Ontario RAT-7 tip failure

Hi Timpani,
I would take them up on the new knife if I were you. These types of quality control problems are not unusual, and we certainly have finished up some knives that were found to be too soft, but there is no way to fix that without complete re-heat treatment. Unless it was only the tip that was soft, and it has been reshaped back to harder steel and you are happy with that, you are going to experience the same result. 1095 is good blade steel, but even at slightly lower than optimum RC hardness, the results you describe shouldn't have happened.
 
davebolton said:
Hi Timpani,
Unless it was only the tip that was soft, and it has been reshaped back to harder steel and you are happy with that, you are going to experience the same result.
Click to expand...

What you describe is exactly what happened, overall I lost about 3/16" of length grinding off the old point/extreme front of edge and pulling it back. I followed it up with the same use that caused the damage the first time (and other uses besides, since) and there have been no more problems. If it has issues later on, I'll be back in touch with them, but I think it's good to go.
 
Sorry I don't get here too often. Just like to say that anyone having problems with our knives can contact Ontario or Jeff or myself directly and your knife will be replaced, no questions asked. You can contact Jeff at jeff@ontariorat.com or me at mike@ontariorat.com or go to the Ontario web site at www.ontariorat.com .

I've got a pretty good handle on return rates on our knives since Jeff and I keep track of sales issues on a monthly basis and returns are few to zero. I've gotten a little wiser with age so I tend to only make statements like that when I've got facts and accurate sourcing to back it up. I like what Charles Darwin once said about his critics who kept trashing him in newspapers and publications: "..a scientific man had better be trampled in dirt than squabble." He was right and won out in the end. Let me know if I can help you. Thank you very much for supporting our knives and our industry. Mike Perrin
 
You must log in or register to reply here.
Back
Top