GEC keep your Northfield & Tidioute lines traditional

[Mayonardo]

Although there has been a clamor by some BF posters for more stainless knives from GEC, I thought I would post this statement from the new GEC website:
“Most of our employees have been with us from near the beginning and over the years they have become highly skilled in the performance of their craft. Typically, more than 200 individual processes are required to produce a Great Eastern Cutlery pocket knife. Furthermore, we use only the finest materials to build a knife that will look, feel, and perform like an authentic American pocket knife from the late 19th and early 20th century, the golden age of pocket cutlery.” (Emphasis mine)
Since stainless knives weren’t on the market until 1920, and these suffered from problems with heat treatments until 1951, I will say that Great Eastern Cutlery is right on point to keep their traditionals, notably the Northfield and Tidioute lines in 1095.

 

[TheChunk91]

The northfield and tidioute lines are always carbon. The stainless knives are just GEC branded.

 

[Mayonardo]

Yes, and I would like them to stay that way.

 

[hornetguy]

I tend to agree with this... while I REALLY like my 74 Mustang with 440C steel, there's just something about a high quality carbon steel knife... it's what I grew up with. Pocket knives with black blades, shaving sharp. That's difficult to beat.

 

[kamagong]

Favoring 1095 is one thing. I share your preference for carbon steel. But to imply stainless steel is not traditional is another thing entirely. And frankly it’s incorrect.

 

[TheChunk91]

Yes, and I would like them to stay that way.

Well, that is the status quo. Is there some kind of new information to the contrary that made you post this, or is it in response to more people asking for stainless gec's? Just curious, not trying to make an argument or anything.

To my knowledge gec has never made a stainless NF or tidioute. I do agree that more stainless knives from them would be good. If they ever do more 81 abilenes I would love some stainless ones. Stainless is very much traditional but it took a while before many people came around to it like they do now. I have a couple of pre-ww2 schrades that are stainless.

 

[rockgolfer]

This is one reason I love this hobbie, we are all different. For the life of me I will never understand why you would want a traditional that doesnt patina. I also know some of you live in areas it rusts too easily and I am sure some dont want a patina blade. We will always look at it differently and so will companies. We would also attend a bbq and use our respective knives to cut with, share a beer and argue the finer points with respect. I hope the stainless guys get an uptick in production out of GEC in the future. No reason we cant all be happy!

 

[Jathes]

Well, that is the status quo. Is there some kind of new information to the contrary that made you post this, or is it in response to more people asking for stainless gec's? Just curious, not trying to make an argument or anything.

To my knowledge gec has never made a stainless NF or tidioute. I do agree that more stainless knives from them would be good. If they ever do more 81 abilenes I would love some stainless ones. Stainless is very much traditional but it took a while before many people came around to it like they do now. I have a couple of pre-ww2 schrades that are stainless.

A Great Eastern branded Churchill is my current dream knife.

 

[Jolipapa]

Why not do like some makers : leave the choice between carbon, stainless (and sometime damas).

 

[Jsega51]

Funny this thread and opening comments come from a guy that tells me the pen blade on a jack is useless (paraphrasing). Kind of ignoring your traditional stronghold with that one aren’t ya?

 

[abcdef]

Some traditional makers use surgical steel. Not GEC.

 

[dsutton24]

It's funny to read that stainless steel is the line they won't cross on what they consider to be 'traditional' knives. Knives prior to 1920 didn't have the exotic scales that GEC is so fond of. And, in fact, wooden scales were generally only seen on inexpensive knives.

It's okay to limit one or two lines to carbon steel. Uncle Henry and Old Timer did it for years.

It's funny. Sometimes you can over justify and it just dilutes your own argument.

 

[kamagong]

Funny this thread and opening comments come from a guy that tells me the pen blade on a jack is useless (paraphrasing). Kind of ignoring your traditional stronghold with that one aren’t ya?

He's not wrong...

 

[gaj999]

Although there has been a clamor by some BF posters for more stainless knives...

Same ...stuff... different thread. We all know your preference, it's been hard to avoid. Why not give it a rest? It's not like anything we say here is going to change a darned thing anyway.

 

[Mayonardo]

Favoring 1095 is one thing. I share your preference for carbon steel. But to imply stainless steel is not traditional is another thing entirely. And frankly it’s incorrect.

From the dates referenced by GEC, and their definition of traditional knives, you are incorrect.

Funny this thread and opening comments come from a guy that tells me the pen blade on a jack is useless (paraphrasing). Kind of ignoring your traditional stronghold with that one aren’t ya?

You will need to supply the post from which you are “paraphrasing” so that I can respond to what I actually wrote.

——
The reason I posted this is to provide some input on the ongoing discussions about what defines a traditional knife. I think Great Eastern Cutlery did that from their perspective and considering the date when stainless came into general use that means GEC traditional knives should be made with carbon steel blades.
Covering materials are another part of the discussion.

 

[PirateSeulb]

I don’t need my stainless to interfere with their established traditional carbon steel lines I wouldn’t mind seeing something in stainless but more inline with the tidoute line if they need to add a new line to place them into I am fine with that.

 

[Mayonardo]

Same ...stuff... different thread. We all know your preference, it's been hard to avoid. Why not give it a rest? It's not like anything we say here is going to change a darned thing anyway.

And I thought this was a discussion forum.
The term “traditional” is thrown around so freely I thought that at least for one maker of traditional knives it might be interesting to see what they mean by that. If you find this not to your liking you could just not join in rather than tell me to “give it a rest.” There could be one or two members who might like to explore this.

 

[Mayonardo]

I don’t need my stainless to interfere with their established traditional carbon steel lines I wouldn’t mind seeing something in stainless but more inline with the tidoute line if they need to add a new line to place them into I am fine with that.

A sensible suggestion. I am not advocating against stainless outside GECs current “traditional” line as they have defined it.

 

[Jsega51]

You will need to supply the post from which you are “paraphrasing” so that I can respond to what I actually wrote.

Au contrarie, the 86 has a fine clip point offering a belly and point. The so-called coping blade (I think of it more as a sheepfoot) has a nice, long straight edge terminating in another fine point. The pen blade brings nothing to the party except if it’s a quill gathering.

And my response:

I’ve survived a full year with just a Lanny Clip in my pocket and never missed not having a secondary blade at any moment, much less worrying if it was a straight edge blade or not.

Between the two secondary choices, to me the pen blade feels better in hand with the main open, and that pen blade will do everything any other secondary blade would be used for by me. Oh, and the point on those thin pen blades is pretty pointy as well, it’s not a fat spear blade we are talking about.

My question now is, how traditional is the pen as a secondary? And does the “sheepsfoot” or the coping blade as a secondary predate that for any reason to substantiate your claim, outside of your personal preference? Or is it the same as your view of carbon over stainless as being more traditional than another?

 

[rockgolfer]

The tidioute and northfield lines have always been carbon. GEC uses another line for stainless. What is the panic? I have not heard any rumors of tidioute's getting the stainless treatment. I am just trying to understand and wonder what brought this thread on?