Low-tech Knives: Part 1

Since I was 4 years old, I've had an interest in knives. Knives were some of the first tools used by early man - practically since his existence. As historians have pointed out, it is the use of such tools that distinguishes us from other animals. Knives are both practical and interesting. Their uses are numerous. The knife has seen more alterations and variations than can possibly be counted, and through the refinement of techniques, technology and materials, one could argue that today's knives are better than ever; yet, there are those I would argue that stand the test of time: low-tech knives in our high-tech world.

Generally speaking, when you purchase a knife, (aside from the brand name), you are paying for the materials used to make it. For example, a Benchmade 940 Osborne retails for around $150. That much for a knife, you ask? But a closer look at the materials would explain: an S30V stainless steel blade (a great all-around knife steel), anodized aluminum handles, Axis lock, titanium spacer, etc. Not to say this isn't an outstanding knife, but if having the best edge-holding blade with a fancy reverse tanto isn't necessary for what YOU need it for - then don't buy one. That's actually my point here: I'm going to offer several alternative knives for a fraction of the cost. Cheap in cost doesn't always mean cheap in QUALITY.

There are people out there that will argue about the best knife steel till the end of time. I'm certainly not going to be comparing Ford's and Chevy's here. To each his own. However, I am going to say that for the price, high-carbon blades -if cared for properly- will most likely not only perform well, by quite possibly out-live their owner. Compared to stainless, carbon steel is also much easier to sharpen, and takes a wicked edge. Over time, through exposure to acidic foods, a carbon blade will form what is called a "patina", which is actually a form of oxidization, or brown rust (not to be confused with red rust which eats away the metal). This patina helps prevent the carbon blade from the bad rust. (I could talk about forcing a patina, but I'll save that for other article). Care still needs to be taken however, and blades should be wiped down and oiled periodically. Before I get too sidetracked, let's get on to the knives.

THE "CAT"

The first knife I'm going to introduce is known by several names: the "K55", "Mercator", "Black Cat", "Running Cat", or just plain "Cat". At first glance, you'll see why:

It is made in Solingen, Germany, and is a very simple design. The handle is black coated folded steel, and very robust with its secure locking system. It includes a bail for a lanyard, and a high quality carbon steel spear-point blade that Solingen is known for. It measures 4 1/4" closed, and is extremely thin - perfect for pocket carry. The Cat knives I own have no blade play whatsoever. These knives were brought back by G.I.'s during WWII, and have retained their popularity since then for good reason. Retailing for $20, these knives are hard to beat.