When would you send a knife back?

[thedaver8]

Hey everyone!

So, I have 2 GEC knives recently acquired (a Pemberton and a Saddle Trapper, both UN-X-LD). I love them both and overall, I am more than pleased with the quality, fit, and finish. But there are some minor things that get me. For one, the blades are just not very sharp; the Pembertons tips of the blades aren't even piercing. And the springs on the half-stop of my Saddle Trapper stick out a little. These aren't deal-breakers, and I can just reprofile the edge angles. But as a newbie to this class of traditionals, I find myself asking if I'm settling for a knife with flaws because I'm not used to higher quality knives yet. So my question to you: at what point would you personally send a knife back to the factory?


(really digging this forum, btw. i'm usually just a lurker, but i really appreciate all the members here! and love the GEC posts!! )

 

[Jack Black]

Neither of these things would cause me to send a knife back, but they would disappoint me.

Only ever sent one knife back in my entire life, a GEC #15 Boy's Knife, lovely knife, but I couldn't open the main blade as the pull was blocked by the pen blade.

 

[ptradeco]

Anytime you are not satisfied with the quality of a current production traditional knife send it back. If you are out of line they will let you know. If you are right they will make good. This is the only way we can help them, to keep their, standards up and thus survive. This is not only for your benefit but for their's as well.

 

[kamagong]

Neither of those issues would cause me to send a knife back. Slipjoints often come out of the box less than sharp. It sucks, but it's an old, old gripe. I'd rather sharpen a slipjoint myself than be without it for a few weeks.

As for the springs that stick up slightly while at half-stop, it's the rare production slipjoint that is perfectly flush in all three positions. I've never seen one. I've only experienced that level of craftsmanship with customs, and I think it's unreasonable to expect it in a <$100 knife.

- Christian

 

[richstag]

Ditto to all, but I have seen a few with flush in all three. GEC and Case/Bose. The GEC more surprising though. All of my GEC whittlers are this way. I can't remember the other couple that are too

The exception not the rule in my experience.

Kevin

Neither of those issues would cause me to send a knife back. Slipjoints often come out of the box less than sharp. It sucks, but it's an old, old gripe. I'd rather sharpen a slipjoint myself than be without it for a few weeks.

As for the springs that stick up slightly while at half-stop, it's the rare production slipjoint that is perfectly flush in all three positions. I've never seen one. I've only experienced that level of craftsmanship with customs, and I think it's unreasonable to expect it in a <$100 knife.

- Christian

 

[thedaver8]

thanks everyone! my gripes aren't enough for me to send these back. but i appreciate all your input! btw, my Pemberton is flush in all 3 positions.

 

[rockgolfer]

Tough question Daver and welcome to the forum

I have yet to send one back. I think my 55 has the worst fit and finish of all the ones I have had. The spring sits proud in 2 of 3 positions(its slight), not all that sharp either but that doesnt bother me as I prefer to thin the edge out and give it my edge . Neither of those things I really care about though, its the third issue that has me scratching my head a little. The shield can be wiggled around just a bit. I have guessed that they must always put epoxy around all of them and mine was missed? None of my others do this but I dont want to go without it. I have some great crazy glue and if I need to ill put a drop on it but for now I like it, adds character to me. I have had recessed pins, off center blades and all the like, never sent one back because I use them anyway. If a blade rubbed the side I would send it back. I had a farmer lock that had rock lock that I nevr sent back. Used it hard and a coworker liked it so much he traded me for it(he had carried a Case soddie jr for years prior). He carries it every day and the rock lock has not gotten any worse which is what I suspected. Guess I just take it one knife at a time.

 

[yablanowitz]

The last time I sent a knife back to the factory (other than complying with recalls) was when the backspring snapped while I was opening the blade. I only sent that one back to let them examine it, I was surprised they replaced it at no charge. That's pretty much where I draw the line.

 

[knarfeng]

This...

Neither of those issues would cause me to send a knife back. Slipjoints often come out of the box less than sharp. It sucks, but it's an old, old gripe. I'd rather sharpen a slipjoint myself than be without it for a few weeks.

As for the springs that stick up slightly while at half-stop, it's the rare production slipjoint that is perfectly flush in all three positions. I've never seen one. I've only experienced that level of craftsmanship with customs, and I think it's unreasonable to expect it in a <$100 knife.

- Christian

 

[akadave2]

Blade wobble or really weak spring. Otherwise it goes into rotation.

 

[Jack Black]

The last time I sent a knife back to the factory (other than complying with recalls) was when the backspring snapped while I was opening the blade. I only sent that one back to let them examine it, I was surprised they replaced it at no charge. That's pretty much where I draw the line.

I'd forgotten I had the same problem, though it was on an old (1951) Belgian clasp knife. I didn't have to send it anywhere, just took it back to the shop and changed it for another. I'd have been pretty horrified if the same thing had hapened with a new knife.

So far, I've not had a new knife with blade wobble, but that would definitely be something that would cause me to return it, unless it was on a very inexpensive knife, in which case I might not bother.

 

[rma100]

Most,if not all production knives leave the factory with a "factory edge" for several reasons. Hand sharpening each individual knife would add significantly to the cost. Also, among knife users, personal preference for a certain edge type, angle etc. is taken into account. Also, just mho, I think most knife manufacturers assume that someone purchasing a knife knows how to sharpen it.
I do know that every GEC knife will cut paper before it leaves the Factory.

 

[matt009au]

Only time I've returned a knife was when the blade was warped to the side so it looked like a banana.
Matt

 

[Omega Leather Works]

I do know that every GEC knife will cut paper before it leaves the Factory.

My #57 halfwhitt wharncliffe wouldn't. I could rub my finger up and down the length of the blade without worry. The pen was a little better, it would probably have torn paper in places though.

I'm sure it was a fluke. In any case, both blades are razor sharp now. I've been testing their 1095 and I like what I'm seeing very much. I'm not surprised at all.

 

[Jack Black]

Most,if not all production knives leave the factory with a "factory edge" for several reasons. Hand sharpening each individual knife would add significantly to the cost. Also, among knife users, personal preference for a certain edge type, angle etc. is taken into account. Also, just mho, I think most knife manufacturers assume that someone purchasing a knife knows how to sharpen it.

I wish I had a £/$ for everytime I've read one of these classics over the years

I do know that every GEC knife will cut paper before it leaves the Factory.

Can you explain how you know that please?

 

[rma100]

I wish I had a £/$ for everytime I've read one of these classics over the years



Can you explain how you know that please?

I've been there and seen the very last step in the process, Sharpening the knives. I've been an Authorized Factory Distributor for 4 years and worked with the Bill Howard, his Son and Chris Tucker at Shows. I'm in almost daily contact with Chris Tucker, Head of Inside Sales for GEC. Do you think what I said is NOT true?

The same edge test is done by Blind Horse Knives. I know that because I'm friends with the Owner and most of the Employees.

 

[rma100]

I wish I had a £/$ for everytime I've read one of these classics over the years



Can you explain how you know that please?

Just what CLASSICS are referring to Sir? Am I not supposed to submit MY opinions in this Forum? Surely you wouldn't mock a person for merely stating an opinion?

 

[Jack Black]

I've been there and seen the very last step in the process, Sharpening the knives. I've been an Authorized Factory Distributor for 4 years and worked with the Bill Howard, his Son and Chris Tucker at Shows. I'm in almost daily contact with Chris Tucker, Head of Inside Sales for GEC. Do you think what I said is NOT true?

The same edge test is done by Blind Horse Knives. I know that because I'm friends with the Owner and most of the Employees.

I saw the sharpening process in the film you recently posted too, but I've not seen a film of every knife GEC produce being sharpened. The claim you made would only be possible if you checked every one of GEC's knives yourself. Is 100% edge testing carried out?

Most of us here are big fans of GEC knives, but they don't have a reputation for coming from the factory sharp. My last GEC knife wasn't sharp, didn't particularly bother me, but I didn't think it unusual either. Perhaps you missed that one

 

[markpmc]

Sharpness - I sharpen my own knives. I've never sent back a dull knife and I've had a few from another maker that routinely ship with a butter knife safety edge. Just sharpen it up. If you're new to sharpening just ask a few questions.

Flush half-stops - I don't have any knives including my #74 saddle trapper that are flush when open in half-stop. I judge them by flush springs when open/closed.

Mark

 

[Jack Black]

Most,if not all production knives leave the factory with a "factory edge" for several reasons. Hand sharpening each individual knife would add significantly to the cost. Also, among knife users, personal preference for a certain edge type, angle etc. is taken into account. Also, just mho, I think most knife manufacturers assume that someone purchasing a knife knows how to sharpen it.
I do know that every GEC knife will cut paper before it leaves the Factory.

Just what CLASSICS are referring to Sir? Am I not supposed to submit MY opinions in this Forum? Surely you wouldn't mock a person for merely stating an opinion?

Sorry was that just an opinion?

My opinion is that many manufacturers - certainly not all - are capable of producing knives which are sharp, hair-shaving sharp - when they leave the factory. That's not an all important factor to me as a consumer, but I think that knives should be sold sharp, and if I pick up a knife with a sharp edge, I know that it is at least capable of taking one, and I know that the cutler could do his (or her) job. The 'classics' I referred to are ones that some knife manufacturers have used for the past few decades to excuse turning out knives which aren't sharp when they are sold to the consumer. I call them 'classics' because, like many will have here, I have heard those things so many times before, and my opinion is that they don't hold any water. But that's just my opinion.