kamagong
Gold Member
- Joined
- Jan 13, 2001
- Messages
- 10,941
Im relatively new to the world of slipjoints. My first, a French Laguiole, is barely five years old. When I bought it I thought it was a fine knife. I still do. But as I was looking at it today I saw some flaws that I never saw before. It seems that as Ive gained experience with slipjoints my standards have become higher.
At first I only paid attention to the most obvious signs of quality. Things like fit and finish, walk and talk, blade play, and blade rub. As long as there were no gaps between the scales and the bolsters and the blade didnt wobble I was happy. Recently though Ive been noticing little things here and there. Things like how well a blade is ground or if a knife edge has even bevels. Does the blade hit a backspring when closed? Do the scales match? Are the tips pointy? Are there any unnecessary liners? Are all the surfaces flush? These are all questions I ask myself now whenever I look over a knife. Using these criteria I have to say that I do not own any perfect knives. When I hold the Laguiole up to the light I can see gaps between the spring and the liners. My CS stockman has an unnecessary brass liner, and its main blade hits the backspring if I let it shut close. The scales on my Boker stockman dont match perfectly and the springs arent quite as stout as I like. These are all good, even great using knives, but not a single one of them is what I would call a perfect specimen of the cutlers art. They all have their imperfections and Im beginning to think that its impossible to get a perfect production slip.
What are your experiences? Have any of you ever had a perfect production slipjoint, and if so what do you consider perfection? Is perfection even attainable in a production knife?
At first I only paid attention to the most obvious signs of quality. Things like fit and finish, walk and talk, blade play, and blade rub. As long as there were no gaps between the scales and the bolsters and the blade didnt wobble I was happy. Recently though Ive been noticing little things here and there. Things like how well a blade is ground or if a knife edge has even bevels. Does the blade hit a backspring when closed? Do the scales match? Are the tips pointy? Are there any unnecessary liners? Are all the surfaces flush? These are all questions I ask myself now whenever I look over a knife. Using these criteria I have to say that I do not own any perfect knives. When I hold the Laguiole up to the light I can see gaps between the spring and the liners. My CS stockman has an unnecessary brass liner, and its main blade hits the backspring if I let it shut close. The scales on my Boker stockman dont match perfectly and the springs arent quite as stout as I like. These are all good, even great using knives, but not a single one of them is what I would call a perfect specimen of the cutlers art. They all have their imperfections and Im beginning to think that its impossible to get a perfect production slip.
What are your experiences? Have any of you ever had a perfect production slipjoint, and if so what do you consider perfection? Is perfection even attainable in a production knife?