This knife any good?

On all other points, I'll concede for the time until I can site a clear refutiation.

Thomas Linton said:
The patent claim says that a "germicidal solution" that also contains powdered Ti and high levels of sodium chloride kills germs. (Patent No. 6,790,409)

On this one it should be pointed out that the "high levels of sodium cloride" mentioned in the patent ( 0.7.about.1.2 wt. %) is the approximate level found in human tears (0.9%) and contact saline solution.
 
I'm really not exactly sure why we are inculding discussion about the technical literature that includes saline solution and UV lights. None of that is mentioned in the knife catalog.

Anyway, I called AG today. The very nice person on the end said that they get their information from Boker. Since I doubt they'd make something like that up, I'd say it's reasonable to think that info came from the Boker sales rep. Since the representative of Boker can't actually site any references to the knife being tested, my conclusion is it's sales BS.

So TJT, if you don't mind I'll just fire off a couple of letters to the FDA and the appropriate consumer products department, I sure there won't be a problem, you have proof of these claims right?
 
Not to be rude...But... Titanium = RCH 45 or so. 440C = RCH 58 to 60 or so. Don't get me wrong it's a pretty knife but the blad is far to soft for my taste
 
Ti is very soft,and I prefer steel for my blades.
DaveH,do what you feel you must,I am not going to pursue an argument with you.
Have a good day.
TJT
 
Oh,and remeber when I said we are not responsible for other advertising,
here is what we "claim" in our own advertising,which is what I said we stand behind.
Our current catalog,page 41;
"The bacteria resistant nature of titanium knives makes them less likely to contribute to
cross contamination of bacteria including salmonella,staph,and strands of E. Coli,within 6 hours of contact."
So,that's what we say ourselves.
That should be the end of this.
Thanks,
TJT
 
Sorry.

I think know what "water resistant" means.
I think know what "mildew resistant" means.
I think know what "UV resistant" means.

Obviously, "bacteria resistant" does not mean that Ti knives are not damaged by bacteria. What in the world is it meant to suggest other than a claim that bacteria are less likely to survive/multiply on a Ti blade?
 
Exactly,but notice the difference between "kills all bacteria",
and what we say.
I thought maybe that would help you understand.
TJT
 
But, sir, with all due respect, you have as yet directed us to no proof, other than the self-serving claims of vendors and manufacturers, that Ti blades - IN A NORMAL KNIVE-USING ENVIRONMENT (no bath of saline solution, no extraordinary levels of UV, no bath of germacidal solutions) - have any advantage whatsoever over steel in reducing populations of bacteria, much less that the TiAlV alloy used in this knife has any such effect.

That Ti is used for medical appliances (artificial hips, for example) because of its acknowledged resistance to corrosion and toughness is irrelevant to the discussion of bacterioscopic effect.

I would find it far more instructive if Ti had replaced steel in scapel blades and dental tools, which it has not. Are the surgeons simply primitives?

That Ti cannot be hardened to anything like the hardness of even poor steel blades is very much relevant to the question posed for this thread ("Is this knife any good?")
 
Thomas Linton said:
I would find it far more instructive if Ti had replaced steel in scapel blades and dental tools, which it has not. Are the surgeons simply primitives?

umm...if you look you will find that Ti is used in scapels and dental tools (and I don't mean just the handles), particularly for situations like endoscopic, neuro and other microsurgery. Carbon steel is still the prefered metal in disposable blades because its sharp and cheap, which Ti is not. Repeat-use "normal" blades (which are relatively rare) are usually made of harder alloys that don't need sharpening between use and aren't affected by the sterialization process.

The whole bacteria issue become moot when talking about these tools as it is assumed (with the aid of gov. health regulations) that they are sterilized prior to use, used in a sterilized invironment by staff that have been sterilized as much as possible (wonder how they still have kids :confused: ), and promptly re-sterilized or disposed of in a sterile method.

And before the comment about saline gets thrown around anymore, the point of bringing up that patent was that saline IS the normal invironment for contact lenses. Once introduced, bacteria can and will grow in it.
 
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