Thanks guys- I appreciate the input!
First off, I want make sure everybody knows I wasn't directing anything at Bill. I wrote him privately about it, but I just want to make that clear.
Since it's hard to know someone's mood/intent with written words on a computer screen... I should point out that NONE of what I wrote in this thread was meant as pissy, whining, complaining, snappy, snarky, etc... Just trying to better understand selling this type of knife nowadays.
Alex- Thanks for replying, and for the car analogy--- I can wrap my mind around that easy enough.
bonafide- Thanks for the pin analogy of fancy rims on a pick-up... :thumbup: That made sense to me. But doming a pin, to me, is ultimately about function since it makes the pin a mechanical fastener. Until you made that analogy, it really
never dawned on me that domed pins would seem like pointless flash to some guys. :foot: I also (just personal likes) like how a domed pin feels and acts as an indexing reference to the user.
I have quit using regular straight pins, because when the materials shift... and even Micarta, G10, etc can shift a little with temperature extremes... you either get a sharp raised pin edge, or a sharp material edge. We have a kitchen knife I used stabilized Redwood on that is a perfect example of this, and is what ultimately convinced me to quit using regular/straight pins. It's also why I quit using mosaic pins.
I'll take this lesson to be that I should either use Corby bolts or maybe even micarta rod on these instead of domed pins. Thanks guys, that will mean a lot less headache for me.
I really do appreciate all you guys taking the time and effort to reply here. The irony is a good friend of mine has recently been "pushing" for me to move from $1000+ knives to the $2k-3k market. But part of what makes me drag my feet on that, is I genuinely like the idea of a guy buying a knife that has had an optimal heat treat and thin grinds, and using it.
Thanks fellas!