Why so much stag, GEC?

Modoc ED said:
Because it sells. People want it. Especially, those that are interested in traditional knives.
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Next to some acrylics, Stag seems to stay on the shelf longer at many of the vendors I visit.

I used to really like stag, but I've discovered that I'm picky about it. I want it thin, uniform scales, and matched. I'm more often disappointed in the stag I get than not. I way prefer well jigged bone or wood these days.
 
I agree with jc57, I used to not really like it but it has on me grown on especially when I see the really old stag, it does age very well.
 
I am a huge fan of stag. It used to be pretty reasonably priced, but in recent times, it has become scarce. The good stuff is especially scarce.

I think it stays on the shelf longer because of price. It is very expensive. I know I priced some good ones for a run of knives we were selling and the wholesale price on it was $90 per set. I passed. But they were beautiful.
 
slide13 said:
Also, depending on where you're looking, the stag can seem more prevalent than it really is because they will often shoot pictures of every stag knife individually, for reasons mentioned above, while they'll list one picture in bone when they have 15 or more in stock in that material.
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I think this is a huge part of the issue. If I were a dealer and had 15 blackwood or micarta barlows, I would probably list one. If I had 15 stag barlows, I would list them all individually.
 
I've noticed in some of their production totals stag out numbered other materials . Natural , genuine , burnt . I'm picky about it also so that's a good thing , I buy too many knives as it is.
 
I like stag. It's probably my favorite cover material, looking equally at home on a Tony Bose custom or a well-worn, century old British clasp knife. The problem is that there is good looking stag and less than good looking stuff. Comparing the two is like comparing the exhibition grade wood you'll find on a bespoke Purdey to the planks they use to stock Ruger 10/22s. They both come from the same source, but they have very little in common otherwise. Unfortunately even the poor stuff demands a premium.

- Christian
 
I agree with Derrick and Jamie about the higher price being a contributing factor in dealers excess inventory of stag and agree with Sherman that the excess inventory of stag tends to be the less desirable specimens. The same seems true with mammoth from what I have seen. Stag is one of my favorite scale materials and I like the fact that GEC offers natural stag and burnt stag as options in several models. That being said I support the idea of more options but what I would like to see more use of polished stag, rams horn, camel bone, appaloosa bone and soup bone in production runs.
 
jc57 said:
I think that developing an appreciation for a good stag is part of the education and maturing of tastes for a knife collector. Some things take a while before you can learn to accept and appreciate them for what they are. It's probably like educating your palate to be able to appreciate an expensive wine. That doesn't mean you always want to drink it, though. :)
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I think this is totally true, for me at least. I used to prefer the cleaner look of say a smooth bone or wood like ebony or blackwood and didn't care much for stag at all. But as the "sickness" has progressed, I now find that some of my favorite knives are Elk or Stag. It really depends on the stag though. There are simply some that aren't figured that nicely and don't do anything for me, but the most drool-worthy knives I have seen have stag, elk or mammoth covers that are nicely figured. I think the fact that each knife is unique and different, when you get one that really stands out, makes it all the more special... It's like a one of a kind.
 
jc57 said:
I think that developing an appreciation for a good stag is part of the education and maturing of tastes for a knife collector. Some things take a while before you can learn to accept and appreciate them for what they are. It's probably like educating your palate to be able to appreciate an expensive wine. That doesn't mean you always want to drink it, though. :)

I am still not quite there myself but now that I own a few (the Canal Street Eric's Jack, the 2014 BF #77, a few others) I am starting to come around a little.
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Perhaps for some, but not for me. After decades of owning, using, and handling traditional knives, I've matured to the point I truly prefer delrin first (over other manmade materials and even over natural materials). Then, of the natural materials, I really only prefer jigged bone. To each his own. We each choose our own way.
 
I love the stag as well but it sure would look awesome with Ivory scales. Of course we all know why that won't happen anytime soon :grumpy:
 
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