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A few months ago this knife popped up on my Case Sodbuster review.

As usual I didn't look up pronunciation- and subscriber cyclist01222 said it's Koo-da-man.

Alright so Coo-da-man it is- no further research necessary.

basically someone could say it's pronounced ball sack, and I'd be like ok.

Sounds good bro.

So let's look at the dimensions of this classic slip joint known as the Cudeman Classic

or ball sack Classic.

Like the overall length and weight.

You say potato.

Blade length and cutting edge.

I say________.

Handle size and grip area.

It's not like I have a ballsack quota to meet.

Spine thickness and handle thickness.

Ok I'm trying to rebrand my channel to make it more relatable to the 12-17 male demographic-

where all the ad revenue is.

Tallness.

What are we talking about again.

Oh yeah running out of intro hooks.

The Cudeman classic is a budget friendly slip joint knife made in spain that features a

blade made from satin finished 420 steel.

Must resist.

The blade is a low profile clip point style with what looks like a hollow grind to me.

Out of the box the blade is sharp and very pointy, and with a pretty useable for me nearly

3 and a quarter inch cutting edge.

Since the knife is a slip joint it means it don't lock.

So it's a two handed opening and closing like our forefathers the reptilians were accustomed

to.

Being a classic slip joint a word synomous with "No views" means that the blade is

held into place by a backspacing and you just push real hard to close it.

Some slip joints are easy like the case sodbusters, and some are like the Cudeman classic and

require very deliberate hard pushes close without your hand slipping and well getting

clipped for lack of a better word.

Owning this knife for several months I have found occasionally the pivot needs to be oiled

to keep it reasonable- otherwise it becomes almost unsafely stiff.

The handle is nice and comfortable- and according to the lying sack of shit amazon product description

is made from bull horn or ram horn or gnarwales- well mine clearly resembles the olive wood

version- so please understand that.

I don't know if the wood has been stabilized, to me it seems almost unfinished… it's

well sanded and smooth though.

The handle is long enough for my hand, if you have pretty large hands though- maybe

not.

The whole blade is low profile, and you can get a very tight grip on it.

This traditional knife of course has no pocket clip, because of the time when these were

popularized pocket clips were deemed heretic or apparently human kind was too damn stupid

to figure out a knife might be easier to dig out of your pocket if it was near the top

clipped.

Think of Spyderco as the first creature in the ocean to venture onto dry land.

Man think of all the patent money lost.

Umm… comparison part.

The cudeman… it's actually a very fine slip joint.

$20 ain't bad for a knife especially if you think pocket clips are for squares and

you live in an area where you can carry a fixed blade kitchen knife legally but for

some reason real good reason not a locking knife.

If I had to produce a complaint it's that the back spring is a little too hard for my

lilly livered hands.

Some people prefer those though- and I don't have much of a problem with that.

The Case full sized sodbuster… which I haven't patined any more because I have too many knives.

It's a pretty good example of a slip joint though, just like this one.

However that blade stains easier because it's carbon or some shit, and this one stains less

because of stainless enchantment.

Umm how about the Mercator?

This one locks, and is pretty nice.

I plan on reviewing this one soon, unless the government helicopter comes for me.

It's German, it's got a nice flat grind. and it's slicy.

And at this point someone somewhere probably subscriber bRad 1967 is like where's the

douk douk.

Here it is bro.

Also a stiffy.

Meaning a stiff back spring.

Not as stiff as the Cudeman, but still for slightly more advanced knife bros.

That's it.

Cardboard anyone?

Umm…

Cudeman classic is fine.

I assume the main allure to this one is people who like collecting clip joints.

I'd rate it as a little too I don't want to say unsafe, but too hard to close for people

unfamiliar with strong back springs.

The clip point in combination with the back spring makes it poke the sweet meat of my

palm often during close- I try to keep that area nice and tender.

The fact that it's stainless means the blade uhh won't rust as easily however I'm not

sure how well this sort of wood handles prolonged exposure to water.

But if you need something that doesn't rust because you're a fish, also buy something

with a plastic handle.

Also since this knife has a liner and it snaps back hard, make sure you close it easy to

avoid dinging the blade.

I did not notice mine get dinged but I have seen quite a few slip joints that this can

happen to to.

If you like this review subscribe to my channel, give the video a thumbs up, leave a comment,

follow me on instagram or whatever.

Thanks for watching.

For more infomation >> Cudeman Classic Knife Review. A cheap but good slipjoint for $30 - Duration: 6:24.

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Classic Kiwi fare that we miss the most when we head overseas[News NZ 24h] - Duration: 9:54.

Classic Kiwi fare that we miss the most when we head overseas

OPINION: I wont miss lamb, Jaffas or pine for L&P when I head offshore.

It is a matter of weeks until I leave the country so Im cramming as much of New Zealand in my mouth as possible because, from experience, I know homesickness hits the taste buds first.

My mother carted tinned boysenberries, condensed milk and reduced cream to the United States when we lived there 15 years ago.

While Im not cramming my pack full of canned goods, I know what I will miss most.

Its not lollies, like it was when I was younger.

SEASONAL PRODUCE.

That first slice of Vogels with far too much avocado, topped with slabs of tomato and a liberal amount of salt and pepper is what I live for.

It has always heralded summer, and its the perfect example of how we as Kiwis eat.

Yes, weve got great produce, but its great because we always eat it at its best.

If we did eat avo-toast in the winter, the Baby Boomers would be proven right about millenials non-house-affording ways.

Kiwis, for the most part, eat stunning vegetables according to the seasons.

There are fools who complain about the price of tomatoes in the midst of winter, when we should be eating squash, pumpkins, leeks and parsnips, but overseas, in many countries, the fools are the majority.

New Zealanders are clued up: in season means cheaper and tastier.

It makes the summer that much more special, so Im going to miss that.  .

MEAT PIES.

New Zealand has some amazing pies, better than those found in the United Kingdom and Australia.

In the UK they slather their pies in gravy, and serve with mushy peas and mashed spuds, which defeats the purpose of a handheld food.

They also eat pork pies, which is a sausage roll pretending to be a pie. .

Its not even worth mentioning Australias pies, they dont stack up to ours and are hardly worthy of our worst.

A visit to the local bakery, to see the likes of Patrick Lam, arugably the countrys best pie maker, or making a trip to try the best pie of 2017, from Taupō, is all you need. Even petrol station pies are pretty good: Z has flaky pastry, vegan pies too, while BP offers sturdier, driver-friendly pies.

The only pies I will not miss are found in supermarkets. .

None of these require knife and fork, which is as it should be.

A pie is a handheld hunger-solving device that does not need adulteration. .

FEIJOAS.

Hailing from South America, where its also known as pineapple guava, the feijoa is objectively a weird fruit.

How does one describe the taste? .

The texture is gritty, then soft and slightly jelly-like, and the flavour is distinctively feijoa: its perfumey, sweet and sometimes sour.

Its incomparable and almost impossible to find overseas. .

The great thing about feijoa is its versatility, making great chutneys, jams, cakes and crumbles, as well as the fact so many people have a tree in their backyard.

Theres simply nothing that can replace the excitement of that first drop of the weird green things.

BAKED GOODIES.

Sally Lunns or Boston buns, lolly cake, biscuits and long doughnuts; New Zealands old school bakeries are great.

Everyone has their favourite local bakery from when they were younger, where they could get their fix of mock cream and jam-dotted doughnuts from paper bags.

Even if those hipster bakeries are doing technically great things with their food, theres no substitute for the flavour of classic Kiwi bakery chow.

In France I could order a mille feuille, with custard and super-flaky pastry, but it wouldnt be the same as the messy first bite of a gelatinous custard square.

I could have a vanilla slice in Australia, but the texture would surely be off.

No matter where in the country, a custard square is good - even if its the worst youve had.

DAIRY.

If youve ever travelled through Asia, you would know that UHT milk is gross.

Its a crime against dairy but, funnily enough, some people prefer the stuff. .

In Portugal, Spain and even Germany, people prefer the taste of the heat-treated long-life milk.

The low-quality milk overseas affects the general quality of coffee and tea overseas, which is a great of a shame.

Cheese in New Zealand is generally great too, we have quality international award-winning cheeses and theres nothing like a block of tasty cheese to nibble on.

If you want to know how good New Zealands cheese is, go to the US and taste the nuclear-orange stuff they call cheddar.

COFFEE.

New Zealands coffee snobbery is arguably more ardent than many other countries.

I love how holier-than-thou we get about our coffee orders. .

We can claim a couple of things about coffee: we are home to the flat white, which can now be found around the UK - but it wont be any good, I can feel it.

Find yourself in North America and youll be served something either cloyingly sweet from Starbucks, and in Europe and South America youll find espresso reigns supreme - good if you like it that way.

A Kiwi only realises how much they take good coffee for granted when they head overseas.

Im going to make the most while I still can.