Literally pointless
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Have you ever worn out a “nice” knife?
- Thread starter Macchina
- Start date
No pictures, sorry. The steel was probably 4116 stainless. It is good enough for our purposes in the meat department.
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I wore out a few knives by oversharpening when all I had was carborundum hones. Ruined a Buck Ranger in 440C that way.
gentleman_edc
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I don't think I could wear out a knife at work in 100 years. It's the cost of being a desk jockey.
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My first "nice" knife was a Spyderco native. I got about 5 years of steady carry in use on dairy farms and my first year or so in tree work out of it. It would still cut, but I was well past the point of the hollow grind being thin, and the pivot pin had worn loose.
At the time (this is going on 15 years ago now) I lacked the knowledge to properly deal with the issues that arose. Not to mention all I had to sharpen anything was a set of lansky crock sticks and a small dmt credit card sharpener. It's currently kicking around here somewhere taken apart for an attempt at making a new blade for it.
Over the years I've found that, barring loss, I usually get about 2 to 5 years out of a knife I carry every day exclusively. Depending on steel type and the initial height of the blade.
At the time (this is going on 15 years ago now) I lacked the knowledge to properly deal with the issues that arose. Not to mention all I had to sharpen anything was a set of lansky crock sticks and a small dmt credit card sharpener. It's currently kicking around here somewhere taken apart for an attempt at making a new blade for it.
Over the years I've found that, barring loss, I usually get about 2 to 5 years out of a knife I carry every day exclusively. Depending on steel type and the initial height of the blade.
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No, even the cheap ones still had blade. The thing to go usually for most knives is the locking mechanism or a screw falling out etc. The blade itself is very hard to just use into the ground if you are stopping/honing/sharpening properly without excess. As a Chef, I have been able to watch kitchen knives be used for years. Over time, they become shorter, and sometimes I've seen very old Chef Knives be promoted to filet knives if sharpened enough. Those knives were sharpened for probably a decade with hard use, and with a mild steel. I never really saw any knives noticeably lose a substantial amount of metal even with the cheap stuff unless it was improperly sharpened.
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Any dish cleanser (not soap, you want the white powder like Barkeeper’s Friend) will clean it with water in seconds. Do the same to the diamonds too!
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Accurate. I can candidly and factually state that I have worn out more keyboards than I have knives.
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I prefer calling it well used. It also shows the generation differences gen 1 compared to I think the maxamet is gen 5
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I have seen many a knife completely worn out. Particularly, the Buck 110. Favored on the job site at one time every trade carried that knife and they would sharpen them to a nub. Cutting fiberglass duct, used as a scraper and a wood carving tool they dulled easily, and sharpened easily as well. It was a job site standard, and for less than $20 you got a hell of a deal. But like any tool used as a tool, they wear out.
That being said I've never personally worn one out completely. I consider some of my oldest knives to be well loved, not worn out! I have a Case Copperhead that I bought when I some spare change back in 1976. It was a beautiful; deep ruby red scales, blades mirror polished as well as the bolsters.
Now the emblem says "ase", all but one of the rivets have lost their heads, and a walk and talk to the main blade is about a three or four. Carry that knife everyday for about 5 years out on site. Regardless of all my exotic stuff, that's my favorite. Still tickin'! When the weather gets cool and I know I won't sweat through my jeans I still carry that knife and it makes me smile every time I find it in my pocket.
As noted above, I have too many knives at this point to wear one out. One gets dull, I toss it in a box to be sharpened and just get another one. At this rate they could go to great great grandkids and not wear out.
That being said I've never personally worn one out completely. I consider some of my oldest knives to be well loved, not worn out! I have a Case Copperhead that I bought when I some spare change back in 1976. It was a beautiful; deep ruby red scales, blades mirror polished as well as the bolsters.
Now the emblem says "ase", all but one of the rivets have lost their heads, and a walk and talk to the main blade is about a three or four. Carry that knife everyday for about 5 years out on site. Regardless of all my exotic stuff, that's my favorite. Still tickin'! When the weather gets cool and I know I won't sweat through my jeans I still carry that knife and it makes me smile every time I find it in my pocket.
As noted above, I have too many knives at this point to wear one out. One gets dull, I toss it in a box to be sharpened and just get another one. At this rate they could go to great great grandkids and not wear out.
