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The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is$300$250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
How do you test your knives?
- Thread starter J_mcrane
- Start date
- Joined
- Sep 7, 2015
- Messages
- 965
Sorry long time lurker, first post.
Two things I do:
1) Spine test them by tapping the back of the blade against my workbench. Though to be honest, I think most modern knives will pass and I haven't had a fail for a while.
2) I may have ADD lol. As I watch TV, I will sit there and repeatedly open and close the Knife, and after the show is over. I will see if things have become loose, and if so by how much. I recently bought a SOG Fielder on a whim because it was on mega sale. And it literally fell apart in my hand about 10 mins into the show. I tightened it up again, same thing... The knifes gone into the junk pile.
I don't know how to feel about a cutting test, as too many variables are included. Like is someone cutting rope with a Knife edge angle more suited for cutting flesh? Was the knifed honed well?
Two things I do:
1) Spine test them by tapping the back of the blade against my workbench. Though to be honest, I think most modern knives will pass and I haven't had a fail for a while.
2) I may have ADD lol. As I watch TV, I will sit there and repeatedly open and close the Knife, and after the show is over. I will see if things have become loose, and if so by how much. I recently bought a SOG Fielder on a whim because it was on mega sale. And it literally fell apart in my hand about 10 mins into the show. I tightened it up again, same thing... The knifes gone into the junk pile.
I don't know how to feel about a cutting test, as too many variables are included. Like is someone cutting rope with a Knife edge angle more suited for cutting flesh? Was the knifed honed well?