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The life-cycle of a diving knife

Discussion in 'Knives and Cutting Tools' started by TacticalReviews, Jun 3, 2016.

  1. lucca brassi

    lucca brassi Photographer

    # of Dives: I'm a Fish!
    Location: Kocevje , Slovenia , Europe
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    Me....Thanks God of course I'm not from Texas , but Halcyon is from Florida
     
  2. logandzwon

    logandzwon Angel Fish

    # of Dives: 100 - 199
    Location: Sunrise, FL
    35
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    My experience the life-cycle of cutting tools has been; buy it, get used to it, attach it to my gear, go dive, surface, realize I lost my cutting tool, start over again at "buy it."
     
    northernone likes this.
  3. carlo1776

    carlo1776 Garibaldi

    # of Dives: 500 - 999
    Location: Richmond Hill, Ontario, CANADA
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    I still have an old Wenoka 7782. It's sharp enough to cut line and rope but not needed for shaving The sheath that came with it was crap so I made one out of Kydex with a Tek Lok attachment. It can be attached to a BCD shoulder strap vertically or a weight belt vertically or horizontally. The knife is locked securely by the kydex and is handy enough to unsheathe and re-sheathe without stabbing yourself or the BCD.



    DSCN2227_zpsr8psaipr.jpg DSCN2228_zpssdk029r0.jpg
     
    Sam Miller III and JamesBon92007 like this.
  4. Akimbo

    Akimbo Lift to Freedom Volunteer Staff Member ScubaBoard Supporter

    8,698
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    I have learned that nearly everything that goes in the ocean is a consumable. I do my best to avoid being included in that list but my expiration date is always lurking.
     
    WarrenZ, Bob DBF, Storker and 2 others like this.
  5. Rred

    Rred Manta Ray

    # of Dives: 200 - 499
    Location: In a safe place
    1,058
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    Stainless steel is steel that stains LESS than carbon steel. It is not impervious to rust no matter who said so. Once you get into the exact alloy of a blade, you can find out why some are terribly more expensive, or harder to sharpen, or keep a good edge.

    To sharpen easily, you need soft steel, which won't keep a good edge. There are compromises, like good chef's knives, which keep a fairly good edge but are easy to keep sharp--if you sharpen them after every use to maintain them. And if the metal is very hard, you can always take them to a kitchen or restaurant supply and for about $2 they'll sharpen it on a proper wheel, to a razor edge if you ask for it.

    I was taught that a dull knife is the most dangerous kind, because with a dull edge you will push harder, and that's when you slip and get cut. I prefer an edge that simply cuts on contact, with no forcing. My "genuine dive knife" is a 440C steel if I remember correctly. Keeps a good edge and is very resistant to rust, just the crack by the tang tries to rust a little. 440C has been replaced by a variety of new alloys since then, but that starts to get into complicated arguments about what's best, and they won't be cheap.

    I use a spare kitchen paring knife when boating, in a simple belt sheath made by stitching up some 2" nylon webbing. A top brand, a good name, and it never gets used for cutting lunch, just for line. I can touch it to an old hard manila dock line and the line simply parts at the touch--because the edge is kept that sharp. Which makes it very safe to use, despite what Pedro's badly miseducated monster said about that.
     
  6. covediver

    covediver Solo Diver

    # of Dives: I just don't log dives
    Location: Alaska
    1,237
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    In California we used it mostly to pry rock scallops when not carrying an ab iron oh so many years ago. My instructor for basic scuba (Like I said, oh so many years ago) advised a blunt tip knife, since after a few times prying, a pointy tip would be converted to a blunt tip as the tip broke off
     
  7. Rred

    Rred Manta Ray

    # of Dives: 200 - 499
    Location: In a safe place
    1,058
    439
    83
    A blunt tip can be safer between people, but when I take flatfish (flounder) by knife, I prefer a point on it, for a fast kill. Putting a good sharp knife through a fish and into a sandy bottom is not great for the blade edge though.
     

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