- Joined
- Jul 22, 2009
- Messages
- 11,409
I figured I might buy 1 of each(carbon, stainless, triflex, laminate). I have a couple of blue handled ones in stainless, and while they weren't anything out of the ordinary, I did find them to be a good value for the price, and would outcut any of the piece of crap Made in China knives I'd find in a grocery store. Also helps to have a few cheap beaters to practice on and give as gifts:thumbup:. I'm primarily looking for a stainless for my coworkers to use, mostly for giggles as they cut themselves with it
. I work in produce, so we mostly cut fruits and vegetables. I was wondering if the Craftline Flex model would be good for this and if the edge is thin enough to slice better than one of my folders(say, Spyderco Para2 for reference).
For the carbon, I'm a bit fuzzy on the details. The Triflex sounds like a differentially heat treated blade, which makes it sound great for a beater knife so long as I don't pry with it. For the laminate, I was wondering if that uses stainless to cover the carbon steel core. Carbon steel and I don't get along too well due to me living in Hawaii and most of my cutting having to do with food or plants, though I don't have as much issues with fixed blades since they're easier to clean and dry. If all 3 are just carbon steels with no corrosion resistance, I'll probably just get one of them.
Also, I use a Worksharp to sharpen, so my edges are all convex. I was wondering if this might be an issue with the grinds on these knives, particularly the Craftline Flex. I put a(if I understand it correctly) zero edge convex grind on my blue handled Mora, where the entire bottom half of the blade is the bevel.
. I work in produce, so we mostly cut fruits and vegetables. I was wondering if the Craftline Flex model would be good for this and if the edge is thin enough to slice better than one of my folders(say, Spyderco Para2 for reference).For the carbon, I'm a bit fuzzy on the details. The Triflex sounds like a differentially heat treated blade, which makes it sound great for a beater knife so long as I don't pry with it. For the laminate, I was wondering if that uses stainless to cover the carbon steel core. Carbon steel and I don't get along too well due to me living in Hawaii and most of my cutting having to do with food or plants, though I don't have as much issues with fixed blades since they're easier to clean and dry. If all 3 are just carbon steels with no corrosion resistance, I'll probably just get one of them.
Also, I use a Worksharp to sharpen, so my edges are all convex. I was wondering if this might be an issue with the grinds on these knives, particularly the Craftline Flex. I put a(if I understand it correctly) zero edge convex grind on my blue handled Mora, where the entire bottom half of the blade is the bevel.
