CS stuff is cheap on the fit and finish but some of their designs DOMINATE in terms of performance.Namely their serrations(I know they suck to resharpen)and their ATC machete.
I am not a "brand name knife whore" but I like good stuff and I make most of my decisions based on what kind of steel,grind and general design the knife has.I like a nice custom or semi-custom folder and I usually carry more than one but the biggest surprise I ever got was getting an XL CS Voyager Tanto from a relative as a gift.
I acted like I was delighted about the "cheapo" knife when it was given to me and to myself I secretly poopooed the Zytel handled knife as being far beneath my level of use and taste.
Was I wrong!! That fully serrated Voyager would outcut inch for inch any of my custom or semi-custom folders (serrated or unserrated) and the Vaquero Grande (I bought later) cut like a damned "Light Saber"!!!
If I needed to get through a ropes,bridles,hides,canvas covers,etc I would leave my Skirmish where it was and grab the Cold Steel.
I remember watching a Paul Vunak video where he had pieces of meat hanging from cords as he did some cutting dills(funny to watch but informative)but the thing that amazed me was even with good blade presentation and technique the cuts were not spectacular.
I shortly thereafter decided to pull out a gigantic brisket and try the same test myself(I now do the same test any time I smoke a brisket if I have friends over).My Benchmade,Chris Reeve and Emerson cuts were just about as weak as Paul Vunak's Gerbers and kitchen knives so then I decided to bring out the bigger knives my Mike Snody and the big Vaquero Grande.
The Snody since it cost me a ton of money and I waited for almost a year to get it went first.It definately outperformed any of the prior knives nearly severing the gigantic brisket horizontally with the grain but not quite cutting all of the way through as it pushed the last 1.5 inch hanging brisket out of the way towards the end of the cut.
The out comes the big CS knife and I figured since it was so big and serrated that it might have enough edge to saw/shear it's way pretty deep into the meat so I gave it a try.
Effortless cut!!!Completely slicing the damned thing in half!!I decided that the brisket was no longer going to be smoked as a whole so I could continue my little experiment and cut it up to go in the crockpot.I tried a diagonal cut against the grain of the meat and through the gristle which I thought would be the end of any cut without doing some "sawing" and swoosh like Tameshi Giri with a samurai sword!
That knife sliced diagonally,across the grain through partially frozen brisket almost 13 inches long and 2.5-4.25 inches thick!!!
That knife basically showed me that you don't always get what you pay for and yes if needed you could butcher a whole steer with a pocket knife as long as it was a fully serrated Cold Steel Vaquero Grande.
The downside is that once you put the knife to really heavy use it will never again perform quite the way it did the day it was new because the teeth on the serrations will break off and the steel is kind of brittle and will chip along the scallops leaving the edge all geeked up but will soon be serviceable again after an hour alone with a ceramic rod.
They do have some weakness though. I was carrying my Vaquero in the plier pocket of my carpenter's pants while working and I slipped falling right on the knife and the cheapo plastic handle cracked(none of my fancy knives would have been phased by the same fall)but pound for pound,inch for inch it's worth it for me to buy them 3 at a time(wholesale) and always have a virgin Voyager or Vaquero in my pocket should the need arise.
I just wish they would make a nicer version of the same design with a serious frame lock and a heat treat that wouldn't chip so badly under hard use.That would completely obsolete every other large folder I own.
Next on my list is my custom ground,custom handled ATC(all terrain chopper) it has a larger Micarta handle,parkerized blade and a Moran style edge grind.This knife has been my standard camp and field knife for more than a decade.It has split kindling,dug fire pits and "poop holes" and butchered animals several times per year since I bought it new,it has never failed to impress me with it's performance.I have a Busse and a Griffin that come close due to their quality of steel and superior edge retention and an HI that by shear mass and geometry alone can equal it's wood chopping abilty but can't touch it in the slicing and handling departments.
I have lot's of other knives that are made of slightly better steel or far better finished but they have yet to make anything that will suit my needs and performance requirements like these two "entry level" knives from Cold Steel.
Yes Thompson is a blowhard and yes they hype a bunch of 440C and 1095 mass produced junk knives as the greatest thing since flint napping but they can and occasionally and do make a superior knife that is cheap enough for anyone who might need a serious tool to afford.
As long as the prices of really good knives that only a bunch of overpaid,armchair commando "Gear Whores" can afford to put on their Visa Gold Cards remain as high as a week's wages for for a Soldier,Marine or Ranch Hand, Cold Steel will stay in business and lot's of people will use them in places that other companies only fantasize about
I know I couldn't afford nice knives and gear back when I actually needed them and now that I am an "old man" who will hopefully never again have to bet my life on this kind of stuff I have a house full of fancy knives,guns and gear.
It's a damned shame and some of these other companies ought to take that into consideration especially since we are in a damned war right now.Cold Steel steps up to the plate with "no frills" versions of their best knives for our warrior to use and gives them a discount to boot.
I don't have a problem with Cold Steel