The cost of the material, around $150 per lb. is the main drawback.
Edge rolling can be controlled by appropriate blade geometry. The Talonite (r) chef's knife is still going strong in the hands of Nick Blinoff, a professional chef, who uses it as his 'number one chopper every day.' He says he sharpens it every 3 or 4 months. Here is a pic of this beauty:
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Here is a pic of a few other Talonite (r) knives:
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At top, the Kit Carson U2 dive knife, then a Tom Mayo drop point hunter, a Kit Carson #18 with Ti scales, a Kit Carson #18 slim with Stellite (r) blade and c-fiber scales. Next, a custom by Darrel Ralph similar to the large Apogee, and last, a Rob Simonich Cetan with Ti scales.
One more picture for Valentine's day (perfect gifts for the distaff side); two Kit Carson paring knives (3" and 4" blades) with Corion (r) handles:
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There is one more alleged problem with Talonite (r), which is that some person has had a great number of knives made up from the alloy, thus depleting the supply. I consider this to be only a rumor.
Walt
[This message has been edited by Walt Welch (edited 01-27-2001).]