Chasin' Dreams
Well-Known Member
Fathers Day came a bit early. (To myself 
)
I bought a few Bubba knives a couple years ago in different lengths and they are okay but they get dull very fast, need constant sharpening and rust up very easily. I'll be using the Bubba's for extras from now on and for dealing with Tuna since the skin on them is pretty rough on knives.
So I thought it was time to upgrade and I remembered a couple guys here on the forum recommending the locally BC made North Arm knives on a previous thread and thought I would give them a go.
First impression is they are very nice. Great look and feel to them. They have a line pattern on the blade from the CNC'ing that looks great, the handle is very comfortable and not slippery and the blade is very sharp and kept a very good edge on it after cutting up a few Lings, Rock Fish and Herring the other day.
The steel is CPM S35VN which is reported to be one of the best choices for making knife blades with. I've got some hand made Japanese knives that I love for cooking with but are a higher carbon type steel. These North Arm knives are a different steel completely but so far seem very nice and strong and sharp. They are also pretty flexible for bending to keep tight against ribs to get all of the meet off of the fish with nicely.
The price is pretty decent too for a good quality knife that should last a long time.
Time will tell how they hold up to the salt water life and fish bone cutting but so far my first impressions are very good.
)I bought a few Bubba knives a couple years ago in different lengths and they are okay but they get dull very fast, need constant sharpening and rust up very easily. I'll be using the Bubba's for extras from now on and for dealing with Tuna since the skin on them is pretty rough on knives.
So I thought it was time to upgrade and I remembered a couple guys here on the forum recommending the locally BC made North Arm knives on a previous thread and thought I would give them a go.
First impression is they are very nice. Great look and feel to them. They have a line pattern on the blade from the CNC'ing that looks great, the handle is very comfortable and not slippery and the blade is very sharp and kept a very good edge on it after cutting up a few Lings, Rock Fish and Herring the other day.
The steel is CPM S35VN which is reported to be one of the best choices for making knife blades with. I've got some hand made Japanese knives that I love for cooking with but are a higher carbon type steel. These North Arm knives are a different steel completely but so far seem very nice and strong and sharp. They are also pretty flexible for bending to keep tight against ribs to get all of the meet off of the fish with nicely.
The price is pretty decent too for a good quality knife that should last a long time.
Time will tell how they hold up to the salt water life and fish bone cutting but so far my first impressions are very good.
