I own one Queen-produced knife, a Schatt & Morgan Medium Coke Bottle, and it has left me less than impressed. I bought this early on in my experience collecting traditional style knives, and admittedly I missed a lot of things I just didn't know to look for. I loved the knife when I bought it, mostly because I thought (and still think) the stag covers look incredible.
The one thing I did notice off the bat is that the pull on this knife is a bear. I'm not great at the 1-10 scale, but I'd say for most people this would have to be a solid 8+ if not a 9. Again, being fairly new to traditionals when I purchased this knife, I guess I thought maybe it would loosen up as I used it.
The second thing that happened with this knife, about two days after I bought it, was that the glued-on shield fell off.

I superglued it back on, but it definitely annoyed me.
The bigger issues, which I have noticed down the road as I learn more about traditional knives and sharpening, are these: the primary grind is (in my admittedly amateur opinion) way off, especially towards the tip; the blade rubs the liner (partly a result of the funky grind); and there are some noticeable gaps between the liner and the spring.
Here are a couple angles of the blade showing the grind issue. On the left in this picture, you can see how much more material there is compared to the right. Towards the tip, the blade is really fat (for lack of a better term) on the one side. In fact, compared to just about any other knife I own, I'd say that the tip of this blade is entirely too thick all around.
In this photo looking down on the spine, you can also see how uneven the blade is ground, and how fat it is at the tip.
Here you can see how the blade rubs the liner (it's on the side where the blade seems fatter, which I'm sure contributes to the rubbing). You can also see the gap between the cover and the liner on the one side.
And here you can see another gap between the liner and spring along the back of the knife.
Now, I could live with most of these issues, but the biggest problem for me is that the grind has made it difficult for me to sharpen the knife. I wouldn't say that I'm great at sharpening, but I can put a good, serviceable edge on most of my traditionals. But as fat as this blade is at the tip, and as uneven as the grind is, I've found it really difficult to get the angle right and put a decent edge on it.
It really is a shame, because I think it's a beautiful knife, but instead of being carried and used as I intended, it just sits in a drawer.
