Nowadays, when living in the country is just a romantic memory for me, my knives rarely see a lot of use. I carry them, I love them, but I just don’t have a lot of uses for them in my mostly urban lifestyle. Sure, I do some gardening in our small backyard and I have a use for them there and I also go fishing where one can need a knife for various things. But most days a knife just sits in my pocket or in the sheath (quite often – a big knife in sheath plus smaller in pocket or multitool in sheath plus a knife clipped into the pocket) waiting for something to happen. So I occasionally use my pocket knives as kitchen knives. Sure, a dedicated kitchen knife would have done the job faster and would have been more comfortable. But I just love the feel of the pocket knife, I enjoy using it and most times the kitchen knives aren’t even close to the sharpness of the pocket ones. So the other day I was making a meatball soup and needed to slice some vegetables. In my pocket was my trusty Case 6375 Large Stockman so I decided to give it a go. It worked perfectly. I used the large blade and didn’t feel the need for longer one, it was just enough. The CV steel does get darker when you slice vegetables with it and needs to be washed and dried right after you are done using it. The hollow grind of the blade plus the sharp edge I keep on it went through the carrots and potatoes like they were from butter. Hard vegetables aren’t for any knife, I love my Scandinavian grind knives (I even have a folder with scandi grind) but they just are not up to that work.
Here are two action shots.
How about you, what do you use your pocket knives knives for ?
Until the next one,
Davis Nikolov
