Why?

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The steel race is amazing me.
I have to admit I like to test new steels but let’s be real anything even in the range of 154cm can have the job done for most EDC tasks and still being easier to sharpen when needed

S35vn done by CRK is clearly a good steel for a knife that is made to be a user
 
Lapedog said:
They made the Tilock, you got to give them that. The Impinda slipjoint is actually right in line with the modern slipjoint trend.

CRKs despite their cost are made to be working knives and for that purpose s35vn is a great steel.
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I'm not knocking them. In fact I commend them - they're not after the latest and greatest while putting out 3 - 5 new models every year that may end up being canceled. They're methodical and grow at their own pace. It's just so different than what everyone else is doing.

Even Hinderer changes something every generation - always upgrading to the newest blade steel.
 
BMCGear said:
Even Hinderer changes something every generation - always upgrading to the newest blade steel.
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CRK has used a few different steels(ATS-34,BG-42, S30V and S35VN) over the years. Chris was involved with the formulation(if that is the proper word) of S35VN and it was made to fit his manufacturing process better than S30V. It seems logical to me that they would be partial to it.
 
Peter hit the nail on the head! 4 different steels, I use all of them in EDC Large Sebenzas, including a "P". They all hold a great edge and are a joy to use....I have no problem with any of them.Chris helped formulate for his own use the latest,SV35, still in use today!
 
Today has been a maintenance day for me.
I have cleaned and oiled some of my knives and again I really love my 21s ;)

That is what I like in Munich sebenza. The design and the construction are great and so simple
 
Outstanding knives that actually WORK, not just look. Mature and clean designs, proven materials, superb quality. Keep it working like that. It’s what makes CRK so special.

impinda_fish_web-2.jpg


Also... who’d afford 2-3 new models each year ;)
 
I'm a little late to this party, but I too am a fan of the way CRK does things. They are sure of themselves before they make a move and it seems to be a proven method. Also, PiterM PiterM , that is a fantastic photo!
 
If you walk into a restaurant that has a massive 100-item menu, chances are it isn't going to be good food - they don't have a speciality and half the stuff is coming from the freezer.

CRK has a niche and it works for them. If you want new/odd steels buy a Spyderco, that's one of their niches and they do it well.
 
Darkera said:
If you walk into a restaurant that has a massive 100-item menu, chances are it isn't going to be good food - they don't have a speciality and half the stuff is coming from the freezer.

CRK has a niche and it works for them. If you want new/odd steels buy a Spyderco, that's one of their niches and they do it well.
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This nails it on the head, perfectly.
 
The Carthusian Monks have been making the liqueur ‘Chartreuse’ since 1737 based on a recipe from 1605. Whole generations have come and gone, making the same damn thing, to exacting standards, in limited quantities. No one ever yells at them: “hey you idiots, couldn’t you make some whiskey, or maybe a sparkling grape cider?.....you’ve had 281 years....”

I digress....

https://en.m.wikipedia.org/wiki/Chartreuse_(liqueur)
 
they pay a lot of attention to the stuff they make, thats why its made to the degree it is. This level of attention really limits how much they can expand and maintain the same quality which is theyre selling point. The expectation is that they dont slip ever and the consequences for them are too great to do that.

Also its awesome to have a knife that will be supported by the company in a decade or longer from now as evidenced by the knives they support from that long ago.
 
As far as steels go CPM S35VN is fine I just wish the Rockwell was upped a bit to 60-61 so the fine and working edge retention was better.
 
I don't really see any reason to keep this one open any longer. I wanted to clarify though my question wasn't a jab at CRK. I'm impressed that CRK is sold out in many models on most of the knife sites I visit because they're putting out an outstanding product rather than chasing the latest and greatest. I just find it interesting that their business model differs from so many others and it really sets them apart. I'm happy to have one in my pocket again and I have to say the Umnumzan may be THE Chris Reeve Knife to own in my opinion. :)
 
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