Queen Cutlery quality history?

[black mamba]

Edge retention is not the only measure of superiority. Queen's heat treatment of 12c27 is most likely better than Mora's, and the steel takes a finer edge than D2, and is tougher as well. It also takes a better polish than D2, all of which could make it more desirable than D2, depending on the users preferences. The green Winterbottom bone is handsome and different, which could also sway a buyer.

 

[SnailOffTheTrail]

Edge retention is not the only measure of superiority. Queen's heat treatment of 12c27 is most likely better than Mora's, and the steel takes a finer edge than D2, and is tougher as well. It also takes a better polish than D2, all of which could make it more desirable than D2, depending on the users preferences. The green Winterbottom bone is handsome and different, which could also sway a buyer.

You are making important points there. I projected my own expectations towards smallish traditional folder for edge holding and called 12C27 an inferior steel. 12C27 is more stain and rust resistant too, so in that aspect D2 is inferior. However, was I to choose between to identical knives, one in properly done 12C27 and one in properly done D2, I would choose D2 without even pausing to think, but that is just me.


Anyhow, Porch, we have a problem. Not too long ago I acquired used #48 splitback whittler - my first ever Queen cutlery knife. I was really happy with it, except one issue: The mark side scale was a wee bit loose. I did not dare to peen the scale pin, not to crack the bone, so I decided to jam some epoxy into the tiny gap between bone and the liner and to clamp it with a clothes pin to harden with all blades open. After about 20 hours I removed the clothes pin and realized I cannot close the coping blade due to the main blade becoming so off center that it has effectively become a liner lock. Could it be gluing of the scale that caused main blade to be so off center? I mean it must be, there was nothing else done to the knife. Or the pressure of the clothes pin over time? And more importantly, how to fix the issue?

Please feel free to point me to the more appropriate thread than "queen cutlery quality".