Why am I so different in what i want a folder to do?

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colubrid said:
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I like this!
 
I agree with RevDevil, your expectations are unreasonable. Knives aren't supposed to be used to cut on ceramic or marble, and pocket knives aren't designed for only kitchen use in mind. These super steels hold up very well, but when you starting chopping with a pocket knife on ceramic or marble, no knife is going to stand up to the test.

It's reasonable to wish more knives were more rust free but personally (and I think most people) don't have trouble much with rust. Again, you're asking a lot when you say you want to be able to throw it in water over night. Why? Because all you really need to do is wipe down a blade at the end of use and it will be clean. The pivot might be gunky after using it a lot if you get some sort of fruit juice in it, but then again you are using a pocket knife for food prep. Buy a good chef's knife and don't expect too much out of your knife.

You can use a knife for whatever you want, but keep in mind that it isn't designed for cutting chopping food on extremely hard surfaces and most people don't soak their knives in water over night.
 
OrdnanceBubbaUSMC said:
"Plus if i get up in the middle of the night to eat. I can cut cheese and not have to clean the blade emmediatly because i am tired. So I toss it into in a glass of water to soak until morring. how many knives can you do that with?"

Bunches of them - seriously. One of our paring knives was in a container filled with dirty water for over a week after my wife used it to cut an orange...no sign of rust.

Regular stainless steels can be pretty corrosion resistant.
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So my knives still rust when keeping them in my shorts during summer. I like to go for a run with a knife (dogs) and I keep my knife with me during hard work outside . This all keeps a knife damp and wet (maybe not in most parts of the country) I just don't want to always worry about a knife rusting.

I could list a milion reasons for having a H1 steel.

Most of u just don't realize the ease of having a knifE that outperforms yours in this manner because it IS NOT MADE YET!
 
Well if you put forward the correct maintenance for a knife, ie: wiping and rinsing it down after food prep if it becomes severely clogged up with whatever material you're cutting I think you should be in the clear with a semi stainless steel. I can't really see any super steel being rolling or chipping from chopping something as light task as a fruit or vegetable. Perhaps go with a semi-stainless coated blade (pvd or dlc) Your best bet might be a spyderco para 2 in dlc coat.

In all, everything is a compromise, you're not always going to get what you want in a production knife, if you're looking for specific materials you'll have to branch to a custom.
 
How can you have the ambition to walk ALL the way down to the kitchen, walk over to the refrigerator, pull on the door to open it (ugh), decide on something to eat, carry it over to the counter, decide that you need to cut it up before consuming, choose a spot on ceramic or glass to cut it up on (to ensure dinging and rolling of the edge), pick it up, and go through the laborious task of chewing and swallowing.....but be too lazy to grab a plastic cutting board out of the cupboard?
 
Blake Dow said:
I agree with RevDevil, your expectations are unreasonable. Knives aren't supposed to be used to cut on ceramic or marble, and pocket knives aren't designed for only kitchen use in mind. These super steels hold up very well, but when you starting chopping with a pocket knife on ceramic or marble, no knife is going to stand up to the test.

It's reasonable to wish more knives were more rust free but personally (and I think most people) don't have trouble much with rust. Again, you're asking a lot when you say you want to be able to throw it in water over night. Why? Because all you really need to do is wipe down a blade at the end of use and it will be clean. The pivot might be gunky after using it a lot if you get some sort of fruit juice in it, but then again you are using a pocket knife for food prep. Buy a good chef's knife and don't expect too much out of your knife.

You can use a knife for whatever you want, but keep in mind that it isn't designed for cutting chopping food on extremely hard surfaces and most people don't soak their knives in water over night.
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i DON'T THINK i AM UNREASONABLE. I THINK IT IS UNREASONABLE TO THINK WE CAN'T HAVE A KNIFE TO DO ALL THAT. THAT PARTS ARE THERE. THE PROBLEM IS MAKERS DON'T SEE A MARKET FOR IT.

I just used the cheese cutting as one example. Ever cut hard cheese? it leaves a stick residue on the blade. maybe i am in a hurry or just want to go back to sleep without cleaning it. The point is practical uses. I could have used a different example or other examples. but that is not the point to argue those.

Also there is nothing wrong with cutting on a plate or dulling a knife. i just happen to like to sharpen mine to keep them sharp. what ends up happening with most of my knives (super steels) is they are not perfectly sharp all the time..WHY? because it takes to much dang work to sharpen them sometimes. I wonder how many of you live with this as well!

It comes back to practical use.
Not unresoable expections. because the abilities ar etehre for knifemakeers to make such a knife. But as i can see most of you are brainwashed into the super steel syndrome whereas H1 is a super steel still. Just that you ate the marketing of it being for the ocean swimmers only. LOL!
 
I know GA has ridiculously high humidity. Have you tried serrations with one of the H1 folders. Couple years ago Sal said they are up there with everything (if not better) in retention testing they had done when serrated.

When I was in SC, NC, and FL I had good luck with Aus8 and Vic SAK's...spent most of the time outside training in all kinds of weather.
 
Tripton said:
How can you have the ambition to walk ALL the way down to the kitchen, walk over to the refrigerator, pull on the door to open it (ugh), decide on something to eat, carry it over to the counter, decide that you need to cut it up before consuming, choose a spot on ceramic or glass to cut it up on (to ensure dinging and rolling of the edge), pick it up, and go through the laborious task of chewing and swallowing.....but be too lazy to grab a plastic cutting board out of the cupboard?
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Like i said in my other posts. It is not just the wooden cutting board example. You iss the benefits when in truth we can have this type of knife. the benifits are endless over the common and NUMEROUS supersteels.
 
I'm so confused :p
Isn't serrated H1 supposed to be amazing while plain edge is full of mediocrity?
 
colubrid said:
You miss the point!

First i have had all the knives. Beleive me. I have had all of them. All the production and a lot of the customs. i know steels and sharpening.


The problem is you do not see beyond the Salt name. You think of it as a steel for salt water use only.. As you believe the advertisments that was its only intended purpose.

Take out the Salt name for a moment..

H1 hardens with use. It is a great steel.

Plus if i get up in the middle of the night to eat. I can cut cheese and not have to clean the blade emmediatly because i am tired. So I toss it into in a glass of water to soak until morring. how many knives can you do that with?

What is next? You going to tll me not to eat in the middle of the night?
To use a different blade?
To used pre sliced cheese?

LOL~
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You could use most stainless steels and clean the knife when you feel like it. If the salt works you got the knife for you. Sounds like you want a new knife just to have a new knife not for function at all. By the way, getting up in the middle of the night isn't the best for your health... Just sayin ;)
 
colubrid said:
Like i said in my other posts. It is not just the wooden cutting board example. You iss the benefits when in truth we can have this type of knife. the benifits are endless over the common and NUMEROUS supersteels.
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It takes 2 seconds to rinse a blade in hot water and dry it off. Unless you are diving with it, there are all kinds of stainless steels that will not stain overnight after cutting cheese.


You want easy to sharpen? I suggest you get a carbon steel slip joint and learn how to properly use and care for a knife.
 
It sounds like you already know what you want so why don't you find a custom maker to build it for you instead of expecting one of the bigger companies to mass produce it for you.
 
Try using a chipping hammer instead of a pocket knife. While it's not meant for food prep, you don't seem to have too much trouble with that aspect. You won't get real nice cuts with a chipping hammer but you can bash it on whatever surface you feel like without damaging the edge too badly. When it gets too dull, I bet you could still smash it through your fruit just fine and a couple seconds on a bench-grinder will bring it back to slag-shaving sharp. As for the rust aspect, it's a hammer so who cares?! Amiright?!
The best part: Chipping hammers are cheap so you won't have to spend a lot of money to be different.
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guess what I used to cut cheese at midnight a few nights back, that I left uncleaned for 8 hours? a CARBON steel knife. guess what it didn't have on it, a single spot of rust.

to say you need a completely stain proof knife for the mediocre kitchen tasks you do is like saying you need a huge lifted truck to pick up milk from the corner store.

oh, I also manage to cut fruit and cheese a lot with no cutting board and I manage to not hit the edge on the plate or counter top.

I think instead of saying "my car is defective because I keep running into light poles with it." the driver might just want to work on his driving skills...
 
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