Traditional knives with “modern” steels

So my Case Stockman S35VN clip point blade is poorly centered but is not touching anything. There is no blade rub amongst the blades. Is a poorly centered clip point normal/acceptable? My other Case Stockman has a well centered clip point but lots of blade rub. I just want to get a baseline for what is acceptable.

Thanks in advance!
 
SoansoMcMasters said:
So my Case Stockman S35VN clip point blade is poorly centered but is not touching anything. There is no blade rub amongst the blades. Is a poorly centered clip point normal/acceptable? My other Case Stockman has a well centered clip point but lots of blade rub. I just want to get a baseline for what is acceptable.

Thanks in advance!
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Case is unfortunately hit or miss when it comes to fit and finish. I would have it exchanged for another one and ask the retailer to inspect the knife before they send it out. I kind of dislike most of the modern traditionals just for the fact they don't feel the same. That being said I absolutely love the Fox knives recoil.
 
anthonycastorena2014 said:
Case is unfortunately hit or miss when it comes to fit and finish. I would have it exchanged for another one and ask the retailer to inspect the knife before they send it out. I kind of dislike most of the modern traditionals just for the fact they don't feel the same. That being said I absolutely love the Fox knives recoil.
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Alas, I have already sharpened the blades (all had uneven bevels and burrs) so a return is likely out of the question. More so, I am wondering if a poorly centered clip point is something that isn’t a serious issue, and isn’t uncommon?
 
SoansoMcMasters said:
Alas, I have already sharpened the blades (all had uneven bevels and burrs) so a return is likely out of the question. More so, I am wondering if a poorly centered clip point is something that isn’t a serious issue, and isn’t uncommon?
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Honestly it's not a problem at all and does not effect the use of the knife unless it is rubbing. Even then it's more of a cosmetic issue than a functionality issue. Make it your beater!
 
SoansoMcMasters said:
How do you like ATS 34 and what might you compare it to?
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haven’t used it extensively, but this is one has held an edge, it is a Japanese stainless steel and it’s US equvalent would be CM 154. It was THE knife steel back in the 90s and early 2000s, before the birth of all the new super steels. Cannot compare it to anything else as I don’t have enough experience with other steels to make a qualified comparison. They are others who can tell you more about that, but for me it has held up well.
 
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