Does your production Stockman have perfect build quality?

Quick answer....no. Never found a perfect production knife....mainly because I'm super picky
 
Blues said:
The simple answer is that no knife, custom or production, regardless of price is flawless. Excellent?, yes. Beautiful?, yes. A joy to own, use and admire?, yes. Perfect? No. (Close?, yes.)
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cnas122 said:
Quick answer....no. Never found a perfect production knife....mainly because I'm super picky
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I agree with both Elliott and Campbell. I don't think perfection can ever be attained, at least not by Man. Or as Michael J. Fox put it, "I am careful not to confuse excellence with perfection. Excellence, I can reach for; perfection is God's business."

- Christian
 
Imperfection can sometimes seem perfect.

One thing I've found, is that a harmony of imperfections sometimes appears more perfect than near perfection with one glaring flaw.
 
Blues said:
The simple answer is that no knife, custom or production, regardless of price is flawless. Excellent?, yes. Beautiful?, yes. A joy to own, use and admire?, yes. Perfect? No. (Close?, yes.)

The very best makers will readily tell you that. And that should tell you all you need to know.

The rest is a matter of degrees...and that is where you find what is acceptable to you and what is not.
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What he said. ;). Been messing with knives a long time. Not a maker and I have not played a maker on TV either. Still waiting to see the "perfect knife" and having a blast looking for it too.
 
I had trouble making the switch from modern knives to traditional one for this very reason. I found my modern folders to be much more consistant in the overall fit and finish. It took me a while to embrace the imperfections and inconsistancies that come from using natural materials, and hand making something. Now I see it as character.
 
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Sure it does.......but only when I don't have it in my pocket and I am telling you about it.

300
 
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The newer Case 47 pattern has a spring for each blade and no rubs so far . I only had one Case 18 pattern with enough rub to be a problem. Case replaced it no questions asked. None of my Bokers rubbed.
 
I have three stockman knives, case medium stockman 2003 has perfect action on all blades with no rubbing, on RR stockman there is significant rubbing between the spey and sheep foot blades, and a slight rubbing on a vintage Kabar 1100.
Mike
 
Elliot and Campbell said it already.. Furthermore, no such thing as a perfect anything that humans produce. Near perfect, sure. Good cutlers can get pretty close.

My typical personal test when considering unused production Stock knives is how the cutler put the knife together to perform.. First, utilizing a good complement of quality materials. Then its up to the craftsmans skills set and know and execute his craft regardless of the brand name, although the proven brands that have stood the test of time/reputation are always a pretty decent bet..

Appropriate tolerances inside and outside commensurate with optimum performance. In short, look for form following function and rate its function to your preference. Good consistent snap open and close and very little to no side-to-side blade wobble can tell you a lot. You can find these qualities in good traditional folding knives such as Stockman's but you have to look. My very favorite personal preferences are slipjoints at least 35-40 years old and earlier that were produced in the USA and Germany.. But hey, thats just me.

Best,
Anthony
 
Nice 47s borntoraisehogs, and welcome aboard! After getting my first 2 new 47s I certainly would like to have another one! I use to have an older one from the 80s I believe and someone had really buggered the back springs, so I really didn't get a fill for how good this pattern is!
 
I have one Q guys

Ihave this one
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CHESTNUT BONE MEDIUM STOCKMAN CV
Pattern Number: 63032 CV

the clip point blade is pretty thick at the edge, is that usual? i'm going to try to resharpen and thin it out rising the edge
it's pretty thicker than the 6347 I have for axample or the mini trapper, looking at edge thickness you see a difference

just to know if it's usual or a defect, it sharpens pretty much like the other CV's I have but gets only half as sharp or at least that's the feeling
thanks
maxx
 
Mad_Maxx said:
CHESTNUT BONE MEDIUM STOCKMAN CV
Pattern Number: 63032 CV

the clip point blade is pretty thick at the edge, is that usual? i'm going to try to resharpen and thin it out rising the edge
it's pretty thicker than the 6347 I have for axample or the mini trapper, looking at edge thickness you see a difference

just to know if it's usual or a defect, it sharpens pretty much like the other CV's I have but gets only half as sharp or at least that's the feeling
thanks
maxx
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The edge grind on most production knives is often a toss-up. Some will be thick at the edge, some will have thinner bevels. Case is certainly not immune to this. All of their blades are ground by hand, on powered equipment, by a bunch of different individual employees, each with their own skill set & habits. Each person probably does dozens/hundreds of them per day. There's bound to be some variation. I've come to expect this variation, and it's why I've been in the habit of re-bevelling almost every knife I buy (sooner or later). Once in a while, you'll get a good one that won't need much more than some burr removal and/or stropping. Most of the time, for me anyway, there's always a desire to fix/improve whatever comes out of the box.
 
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I'm not wanting perfection, but I would love to find this one. For me it would be an ideal blade assortment, and I could live with the rest.

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Hard to find this in a production knife.
 
Obsessed with Edges said:
The edge grind on most production knives is often a toss-up. Some will be thick at the edge, some will have thinner bevels. Case is certainly not immune to this. All of their blades are ground by hand, on powered equipment, by a bunch of different individual employees, each with their own skill set & habits. Each person probably does dozens/hundreds of them per day. There's bound to be some variation. I've come to expect this variation, and it's why I've been in the habit of re-bevelling almost every knife I buy (sooner or later). Once in a while, you'll get a good one that won't need much more than some burr removal and/or stropping. Most of the time, for me anyway, there's always a desire to fix/improve whatever comes out of the box.
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hey David
OK then I'll try to live with it and rise the edge a bit more, it cuts cut it's not that sharp as I like my knives
the 6347 I have is reeeally thin at the edge of all 3 blades while the one abovewill need some more time on sandpaper..

thanks
maxx
 
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