Pocketknives/Kitchen Knives/Fixed Blades
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The knife in the last picture is easily everything I've ever wanted in a tactical knife. Love the Zero Tolerance 0560
I have been a Rick Hinderer fan/collector/user for a quite a while now. I have had a few gen 2 and 3 XM-18s but I haven't been able to play with the ZT 0560 yet.
I am a huge spanto blade fan though so if ZT offered one with the Hinderer Spanto I would buy immediately.
Also that knife looks new, have you had a chance to put it through its paces at all?
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So, can anyone recommend some nice multi tools less than $100?
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Including pliers: Victorinox Spirit, Leatherman Skeletool CX
Without pliers: Victorinox Swiss Army Knife
I never go anywhere without my Victorinox Electrician. It's the one knife that I've carried everyday for over a year without changing to something else. When I need pliers, I have a SOG Micro Tool Clip or SOG PowerAssist. If I had to do it again, I would get the Spirit and Skeletool though
I cannot emphasize how helpful the Electrician has been though. Much more useful in my day to day life than any other tool
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Skeletool might be a keeper. I was looking for something nice for gift for a good friend. Need to see if I can pick it up anywhere closeby!
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Skeletool might be a keeper. I was looking for something nice for gift for a good friend. Need to see if I can pick it up anywhere closeby!
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I would go for this one, if for no other reason than the premium steel on the knife and non serrated blade (I hate serrations with a passion, don't own a single knife with them)
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I would go for this one, if for no other reason than the premium steel on the knife
While 154cm is better than a lot of stuff found on cheap-o knives I would still not call it a "premium steel", it does take an edge pretty easily, but doesn't hold it as long as a lot of other steels in the same range (S30V comes to mind). Even the new version CPM154 is far better, but still far from awesome.
(I hate serrations with a passion, don't own a single knife with them)
Doug, I couldn't agree more. I despise serrations. I say put a nice "toothy" edge on the blade if you want it to bite. And yes I do keep a few this way but most of my blades have polished edges.
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Depends on what you think is awesome. Taking a chip out of S30V is a pain in the ass for your average user that's sharpening manually.
154CM holds a keen edge well, can be touched up on either a sharpening stone or the bottom of a coffee cup
As for it's status of premium, it's a lot better than 420HC, which is what's found on the lower end Skeletool. Other than corrosion resistance, it doesn't have a whole lot going for it
154CM is ideal for me, and premium in my opinion. Doesn't chip, easy to sharpen, takes a very keen edge. Edge retention is satisfactory for me. I can cut open boxes all day and only need to service the knife that night. On the handful of knives I've commissioned for myself, I've asked for 154CM, save a few with D2. I have a few knives with Carpenter (whatever Rick Hinderer has been using), S30v, S35v, 3V, Elmax, 1095, 1084. They're all great, but 154cm is my favorite "jack of all trades" steel
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The knife in the last picture is easily everything I've ever wanted in a tactical knife. Love the Zero Tolerance 0560
I have been a Rick Hinderer fan/collector/user for a quite a while now. I have had a few gen 2 and 3 XM-18s but I haven't been able to play with the ZT 0560 yet.
I am a huge spanto blade fan though so if ZT offered one with the Hinderer Spanto I would buy immediately.
Also that knife looks new, have you had a chance to put it through its paces at all?
I've had a lot of Rick's knives over the years. I actually used to own the first XM-18 before I flipped it
The knife is pretty new, used it a couple of times for mail, I live a fairly pedestrian life. The flipper action is great though, on par with RJ Martin's Q36
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Depends on what you think is awesome. Taking a chip out of S30V is a pain in the ass for your average user that's sharpening manually.
154CM holds a keen edge well, can be touched up on either a sharpening stone or the bottom of a coffee cup
As for it's status of premium, it's a lot better than 420HC, which is what's found on the lower end Skeletool. Other than corrosion resistance, it doesn't have a whole lot going for it
154CM is ideal for me, and premium in my opinion. Doesn't chip, easy to sharpen, takes a very keen edge. Edge retention is satisfactory for me. I can cut open boxes all day and only need to service the knife that night. On the handful of knives I've commissioned for myself, I've asked for 154CM, save a few with D2. I have a few knives with Carpenter (whatever Rick Hinderer has been using), S30v, S35v, 3V, Elmax, 1095, 1084. They're all great, but 154cm is my favorite "jack of all trades" steel
Extremely well said, I couldn't agree more to any of your points. I am not a big fan of S30V (just to be clear). The Carpenter steel is CTS-XHP and I actually like this steel a lot, what's your take on it?
Also I just wanted to be clear that when it comes to folders I usually favor a steel with pretty good corrosion resistance but as far as fixed blades go, I am all about high carbon steels (think INFI, O1, 1095, etc…).
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I like CTS-XHP a lot, but it doesn't take as keen as edge as I would like. That being said, I only have one knife with it, an XM-18 with a Spanto blade, so it's a very thick edge. If I had a knife that was as thin as a small Sebenza, I would have a better idea on how it holds up.
I really dislike S30v on a daily user. In exchange for having a knife that will hold an edge for days without service, it's a pain to field sharpen
I'm the same way about folders, that I think corrosion resistance is paramount, except when it comes to traditional slip joints. I carried traditionals for a couple years and never had one rust on me. Lots of patina, but never that awful brown rust
Btw, re: the ZT0560, the edge that came on the knife was the coarsest I've ever seen on a finished knife. It's like they stopped at 400 grit while sharpening it and then hit it with a leather belt to take off the burr. I had to refinish it, and it's still pretty rough
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Doug, I couldn't agree more. I despise serrations. I say put a nice "toothy" edge on the blade if you want it to bite. And yes I do keep a few this way but most of my blades have polished edges.
Here's something to try on a user knife: polish the edge of your knife, then hit the back third of the edge with an 800 grit (not sure what sharpening system you're using) and then strop your edge. Makes for a great "combo" edge. Looks cool too if you can get it symmetrical. I did this on the knives I used to take with me on inspections, served me well
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Ordered the skeletool last night and had is sent direcly to my buddy. Thanks for the help!
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Gonna guess that the Belgian cops won't consider "Because it's fekkin sweet" to be a valid reason, Seul. You'll have to come up with something better.
