any one can find a scientific way to test knife quality?
There are lots of scientific ways to test knife quality. You can test a knife's hardness. You can test a certain handle material's resistance to certain chemicals. You can test abrasion resistance. These are great tests, and are hopefully done by quality knife manufacturers, or their vendors.
Unfortunately, once you try to test the all-encompassing “overall quality of a knife”, which we so love to talk about here, things get a lot more hairy. There are so many small aspects to our wonderful knives, that it takes a huge amount of time, to get an accurate feel for overall quality.
To help define things here, I will offhandedly state “Overall Quality” to be the sum of a knife’s parts, and how they interact with their environment. You can pretty easily use science to test a knife’s parts, and to some extent, you can easily test how these parts interact with each other.
But how the sum interacts with its environment is very shaky ground, and is probably the largest perceived aspect of “Overall Quality”. This goes far beyond measurements that we can easily record in a meaningful way. I can use a particular knife every day for a month, and be very impressed with the knife. Then ask me about this knife two years later, and I may have an entirely different opinion on the subject.
What I use the knife for may have changed over two years. My personal preference in certain areas may have evolved in that time. How I need to carry the knife may have changed with the current fashion trends. Maybe my personal need to get closer to nature has changed my views as to the intrinsic qualities of certain handle materials. Heck, current political trends may influence the way I view a certain knife’s usefulness. All of these examples may likely change my feel for “Overall Quality”, as I am the unfortunate and unwitting part of the knife’s environment, and am continually in a state of change.
My personal preference is to read knife reviews, by people who have personally used their knives for extended periods of time, and are willing to share their personal experiences with their knives. I get to peek into this user’s life, to see if his preferences and environment match my own. I get to see how his/her perceptions of how the knife performed, outside of some rigid laboratory setup where variables are far too controlled to predict the overall quality of a knife. The true diamond in the rough, is the knife that withstands all of these environmental changes, and still remains as useful as the day it was purchased.
The downfall, of course, of this type of reviewing, is that the knife being reviewed may no longer be available for retail sale or may have been updated in construction or manufacturing techniques, since his knife was made. This type of reviewing also does not take into account the manufacturing tolerances of a particular knife manufacturer. Also, the reviewer could be an idiot.
In the end, science is merely the starting point for the life of a good knife. The real test of "Overall Quality" requires a knife's entire useful life to properly determine.