I've seen just a few threads for knives and cold weapons in general.
Why?
Let's post our favorites, opinions and how to get started in knife collectionism.
Also, how to get people to understand that this is for collection?
I live in a country where if you have a generic ass kitchen knife you're going with the police and if the knife is 'cute' enough for them they're going to steal it right away because 'you cannot have weapons in the street' even though you it's rare in here for people to even have one Balisong.
For collecting, it's purely off one's tastes. I like balisongs personally, having 3 of them.
Ayden Nelson
I am not a collectivist, but for a long time I have been searching for a big knife to go with my small knifes. Because of this I recently picked up the Muela Jabali, it has all the features I want and it was cheap enough that I don't fear using it for heavy work. On top of that the nice olive wood handle makes it look less threatening and it looks more like a special kitchen knife.
I just bought a KA-BAR. How good is it for batoning?
Ryder Roberts
Good for general purpose like whittling a twig into a skewer and maybe the occasional notch but primarily stabbing. Eats shit at batoning since it usually has a second edge where you want to baton at along with the not so strong tang. take this massive grain of salt. I remember reading that the tang is built to break at a certain area like a crumple zone in a car to prevent your hand getting gashed if it does break
Eli Mitchell
Not good for batoning, just stabbing.
Jose Evans
I've used these the most
Cold steel is strong and has a hard steel that is difficult to sharpen, but has great edge retention.
Ontario is very strong but has a soft steel. Very easy to sharpen, but poor edge retention. It's great for stabbing and prying.
Charles May knife has D2 steel, very hard to sharpen but massive edge retention. I use this for skinning animals. I tried skinning with the ontario and the soft steel doesn't last. The cold steel lasts about the same as the D2, but folding knives stuck for skinning, all the gore gets trapped in the pivot.
