What Should I Know about GEC?

gmarthur said:
Don't want to hijack the thread but it is sort of on topic. Has GEC recently started actually sharpening the knives they send out? I've owned two and they were by far the dullest knives I have ever received. I actually sent one back to them with a note saying the knife was so dull I could not cut ANYTHING with it. They sent it back to me in the same dull state. This was a few years ago but has really turned me off the brand. Is there a date at which the sharpening started? I like a lot of the GEC patterns but I won't purchase dull knives just like I won't purchase a watch that does not keep time.

Thanks,
Greg
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Yes, they come sharp now. I have some from each year to present. Buying a watch that doesn't tell time right is not the same as buying a dull knife and sharpening it. But thats probably a different topic for a different forum.
 
Greg,

One of my favorite dealers mentioned that GEC refined their honing process around the middle of December 2010. Anything made after that should have a pretty good edge on it. I have found his statement to be true. I can send you his quote if you like.
 
gmarthur said:
Don't want to hijack the thread but it is sort of on topic. Has GEC recently started actually sharpening the knives they send out? I've owned two and they were by far the dullest knives I have ever received. I actually sent one back to them with a note saying the knife was so dull I could not cut ANYTHING with it. They sent it back to me in the same dull state. This was a few years ago but has really turned me off the brand. Is there a date at which the sharpening started? I like a lot of the GEC patterns but I won't purchase dull knives just like I won't purchase a watch that does not keep time.

Thanks,
Greg
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Not to jump to GEC's defense as most that I have came less than sharp, but at least the bevels were straight and even and the dullness could be corrected with very a minimum of blade loss (and I am one of those guys that puts my own edge on everything anyway), but I get where you are coming from.
IMHO sharpness, while being the quintessential feature of a knife, is actually the least important feature when I buy a new knife, and GEC usually gets everything else right in my book.
 
I have 4 GEC knives and I am very pleased overall. Fit and finish is excellent on 3 and good on 1. The blades take a great edge and appear to hold it for quite some time with normal use. I can't recommend them highly enough.

My favorite is definitely the Northfield Calf Roper.
 
i only have one, a northfield barlow, but it had one of the best factory edges on it that i have ever received. it was beautifully even and clean.
 
I shouldn't say anything on GEC, since I never even handled one.
But, considering what I have read here, and what I've seen of their production, there is one thing that I can tell u.
I love traditionals, and I'll soon buy my first American traditional.
And 99% it will be a GEC.
Fausto
:cool:
 
They are making a lot of interesting acrylic handles. I know those aren't as respected by most as bone or stag, but I think their acrylic is a tough material and makes for a highly practical EDC.
 
Unforunately I can hardly afford to buy a genuine regular Case and get it over here. Let alone a GEC.
Allthough I'm very intrigued by their Toothpick pattern.
I wouldn't mind having one of those in Carbon steel.
Well who knows.....
 
Well, I did it. I ordered a Barlow in Ebony that should arrive sometime this week. Review to come shortly after.
 
Rick said:
I agree with Wagglebee, et al - the only production slipjoints in my experience that equal or better GEC are the 2.5X more expensive annual Case/Bose collaborations. Nothing else comes close, IMO.
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Interesting, I've been looking at the GEC knives lately, but have also considered Canal Street Knives, which I believe are being manufactured in the old Schrade building?
How do you guys feel GEC and Canal Street knives compare?
-Bruce
 
Ballenxj said:
Interesting, I've been looking at the GEC knives lately, but have also considered Canal Street Knives, which I believe are being manufactured in the old Schrade building?
How do you guys feel GEC and Canal Street knives compare?
-Bruce
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I would like to hear this also.
 
Some random thoughts on GEC and CSC as they have come...

In general my CSC knives have had a little more polish, always razor sharp, and great slicers. Issues I've had with them is they seem to have a few more gaps than my GECs, are more prone to side to side play, and tend to have weaker snaps. The blades they use seem to be of thinner stock than the GECs which makes them better cutters. GECs are more consistent in terms of build quality. Thicker blades usually. The new ones are coming razor sharp, hit and miss on some of the older ones. I believe CSC makes more of a knife pattern than GEC's lower volume. GEC has more patterns though. CSC tends to use "higher" quality stainless steel, 14-4 CrMo (basically 154CM), D2, 440c, I think my stockman/older stockmans are 420 vs 1095, 440c, 420.

Most of my CSCs were bought last year so they are older stock knives. I'm not sure how their current line up is doing. CSC initially made up the bulk of my knives but I now have 3 times as many GECs.
 
biglmbass said:
Trand,
How do you think CSC & GEC 440c compare? Too close to call?
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I can't really say on this one... I believe only my 2 CSC trappers are 440c and I haven't really used them. I carried one once for a day but its a bit heavy for what I need. I didn't read closely and just thought the "Full Moon" was just a "Half Moon" with a spey blade added but they are bigger and chunkier.
 
All three blades on my brand spanking new NF 53 will pop hairs right out of the tube. The edges are certainly better then on my 2007 #73. Nathan if your new barlow is anything like my new cattleman, you will be very pleased indeed!
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Trand, thanks for the comparison. Sounds like I can be happy for jumping into GEC like I did, but that CSC is something to look into also. Thanks.

Peter, I am glad your new GEC's are coming sharp :) From what I can tell they are putting an edge and skillfully removing the burr leaving crisp strong sharp edges.
 
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