Call That a Knife?
My problem with the Swiss Army Knife has always been that it was a pretty lousy knife—the steel used for blades was hard to sharpen and easy to dull. Back when you could still carry a knife when you traveled, I would carry the Tourist, which had a bottle opener, corkscrew, tweezers, toothpick, Phillips and flathead screwdrivers, and two useless blades.