the gerber hate isn't purely because of BAD knives, though there have been some noticeable QC issues. I look at it like I look at Wine lovers.
If you only drink really cheap bottles of random, mass blend wine, it probably is good to you and does what it needs to do. But as soon as you start stepping into the realm of drinking expensive, award winning Cabernet Sauvignon and the like, all of a sudden you look at that old $5 bottle of wine with disdain. It's still made from grapes, it's still wine, it just lacks some of the refinement of taste. However it won't make you sick or anything compared to the "good stuff".
So, a Gerber with chintzy handles and no name blade steel works well for your average guy who walks into wal mart to get a knife he will abuse, and quite frankly it would probably work well for most of our uses too. But when you are used to great companies who really bring the most out of their locking mechanisms, handle material and ergonomics, blade profile/grind/and steel, you will pick up that Gerber and be hard pressed not to laugh at it.
IMO the people who use their stuff the hardest are rarely the knife nuts like us who obsess over every detail. A guy I know who dresses more deer, fish, and fowl than any person I know uses random crappy knives with no name stainless steel. And he only has as many rifles/shotguns/fishing poles as he needs to get his specific prey.