Your PacSalt looks like that old "Phteven" meme. That oknife (like most of their knives) is just a generic pattern that factories have been cranking out for a while now, with their name etched onto it. The Spartan is great. I have the S35VN/G10 (no steel liners) version and i used it for 90% of knife related tasks during a 10 day camping trip. Broke tons of teeth, and it has even more lock rock than it came with, but it survived!
On the PacSalt: agreed but I'm sure you'd have to agree that both have a nasty bite. Oknife: The exact knife with a re-brand or rough pattern? I'm aware that alot of brands sub out their ...brands 😅 to other manufacturers but I thought the Oknife had a it's own finishing accents. I've chipped the blade of an Aus8 Spartan batonning loads of firewood but had enough of the blade left that I was able to continue splitting loads more with no futher problems but with out the slightest hint of compromising the lock up, "bank vault" would be a reasonable description but that is with the full steel liners. I hope you had CS replace it under warranty. I think the problem with my chip was more a combination of lower quality steel and the inherent weakness of a hollow ground and the recurve blade (the chip occurred at the base basically eliminating the recurve).
I use my Sentry for food prep all the time. Don't know what you're doing that would get it all gunked up. I slice and dice meat and vegetables, rinse it off and air dry it and it's good to go again. Better steel and geometry than the majority of the cheap kitchen knives in our collection.
Maybe I should have said a little bit more to this point my goal with these videos is not to drone on ad nauseam and sometimes in my rush to keep these videos digestible (under 10 minutes is my goal) I’ll drop the ball. What I was getting at is that there are internal parts of the knife that you cannot clean thoroughly without completely disassembling it. Because of the internal parts of the axis lock and the hollow scales over the skeletonised frame there are parts of the knife that cannot even be seen let alone cleaned without taking it apart, that for me is a deal breaker as a kitchen tool. I’m sure if you were very careful you could keep the handle clean by simply not letting contaminants get near it however, I am not that meticulous, and I am certain that eventually I would just get small food particles in between the hollow of the scale and the skeletonized frame. Not to mention just general floating dust and pocket lint that always find its way into the nooks and crannies of a knife. It’s amazing how dirty a knife can get just sitting around with aging lubricants and dust in the air. To your points about the blade shape and geometry, I did do just a little chopping of some onions and sweet potatoes just to see how it performed and I completely agree the blade design itself is infinitely suited to food prep. The 14c28n steel holds an edge fantastically well and is very rust resistant, two very good qualities in a kitchen knife. The steel is so rust resistant I guess you could fully submerge it in soapy water and rinse but even with that I would trust neither the brass washers or the axis lock springs not to rust or corrode eventually, once again those being part of a knife that are in accessible unless the knife is completely disassembled. The Oknife website us.obuy.com has a great cutaway picture of the internals of the knife. If you don’t want to disassemble it to see what I’m talking about. But I’d love to see a reply video if you want to disassemble your knife and show me how clean your knife is on the inside. I wish this exact blade and handle design could be built in the materials and locking mechanism of my Spyderco pacific salt and in that situation. I would fully consider it to be an excellent kitchen tool.
No worries thanks for watching. The zipties are for "waving" the knife out of my pocket. This is a term referring to Emerson knives who innovated a tab on the spine of the blade the cause the knife to deploy when pulled from the pocket aka "pocket deployment". Personally I feel this is the fastest way to open a pocket knife and prefer to use this system for my larger knives. Cold Steel has a thumbplate that performs the same action and there are many companies that license the "wave" shape from Emerson knives.
@@cheatobandito Haven't been to a knife show. Tbh: I just can't afford a knife shopping spree but it might be worth going for interesting channel content.
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Your PacSalt looks like that old "Phteven" meme.
That oknife (like most of their knives) is just a generic pattern that factories have been cranking out for a while now, with their name etched onto it.
The Spartan is great. I have the S35VN/G10 (no steel liners) version and i used it for 90% of knife related tasks during a 10 day camping trip. Broke tons of teeth, and it has even more lock rock than it came with, but it survived!
On the PacSalt: agreed but I'm sure you'd have to agree that both have a nasty bite.
Oknife: The exact knife with a re-brand or rough pattern? I'm aware that alot of brands sub out their ...brands 😅 to other manufacturers but I thought the Oknife had a it's own finishing accents.
I've chipped the blade of an Aus8 Spartan batonning loads of firewood but had enough of the blade left that I was able to continue splitting loads more with no futher problems but with out the slightest hint of compromising the lock up, "bank vault" would be a reasonable description but that is with the full steel liners. I hope you had CS replace it under warranty. I think the problem with my chip was more a combination of lower quality steel and the inherent weakness of a hollow ground and the recurve blade (the chip occurred at the base basically eliminating the recurve).
Been trying to get 1. But it’s all outta stock everywhere. As my travelling food prep knife. Hate getting to a airbnb and finding dull kitchen knives.
I just checked and it's still available from the Amazon.
@@TacticalBunnyCA says currently unavailable, but I am in Malaysia…who knows.
I use my Sentry for food prep all the time. Don't know what you're doing that would get it all gunked up. I slice and dice meat and vegetables, rinse it off and air dry it and it's good to go again. Better steel and geometry than the majority of the cheap kitchen knives in our collection.
Maybe I should have said a little bit more to this point my goal with these videos is not to drone on ad nauseam and sometimes in my rush to keep these videos digestible (under 10 minutes is my goal) I’ll drop the ball. What I was getting at is that there are internal parts of the knife that you cannot clean thoroughly without completely disassembling it. Because of the internal parts of the axis lock and the hollow scales over the skeletonised frame there are parts of the knife that cannot even be seen let alone cleaned without taking it apart, that for me is a deal breaker as a kitchen tool. I’m sure if you were very careful you could keep the handle clean by simply not letting contaminants get near it however, I am not that meticulous, and I am certain that eventually I would just get small food particles in between the hollow of the scale and the skeletonized frame. Not to mention just general floating dust and pocket lint that always find its way into the nooks and crannies of a knife. It’s amazing how dirty a knife can get just sitting around with aging lubricants and dust in the air.
To your points about the blade shape and geometry, I did do just a little chopping of some onions and sweet potatoes just to see how it performed and I completely agree the blade design itself is infinitely suited to food prep. The 14c28n steel holds an edge fantastically well and is very rust resistant, two very good qualities in a kitchen knife. The steel is so rust resistant I guess you could fully submerge it in soapy water and rinse but even with that I would trust neither the brass washers or the axis lock springs not to rust or corrode eventually, once again those being part of a knife that are in accessible unless the knife is completely disassembled.
The Oknife website us.obuy.com has a great cutaway picture of the internals of the knife. If you don’t want to disassemble it to see what I’m talking about. But I’d love to see a reply video if you want to disassemble your knife and show me how clean your knife is on the inside.
I wish this exact blade and handle design could be built in the materials and locking mechanism of my Spyderco pacific salt and in that situation. I would fully consider it to be an excellent kitchen tool.
New to your channel, just wondering whats up with the zipties? For fun? Or do they serve a purpose?
No worries thanks for watching. The zipties are for "waving" the knife out of my pocket. This is a term referring to Emerson knives who innovated a tab on the spine of the blade the cause the knife to deploy when pulled from the pocket aka "pocket deployment". Personally I feel this is the fastest way to open a pocket knife and prefer to use this system for my larger knives. Cold Steel has a thumbplate that performs the same action and there are many companies that license the "wave" shape from Emerson knives.
@TacticalBunnyCA sweet trick. I know about the emerson wave but did not know you could pull of the same trick with zipties. Thanks CA bro
@@cheatobandito Damn I hope I didn't come off as condescending then. I just wanted to give a thoroughly answer incase you didn't know.
@TacticalBunnyCA not at all, man. I took it as an informative reply. 👍 I'm looking forward to your next video. Do you ever go to CCKS?
@@cheatobandito Haven't been to a knife show. Tbh: I just can't afford a knife shopping spree but it might be worth going for interesting channel content.
What's with all the zip ties in your knives it looks silly af
To effect a pocket deployment like an Emerson wave. It function over form in this case for me.