My chitty TAC force I got from a car show for $25, assisted opening, I got this after losing the folder below
My two other close choices were: Spyderco Endura 4 Benchmade Griptillian I'm seriously debating picking up a Spyderco, but what am I gonna do with so many knives!!
Right now I'm carrying a SOG Bluto on occassion I use my spyderco manbug... At my old jobs I was able to bring a paramilitary 2 and a manix 2 lightweight at the same time. Not so much these days. Looking forward to buying one of those ZT 0900s
I've bought six, gave away three. But I love the one's I've kept. My SOG Bluto is my favorite knife I've ever known. Second to my CF skyline with titanium everything else. I've yet to spend too much on one knife but I'm slowly creeping up there. My next will be either the ZT 0900 or the DPX HEAT in CF SHRED then probably a small sebenza. EDIT: I think the Benchmade 940-1 is between the HEAT and the CRK
Oh I totally agree, people always rag on them even though they're one of (imho) the best grinds. Super thin edge, and still do deep slices well enough
Well not all blades are created equal. Hollow grinds are great for slicing I'm sure. But I also sharpen my own knives and make my own bevels and polishes for the edge. I love how my knives fly through cardboard (I open a lot of boxes at work). My kitchen knives are sort of flat grind, there's tapering but invisible to the eye.
I have opened a ton of boxes and I've found that a hollow grind knife with a recurve is my favorite. Although nothing can really beat a 'spring loaded safety utility blade' in that role, my Sog Bluto comes close. It's small, legal, fast open/close, and can cut like no other. The difference is buying replacement blades and learning/finding the means to maintain an edge. PS: an izula is awesome, a delica is not my style.
I will never buy a recurve, impossible to sharpen on a wet stone (my preference of sharpening since I'm a chef). Though I have a recurve fixed knife, only for chopping wood so doesn't have to be sharp at all.