Planterz said:
... I wouldn't even use a Gerber to scrap dog shit off my shoes.
I've owned 3 Gerbers that I liked.....2 quite old, and one not so old.
The first 2 were made in the early 1970's, when Gerber used high speed tool steel blades that were hard-chrome plated (which protected the tool steel from rust, except for the sharpened edge), and they had molded-on aluminum handles.
The tool steel contained over 6% vanadium, 5% molybdenum, 4% chromium, 2% vanadium, and nearly 1% carbon, and a hardness of Rockwell C60-62. (I copied these specs off my original brochure).
One of these was a hunting knife, that had a good, non-slip handle coating called "Armorhide". It was a very good knife. I lost it overboard in about 25 fathoms off the west coast of British Columbia, after it served me well all over the world. It looked a bit like this one:
The other 70's knife I still have, and it remains one of my favourite kitchen knives. Beautiful knife, good edge, nice grip. Similar features as my hunting knife, but in a typical 8" French chef format.
The third Gerber that I like (so far) I bought at a store about a year ago. It's this one, I think:
It's a tiny pocket knife, 2" blade, tang-stamped "Gerber USA Portland, OR." Seems pretty good so far, but according to that stamp, it's made by Gerber in the U.S., not at a Gerber-Fiskars factory in Taiwan or wherever they're made these days.