- Joined
- Feb 5, 2003
- Messages
- 53
I have a beef that I am wondering if anyone can sort out for me. Maybe you can make me feel a bit better about it. Maybe you know loads about making knives and are able to say something that makes it all seem like a reasonable business practice.
Trainers:
Why are they the same price as the knife that cuts? I have been told that it's because they use the same steel so on so forth. Why would you use the same steel? No need to hold an edge right? Maybe use a steel that is a couple of notches lower in quality? What is that ratio of trainers to live blades that is sold? Lower I'll wager. I'm sure someone can sort me on this. I don't mean to sound bitter, but it is a practice that I think is very silly.
Am I wrong?
Cheers
Trainers:
Why are they the same price as the knife that cuts? I have been told that it's because they use the same steel so on so forth. Why would you use the same steel? No need to hold an edge right? Maybe use a steel that is a couple of notches lower in quality? What is that ratio of trainers to live blades that is sold? Lower I'll wager. I'm sure someone can sort me on this. I don't mean to sound bitter, but it is a practice that I think is very silly.
Am I wrong?
Cheers