MANLY PEAK S90V — THE BULGARIAN WONDER AT WORK.

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The Manly Peak is a workhorse. So, it has been put to good use in various tasks.

The main features of that folder are a very thin geometry and a zero play mid backlock.
It has not developed any play and the edge has ever been thinned for outstanding results.

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Tomatoes are great for testing. As you can notice, it was a very easy task to cut through the skin.

The same for any fruits it was confronted to. The thin and long blade gives a lot of hand control when peeling and cutting or on the cutting board. No pitting on the S90V alloy after intense and daily kitchen duty.


Pushing the envelop, I have thinned both my S90V Native and S90V Peak. I was inclined to think that the Native 5 with its belly would be better than the Bulgarian folder but in fact not. The thinner grind of the Manly got better results on hard plastic and when the Native was stuck, the Peak was going through like the Nilakka or my Opinel would do.

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I was even able to do multiple cuts on the same bottle butt. This is really impressive. Let’s not forget that should should have the same results on a 45 euros Peak with D2 steel.

The mechanism feels a little smoother now on opening and closing but it is also due to a drop of nano oil.  The clip is really perfect, it is deep, secure and smooth. It has been well thought and I really wish the future generation of Manly folders will be likewise equipped.
So the Manly Peak is really a high quality workhorse in terms of reliability, power cuts and ease to wear. This is a serious tool for any users, from the LEO to the ELU.  It’s a thrill to see it compete against folders which can reach 4 times its price and see how easily it can beat them. Now this is a stiff mechanism “à la Cold Steel” and you will need some open and close mileage so that it folds and unfolds with ease. Once in action though you have a pocket lightsaber able to work hard and keep going. Highly recommended!

More Manly folders here.

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last edited by Pascal Jaffré on 18 jan 2018

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Spyderco C211TIP Marcin Slysz SpydieChef — Folding Utilitarian Cooking Knife.

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OK , I do love acronyms, pardon my French but when I have received the Spydiechef I was very excited to test a design made for chefs: a folding tool cooks could keep in their pocket.
Knowing my needs to turn SD design into tools, this time the grass was cut under my feed. Marcin Slysz purpose was very clear even in the material choice.
But first the design.

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Why using a Sebenza like handle ? Because Titanium is stainless and the opening construction is easy to clean. It’s also a relatively thin design, easy to pocket. No jimping, no need for and again easier to rince under water.
Because a cooking tool do get dirty. Here for example are the remain of Mozzarella di Buffala…
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The choice of the blade steel is also interesting. LC200N is a state-of-the-art high nitrogen alloyed tool steel that is specifically formulated to offer superior corrosion resistance and extreme toughness, even at high levels of hardness. I have used carbon steel with patina on it and no smell or taste has been noticed during their use with food, but here with that kind of steel you are certain to show a clean knife to inspection before starting your recipes…

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So the whole knife is very much completely impervious to rust. That means it could also been used near the sea and even on a boat where the possibility to open and close a rust free knife with one hand can be really safe and useful. There is no steel insert to prevent excessive wear on the lock, like many new RIL locks nowadays. I don’t know if the titanium has been heated to be harder, or perhaps the nitrogen alloy is not abrasive ?
One thing which can be noticed is that this alloy can be ground flat when H1 could not. All H1 steel were hollow ground blade.

 

Back to the kitchen. Once closed it needs a bottle to stand up right. Chose your poison !
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The detent is quite strong and is the main brake to the opening and closing of the blade. The more it will be in use the better it will become. unlock, the blade falls free and there is no blade lateral or vertical. Taichung has done a great work again.

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But what is especially great with that Marcin’s design is the possibility to cut on board.
It’s much easier than to use a flipper knife for example as here all the edge can get in contact with the cutting board with nothing on the way even no choil. Practical to do all those moves for vegetable preparations for example. This is very very practical in my book.

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The factory edge was so sharp and toothy, it was a breeze to cut into tomatoes. Tomatoes are a good test for sharpness as those fruits can have a resilient skin on very soft flesh.
The Spydiechef was a razor right out of the box and the geometry is thin enough for its main battlefield: the kitchen.

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The broad blade goes easily with a lot of control. And the lenght makes it handy in polyvalence. You would need a longer blade too, but the Spydiechef can do 90% of the work with precision and ease. It is also a beautiful tool to use and feel under the hand.

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And out of the kitchen ? Is the Spydiechef a knife to go ?
Yes it is.  With it’s belly, this knife can be a nice tool to bring with you during hunting season. You can hold it by the broad blade and you got a very efficient skinner.  I still don’t know how the edge will last on dirty rabbit hairs but so far it was easy to keep the edge razor sharp with a light touch up.
On wood, the knife goes steady and deep as the edge is thin and the belly helps a lot. The lock is also very sturdy. I was able to get big chips of wood. The blade is not fragile either especially the tip which won’t break easily. So yes, the cook can go camping ! There is even a lanyard hole, so the knife was thought with outdoor safety in mind.
Overall this is a lovely knife, which can be a great EDC. At least it’s not a free ticket to jail.
It works great in the kitchen and I’m looking forward using it on bigger chores.

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And the Chef and Honor.

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Tuscan Raider #6 — Ed Schempp Bowie at his best, in the plates !

It’s not a surprise but Ed Schempp Bowie is not only a knife to keep in a safe for collection.
I have been taking a lot of knives in Tuscany. Fixed blades to test in the wood of the national parks and some folders. But eventually the Bowie has taken an important place in my trip.
Why ?
First it’s a gorgeous knife which create a lot of conversation.
Also it’s so easy to pocket. This is a huge plus for this EDC: it’s stay in your pocket like a much shorter folder. It’s easy to grab it and to take it. It’s always with you.
I have thinned the edge to the level of my Delica and the result on whittling wood are really outstanding.

It was easy to keep clean and classy. Meaning it can be used in the farm and in the city.

But it’s in the plate and in the kitchen that the Bowie was able to shine bright.

On the table, the Bowie takes its place with pride.

And the Kukri’s curve (Ed Schempp Signature) helps a lot when cutting in the plate.
At the opposite of my ZT0562CF with its flipper getting in the way…

The beef meat cookes at the flame is zipped open by the convexed edge.

The Tuscanian crostini are made of liver are gently spread on bread.

The trip back home leaded us through the Alps and the Opinel birth place.

Spritz, beer, hams and cheeses. The bowie was easy to open and close without to be noticed.


The roblochon is a cheese which needs a long blade.

Eventually the Bowie excellence can be expressed in the woods and in the plate. This is not the case of all folding knives. Ed Schempp’s EDC does it with elegance and efficiency.
So no, really it’s not a safe queen this is a knife to be used every day with pride.

 

Knife conversation part 1 — Sharpening !!

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Nemo: when you buy a knife you will be sooner or later, depending of many factors, confronted to a dull edge. Getting away from the factory edge is like leaving your parent’s home: it’s uncharted territory for most of us. So should you waith for the knife to be dull or immediatly hit the stones to make it yours and why ?

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JD: When I get a new knife I check the edge to see what condition it is in. I pinch it between my fingers to see how thick it how thick the blade is just behind the edge. And just look at the edge see if the edge bevel is even. Some times you can see unevenness close to the ricasso. That will take some extra attention and work on the hone to get right. I use light to see if it reflects of the edge, if it does there is a dull spot. Then I check for a burr with my thump nail.
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If there is a burr I take a hone, usually the diamond side of the Fallkniven DC4, and remove it. Now I take a receipt of shopping, they are usually thin and consistent, and try push cutting and slicing it. If it cuts the paper cleanly and easily it is good enough to start using. If not, then I will sharpen it first. Depending on edge thickness, edge angle, and steel and what I feel like (knives are a hobby for me!) I will pic a hone and start sharpening.

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Nemo: knowing sharpening is your hobby is a knife easy to get dull a dream for you ? Or do you prefer your sharp edge to remain sharp for a long time ?
Would you enjoy D2 more than Elmax ?

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JD: a knife is for cutting and it cut better when sharp. I prefer a sharp knife! 🙂 It needs to cut what I need to cut with ease otherwise it is back to the hone it goes! I also like a knife that when it looses sharpness is easy to get sharp again. So I have no need for high wear resistant steels. But if they are thin at the edge and I like the rest of the knife it would not hold me back either.
If they are both well heat treated and kept cool in production and sharpening there after, both D2 and Elmax would work fine form me. I do not think I could tell them apart in use or sharpening. I am not much of a steel junky, though I like reading about the science of how steel works in knives. (I highly recommend the following books: (in German) Roman Landes: Messerklingen und Stahl and (in English): John D. Verhoeven: Metallurgy of Steel for Bladesmiths!) For me blade geometry and sharpness make a relevant difference. I can tell a thick knife from a thin knife and a dull one from a sharp one far better than the edge retention one steel from another.

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The biggest differences in steel that I notice are, first, how they sharpen, how easy or hard it is to remove steel, and second, how stainless they are. The last bit mostly when cutting fruit.

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Nemo: Sharpening wise: what would be the main difference between hollow ground knives and flat grind ?

JD: If they are the same thickness behind the edge the hollow ground blade wil take less effort to make the blade even thinner behind the edge, and take less effort to keep the blade thin behind the edge. Hollow ground knives can be laid flat on a hone to make and keep them thin. I have done this with a few knives. One of them a Spyderco Salt1. Now it is almost a single bevel grind (‘scandi’) and much thinner behind the edge. This has made it cut a lot better.  

The same can be done with a knife with flat bevels, it just takes more work. When you use and sharpen a knife for a while the edge gets closer to the back of the blade and gets thicker. When it gets thicker it cut worse. To make it cut well again the area behind the edge needs to be thinned out. As a hollow ground knife has less steel behind the edge it takes less work to keep it thin behind the edge.

On flat ground you often need to remove the scratches after …

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Spyderco Yojimbo2 – Mission: Italian Salad.

This is my first post sent directly from my smartphone. As I’m looking for easier way to publish on the blog.
It was made at the occasion of preparing a quick lunch with mozzarella, salade and tomatoes with my Yojimbo2. Nothing fancy really but a very sharp and easy to clean knife is mandatory.

In the kitchen, its first use is to open bags. Many times you won’t find a pointy knife in a kitchen drawer so the sharp EDC like the Yojimbo 2 is handy to pierce plastics.

Another great test for the edge is the tomatoe skin. Tomatoes are fragile fruits and their skin can be tricky. If the knife is dull it will squash the tomatoe. You need a sharp toothy edge for best results. Chef goes very fast for that matter. Fast means sharp fresh edge.
The S90V has been refreshed yesterday after whittling with Ghost.

The last part was the mozzarella balls to cut in loaf. It’s sticky on the blade and very flabby.  You need a broad knife to work on it. A Chef knife could have been handy but the Yo2 was able to deliver its task.
Again SD knives can be used for EDC tasks especially kitchen unless they are a Kerambit. 😉