Opinions on Boker Ceramic for EDC?

J

JVC

Joined
Oct 2, 2002
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1
I am looking for an EDC under $100. I came across the 89. I have used ceramic in the kitchen and they last forever. Is there a big difference between VG10 and ceramic on keeping an edge?

Thanks
 
Ceramic, like talonite, is great material for slicing, but it doesn't have the durability you'll find in any decent steel. Depending on your needs, yes, go for it. Dissect with ceramic, cut food at a picnic, even cut up cardboard boxes. But be careful about putting sideways pressure, or chopping, or twisting. Even so, the edge will not last forever, and steel can be resharpened pretty easily, you can even clean up the edge in the field with a pocket steel or a small ceramic rod. Ceramics probably need professional attention, or the manufacturer himself, to sharpen them.

By the way, what's an 89?
 
I think the 89 is the Boker model 89, something like this http://store.knifecenter.com/pgi-ProductSpec?BO2030

And I would add that I would not go with a ceramic knife as an EDC. The VG10's edge won't last as long, but in the long run it will serve you much better. Do a search here on ceramic blades (there has been a little discusion lately) and take a look at the difficulty (or inability) that people have with sharpening.
 
Check out Smoky Mountain Knife Works -- search for "Boker" then search within Boker for "ceramic"

instead of the BK89 Boker® Infinity™ Ceramic Linerlock for $104.99

look at the BK88 Boker® Gamma™ Ceramic Linerlock for $59.99

At least the Gamma is a little cheaper and you can see how ceramic suits you for the few bucks less.
 
I own a Boker Gamma - cuts soft materials (meat, paper, etc) great. Don't cut a plastic packing strap that's tight, though - it will nick the blade and removing a nick is a lot of work with a diamond hone.

However, I suggest avoiding the Gamma like the plague. The detent to hold the blade closed is very light. The consequent of which was reaching into my pocket 2-3 times and literally opening the end of a finger up with the tip. If you do get one, I strongly recommend tightening the pivot until there's no chance the blade can be knocked open in your pocket - or use a sheath. I don't use sheaths for the most part, so being prone to accidental opening negates the partial advantage of it's cutting ability on soft materials.
 
I have a Boker Gamma that is doing nothing but gathering dust. If anyones interested I could do a pass-around with it.
 
Hmm, am I the only one who likes my Gamma? I guess for the price, something that stayed closed a little better would be nice, but overall, I've been happy with its size and weight. I DO have to keep in mind the properties of the ceramic blade when using it, but my normal everyday uses for it are not that demanding and it's been working great...and never needed sharpening.
 
The Boker 89 Infinity is one of he best selling knives we carry and has been for several years. We normally sell one every day and not many knives can say that. And the truth is we don't get returns. Nevertheless, I don't recommend a ceramic blade for any kind of knife. Yes, they hold an edge longer than steel-any steel (about 5 times longer in my tests)- but that's the only advantage unless you consider light weight to be an advantage. The blades are delicate, fragile and won't take a very sharp edge. Prying something with the blade or even dropping the knife on the floor could spell disaster. Sharpening it isn't easy at all. So I wouldn't carry one personally. A ton of people will disagree with me, though, so don't let me dampen your enthusiasm. It is very, very popular indeed. The Gamma 88 is smaller and has different syling. The features, benefits, problems etc. are the same as for the 89 Infinity. Build quality for both knives is very good and very consistent.
 
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