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post #1 of Old 12-10-2006 Thread Starter
Owner, Green Bay Packers
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What are you carrying for a knife?
Please describe the knife, answering the following:
1. Do you like it?
2. What is the construction of the knife. Is it folding or straight blade? What is the length of the blade? Is it pointed or blunt tipped? What material is the blade made of? What material is the handle made of?
3. How do you carry it?
4. Does it hold an edge or do you have to dress it after cutting line?
5. Is it difficult to sharpen and how do you put an edge on it?
6. Does it come with a spike and how would you rate the spike?
7. Where did you buy it and what did you pay? Would you buy it again?
8. If you had your choice, what features would you have on a knife that you feel are essential and what would you consider optional?
9. If the knife is a folding knife, are you happy with the hinge and strength of the overall assembly?
10. If the knife is straight, are you happy with the sheath and is it comfortable to wear?

Please limit comments to knives employed on board. Ghinzu meat knives, pig-stickers, switch-blades, and Polish cavalry sabers are beyond the area of interest. Although, stories of repelling boarders in the Straits of Malacca with only a Barlow knife to hand will be tolerated, if not unmercifully graded for believability and the amount of blood shed.
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