A radical theory, and leaving the world of expensive modern knives behind

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Chopaholic said:
The thanksgiving fellow was an example to demonstrate a characteristic I have observed in nearly everyone I've ever met who had any interest in edged tools. It's like they're missing a part of their brain that allows us to comprehend sharpness. A skillfully sharpened piece of mild steel can cut quite well, as I know from experience. A $3000 custom knife that has lost it's factory edge and hasn't been resharpened is useless. The vast majority of the cutting performance of any knife is in the sharpening job.
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I'd care to bet I can sharpen a knife better than you as well!
 
Butcher knives are good for what they are designed to do, cut meat. They make real crappy pocket knives though. I have no intention to walk around sporting a 6 inch boning knife or a 10 inch steak knife. I'll leave them at work thank you very much.
 
OP, If I may offer some advice. Maybe spend less time thinking about knife skills and more time thinking about presentation skills. There are valid points here and we're here to read them, but not be lectured to or insulted. I want to know what a butcher thinks about knives, not what he thinks about the rest of us.
 
91bravo said:
I'd care to bet I can sharpen a knife better than you as well!
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It's possible, but I doubt it, given that sharpening has been an obsession of mine for over a decade. The last person who said they thought they could sharpen better than me had never seen a strop and didn't know what it was, thought 1000 grit sandpaper from the hardware store gave the ultimate finish to an edge, had never heard the term "micron" before, and thought 25 degrees per side was good for a kitchen knife. He wasn't half-bad in spite of all of that though.

But given that you've apparently been an active poster on a forum dedicated to knives for 11 years, I wouldn't be surprised if you were as good or better than me at sharpening. I don't claim to be the best in the world. You don't have to prove anything to me.
 
jdk1 said:
OP, If I may offer some advice. Maybe spend less time thinking about knife skills and more time thinking about presentation skills. There are valid points here and we're here to read them, but not be lectured to or insulted. I want to know what a butcher thinks about knives, not what he thinks about the rest of us.
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I didn't attack anyone here. My derogatory comments were in reference to rednecks that I encounter in real life, not any posters here.
 
Chopaholic said:
It's possible, but I doubt it, given that sharpening has been an obsession of mine for over a decade. The last person who said they thought they could sharpen better than me had never seen a strop and didn't know what it was, thought 1000 grit sandpaper from the hardware store gave the ultimate finish to an edge, had never heard the term "micron" before, and thought 25 degrees per side was good for a kitchen knife. He wasn't half-bad in spite of all of that though.

But given that you've apparently been an active poster on a forum dedicated to knives for 11 years, I wouldn't be surprised if you were as good or better than me at sharpening. I don't claim to be the best in the world. You don't have to prove anything to me.
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4 decades here and your original troll post with false claims is falling apart already...
 
colin.p said:
Butcher knives are good for what they are designed to do, cut meat. They make real crappy pocket knives though. I have no intention to walk around sporting a 6 inch boning knife or a 10 inch steak knife. I'll leave them at work thank you very much.
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Fair enough, but I'm serious about concealed carry, so the 3-4" blade folding knives are just backups to me. Honestly, I don't really believe in "tactical" folding knives, only seen a couple that impressed me. I carry long fixed blades every day in addition to handguns.
 
I don't even really use steel any more for a knife. I just grab the nearest rock and smash it against another rock or my head until one edge is somewhat sharp. Doesn't rust, environmentally friendly, cheap enough (free) that if it breaks I won't cry, AND I get to claim moral superiorly over everyone else. Take that modern knives, point to me
 
This seems like a real “wrestling a pig in mud” situation.

I have knives in 52100 that are kitchen knives and they are great, in the kitchen. I don’t NEED 3V or 20CV or some super steel but I WANT those. Same that I can get by with a Honda Civic but you better keep your grimy hands off my Focus RS.
 
H0kieengineer said:
This seems like a real “wrestling a pig in mud” situation.

I have knives in 52100 that are kitchen knives and they are great, in the kitchen. I don’t NEED 3V or 20CV or some super steel but I WANT those. Same that I can get by with a Honda Civic but you better keep your grimy hands off my Focus RS.
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You take that back. Pigs are smart.
 
H0kieengineer said:
This seems like a real “wrestling a pig in mud” situation.

I have knives in 52100 that are kitchen knives and they are great, in the kitchen. I don’t NEED 3V or 20CV or some super steel but I WANT those. Same that I can get by with a Honda Civic but you better keep your grimy hands off my Focus RS.
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I wouldn't mind a 12" cimeter in a more high-end steel than whatever victorinox uses for work honestly, but I can't even find such a thing.
 
Danke42 said:
You take that back. Pigs are smart.
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I’m not trying to call anyone names, but OP seems set in his opinion, which is fine.

Again, no one needs a sports car same as no one needs a knife that is made out of steel that was designed to cut other steel. See how many sports cars get turned over if you start talking about needs.
 
Chopaholic said:
I wouldn't mind a 12" cimeter in a more high-end steel than whatever victorinox uses for work honestly, but I can't even find such a thing.
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There are many brands who make Cimitars. Are you saying they all use the same steel as Victorinox, or that you just can't find them?
 
One thing about me which is stupid though, is that I buy really crappy kitchen knives and high quality outdoor knives. I use knives everyday in the kitchen and complain about them every time.
 
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