What specs are major turn-offs?

[wickettedge]

“Made in America”

 

[RBid]

I forgot to mention mermaids and rainbow blades.

 

[Wunderbar]

Thin stock like .090" thickness.
Flippers for EDC use.
Bead blasted or ti nitride coatings.
Short blade to handle ratio. About 1" difference is perfect.
China......USA for cool knife bling!

 

[GIRLYmann]

?.What specs really turn you off when looking at a knife? ...that one little fact that ruins the entire knife design for you. What is it?..

I gotta agree that exceptionally lower grade steels would be a huge let down,
besides the mental price barrier accorded to one's level of
product acceptance in relation to its country of origin.
Oh, and did i say shipping restrictions?

 

[KooKooforKukripuffs]

“Made in America”

As in South or Central I assume. Most blades made in the USA are marked "Made in the USA"

 

[mongomondo]

"Idaho Made" is pretty annoying but I can live with it.

 

[marrenmiller]

Th



They just don’t know what they don’t know

Which is what, precisely?
Comments like this make it seem like "getting" the chisel grind and understanding geometry are incompatible concepts.

 

[Makael]

Made in china, anything the cigar guy owns, serrations, painted blades.

 

[psquared]

Whilst I own knives with these features, the following are deal breakers going forward (applicable to folders):

Not single hand opening (exceptions are SAKs)
Combo edges
Blades > 3.5 inches (purely because I have enough)
Unassisted flippers
Bearings
Choils where there is a comfortable 4 finger grip without needing a choil
Excessive logos etc on blades
Blade stock > 3mm thick
Sabre grinds (exception would be a BM 943-1)
Chisel grinds and bevels
Multi bevels
Excessive jimping
Pocket shredders (either badly designed clip or too heavily textured scale)
Made in China (Pakistan probably goes without saying)
Funky coloured scales
Knives that resemble art works or engineering / manufacturing experiments more than knives

 

[Chefget]

Phill’s forte was not chef knives

I’ve used kwaikens for 3 decades hard with only light touch up

I do have a chef knife from Phill but I dont take it to serious

Mom always liked you best also

Every other chef knife I've talked a maker into producing (even folder makers) have not been as disappointing....but they are not chisel ground

 

[herisson]

Th



They just don’t know what they don’t know

Sorry Joe and Charlie. I like the knives you make (Charlie) and I like your knives and those you contributed to design (Joe)... but I dislike a chisel grind like anything I may hate. It's a gut feeling, no judgment here. I even prefer a ffg for some kitchen knives who might probably perform better with a chisel grind (e.g. Deba). I just can't help it !

 

[JParanee]

Which is what, precisely?
Comments like this make it seem like "getting" the chisel grind and understanding geometry are incompatible concepts.

As in until you have used a well made properly heat-treated chisel grind in a utility application it is rather difficult to give full judgement on how they perform

One thing Hartsfield knew was how to heat treat his chosen steel and edge geometry

I have used high quality custom knives for decades upon decades and in the application of an all around high performance cutting tool you have to really push it to find something that will cut as well and as long as this

 

[JParanee]

Sorry Joe and Charlie. I like the knives you make (Charlie) and I like your knives and those you contributed to design (Joe)... but I dislike a chisel grind like anything I may hate. It's a gut feeling, no judgment here. I even prefer a ffg for some kitchen knives who might probably perform better with a chisel grind (e.g. Deba). I just can't help it !

Aesthetically I understand and get it and respect your dislike of them

 

[JParanee]

Mom always liked you best also

Every other chef knife I've talked a maker into producing (even folder makers) have not been as disappointing....but they are not chisel ground

Chef

I know nothing of the qualities of a good chef knife so I will differ to you

 

[herisson]

As in until you have used a well made properly heat-treated chisel grind in a utility application it is rather difficult to give full judgement on how they perform

One thing Hartsfield knew was how to heat treat his chosen steel and edge geometry

I have used high quality custom knives for decades upon decades and in the application of an all around high performance cutting tool you have to really push it to find something that will cut as well and as long as this

This is a damn lovely little knife. Make it FFG and I'll swim all the way to America or Japan to get one !

 

[herisson]

Chef

I know nothing of the qualities of a good chef knife so I will differ to you

The japanese chefs like the Deba (thick, chisel ground blade) for filleting raw fish. It works very well.

 

[JParanee]

The japanese chefs like the Deba (thick, chisel ground blade) for filleting raw fish. It works very well.

That’s what I use my Hartsfield Chef knife for as in slabbing out big tuna but I’m certainly not qualified to speak of merits of chefs knives

 

[CyberRacer]

Two words - Presentation Side.
I hate it when I find a folder that looks like something I need to own, then I see a picture of the other side and it's a plain grey slab of titanium. Doesn't even look like the same knife.
Primary reason I don't own a Hinderer. Ruins the symmetry for me.

 

[AmosPaul]

Any knife that Jim Skelton likes.

 

[marrenmiller]

As in until you have used a well made properly heat-treated chisel grind in a utility application it is rather difficult to give full judgement on how they perform

One thing Hartsfield knew was how to heat treat his chosen steel and edge geometry

I have used high quality custom knives for decades upon decades and in the application of an all around high performance cutting tool you have to really push it to find something that will cut as well and as long as this

No, I'm quite sure they'd perform just fine, roughly equivalent to a V-grind made the same way. I've had a chisel grind before for EDC, hence why I'm calling your statement into question. Those knives cutting well isnt surprising to anyone, but that has everything to do with the inclusive angle and heat treat, not the asymmetrical grind. I want to know what benefits you think they offer over a comparable V-grind with the same inclusive angle other than the ability to section off material from a larger block more efficiently, as in their use in kitchen knives.