3 Week Self Imposed 3 Knife Challenge,

Discussion in 'ESEE® Knives and Gear' started by Lostviking, Apr 7, 2021.

  1. Lostviking

    Lostviking Member

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    Lately, I have been all over the place on knives.
    Big knives, small knives, Finnish, Swedish, American,
    The same with grinds, Scandi, Flat, Saber, you name it.

    Yesterday, I decided to take a different path for a while.
    I grabbed 3 ESEE knives.
    1. CR2.5
    2. 3HM
    3. 6HM

    I just wanted to see what I could accomplish with just these three blades. Size wise they cover a pretty broad spectrum. I picked these three because I'm pretty sure they can accomplish most if not all of what I need to do.

    Honestly, it was a tough choice. I really wanted to include the RB3. I really like that knife. But I wanted to give the Cr2.5 some field time.

    Here they are all lined up for comparison,
    [​IMG]

    This could be fun, with some bushcraft tasks,
    [​IMG]

    We did a quick fire, just some small rounds placed vertically.
    The 6HM did the honors of making kindling & tinder
    [​IMG]

    Some could be boring ranch type work.

    Like the 3HM making quick work of some hose repair.
    [​IMG]

    We may even have some beers together.
    [​IMG]

    ***Others are welcome to join in if they so desire.

    I have been wanting to try a JG5 and Gibson Axe, as well as acquiring another PR4. (I miss mine)
    So if this goes well, I may do it again with a group like that.

    This whole experiment is to prove to myself it is the Indian, not the arrow.

    Personally, I think the 3HM will see the most use out of this group.
    I just got a bunch of meat back from the butcher, so I'm sure there will be some food work.
    Maybe some Tarp work, who knows.

    ***Mods,
    If there is a better place for this, please feel free to move it.

    We will see how it goes,
    LV,
     
    Last edited: Apr 7, 2021
  2. Lostviking

    Lostviking Member

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    Once I had the group assembled, some things became very obvious.

    First off, they are all very well finished.
    Grinds are pretty even, handles mate well to the spines, they are all grippy.

    Next to the 2.5 and the 3HM, the 6HM seems like a really big knife.
    But, next to the 6HM and the 3HM, the 2.5 seems like a really small knife.
    That leaves the 3HM as the middle ground. No surprise there.

    Perspective is a funny thing.
    With both at 1/8" (.125") the 3HM seems thin, while the 2.5 seems thick.
    If I can find my Caliper, I'll gauge them both.
     
  3. Lostviking

    Lostviking Member

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    Last night for dinner we had Cube Steak.
    I'm typically not a fan of cube steak.
    Mostly because the store bought ones arrive like dried out shoe leather and go downhill from there.

    These however were different. Fresh off the cow and done by a local butcher who truly cares about his craft.
    No photos, but here is how we cooked them.
    https://spicysouthernkitchen.com/cubed-steak-with-onion-gravy/

    They turned out great, I would highly recommend this recipe.
    The 3HM did the slicing.

    But more to the point.
    This morning for breakfast, the bride took some biscuits, topped them with the left over gravy, and topped that with two over easy eggs. I can't tell you how good this was!

    The CR2.5 handled breakfast duty,
    [​IMG]

    Great way to start the day!
     
  4. Strigidae

    Strigidae Moderator Staff Member

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    Excellent thread idea. Cant wait to see how you feel at the end of it.
     
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  5. Bozho

    Bozho Member

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    These 3 knives are good for a lifetime :)
     
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  6. Lostviking

    Lostviking Member

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    Yesterday's Lunch,

    The 3Hm slicing up some cheap prepackaged Liverwurst, greatly enhanced by decent Provolone cheese, and good mustard. All tastefully assembled on a store bought Artisan Roll.
    [​IMG]

    Not finding much Liverwurst in California.
     
    Last edited: Apr 9, 2021
  7. Lostviking

    Lostviking Member

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    Some backyard fire prep with the 3HM,
    [​IMG]

    I have been on a pretty long 0ne strike roll lately. Fluffed jute twine catches well.
    [​IMG]

    Off to the races,
    [​IMG]

    Poser shot of the 6HM.
    [​IMG]

    The 3 did all the work. The 6 was just there for moral support.

    And finally, the 2.5 getting ready to divi up some Pork Butt Steaks for dinner.
    [​IMG]

    Pork Butt Steak Recipe for those interested,
    https://www.food.com/recipe/wegmans-pork-butt-steaks-212492
    Real simple, Montreal Steak Seasoning, and lots of garlic.

    Turned out great!
    But I really need to order myself some of that "Red Eyed Hog" stuff.
     
    Last edited: Apr 9, 2021
  8. Lostviking

    Lostviking Member

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    Out of the three knives, I find myself reaching for the 3Hm the most.

    I started to refill the kindling box for our wood stove, so the 6 got some use there.
    Mostly straight grained pine. No issues.

    Although, I do need to find/build myself a new baton.
    It seems the old one found its way into the fire.
    But no one is fessing up.
     
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  9. Lostviking

    Lostviking Member

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  10. Bozho

    Bozho Member

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    Excellent!
    I'm pretty much a 3 knives guy myself too with only using the 3,4 and 6 as solid fixed blades and an occasional SAK or Leatherman.

    The 6 looks awesome, a modern day Leuku in my eyes. Most def my next knife, as I am deep in love with the HM ergonomics. If I can have only 3 blades there will be the 3/4/6 HM, with a spare of each model :D
     
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  11. KnOeFz

    KnOeFz Member

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    Nice to see your knife choices and chores!

    The 3 and 6 are a very versatile combo.
    I'd combine it with an Izula or a folder of some kind probably as a third knife with the collection I have here. The CR2.5 looks like an excellent addition.

    But when going out on my trips a folding saw is super useful and often replaces a big knife for me.
     
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  12. Lostviking

    Lostviking Member

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    The 6HM pulls Saturday morning kitchen duty.

    Chopped and sliced peppers and onions, chopped up a piece of frozen peppercorn bacon to add to the taters. Sliced up some of that left over pork butt streak.
    [​IMG]

    You may begin to notice, much of our food consists of repurposed leftovers. Other than spending money on sharps. I/we live a pretty frugal lifestyle. Besides that, often times leftovers are better than the original meal.

    We throw away next to nothing, it all gets used somewhere.
    The spuds are left over boiled potatoes from dinner a few nights ago.
    They will get bacon, peppers, onion and garlic added to them.

    The 6HM did better in the kitchen that I would have thought. It slices well enough. The belly up front allows some rocking action.

    The high handle in relation to the blade edge, makes it cutting board friendly. The slight drop point makes it a good scraper when inverted. So moving stuff from the board to the pan a piece of cake.

    I think it would be better without the coating for kitchen work, but it works well enough.
     
    Last edited: Apr 10, 2021 at 11:21 AM
  13. Lostviking

    Lostviking Member

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    Eggs over easy, sourdough toast, pork butt steak, souped up home fries.

    Life is good!
    [​IMG]
     
  14. Bozho

    Bozho Member

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    Repurposing leftovers is the way to do it! No need to throw away perfectly good food with so many hungry people around the world.
    And you are 100% correct that many times they actually taste better than the original meal.
     
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