Canal Street vs Queen

P

pinetree

Joined
Jun 24, 2005
Messages
713
The amber and honey boned knives are beautiful. I am leaning towards CSC as my Moore Maker(Queen) wasn't a good value ($80 with poor ff). My problem with CSC is their 420??. Maybe I'll give Queen one more try and check out their D2.

I'm looking at a stockman, which I don't have. I have couple Bokers, carbon, but want to try something new.
Thanks,
tjg
 
How hard are you going to use the knife?

The Canal Street knives' steel is plenty good for day to day use.
And their fit and finish is far better than Queen's.

Also, you'll almost definitely have to sharpen the Queen blade right out of the box,
whereas the CSC knives arrive nice and sharp.

If you're a "fit and finish" person, look at CSC and Schatt & Morgan.
If you're going to use the knife hard, I'd go with the Queen D2.
 
I have three of the D2 Queens. All of them required a reprofiling of the blade to get the best advantage of the steel (and a decent edge). All three of my Queens had a nice fit, finish, walk and talk, but that doesn't seem to be the case with all of them.

I also looked at the Canal Street knives (and other brands) but I like the premium steels enough to continue to take my chances with the Queen offerings.

Stay sharp,
desmobob
 
I know what you're saying regarding f&f, so I decided just to pay a little more and went with the S&M File and Wire Series. The ats 34 steel is fine for me as a edc and I can't complain, just expect to spend about $20 more than the CS.
Another thought is the new Dan Burke Series w/Queen,using the Sandvik12c27, there's a real nice stockman at 3 1/2 in. Haven't had the chance to use it though...maybe someone else can add a little something..
 
Several of the CSC patterns including the New Cannitler are made with D2 blades.

Rusty1
 
I begin to wonder WHAT the advantage of D2 over SS actually is? The Queen and RAT knives I have in D2 are really difficult for me to sharpen, and they need it from day one as well. I find Great Eastern's quality to be superior to either Queen or CS.Limited range admitedly but choice of carbon or 420.
 
willgoy said:
I begin to wonder WHAT the advantage of D2 over SS actually is? The Queen and RAT knives I have in D2 are really difficult for me to sharpen, and they need it from day one as well. I find Great Eastern's quality to be superior to either Queen or CS.Limited range admitedly but choice of carbon or 420.
Click to expand...

Ironic, as Queen supplies Canal Street with the parts to make their knives, and Great Eastern is run by former Queen employees and is almost a subsidiary of the parent company, and I believe they also are getting their materials from Queen. Queen CAN build an excellent knife. Queen also makes some if not all of the Scagel type knives for Northwoods, along with a bunch of other beautiful slipjoints. They built a majority of the "Case Classics" during the 1990's.

I think Queen's equipment is severely strained grinding the D2 blades, and they are leaving the grinds thick and edges dull on many of their D2 knives. The SS knives are usually much better ground and sharp.
 
Phil, sorry to disagree, but per the Nortwoods forum, their scagels have a number of players as to parts, production and assembly. It is only a partial Queen product. Also, I have two S&M ATS34 knives and their edges were also as obtuse as my one and only D2. My Vintage knife made by Queen in 1095 was sharper, but the edge was also somewhat obtuse, over 20 degrees per side. I think Queen sucks on all counts when it comes to the edge...but the design and execution of the rest of their knife is great, so I sharpen :)
 
Have you considered the amber bone, medium stockman in CV by Case?

I know it's not part of your question, but I thought I'd throw it in there. The one I handled seemed to be very well made, and I really liked it except for the one blade sticking up so high when it's closed.
 
Canal Street has also come to rely less on Queen and more on in house fabrication of their knives. I've toured the plant and was very impressed by the operation there. They've got a couple of self contained grinding units that are as big as small cars. Of course they don't fabricate the steel but the blade blanks for the canitters' main spear blade were about 3/16" thick all the way around before grinding. There were about a dozen people manning belt grinders, fitting and grinding scales, machining bolsters, etc. I was very impressed with the attention to detail. Even had the honor of watching the premier sharpener working his magic on a canittler. (They were going full bore on theses knives for the initial intro).

Eric
 
Another option: Case is now making knives with 154CM blades.

Have heard some really good reports on them, which is not surprising.
Case's f&f has been good, and now they're using a great stainless.

In fact, I've just talked myself into taking another look at them... :)
 
You must log in or register to reply here.
Back
Top