I got a knife from China a few weeks ago from a New Jersey importer.

That's a lot of butt hurt over your little no name knife. You should really take your toys and go play in your own sandbox.
John Wesley H said:
I am the original poster. Did not respond here for a while because basically, a lot of posters here pissed me off. My knife is now two years old, used daily and though hard to sharpen, as all d2 knives are, it is still a great knife. I was using a ZT 808 as my daily for a long time and greatly prefer this ch knife. The knife holds an edge extremely well, but really works best when using diamond sharpening stones for the initial cut when sharpening. I love all the criticism and insinuations on here, with most pure opinion with no real actual experience. I had let my membership lapse is why my name is slightly different. I just happened to remember this post today after using my knife to cut a few dozen boxes, and wanted to follow up. My ZT has an Elmax blade, and frankly, I prefer the D2 on this knife. the Elmax has chipped with far less abuse than I give my D2 knife, and with the ZT costing considerably more money. I use my knives, and practicality is my number one criteria. I am not a novice, and do not really collect per se, I just buy what I use. If you guys do not like Asian knives, well thats your perogative, (and loss). I have many kitchen knives as well, all Japanese carbon steel, and friends that use them are generally shocked, saying they are scary sharp if they are used to German kitchen knives. They take a bit more care, but I think they are worth it.
Click to expand...
 
"If you can file one...titanium will not rub off in little gobs like aluminum under a file. It's many times harder than al

Titanium has more luster

Ti is about twice as heavy

You can scratch aluminum with a hard fingernail...not so with ti...I've scratched al with a Kleenex in fact. If you look at it harshly...it'll scratch.

If all else fails get an aluminum magnet. Kinda pricey but might be worth it."
 
I honestly can not imagine not being able to tell a chunk or Ti, or aluminum apart. I just can visualize a situation where they weren't plain as day.
 
John Wesley H said:
My ZT has an Elmax blade, and frankly, I prefer the D2 on this knife. the Elmax has chipped with far less abuse than I give my D2 knife, and with the ZT costing considerably more money.
Click to expand...

My ZT 0562 has an Elmax blade, I've used it a lot as a work knife, with no chipping issues. In fact it's one of two Elmax folders that have made me rate Elmax as a favorite small blade steel.

I don't have a knife like the one you're referring to, so forgive me for being dubious of your preference for the alleged D2. Could you please post a pic of that knife, having used it for the past 20 odd months?
 
John Wesley H said:
I am the original poster. Did not respond here for a while because basically, a lot of posters here pissed me off. My knife is now two years old, used daily and though hard to sharpen, as all d2 knives are, it is still a great knife. I was using a ZT 808 as my daily for a long time and greatly prefer this ch knife. The knife holds an edge extremely well, but really works best when using diamond sharpening stones for the initial cut when sharpening. I love all the criticism and insinuations on here, with most pure opinion with no real actual experience. I had let my membership lapse is why my name is slightly different. I just happened to remember this post today after using my knife to cut a few dozen boxes, and wanted to follow up. My ZT has an Elmax blade, and frankly, I prefer the D2 on this knife. the Elmax has chipped with far less abuse than I give my D2 knife, and with the ZT costing considerably more money. I use my knives, and practicality is my number one criteria. I am not a novice, and do not really collect per se, I just buy what I use. If you guys do not like Asian knives, well thats your perogative, (and loss). I have many kitchen knives as well, all Japanese carbon steel, and friends that use them are generally shocked, saying they are scary sharp if they are used to German kitchen knives. They take a bit more care, but I think they are worth it.
Click to expand...

You know what they say,"a picture is worth a thousand words"
 
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