benchmade vs. spyderco vs. cold steel

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Darrell3644 said:
The dealer I bought it from told me that the 154cm steel was far superior to the VG-10 steel spyderco uses.
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I have never been impressed with 154CM, and consider VG-10 to be superior. Spyderco makes excellent knives, and they are probably the highest performing factory knives around. Benchmade's are a bit nicer looking, but they don't cut quite as well.
 
I would recommend the Spyderco Para-Millie full serration satin finish.

The steel is S30V and it is a cutting machine. Just touch it up regularly on a Sharpmaker and it will cut like no tomorrow.

I have abused mine more than any of my other knives and it held up very well.

Heavy cardboard is a good test for any knife. I manage the recycling programme at work and often have to cut up cardboard boxes.

So far, I have been very impressed with my SOG Tomcat III in VG-10. My Emersons in 154CM have also held up well. But these are all plain edge knives.

I believe the Police model is made in VG-10, if you want a cheaper option.
 
I'm a noob here, so I post with some caution.... but I've learned a lot since I started.

My >>opinion<< is that US and Japan are very high quality (assuming major manufacturer). Taiwan is pushing hard and shouldn't be looked down upon regarding quality- and China is variable quality. China quality seems to depend on how hard the OEM rides the subcontractors. Many folks confuse Taiwan knives with China - that's usually a mistake. For instance, Spyderco Salsa's are Taiwan and very excellent pieces.

From a collecting and using standpoint I'm confused and a little dismayed at traditional USA names being outsourced to China...even though quality may be OK. What really rubs my rhubarb is when it's difficult to determine the country of manufacture... like Marbles.. is it US or China? Dunno. At least Spyderco and a some others make a separate product line for their 2nd tier products. With others, I can't always tell from a web page or 'bay listing the country of origin. I shy away from any of those as I'm not sure what I'm buying. Any advice here?
 
Alberta Ed said:
I've got a bunch of Cold Steel knives dating back to the 1990's, and every one cuts pretty darned well, which is basically what I want in a knife. Lynn Thompson's marketing turns some people off, but he has been one of the most innovative knife makers, designers, and promoters over the last couple of decades.
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true
i dont give a damn about marketing,i want a good knife
 
redneckone said:
The only Benchmade knives I consider anymore are their Balis. No knives made in China for me, I don't care what company makes them, IMO they are junk!
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the pretty straight forward isnt it.
knife's made in china are all junk.
thats almost racism to knives lol
 
Most of the Chinese food you get in restaurants was created here in America. I have heard you cant get most of it over there.
 
fake chinese food is made everywhere.
we have a dish here called babi panghang
not one chinese knows it

i'm talking about the real deal
 
Actually, with few exceptions, the "Chinese" food commercially served in the U.S. is prepared by ethnic Chinese.
 
Spyderco has the best serration design. If you want a serrated blade, go for a spyderedge.
VG10 is excellent steel. 154CM is good as well, but I prefer VG10.

The VG1 from cold steel? You know if Cold Steel says it is the best. . . then it isn't.
 
The best Chinese food I've had is Szechuan style dishes in a quality restaurant that served it similarly to the way good food is served in better restaurants I'd been to when I lived in Taiwan for 8 years. The owners of said restaurant were either from Taiwan or China; I didn't ask them. You can usually tell the best Chinese restaurants in the States by how many Chinese people are actually eating there.

Okay back to knives. I personally don't own any knives made in China. At first the reason was that most made in China knives used to be crap. Now I realize that some are pretty good; if I were to consider buying one, it would be a Byrd Cara-Cara probably.

So far, none of the BM Chinese knives interest me. I have a couple of their Taiwanese knives, which are quite good, esp. their Monochrome.

As far as serrations go, I prefer the Spyderedge, but I'm very picky on that, too. I don't like the teeth to be too narrow/pointy like on some models I've seen. I like it on Delica4/Endura4, Police, etc.

I've had good luck with knives from Spyderco, Benchmade, and some Cold Steels. I'm not really interested in any of the CS knives at present.
Jim
 
Buffalohump said:
Heavy cardboard is a good test for any knife. I manage the recycling programme at work and often have to cut up cardboard boxes.
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It depends what you're going to be using the knife for. Cold Steel videos show people cutting cardboard to ribbons using various knives. For plumbers, I think the Spyderco with S30V blade is an unbeatable combination. Finding a good serration pattern also is important. My Benchmade Ascent has serrations that appear to be very durable (no sharp tips to break off). It's also got an ATS-34 blade, which isn't bad at all.

Spydercos, ugly as they are, are good cutting knives. For me, they're too small and the tip angles are way too sharp. But if I were a plumber, it might just be what I'm looking for.
 
James Y said:
Okay back to knives. I personally don't own any knives made in China. At first the reason was that most made in China knives used to be crap. Now I realize that some are pretty good; if I were to consider buying one, it would be a Byrd Cara-Cara probably.
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I wish I could get by in this world with NOTHING made in China, but it seems I can't escape it. Nearly every piece of electronics I pick up is made there. In a few years, all knives may be coming from China.

I don't believe the Chinese view the U.S. and its citizens as allies or friends, and their products sometimes reflect their malace or disregard. One manufacturer who knowingly was making carcinogenic products for export to the U.S. was asked why he did it. He shrugged and replied, "Americans have a good healthcare system." I can't avoid their electronics, but I won't eat anything exported from China.

I'm old enough to remember the stigma that a "Made in Japan" label had. It was as if the label said, instead, "Junk." Fortunately, we had just defeated the Japanese a few years earlier. We may have to face China a few years from now.
 
I have about ten different brands of folders including all the one discussed above. Used as a folder should be used they have all performed up to my expectations. I think the Sypercos stand up to cutting abuse better than most but for hunting they all work well when properly sharpened.
 
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