going.
??? heres a question for yall... i love the look of that petrified fish hourglass, & ive seen several knives as of late with a similar style, ie bronze bolster with an old school lookin handle, & i really like that classic look, but every single one ive looked at, including the besttech swordfish for example, has a right side only pocket clip? ...so any suggestions as to a classic bolstered knive in that 3 plus inch size range (btw must be a FLIPPER deployment, & absolutely NO front flippers, i hate them!) ...& on a side note, are these knife manufacturers just ignorant to the fact that left handed knife enthusiasts with money to spend even exist?!? always enjoy yall videos, thank u gentlemen
it was a huuuuuge fail to remove the bottle opener on the WE Knife version of the Qubit ... I would have ordered it right away in flamed titanium, but like this its a no no. I hope WE brings the Qubit with in flamed titanium or other premium scales or wood. I was so disappointed WE even name it Qubit even though it really differs in design and function
For the first question I have the perfect answer.... Wait for it...................................................................................................A steak knife. You're welcome 😁
The only true gentleman steak knife is from Laguiole, a slipjoint with nail nick (you have them in your online shop). French gentleman actually carry their own Laguiole steak knives when they go to a restaurant. Your suggestions are for knife nerds - but not everybody around us thinks it's normal to even carry a knife, let alone flip one open in a restaurant. If I whipped out a PF Hourglass in a nice restaurant, not only would I get nasty looks, but any guests at my table would probably leave. If my sister were there, she would start screaming.
Why "whip" it out then? Aside from knives like the Vosteed Corgi where the entire blade is hidden in the symmetrical handle... any knife with exposed blade can very easily be opened with two hands. Just because it has a flipper doesn't mean you are required to use it. It's also fairly easy to remove a knife from ones pocket without waving it around frantically... just don't. You sit at the table... remove the knife while sitting and open it with two hands in your lap. Reach for your fork and then bring the knife up from your lap and start cutting your steak. Easy... subtle... no threat made. When you are done you can swirl it in your water glass... or if that's too "threatening"...just bring it back to your lap and wipe it on your napkin before folding with two hands and putting it in your pocket. If people start screaming just because you cut a steak with a knife in a restaurant then I'd worry about their mental health because something is wrong with them. If its legal to own and carry the knife and it's being used responsibly... someone else's "feelings" shouldn't have any impact on your right to use a tool in its intended fashion. If you suddenly stood up in the middle of the restaurant yelled obscenities or threatened someone and THEN "whipped" out a knife and pointed it as a threat... that's entirely different. If you can't see the difference between the two I worry for your mental health.
Best steak pocket knife: Forge de Laguiole
Right! Laguiole is the ultimative portable Steak Knife. And a good EDC anyway.
It seems to me that these knives are not well known in the USA.
yesssss ...
Love that you are giving Petrified Fish some real love
Such a great brand I have 2 of their knives honestly fantastic build quality
I only got one PF, the Victor, and I absolutely do not trust its barely engaging liner lock.
Why would they even design it as such! So thin and it barely engages the tang. It feels like it could slip out any moment, which makes the knife much less fun for me unfortunately.
If thrown correctly, can a petrified fish be a throwing knife, compostable
There is a strange correlation between this dudes body type and love of knives…arm extensions
@@Leftyotism I have the same experience with my PF Tena. Turned me off the brand immediately. Poor grind and edge out the box for me too, like butterknife dull.
I have a question for DCA regarding my MKM Nessmuk Pocket Tango. Can you recommend any whittling, carving, or bushcrafting projects that will demonstrate the strengths of that knife and blade shape? I really enjoy the knife for EDC, but I went for the Nessie style specifically because I thought it would make a nice crafting and whittling knife, and I'd love to elevate my skills in those areas. Thank you for the great design and advice!
Great idea! That would be an excellent outdoor episode.
Take Care!
👋😃👍
AT LAST!!!
I use Opined No.8 with Olive and walnut verities as steak knives. For EDC steak knife I use Moki fish owl.
Same here on the Opinel, with Sandvik steel.
“EDC steak knife”
2:08 a great elegant personal steak knife I’ve been using is the KAI model 5700. They can range between $25-50 depending on where you get it from. Japanese 420J steel, liner lock, very slim and easy to sharpen. So inexpensive that I have one for my steak-loving daughter as well.
The Sandrin slip joint TCK…..is the sharpest knife I have ever owned…by far….miles ahead of maxamet or CPM15…etc….its an absolute laser and should last the rest of my life and even my children’s life….edge retention off the chart…if you can handle a slip joint I HIGHLY recommend it over EVERY other knife EVER made…thank you to Knifecenter for turning me on to them….amazing 2:54
Do you sharpen them yourself? Basically, what's your process?
Thanks either way. I've wanted one for some time now. Do you get that quality feel from them. Anywho, I need to pick one up. 😃👍
Take Care!
I lost the use of my left hand and right eye after my service and today depend on factory edge sharpness. The tungsten blades from Sandrin are very thin behind the edge and with their microbevel are very very very sharp. It’s an incredible slicer. You might not use it to baton your way out of a helicopter but for 99% of cutting tasks it’s the best by far if ANY knife. You’ll be extremely happy and stunned at the cutting performance. Let me know how it works out for you.:)
@@wattsmichaele
Thank you for responding and huge thank you for your service (just saying thank you seems so inadequate, but I truly mean it.) I'm sorry to hear of your injuries, but if I had to guess you are still kicking some ass and getting through what life gives you like a champ. Yeah, I like thin slicy blades on knives. By the way, I know they're made in Italy, are we talking about sending back there to be sharpened, or do they have a place in the states? Thanks again!
I recently picked up a full set of vintage Gerber Legedary Blades Miming steak knives in the walnut presentation box, literally the OG gentleman's steak knives. Gerber started out as an advertising agency that got into making knives as presentation gifts for their clients. The knives are a bit worse for the wear, the aluminium handles could use polishing, and the stainles steel blades could probably use a good sharpening, but they are perfectly functional. I know KnifeCenter doesn't sell vintage, but it's always good to be reminded that the secondary market exists.
i bet in us its pretty nice to flip knives u don't care anymore and get the new ones to fuel the cycle.
but in eu the aftermarket/2nd hand is a afflicted & cursed twilightzone.
For the measured once, cut twice segment the RoseCraft Blades Swaggs Barra is also an option.
When I go to a restaurant for steak, I take a Opinel Number 8 in Sandvik 12C27 for my gentleman's steak knife. It is cheap, sharp, stainless and looks like it belongs on the table as much as anything else. I HATE the dull, serrated abominations the steakhouses give you that literally destroys the expensive meat you purchased.
You don't need to carry your own steak knife, you need a better restaurant.
That isn't always an option, Dino
@@DinoNucci What a remarkably ignorant comment.
@DinoNucci What a remarkably ignorant comment that you actually wasted time typing.
😂 sounds like you need a better grade of steak
Thank you DCA, I’m adding the Boker to my wishlist on the website!
I would never think to use one of my nice (over $50) folding EDC knives as a steak knife because of sanitary reasons; i.e. the grease and food that would get stuck in/on my knife, including in the liners and pivot and might stain my scales (micarta or wood). I am not going to take apart my knife to clean it out of animal grease and food after using them to eat. The two folding knives I bought for camping and picnics are from Ontario Knife Company and are their Camp Plus knives. The scales are made out of plastic and the knives cost me $12 each. I have a bread and chefs knife.
As for the Qubit, I own four of them, including a purple version made out of S35VN by Civivi, for $90. Its an exclusive by another major knife seller and is not available from KC.
Correct
Yep I like the rough rider doctors knife which is about 10 to 15 bucks lol the working man's rough rider is pretty good to and I think it was 20
Hi DCA, Thomas, and Seth,
I have a question for you: what kind of multitool do you think will retain some historical value in the future?
I am a collector of Opinel and Swiss Army knives. I believe that the Victorinox Replica 1897 and the Victorinox Pioneer carry historical value, as they are replicas of tools that were revolutionary in their own way or used in significant historical contexts. I would like to expand my collection and was considering the Leatherman Bond, which is a reinterpretation of the original PST.
What do you think? Do you have any suggestions? I would love to hear your opinion and perhaps get some recommendations for Italian tools that might be interesting to add to my collection.
Best regards!
I have been using a black Civivi Exarch for several years as a restaurant/steak knife. Although this knife doesn't really meet all the requirements of a "steak knife", it works very well. It's small, thin, unobtrusive and has enough belly to cut a steak comfortably. It already looks like a small steak knife to start with, so I've never had any problems using it in restaurants. I've probably had 30 meals in restaurants using this knife, and so far nobody has noticed that I was using my own knife (FYI I removed the pocket clip). In some cases, even the people dining with me don't notice either.
I love my personal streak knives!
I gotta good bit, from great cheap ones and phenomenal pricy ones. They just come in handy more than you'll kno!!!
It takes a man to admit his mistakes. Well done DCA & Thomas. Cheers from Australia.
I spent some time searching for a nice dinner table folding knife and settled on the Laguiole style knife. I found a very nice one on a trip to Lisbon Portugal which was also not real expensive.
I use my CRKT Ceo as a steak knife it works quite well. I usually carry it in my shirt pocket because it looks similar to a pen. I also carry a CRKT Overland in my edc backpack to use as a food prep knife for cutting up salads I just wish the blade was a little longer, could you recommend a folding knife that would be better for this task?
Ncamp makes a lovely folding chef knife that comes in 2 different blade styles and it's my favorite for camp prep they run around 50 bucks, my favorite meat knife while camping is my rough rider doctors knife which was about 15 bucks lol
hey dca. I'm looking for a knife I can easily wear with a pair of shorts, what do you think of the boker magnum? or any other lightweight (under 3oz) sub 3.5in ambi lock under $50
Hey DCA, good on you for admitting an error and continuing to be dedicated to spreading knowledge. I am surprised you didn't mention any serrated options for the steak knife! Love the vids keep it up
DCA or Thomas or even Seth, I am looking for a new utility knife that can handle other EDC tasks as well. Would prefer a knife that could use standard utility blades but not a deal breaker. Have seen a few ones over the years from new knives of the week videos. Bonus if it includes pocket clip.
A classy steak knife I think for this, I would say a nice slip joint. Maybe a sod buster, or a Texas toothpick, or a trapper. Lots of options brands and handles to choose from. Usually not that much money. And can be traditional or modern classy.
A classy steak knife = an actual steak knife. Full stop.
@@DinoNucci I understand what you're saying, I do. In a world where people want to be individuals, and want choices. Some people want nice things just to have nice things. I'm not a car guy, but I don't tell a guy who drives a Corvette to get a Prius.
@@TheGunf1ghter if we use car analogies, bringing your own steak knife (of any quality level) to a restaurant is like bringing your own car to bumper cars.
Rough rider makes a doctor's knife and a cotton plug knife that are great at camp for steaks and stuff, they run around 15 bucks
I bought a Spyderco K2 for steak. For years it exclusively cut steak and lobster. 😎
Now I tend to grab the sprint Spyderco Catchman.
I like longer blades to keep steak juice away from the pivot.
Howzit DCA and Thomas. I am interested in acquiring a new hatchet or mid sized axe. I tend to lean towards bearded axes as a lekke all rounder. I have been gravitating towards the United Cutlery Bushmaster and the CRKT Freyer. I want to be able to choke up close for smaller tasks and I prefer a flat side opposite to the edge for hammering wooden pegs. Which one would be best?
I love my Urban Trapper with the backlock and the nailnick for such purposes. Also Lucas Burnley a design, made by Böker Plus (their segment focused on innovation).
Fantastic information on knife use.
Hey my question got picked! Thanks for the response! Gonna order a few of those karambits for my feline friends. And great tip (pun intended) on the drop safe advice, they do enjoy knocking things off counters
My question: Is the KC Exclusive Vision FG still scheduled to come back in stock soon? The Vision FG Would be my favorite knife of all time, except for the fact that it’s in Nitro-V. that’s a great steel, but it just doesn’t hold an edge as long as my other knives in S35VN. A S35VN blade would certainly make it my #1 favorite! (Unless they decide to make it in K390 @ 65-66 HRC or Magnacut @ 63-64, but I won’t get my hopes up)
I have two Forge de Laguiole knives from France one with ebony scales and one with briar burl scales.
@DCA- I’ve grown to adore brown burlap micarta but I’m having trouble finding a new knife to add to my collection- I purchased the knife center exclusive cjrb feldspar but I’m looking for something with burlap micarta, either frame lock or button lock, any suggestions?:)
(Also love the channel, one of my favorite knife channels on the TUBE)
Thanks!
Hi DCA and Thomas. I love the Buck 110. I'm looking for copycat knives of it for my collection. I know of the Schrade Bear paw are there any others?
Hello David and Thomas! After several years, finally my wife has decided to get her own EDC knife. She decided that the locking and opening system that works best for her, after testing using my knives, is the burton lock. The problem is that, for the uses she will be putting it to, it would be best if it had washers. Is there a button lock knife with washers and a 3 to 3.5 inch blade? She is right handed, thanks!
I have 2 rough rider knives that i use for camping steak knives, one is the doctors knife the other is the working mans knife, the best camp kitchen knife ive found is the ncamp folding chef knife and u can get it in 2 different styles
I have a bestech heidi blacksmith 1 which can be kept in pocket despite it being a fixed blade. works well as a steak knife
Mike Stewart from Bark River also differentiates full and saber grind. In japanese terminology saber ground knives have shinogi line while full flat do not. For example, scandi is a low hight saber grind. Being flat, convex or hollow is a different issue.
Hello DCA, been following the series for some time now.. There are not a lot of cutlery channels in Europe, not to mention here in Croatia where I reside.
I started the life of a hunter 2 years ago and one problem is constant - one hunting knife for all tasks (not in the woods but with the hunted animals). Is there a decent knife for skinning and meat processing? We hunt mainly hogs and roebucks.. Sometimes a deer.. Now I have a selection of knives for these tasks. Meat is tricky - but the skin is even trickier is the knife is not sharp enough.. My budget is between 150-200$..
Thank You in advance, best regards, Josip
Hello DCA and team, I have a tough one for you. I recently moved to the beach and I am having issues with the knives I typically carry. Every few days I have to take apart my knives to clean them because no matter what I do, fine pieces of sand find their way into the inner workings of the knife and make my fidgeting horribly unsatisfying. I need your help finding a very corrosion-resistant, sand-proof/easy-to-clean, left-hand-friendly, knife. I am a huge fan of classy and fidgety folders but I am open to anything you feel fits my needs. No particular budget but nothing too crazy. Thank you and keep up the good work.
I can only tell you the steels to look for, but you probably know them.
For corrosion resistance
1. H1, H2
2. Vanax
3. LC200N
4. MagnaCut
I would say that is about the correct order. The fidget factor, yikes! Good luck friend I hope you find your new knife.
Take Care!
👋😀👍
The Kizer Chili Pepper works great for food tasks and would make a good steak knife option. The trailing point blade and shape of handle allows you to grip well back and cut downwardly with a great deal of clearance and control. S90v and toxic fat carbon for the win!
Another fine job DCA❤ oh Thomas absolutely wonderful view🎉
Hey DCA, I am looking for a new bread knife. We currently have a Wusthof 8" Classic single sided serrated blade knife (lower end steel). My wife makes the BEST hard crusty breads & this knife just doesn't stand up to the daily cutting task & needs constant sharpening. Can you recommend a bread knife that will stand up to the daily cutting chores? I understand this will not be a cheap purchase so I set my expenditure limit to $300 or less. I can sharpen a knife but this is getting tedious.
Hey DCA is there any type of locking hardware that can be attached to a small kydex sheath to keep the blade from falling out. I currently have an ulti clip on my pocket fixed blade but is there anything i can add to help ensure the blade is kept in the sheath?
Pro Tip:
Ballistol is food safe and also acts as a disinfectant, which makes it great for treating wood and preventing bacteria to sneak into it. It's also a penetrating oil so it goes right in. It also doesn't gum up and all the good stuff. (And ofc it's also food safe.)
I use my Buck 124 as a steak knife!! Works a treat
I can see that happening.
What is the bevel angle on the pocket Tango Nesmuk?
Whenever someone asks about a folding knife for use with food - particularly meat - my first thought is cleaning. You wouldn’t want to put a knife covered in jous back into your pocket, and personally, I wouldn’t want to cut a steak with I knife I had been using to open greasy Amazon boxes that just arrived on a boat from China. So how do you properly clean a folding knife well enough to wipe on a nice steak?
It would also be helpful if you talked about the CA Prop 65 warnings. I might be more OK with toxic chemicals in a work knife than with a knife I plan on using to cut food.
Hey DCA & friends! I've recently been binging your KniFAQ and love the content. If I may, I have two somewhat related questions for you.
First, which Spyderco compression lock knife has the best action? I have a Shaman and a Lil Native, and I don't love lock action on either. The Shaman's finger choil gets in the way of the compression lock tab, so I can't flick it open, and it hits my finger when closing. The Lil native is a bit small for my large-sized hands. I know there must be better implementations of the compression lock on other knives, but I don't want to find it through trial and error.
Second, what is the most spydercoie Spyderco knife? Meaning, which knife most fully represents the soul and character of Spyderco the company?
My restaurant knife is a MAM from Portugal -model 2038. Sells for $14 at your shop, is super slicey, and is very non-threatening.
I use a cheap but good knife on D2 and Titanium a slender looking but a rather thick blade. Just rinse in hot water and dry quickly. Works great. But the tip on the opinel was a good one. As by goto knife is a flipper the police may have some issues in my jurisdiction. The Opinel is a true 2 hander opening and the police will not notice the locking ring....
Hey DCA. Love the channel and look forward to new videos every week. My question has to do with sharpening different grind styles. I have a Work Sharp Ken Onion sharpening system, but I’m weary of using a convex style sharpening system on a hollow ground blade. Is this sharpening system safe to use on other style blade grinds? Thanks
Mr. DCA, could you give a recommendation for a good battening specific knife? We live off grid and always keep a big knife by the fire for splitting kindling. I’m looking at the mora pathfinder or something around that size. Something that fits male and female hands would be cool too since my wife and I both use it. Thank you.
Hey DCA. Got a weird one for you. If knights of old were aware of the steels available today and could manufacture them, do you think they would use any of them. If so what steel do you think they would use and why.
I just love a Greg Cimms MagnaCut chefs knife. Way over budget. But you’ll never regret it.
I’m going to be taking a weeks vacation and working at a summer camp as a counselor. Looking for a cheap and light knife to pickup for the occasion. I’ve had a dozier but lost it, something similar to that. Any recommendations? Thanks!
Noooo... Saber ground, some sabers had hollow primary grinds/bevels but actually refers to the fact that the blades were issued dull and had their edges final bevel put on later, usually on a grinding wheel by the unit armorer when going to war, the final bevel was saber ground. It actually has no bearing, in original context, to the height of the primary grind at all. Except in the US, where we never sharpened our issued sabers😂😂😂. Because people didn't actually know they were supposed to, no kidding, and would complain about how dull they were as issued.
Buck 120 General makes a great steak knife !
Hi again David,
A while back there was a question regarding "knives to stash everywhere." I've been thinking for a while that the Cold Steel Pocket Bushman was snubbed on that one. The price on that blade has barely changed in a decade. And maybe I'm crazy, but I honestly think, dollar for dollar, it's the best knife money can buy. You just get so much bang for your buck.
And on that note, while I'm thinking about it: why do we in the knife world say "bang for your buck?" Would it not be more appropriate for us to say "slash for your cash?" Serious question.
For Gentleman's multitool, I actually like my Civivi Sendy. Just a main blade, toothpick, and tweezers. No bottle opener, but I never use one.
Hey, DCA I have a serious question: I have had hip reconstruction surgery and am being subjected to crutches for the next several months. What knife would you suggest is the most bestest for “crutch carry”?
DCA, I used my Sencut Serene to cut a steak a couple of months ago, but it stained the front section of the blade (D2). Is there anyway to remove the stain/restore the blade?
I like Barkeepers Friend -DCA
Shun has the perfect knife for this application.
I've used my Zero Tolerance in a nice steak restaurant before when they gave me two dull knives. The looks I got were priceless.
15:25 Uhm, my light summer pants care. As they are lighter and can move more around, so the lesser weight the better, to avoid pants pulling. (Like when you sit down and the pocket knife pulls your pants to the side and put uncomfy tension on your leg, so annoying!
Steak knife I think should be 4". Kizer Momo, Bestech Swordfish, CIVIVI RS71. Really on a budget, Opinel 002559 Knife Center has one for $23 and Padouk Wood Handle - 002555 $31 here at knife center.
DCA and friends, I use an SR1 Lite to sample construction materials. Recently, Officer Friendly pointed out that it is illegal to carry this tool in our jurisdiction. Is there another tanto bladed folder available, built to handle my abuse, that has a blade length around 3”?
"They're gonna knock it off the table anyway" never has there been a truer statement my cat is morally opposed to objects staying on tables
Why do you allow your cat on your table in the first place
@@stephenbarabas6286 why do you think I have complete control over an animal?
Whats up dca and Thomas! Have a good weekend guys
Thanks Dave, nice informative review.
Love this episode
Plus.. isnt that cold steel karambit trainer a replica of the cold steel, steel TIGER 😼?
Just wondering... why have you guys over at knife center not developed a Knifecenter app yet and if you plan to when would that be?
Chefs knife I'd go for a Mac or Mac professional. I've had 3 of mine for 15 years now. I've also have miyabi fusion, glestain, masamoto KS, global, Bob Kramer.
The hardest thing about using any of my knives for a steak at the restaurant, is trying not to drag it against their plates…it’s a real conundrum lol
Thanks as always. 🎸🔪
Hello David C. I hope you can help me with a gift option. We have different friends visit from Europe and I like to give them a nice EDC or gentleman style USA made knife that they can carry back home staying within the typical EU non-locking and non-assisted limitations. I have given many Case canoe pattern knives, but I'm interested in sharing something more contemporary. Keep up the great videos!
I use my Tops frog market special as my main kitchen knife
You're the best out there, nobody I know is always right, especially with a newborn 😊
Hey DCA I have recently been collecting a dream team of kitchen knives. So far I have have a Bunka Bocho and Petty knife but I'm looking for a paring knife for peeling, coring, and carving tasks in the kitchen. Im looking for something high performance and beautiful, but not necessarily break the bank. I'd say about $150 limit for the right knife. If it fits the aesthetic of the other two Japanese knives in the team that would be a plus.
It costs more than $100 but I would go for a Perceval L-08.
18:03 Instead a knife I would give a cat a sharpener... Thanks DCA and Thomas for a very fun and interesting show as always...
Could you do a short episode on marlin spike knives with a lockable blade?
Thank you
That Civivi looks sweet!
What would be the "Most Mysterious" question of the day? The one not asked, or the one not answered?
For example, is DCA wearing any pants while recording a video?
Hi David,
Regarding the MSQOTD: Spyderco makes a small knife called the "Cat."
Best steak pocket knife: Opinel No.12 or a Cold Steel Rajah II -- now that's a knife
I bring an mkm terazuola.
The handle on that JOC Dogwood looks ridiculously skinny. Can’t imagine it being comfortable to use in hand.
On a chef knife, the handle is really just there for balance, since proper grip technique is to pinch the blade right in front of the handles anyway. IMO, the last thing I want on a chef or santoku knife is a chunky handle. YMMV. Cheers! -DCA
DCA could you explain what a false edge is? I’ve seen them on some of the Bradford guardians but don’t know what it is. What is its designed purpose, pros, and cons?
False edges are areas where the spine of the blade towards the tip is ground down so that they almost create an edge but are still blunt. This is usually done to create a smaller tip in order to increase piercing performance while keeping the point a bit stronger than it would be if it were a full-on dagger point.
Historically, especially on swords and fighting knives, false edges were often field sharpened to create a dagger tip to make piercing even more efficient and to allow back cuts. IIRC some swords had the false edge sharpened from the manufacturer, though they are still often called a false edge anyway.
Some of the Ka Bar history was cool what about some history on some of the knife shapes or something like that???? Would be cool, I think
Wow. I'm shocked (but maybe shouldn't be) at the number of comments hating on knife enthusiasts carrying a knife they choose to actually use...but for some reason they are "triggered" because it is used for steak or food.
13:27 Uhm uhm leaf shape.
For a folding steak knife, it’s hard to beat the Kizer Momo
I haven't looked at Petrified Fish knives before, but looking now, I like a few of their models, including the Hourglass, though it's probably a bit more traditional in design than I would typically carry. I'd prefer Made in Taiwan to Made in China, but that's the way the world is going.
??? heres a question for yall... i love the look of that petrified fish hourglass, & ive seen several knives as of late with a similar style, ie bronze bolster with an old school lookin handle, & i really like that classic look, but every single one ive looked at, including the besttech swordfish for example, has a right side only pocket clip? ...so any suggestions as to a classic bolstered knive in that 3 plus inch size range (btw must be a FLIPPER deployment, & absolutely NO front flippers, i hate them!) ...& on a side note, are these knife manufacturers just ignorant to the fact that left handed knife enthusiasts with money to spend even exist?!? always enjoy yall videos, thank u gentlemen
The designers vision was exactly just that for the provision, so by yourself a vision and feel the true provision😂
it was a huuuuuge fail to remove the bottle opener on the WE Knife version of the Qubit ... I would have ordered it right away in flamed titanium, but like this its a no no. I hope WE brings the Qubit with in flamed titanium or other premium scales or wood. I was so disappointed WE even name it Qubit even though it really differs in design and function
The Tops Lioness for the cat who need another thing that cuts.
For the first question I have the perfect answer.... Wait for it...................................................................................................A steak knife. You're welcome 😁
Correct
The only true gentleman steak knife is from Laguiole, a slipjoint with nail nick (you have them in your online shop). French gentleman actually carry their own Laguiole steak knives when they go to a restaurant. Your suggestions are for knife nerds - but not everybody around us thinks it's normal to even carry a knife, let alone flip one open in a restaurant. If I whipped out a PF Hourglass in a nice restaurant, not only would I get nasty looks, but any guests at my table would probably leave. If my sister were there, she would start screaming.
Was going to suggest the same.
Why "whip" it out then? Aside from knives like the Vosteed Corgi where the entire blade is hidden in the symmetrical handle... any knife with exposed blade can very easily be opened with two hands. Just because it has a flipper doesn't mean you are required to use it.
It's also fairly easy to remove a knife from ones pocket without waving it around frantically... just don't. You sit at the table... remove the knife while sitting and open it with two hands in your lap. Reach for your fork and then bring the knife up from your lap and start cutting your steak. Easy... subtle... no threat made. When you are done you can swirl it in your water glass... or if that's too "threatening"...just bring it back to your lap and wipe it on your napkin before folding with two hands and putting it in your pocket.
If people start screaming just because you cut a steak with a knife in a restaurant then I'd worry about their mental health because something is wrong with them. If its legal to own and carry the knife and it's being used responsibly... someone else's "feelings" shouldn't have any impact on your right to use a tool in its intended fashion.
If you suddenly stood up in the middle of the restaurant yelled obscenities or threatened someone and THEN "whipped" out a knife and pointed it as a threat... that's entirely different.
If you can't see the difference between the two I worry for your mental health.
You sound like you need a new family and city, buddy.
Technically a sabre grind is just a high Scandi grind, and then you still got no information whether the bevel is ground convex, flat or hollow.
The most important part is to understand that these knives should not be used on ceramic plates
Nah that's why you have stopping compound on the tail of your leather belt. And right back to sharp.
You just broke noobs heart they should also carry their own wood plate
If you find a restaurant that serves your steak on butcher block, it’s probably a winner.