Ontario TAK knife review

Status
Not open for further replies.
C

cabala

Joined
Oct 8, 2008
Messages
316
Is this knife a lot different then rest of RAT line? Has a qualities worth to be mentioned?

P1060025-1.jpg


When you see picture of this knife, it looks very nice shaped with sufficient long blade and very big and comfortable handle.

P1060010.jpg


Handle is really big and comfortable and blade is sufficient for mayor tasks, but which tasks actually?
Is this knife good for food preparing? No, because of 1095 steel which isn't stainless and can rust. Micarta handle easy soaks fluids and can be source of germs.

P1060026-1.jpg


Can this knife be good choice for combat situations? Because of weight of about 300 g this knife has great stabbing potential but because of short blade, absolutely not! Shape of blade is better to be " Bowie " style or, even better, " spearpoint ". Mayor problem can be sheath too - it has to be much more " tactical " ( better adherence of knife, possibility to hung knife inversely... ).

Can it be general outdoor knife? Yes, but with some limitation. What first comes in my mind is work in agriculture and constructions as a general cutting tool. It's too heavy for extreme sports and too short as an multipurpose tool in outdoor activities.
 
Last edited:
I reviewed the TAK-1 almost three years ago. It's a great knife and yes, it has qualities that have been mentioned many times :thumbup:

Cabala, I don't want to seem like an ass, but your reviews usually consist of a one or two-sentence description along with some photos. Sometimes not even that; this review was two questions and four photos. That's fine if you're asking a question, but please don't list it as a review. I took the time to write a How-To for reviews here... http://www.bladeforums.com/forums/showthread.php?t=627886
I think that reading it might help you out a bit in determining what makes a good review. I'm by no means an authority on the matter, and you don't have to even look at it, but I think it will help. I'm only trying to offer some constructive criticism here, and maybe it will help in your future reviews.
 
I don't have nothing else to say about this knife. Did I forget something important?
 
JNieporte said:
I reviewed the TAK-1 almost three years ago. It's a great knife and yes, it has qualities that have been mentioned many times :thumbup:

Cabala, I don't want to seem like an ass, but your reviews usually consist of a one or two-sentence description along with some photos. Sometimes not even that; this review was two questions and four photos. That's fine if you're asking a question, but please don't list it as a review. I took the time to write a How-To for reviews here... http://www.bladeforums.com/forums/showthread.php?t=627886
I think that reading it might help you out a bit in determining what makes a good review. I'm by no means an authority on the matter, and you don't have to even look at it, but I think it will help. I'm only trying to offer some constructive criticism here, and maybe it will help in your future reviews.
Click to expand...

Why is this knife so good and which qualities has it?
 
I agree wholeheartedly with the OP. I HATE it when I'm cutting stuff with my knife and my micarta all of a sudden becomes sour germs.

So what kind of tasks did you perform with the knife, besides taking pictures with it? What kind of maintenance did you give it? Did you sharpen it? If so, what edge profile did you use? What did the knife behave like during use? How about the sheath? Don't tell me it's succumbed to the sour germs too!?!
 
Here we go again. :fetches chips and a beer: :D

cabala said:
Is this knife good for food preparing? No, because of 1095 steel which isn't stainless and can rust. Micarta handle easy soaks fluids and can be source of germs.
Click to expand...

One of my favorite kitchen knives is an antique French chef's knife in non-stainless high carbon. It works great, and I have yet to get sick from using it as a result of any germs growing in the wooden handle. :rolleyes: Sabatier, one of the finest kitchen cutlery producers out there, has an entire line of non-stainless kitchen knives. What did we ever cut our food with before the advent of stainless?

Edit to add: Since you don't like the knife so much, send it to me! I'd love to take it off your hands. :)
 
Last edited:
Eight Trigrams said:
I agree wholeheartedly with the OP. I HATE it when I'm cutting stuff with my knife and my micarta all of a sudden becomes sour germs.

So what kind of tasks did you perform with the knife, besides taking pictures with it? What kind of maintenance did you give it? Did you sharpen it? If so, what edge profile did you use? What did the knife behave like during use? How about the sheath? Don't tell me it's succumbed to the sour germs too!?!
Click to expand...

I use RAT and TAK as a kitchen knives profiled at 20 degrees and wash them often. TAK has something different finish than RAT whitch is little harder to wipe out with cotton mop. Both knives cuts well but loose fine edge very quickly and it's bit hard to resharpen them. Screws on a handle shows first signs of rust and micarta is in good condition ( has some " kitchen ", food smell ).
 
FortyTwoBlades said:
Here we go again. :fetches chips and a beer: :D



One of my favorite kitchen knives is an antique French chef's knife in non-stainless high carbon. It works great, and I have yet to get sick from using it as a result of any germs growing in the wooden handle. :rolleyes: Sabatier, one of the finest kitchen cutlery producers out there, has an entire line of non-stainless kitchen knives. What did we ever cut our food with before the advent of stainless?

Edit to add: Since you don't like the knife so much, send it to me! I'd love to take it off your hands. :)
Click to expand...

Oh, I don't like any of RAT cutlery knives but can't send you all, instead of this they don't take money from my hands ever.

German manufacturer " Dick " has so called " no stain high carbon " steel with wooden ( walnut ) handles for butchers,
AUS 8 has much carbon, 420 HS from " Buck " has it too and that isn't problem then advantage. None of kitchen ( and hunting ) cutlery makers don't use cheap military steel for his blades. These steel is maybe good for bayonets and combat blades but it is poor for any of other tasks. If someone likes that steel, better buy yourself Ontario M9 or 10.
 
Last edited:
cabala said:
Can this knife be good choice for combat situations? Because of weight of about 300 g this knife has great stabbing potential but because of short blade, absolutely not! Shape of blade is better to be " Bowie " style or, even better, " spearpoint ". Mayor problem can be sheath too - it has to be much more " tactical " ( better adherence of knife, possibility to hung knife inversely... ).

Can it be general outdoor knife? Yes, but with some limitation. What first comes in my mind is work in agriculture and constructions as a general cutting tool. It's too heavy for extreme sports and too short as an multipurpose tool in outdoor activities.
Click to expand...

cabala said:
Oh, I don't like any of RAT cutlery knives but can't send you all, instead of this they don't take money from my hands ever.

German manufacturer " Dick " has so called " no stain high carbon " steel with wooden ( walnut ) handles for butchers,
AUS 8 has much carbon, 420 HS from " Buck " has it too and that isn't problem then advantage. None of kitchen ( and hunting ) cutlery makers don't use cheap military steel for his blades. These steel is maybe good for bayonets and combat blades but it is poor for any of other tasks. If someone likes that steel, better buy yourself Ontario M9 or 10.
Click to expand...

You really ought to post a lot less and read a lot more! Were you not already told that you shouldn't state your opinions as facts if you couldn't back them up? The answer to that question is YES, you were, and by a Moderator no less! http://www.bladeforums.com/forums/showpost.php?p=6590764&postcount=135
 
Cabala,
Carbon steel has been used for kitchen cutlery for a long time. I myself use carbon steel paring knives from Old Hickory and Opinel. Some very high end custom Japanese kitchen cutlery also uses carbon steel. Micarta as a handle material is used in kitchen knives, as well as plastic, metal, and wood. Your review is not a review, it is an opinion and a horribly constructed and founded one at that. Saying something does not make it so. Let me give you a review of 1095 steel.
1095 - it is a high carbon (.9 to 1.0% of alloy). Since it is the only alloy added to the iron, it is very finely grained, which means it can take a very fine edge. 1095 has quite a range for available useful heat treating, allowing for either a very tough blade with reduced edge retention, or a high rentention with a reduction in toughness with a higher hardness. It would seem, that in 1000's of years of metalurgy, we have yet to match the versatility of simple carbon steels. Learn that little tid bit, and you might understand why so many makers choose to use this steel over many others. If you like stainless blades, by all means use them. Telling people that 1095 can stain and rust is not a review, it is something that has been known for a VERY LONG TIME.
 
1095 steel can and will rust if not properly cared for ... all you have to do after use is wipe dry and oil.

No worries here.
 
alright, we get it.

you dont like 1095, rat, or ontario knives.

no more "reviews". please.
 
GregS said:
+1, nice orange though.:thumbup:
Click to expand...

+2 :p

Seriously cabala, if you don't have any good info to share, please stop making threads like this. If you feel the need to make reviews, do so for knives that you will actually like, so we don't have to hear continuous negativity from you.
 
Actually, he seemed awfully enamored with the Kabar Next-Gen Fighter in spite of the fact the the tang snapped at the pommel. :rolleyes:
 
If my RAT or TAK broke or damage during use I wouldn't say that this model or company is bad or that I " don't like them ". You twisting my words constantly. I don't like complete idea and design of all RAT models because they are same thing as is Tom Brown or Rambo knives. Nice and useless. Why? Because they use 1095 steel which is, maybe proper for bayonets, but isn't for hunting and outdoor activities. This is carbon steel, blade is tough but blades with this steel lose fine edge instantly. After one week in kitchen for preparing food you must use much more pressure on knife because it can't cut anymore. This isn't question what who like or not. This steel isn't for this type of knives. Shape of these knives isn't for military use because of commercial design ( " cool " and " in " ). What is in this my opinion so negative? You want me to write something good about something so useless? Sorry, this is company's problem not mine.
 
cabala said:
If my RAT or TAK broke or damage during use I wouldn't say that this model or company is bad or that I " don't like them ". You twisting my words constantly. I don't like complete idea and design of all RAT models because they are same thing as is Tom Brown or Rambo knives. Nice and useless. Why? Because they use 1095 steel which is, maybe proper for bayonets, but isn't for hunting and outdoor activities. This is carbon steel, blade is tough but blades with this steel lose fine edge instantly. After one week in kitchen for preparing food you must use much more pressure on knife because it can't cut anymore. This isn't question what who like or not. This steel isn't for this type of knives. Shape of these knives isn't for military use because of commercial design ( " cool " and " in " ). What is in this my opinion so negative? You want me to write something good about something so useless? Sorry, this is company's problem not mine.
Click to expand...

Once again your opinions are completely different from what is known.
 
Status
Not open for further replies.
Back
Top