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Comment by Tobias Gibson on September 25, 2012 at 18:49

Like Billy, I alsp put almost everything in an Excel spreadsheet.  I grade everything A-f with gradations of +/-  (A+, A, A-/ B+,B, B-, etc.) 

A crappy new knife can be  rated C even if it is in Mint condition, where as a used knife in good condition could still be an "A"  Knife depending on rarity and condition.

If I deem a knife less than a C+, it  doesn't make the list and ends up in a junk drawer. I use these for the doing the worst of the worst.  Occasionally new knife ends up in the junk drawer knife but might redeen itself through how well it performs. It then makes the list even if it remains a "user". 

I have several excellent users on my list as well as the knives that will never cut anything ever again.

Ill try and post a blank version of my excel sheet if you're interested

Comment by Billy Oneale on September 25, 2012 at 17:23

Dig until I find what I am looking for. I did have it in an upright plastic set of drawers where I could see what was in the drawer. I catalog most of it on an excell spreadsheet and remember where most everything is once in a while.

Featured Comment by Craig Henry on September 24, 2012 at 16:42

Just wondering Billy.....what's your filing system?

Comment by Jan Carter on September 22, 2012 at 5:48

Billy,

Now thats a Box Full of Knives!!!

Comment by Billy Oneale on September 19, 2012 at 21:32

Here are some pics of my main box of knives. I think I posted most of my stuff somewhere on this thread. 

Comment by Jan Carter on September 14, 2012 at 17:43

Tobias,

That is truly interesting.  I always wondered why a bartender would need a cork screw very often.  DUH!!!  Because it is an old pattern.  (OK, that was seriously a blonde moment for me)

Comment by Tobias Gibson on September 14, 2012 at 8:00

About the Bartender knives.

The original bartender knives were simple jack knives that had a lable cutting blade and corkscrew added.  This particualar design uses a cork screw attachment patented by Adolf Kastor of Camillus fame.  The label cutting blade made sense back in 1897-1920 because the crown cork (bottle cap) were not being used in taverns and alehouses,  but there was a need to cut labels and tin foil  that covered bottle caps and corks and a small hawkbill was perfect for that function.

 The other two blades were just blades used for every day duty and cutting plugs of tobacco.

For more info on Bartenders see my page: http://blindkat.hegewisch.net/RRR/bar-knife-hist.html

Comment by Tobias Gibson on September 14, 2012 at 7:44

About the V-42.

As for the blueing, so far so good.  I've put the blade through several items and so far it looks like it was never used.  Only time will tell and it will be a long time as this really isn't a practical knife for me to carry for most things I do.   I assume that if I starting poking it into plywood, the blade tip might bend or break and if I poked it through enough sheet metal the blueing would come off.  But if used for its intedned purpose (knifing someone in the back) the blade would perform admirably, unless it got stuck in bone or cartilage. Then as with the original the blade might bend and get stuck.

As for the Windlass and their Kukris,  There site, gives information on the three models issued to the Gurkhas. The most commonly reported problem is  with the quality of the sheath.  Amazon has numerous reviews and maybe a good starting place.  I have been looking at the ones they sell but haven't determined which one is best for the money.

Comment by Jan Carter on September 14, 2012 at 5:50

Tobias,

Nice review on that windlass.  Can I ask if there was any issue with the blueing?  Did it scratch up while using the knife? 

Comment by Jan Carter on September 14, 2012 at 5:48

Tobias,

The bartenders seem extremely comparable but I agree with you on the can opener.  Seems to me it allows for a new aspect in the knife whereas a third blade does not seems a s"helpful"

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