a reply to: Kester
I like the shape, always liked drop point design its really like the most useful design you can have on a knife for a variety of tasks. But thats
about it now a days on any production knifes. I found that the simpler designs are way more useful then any fancy design or any extra added feature.
And gimping on the back of the knife for thumb placement I find it pretty much useless, also the more I use knifes or make them, the more I find that
really the simple designs are not only more functional there just better over all. Never understood the whole rambo survival thing with the saw tooth
on the back of the spine or the hollow handle or any of that, its just adds on a bunch of not functioning and useless gimmicks on a knife. And
anything not full tang, pretty sure it would break at the handle if you tried battoning through even camp fire kindling wood.
And if the knife is as thick as you say, see why they did a hollow grind on it. But still a full flat grind to the top of the spine would be better.
My most used knife is probably this one. I made it a year ago now or so. Its stainless and around the right size for everyday use, from camping to
food, to piecing and gutting game, to wood and bushcraft tasks. I really cant think of a better design for an all around everything and use knife.
Also, in my opinion, stainless steel, or at least the most common one AEB-L and the derivatives of it, of which there are plenty as companies just
change minor things up give it a new name and so they dont have to pay royalties, that are out there in production knifes, as its the cheapest and
most abundant stainless steel out there.
Is a way better material and steel then all of the normal carbon steels you would see in knifes, that includes 1090, even D2, or even things like 01
or other carbon steels. I think a simple stainless steel like AEB-L, would beat them all.
After so long really the only advantage carbon steel would have on a knife is only in large knifes, and any knife used for impact tasks, and things
like swords. And in fact I think simple stainless steels like AEB-L if done right would even be better at that then most low grade carbon steels.
Other then that, in every other factor stainless steels, especially in small knifes such as hunting, bushcraft even, or especially kitchen knifes,
will win out on most if not all categories, the biggest being the edge when used for cutting tasks lasts a lot longer due to the chromium carbides,
then would your regular run of the mill carbon steel.
Only carbon steels that would do better is more fancier steels like m4 or rex 121. Of which you will likely never see in a production knife.
I really dont see why people hate on stainless steel at all.