If you are a knife collector then you know the name Lone Wolf. Lone Wolf knives are quality knives par none. Lone Wolf Knives was formed in November of 2001 by former Gerber employees who left the company to form a new, high-end knife company. In the spring of 2002 Jim Wehrs (owner and president) of Lone Wolf Knives approached Paul Poehlmann the man who created the Paul Lock for the now classic Gerber Paul knives and asked him to finish the design of the Paul® Pocket Knife so that Lone Wolf Knives could put it into production. Paul agreed and put in many hours to finalize the design.

The design of the lock was finished and Lone Wolf went into full swing production of high end custom quality knives that utilized the Poehlmann locking system which is still to this day considered one of the strongest locking mechanisms in the cutlery business.  After only a very short time, less than a decade the Lone Wolf Knife Company was absorbed by the Benchmade Knife Company in 2010. Today the Benchmade Knife Company produces a few pieces of Lone Wolf designed knives and who knows how far that will go into the future.

If you are one of those people that own and have collected Lone Wolf Knives and want to obtain more of the original manufacture of these great knives then contact us at Bonds House Of Cutlery at 702-870-2347

 

Here is a link to a full database of list of the original Lone Wolf Knives that we currently have in stock. It is in Open Office .ods format but Microsoft products will open and translate it. Lone Wolf Inventory Click the link and it will take you to another page within the blog with a link to the downloadable document.

 

Thanks,

The Bonds House Of Cutlery Team

 

 

Tactical Folding Knife – 7 Top Things to Consider Before Buying a Tactical Folder:

Today’ s knife is not like the knives of 30yrs ago. The knives of today are mostly one hand openers called a tactical folding knife. This is an indispensable tool to have on you. Having a tactical folding knife that opens with one hand can make common everyday cutting chores a simple thing to accomplish. The attraction to the tactical folding knife is that it is extremely popular with military, law enforcement and first responders of all types. This type of knife is called into emergency action hundreds of times a year and is used for cutting rope, cutting seat belts, and in some cases self defense in more extraordinary cases.

If you are a person that carries a pocket knife or tactical folding knife on a daily basis you will want to do your due diligence to guarantee yourself that the knife that you will be purchasing is a quality tactical knife. When you are considering purchasing a quality tactical knife there are some things you should be aware of. Here are 7 things you should look for before buying a tactical folding knife.

1. High quality steel. Steels like S30V, VG10 and 154CM offer a tactical folding knife more durability and superior edge holding ability. This is a major factor in picking a quality tactical folder.

2. The locking mechanism should be the most durable and positive that you can find. This is for your safety! The lock should be positive and not allow in any way the blade to fold up on your hand. Your standard locks are liner locks, mid locks, and back locks. There are others. Do your research.

3. Your carry method is important! Today’ s tactical folding knives come with a pocket clip. This is the easiest way to deploy and execute the use of your knife. Make sure that you can switch your pocket clip from right to left for ease of carry and so that you can use your other hand if the first one is out of commission for awhile.

4. How heavy do you want your tactical folding knife to be? Weight is an important consideration. The lighter the knife the easier it is to carry in many situations. Be aware that in many cases the lighter the knife is can compromise the toughness of the knife to.

5. The frame of the knife is another consideration. You can buy a tactical knife with a titanium frame or a steel frame which goes back to the weight of the knife. Along with what type of frame the knife has, what kind of handle material do you want? Polycarbonate? G-10? Aluminum? These are important issues that go toward the toughness of the knife you buy.

6. How will you open your tactical folding knife? Some one hand openers come with thumb studs and some come with a hold in the blade, and yet others come with accouterments that allow you to catch the lip of your pant pocket and pull back and the knife will open. Some one hand openers can also come with a “flipper” on the underside of the knife that allows you to use your index finger to “flip” the knife open.

7. Do you want your tactical folding knife to be a manual opener in which you use your thumb on a stud or hole or “flipper” to flick the blade open or do you want your tactical folder to be an assisted opener in which you start to open the blade and then a spring takes over to finish opening the blade for you?

There are other considerations to make when looking to buy a tactical folding knife. One thing I do want to say is that quality counts. Do not settle for something because it is cheap! You cannot get a quality one hand tactical folding knife for twenty bucks in this world or any other. Always buy the best you can afford and if you have to save up to buy quality, then do it. In the long run you will be happier.

 

 

What is the Secret to Buying the Best Kitchen Knives

Michael D. Brown asked:




So you want to buy the best kitchen knives and you are wondering what you should get. A trip to your local Walmart leaves you with the choice of a bubble packed, off brand of knife that will not let you feel the edge of the blade to see how sharp it is. Going down the street you stop at your local gourmet shop and look at their selection. Here you are confronted with several different brands and styles of knives most of which have a hefty price tag. They will have slicing knives, Chef knives, boning knives and paring knives some coming in block sets and some individual. It can rapidly become a bewildering experience.

The visit to the gourmet shop will introduce you to the wide world of high quality knives that will last you a life time. Most of the brands available today are of excellent quality. The differences in pricing are usually due to the types of steel and the different processes used. Is the knife stamped out of a sheet or is it individually forged? Has the steel been folded back on itself numerous times to produce a wavy pattern on the sides as you look at it? This is called Damascus style steel. Some of the Japanese style knives will have blunt tips and “Dee” or Octagonal shaped handles. They will have funny names like Santoku, Deba, Guyoto, Usuba or Yanagi.

In the home kitchen you basically need just a few knives. A 6 or 8 inch chef’s style knife will do most of the heavy cutting that you need for soups and stews. For finer jobs like cutting an apple or a tomato you would want a utility knife or a paring knife. If you want to cut meat and do some fish trimming you will want a filet or boning knife. Add in a cerrated bread knife and perhaps some steak knives for barbecue night and you have all the kitchen knives that you really need. On the other hand you could add in a nice fancy slicer for that turkey at Thanksgiving, and a nice diamond coated sharpening steel to sharpen your knife edges. That is just the beginning if you want to build a collection of the best kitchen knives.

Investing in a set of knives for your kitchen is something you should spend some time researching. How does the knife feel in your hand? Is it balanced? How sharp is it and how long does it keep an edge before it needs to be sharpened on a stone? Are you willing to buy a sharpening stone to sharpen them yourself? Will the manufacturer sharpen them for you? Do you want to add in a knife block to keep them safe? These and many other questions are answered on the Cutting Edge at Greatcookingtoday.com

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John Gephart asked:




I wrote this article after I went through the unpleasant process of choosing a new kitchen knife set to purchase. There are so many brands of kitchen knives to choose from, in a myriad of styles and prices, all with different features. The biggest decision I had to make was in choosing between stamped kitchen knives and forged kitchen knives.

Many people believe that forged knives are much better than stamped knives. While this was true years ago, it is no longer true today. The manufacturing process of stamped knives has improved so much that they are now considered to be equal to forged knives by most experts.

There are differences between the two styles and each has their own separate benefits. A stamped knife is much lighter and many professional chefs agree is more flexible because it contains a thinner blade. A forged knife is considered to be a little more durable because of a thicker steel blade. Without getting too much into the manufacturing process, the major difference between the two is the stamping process involves using a cookie cutter method where the blade is actually punched out of a larger piece of steel while forging involves heating and flattening the blade repeatedly. Temperatures as high as 1900 degrees Fahrenheit are used.

Both methods can contain very sharp blades that hold their edge well. The higher the grade of stainless steel is what determines sharpness here and that can basically be determined by price. The more expensive the knife the better the steel is that’s used. In the end, your decision should be made based on how you are going to be using the knives most. If you plan on cutting a lot of heavy meats and large vegetables, forged is the way to go. If you do more stir frys or Asian type cooking, stamped is better.

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How to Select the Finest Kitchen Knives Possible

Jake Zertosky asked:




Kitchen knives can be purchased in upscale kitchen stores, in department stores, and in discount shops. There are some that are very high quality and hardly ever need to be sharpened and there are those that might be good for a while but need to replaced often. Almost every famous chef has a set of knives they market to the public.

There are two different types of kitchen knives. The first is the forged knife where the blade is made by pressing hot steel into a mold. The blade is then run through several machines or hammered out to take a specific shape. This type of blade costs much more money but they are balanced much better.

The other type of knife is a stamped knife which is made by cutting the blade from a single sheet of steel. After it is cut out the blade goes through a process where it is finished and sharpened. The stamped style of blade is thinner than the forged type and they tend to be a little unbalanced.

There are different styles of knives that must be in every kitchen. The first one is called the boning knife which is suitable for cutting the bone away from meat with a 5 to 6 inch blade. The narrow blade makes it easier to move and cut the meat from the bones. If the size of the bone is large then the knife should also be large.

A Chef. ‘s knife is a must have in the kitchen because you use it in so many various techniques. You can get a chef. ‘s knife in 6, 8, 10 or 12 inch lengths. If you have small hands do not expect to be able to control a 12 inch knife well. The smaller the hand the smaller the blade should be. Use a chef. ‘s knife to dice, mince, slice or chop.

A cleaver is a good knife to have in the kitchen if you frequently cut thick items or you need to chop through a bone. Cleavers resemble an axe with a thick blade that can reach 6 inches in length. Use a cleaver to pound food or to crush it and to chop.

It is advisable to always have a serrated knife handing to cut things that tend to have a hard outside and inside be soft like bread. The blade is notched or has teeth like wedges on the 5 to 10 inch blade. Other knives can be sharpened but a serrated knife can not so this is the one that must be purchased on a regular basis.

A carving knife is generally used to slice cooked meat. There are pointed tipped and round tipped carving knives. The blade is rigid and is usually around 8 inches long. The pointed tip is used to get around bone when carving. It most often comes with a carving fork that helps to keep food still while cutting with the knife.

Utility knives can be used for just about anything. The blade is usually around four to seven inches long and you can cut vegetables, apples and other fruit, garlic and herbs. On occasion you can find a utility knife with a serrated edge.

The smallest knife in the pack is the paring knife. This knife is used to cut small things like apple slices or small vegetables and more often to remove skin from potatoes or apples. Paring knife blades are slender and are 4 inches in length or less.

All of the above kitchen knives are a necessity in the kitchen and the expensive ones will work better for you and last a long time. They will balance well in your hand and you will have less accidents working with them. Make sure to purchase knives that feel like they belong in your hand and you will have a set that will last for many years.

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Forged Kitchen Knives Vs Stamped Kitchen Knives

Rob Ruark asked:




This article will aid you with the pivotal decision of whether you want forged blades or stamped blades for your kitchen knives. There is a lot of misinformation going around when you’re shopping for a new set of knives and it can be really confusing when all you want to do is slice or dice in style while preparing your food.

The myth all starts with the idea that forged blades are inherently better than stamped blades. The idea behind this is that forged blades steel molecules are aligned better and therefore give them much better cutting properties. The fact is this used to be true, but no longer is due to updated manufacturing processes. In the old days the only way to make steel was to forge it, now days knife manufacturers just go down and buy the steel pre-made.

This is where the pivotal differences between kitchen knives start to form. The forged blades are heated up again pounded into the shape of a knife, and then ground and sharpened. The stamped or machined blades are cut or ground into the shape of a knife, and then heat treated twice to align the steel structure. The first heat treatment starts at 1400-1900 degrees Fahrenheit, leaving the steel brittle but very hard. The second heat treatment hits the blades at 400-700 degrees reducing both the brittleness and the hardness, but in turn making more durable blades.

As you can see the manufacturing processes are just different which leads to different knives. The forged blades tend to be much softer than the stamped or machined blades, because of the lack of high heat treatment. The benefits to this are that it’s much easier to sharpen at home, the knife will have a weightier feel, and you’ll have a bolster. The drawbacks are that it won’t be quite as sharp as a comparable stamped blade, and it won’t hold a comparable edge as long. The Germans who are the primary manufacturers using the forged method rectify this by sharpening to a 22 degree angle instead of a 16 degree used by most stamped manufacturers.

The stamped or machined blade benefits and drawbacks are in reverse of the forged. You’ll have a much lighter knife with no bolster, unless welded on, that’s extremely sharp, and durable. You may also have a harder time sharpening it at home.

In the end it all comes down to you the consumer, and which knife fits you the best. If you’re going to be slicing a lot of heavy vegetables and meats you may find the German forged Wusthof knives to your preference. On the other hand if you do a lot of Asian style cooking the high end stamped Global knives or Shun knives may fit you best.

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