GEC keep your Northfield & Tidioute lines traditional

[gaj999]

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.

We have a good working definition for the term "traditional". Arguing about which traditional knife is more traditional than another is like arguing about how many angels can dance on the head of a pin. Or beating a dead horse and arguing about who is causing it more pain. Starting a thread that invites such argument is in poor taste at best and verges on trolling at worst. Count me out.

 

[Mayonardo]

Or is it the same as your view of carbon over stainless as being more traditional than another?

If you refer to my original post, I believe GEC has already stated that view.

I am just trying to understand and wonder what brought this thread on?

See my post #17

 

[rockgolfer]

If you refer to my original post, I believe GEC has already stated that view.


See my post #17

So you started a thread to tell a company who has not announced any changes publicly to keep things how they are? Now that folks are trying to understand the meaning beyond this, you get defensive. Gotcha.

 

[TheChunk91]

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.

Mayonardo, the thought of that is just plain silly.

Stainless steel has been used in knives for a long time, a lot longer than gec has been around. I think you are getting a bit overly technical as to what defines ''traditional'' There are a lot of holes in such an argument. As just one example, it could be argued a 1930's stainless steel knife is more traditional than anything gec has and will ever make for the simple fact that it was made a long time ago, in the ''traditional period'' and gec too new to be truly traditional. Maybe that could be true, but why would it matter? When you get bogged down on technicalities like that it makes it hard to tell what's what and creates far too many sub groups. GEC makes knives like they were made 100 years ago, not identical. They are in fact quite different than a 100 year old knife. We all appreciate what gec does and it doesn't need to be any more technical than that.

Also, no company makes products that everybody will 100% like. Get the ones you like and don't get the ones you don't like. Other people shouldn't miss out on what they like just because somebody else doesn't like it.

 

[Mayonardo]

We have a good working definition for the term "traditional". Arguing about which traditional knife is more traditional than another is like arguing about how many angels can dance on the head of a pin. Or beating a dead horse and arguing about who is causing it more pain. Starting a thread that invites such argument is in poor taste at best and verges on trolling at worst. Count me out.

Reading the threads over the years about what defines a traditional knife I have to disagree about your claim that we have a working definition. You might want to state what that is for clarity.
I believe I was very clear on why I started this thread. It’s not about traditional knives, it is about GECs own definition published in their website and pertains only to their Northfield and Tidioute lines. This justifies GEC remaining with carbon for these lines, a position I support.

My question now is, how traditional is the pen as a secondary?

I don’t know. I suspect very traditional. But that has nothing to do with my original point. See above.

It is very discouraging to be the subject of personal attacks (give it a rest, trolling, etc) when trying to support an opinion on a discussion board. It is easy enough to pile on with innuendo and ad hominems when logical rebuttals are not at hand.
At this point this thread has wandered far off the topic of what constitutes traditional knives and carbon steel from GECs perspective. I’m closing my participation and perhaps the moderators will agree.