guilty
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Double_J
Member
"German surgical stainless steel" knife blade, never needs sharpening, high quality Pakistan steel...all terms that make me LOL when I hear them.
I looked at the knives my wife bought after we moved, and thought, oh, no.
Sure enough, she tends to snag my Spyderco kitchen knives. She admitted about a month after she bought these Farberware that they are terrible.
John
Sure enough, she tends to snag my Spyderco kitchen knives. She admitted about a month after she bought these Farberware that they are terrible.
John
troy fairweather
Member
I'm not the most Knowledgeable with knives but have Hurd some real bs Especially around gun show tables with knives.
Old Dog
Member
Well, yes. And when this happens, I know they really don't know what they're talking about, because I'm also not super-knowledgeable about knives.
But, working on it, though... managed to muddle through many adventures for more than 40 years owning only an old Marbles hunting knife, a Ka-Bar and a Buck 110 until I discovered the knife world.
But, working on it, though... managed to muddle through many adventures for more than 40 years owning only an old Marbles hunting knife, a Ka-Bar and a Buck 110 until I discovered the knife world.
earlthegoat2
Member
I just learned about D2…..so I’m pretty much an expert on knives.
RA40
Member
The Ginsu knife set that mom got hawked into at the county fair are not good knives? It can cut a brick and it still slices a tomato paper thin!
sparkyv
Member
I still have one!
RA40
Member
I don't know what it specifically is, the blade is marked "Quikut" that mom bought in the 70's I recall. She got two sets, gave one away and I have the steak knives here for some reason. Haven't used them that I recall either. When mom's big knife dulled I tried to sharpen it but serrated type edges is too much detail to be done quickly. It had the tines at the end of the blade to stab and pick up stuff.
dh1633pm
Contributing Member
Everyone can always listen to me spout off anytime about all I don’t know about knives. Free amusement.
Obturation
Member
It's bad!
I've got this "guy" I work with, he works in the office while I work in the real world. I saw this fella shuffling across the shop with a pearl handled stiletto in his hand, open. I had to stop him and ask what's up. He was headed to a grinding wheel to sharpen it up. Oh dear. Hmmmm.
I regretfully told him I could sharpen it for him but he would need to leave it with me a day or two. I keep a stone & a spyderco tri sharp thing in my tool box bit upon inspection realized it needed more help than that. The next day I brought a lansky sharpener down and started in on it. Hopeless, the middle wasn't the middle and chrome flaked off the blade with every swipe I tried to help it with. This thing was a complete Turd. The blade is narrow, probably about an inch wide and it wasn't ever actually sharpened . so I did my best to put some sort of an edge on this thingy and he was beyond thrilled.
Fast forward a couple weeks and I've got a kid that washes cars for us standing at my station looking at me . I asked what he needed and it turns out he had a knife he wanted sharp, after talking to the other guy he figured I could help him.
Ok. Give it to me and I'll give it back when I'm done . nope, this Wal-Mart special knife has "sentimental value" can't let it out of his sight. I get it. I still had my lansky stuff there and just blasted a quick edge onto it and the kid is still raving about it like it could cut through to the next dimension. Cool, I'm done.
Nope, another guy comes over a few days later and asks about his pocket knife. This thing looks like a small meat cleaver and is already kind of sharp, I told him to get himself a sharpener and practice . in the place I work there's about 20 guys, most carry a knife and of them there's not one decent blade. It's all gas station specials and weird stuff you'd see in a 50s musical about opposing gangs from opposite sides of the tracks. Lol .
I took the time to show a couple of them what I carry. Nothing fancy at all but I keep a a svord peasant in my pocket and a regular old Ka-bar in my bag. Both carbon steel, both truly sharp. I get looks of horror and disgust, like what is that ?!.
I'm mot a huge knife guy, by no means an expert bit trying to tell a guy that for what they're doing carbon steel is ideal is like telling a caveman to email you sometime.
I've got no delusion of changing anyone but dang guys, but some decent stuff. Price doesn't dictate value and you can get a good useable knife for $20. I don't know a single knife guy who knows his stuff (personally ). I like to think I know a little but my knowledge is pale in comparison to the real experts.
I know I like sharp knives and I know I don't need stainless but beyond that I just buy the form I prefer. I'm not even a knife snob but I've got some higher end knives that I know are good. My favorite (if you're interested ) is a Spartan blades ares, feels good and holds an edge, flat enough to carry comfortably .
I have seen the same thing in my time. I have a fair knife collection, some stainless and some high carbon blades. I have put a good edge on almost all of my stainless, and a good edge on all of my high carbon. Through the years I've had people ask me to sharpen knives for them after they check out my blades. A few of them had the patience to learn how to hone a blade, so I taught them what I could. (I'm no where near an expert either) The rest didn't want to take the time to sharpen one blade much less the number I have. One guy I tried to teach had a real nice high carbon blade and complained he couldn't get it sharp. He had worked on it all of 30 minutes. I sharpened it up for him and told him to check and/or sharpen it a couple times a month. Turned out to be a great schedule for him. Most people don't understand why it takes longer to hone high carbon than stainless, and they don't get that it's harder than stainless. What really gets to me is the people who want to take it to a grinding wheel!
Valkman
Member
Yep and that will ruin a knife faster than anything. If the lousy grind doesn't do it the heat will.
lemaymiami
Member
When I'm cutting fish for my anglers (full time fishing guide, me...) I normally use the cutting table(s) at whatever ramp I'm working off of... and get to see all manner of "filet knives" , in all kinds of conditions, and rarely see any of them being used the way I was taught to cut fish... No problem, and I'm usually pretty quick and away since my day doesn't end until I've towed my skiff a long way, gassed it up, and gotten it ready for a wash-down at home before it goes into the garage...
I've learned to expect that most of us were never taught the right way to sharpen a blade, or use it, or care for it afterwards, but that's just my opinion.
I do enjoy learning new and better ways of using a knife and get lots of that here. I'm not surprised that anyone with simple knife skills are regarded with awe by the vast majority of folks who've learned the hard way that just buying a knife doesn't guarantee an ability to use it properly...
I've learned to expect that most of us were never taught the right way to sharpen a blade, or use it, or care for it afterwards, but that's just my opinion.
I do enjoy learning new and better ways of using a knife and get lots of that here. I'm not surprised that anyone with simple knife skills are regarded with awe by the vast majority of folks who've learned the hard way that just buying a knife doesn't guarantee an ability to use it properly...
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