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Your Traditional knife turn-off's

Discussion in 'Traditional Folders and Fixed Blades' started by Hickory n steel, Nov 13, 2017 at 4:30 PM.

  1. Buzzbait

    Buzzbait Gold Member Gold Member

    Feb 25, 2001
    I have to add one more peeve. I absolutely hate those giant reverse blade etches that Boker seems to love. Ruins the whole knife for me.
     
    mnblade likes this.
  2. Dean51

    Dean51

    436
    Aug 30, 2014
    Knives that look like candy, Case candy stripe stockman.
    French kates. :poop:
    Acrylic any color or style period.
    Stag should be symmetrical and smooth.
    Blade etches, especially on carbon steel. I know what I bought, a tang stamp is enough.
    Shields should be simple or absent.
    Overly polished blades, that I have to give a satin finish to.
    Single blades that are way off center. There is only one blade how can a company possibly get it wrong.
    Very weak springs and nail breakers.
    Hollow and saber grinds and thick spines.
    Stacked leather handles look good on display but NEVER on a working or hunting knife.

    Any company that doesn't tell you what steel they use and the HRC. Stainless, surgical, high carbon and CV aren't steels. I won't take the time search, if it was good steel they would tell their customers.

    420HC, there are stainless steels (AUS8) that are easy to sharpen that hold a better edge.
     
    Pomsbz likes this.
  3. kamagong

    kamagong

    Jan 13, 2001
    Glued shields. :poop: Shields are inessential, a purely decorative feature. If you're going to include them, do it right and pin the things. Otherwise leave them off.

    pinned shields > no shields > glued shields

    Synthetic handles and covers. You can keep the G10, micarta, carbon fiber, acrylics, and delrin. I want my knives clad in bone, ivory, nacre, stag, and wood.

    Sunken pins. I don't care what anyone says, they're butt ugly. At this point in the hobby, aesthetics play as big a factor as anything else.
     
    johnny twoshoes and A.L. like this.
  4. Jody744

    Jody744

    597
    Jan 8, 2009
    Double nail nicks. Pick one and stick with it!
     
  5. jrawk

    jrawk

    836
    Jul 14, 2014
    Bails. ;-)
    Wavy primary grinds.
    Straight edges that have a slight curve.
     
  6. DrPenguin

    DrPenguin

    475
    Mar 2, 2005
    Scalloped bolsters. Hate them. Detest them. I cannot begin to express the depths of my hatred for them.

    Chamfered? Lined? Yes. Scalloped? Never. No matter how low the bottle gets. :)

    It's one reason I own more tidioute knives than unxld.

    Will
     
  7. Spencergarden

    Spencergarden Gold Member Gold Member

    58
    May 28, 2016
    Aside from some typical things that people don't like in traditional pocket knives, like noticeable gaps between materials, blade rub, blade rap, and too soft or overly tough springs, the number one thing I avoid is bone/stag/any sort of animal product handle covers. To explain, without getting into too much detail (because I don't think the Porch is the best place for that conversation), I don't eat animal products and I don't want to have them in my pockets either. Luckily it's easy to avoid, unlike those other issues I mentioned where I'd need the knife in hand to see if it passes my own QC scrutiny. I just don't buy knives unless they're made of materials I don't have ethical issues with.

    I know this can't be a popular position in this community, but this is an exceedingly friendly message board, so I don't mind sharing my opinion. I bet there are dozens of us vegan traditional knife fans out there. Dozens!
     
  8. Jack Black

    Jack Black Gold Member Gold Member

    Dec 2, 2005
    I've got to agree with most of that Ted :thumbsup: Blade rub is something I've only come across recently. My old knives don't have it, irrespective of how many blades they have, even the cheapo Richards knives :thumbsup:

    Always a treat to see your Wurlitzer Ring-Opner :thumbsup:
     
  9. BigJim2x

    BigJim2x Gold Member Gold Member

    41
    Feb 22, 2016
    "Aside from some typical things that people don't like in traditional pocket knives, like noticeable gaps between materials, blade rub, blade rap, and too soft or overly tough springs, the number one thing I avoid is bone/stag/any sort of animal product handle covers."

    Spencergarden - my understanding is that stag and elk covers are shed antlers, a natural process with no harm to the animals. If you don't care for them as an animal product that is your prerogative but just thought I would throw this in for clarity.
     
    Will Power and joeradza like this.
  10. Hickory n steel

    Hickory n steel

    Feb 11, 2016
    I didn't even think to clarify that I had features and styles in mind over QC issues when I started this thread, but they do matter and are a big turn off for a lot of people.

    You just reminded me that I really can't stand sheep's foot or other straight edge blades that they couldn't keep straight.
    Why they think it's ok not to make sure the edges are straight is a mystery to me.
     
  11. btb01

    btb01 Gold Member Gold Member

    Jul 26, 2008
    This is a fascinating thread, mostly because some of the things that some folks love about traditional pocket knives other folks absolutely hate. :D

    I agree with a few things that have been mentioned already. I'm not big on slim clip blades (California, Turkish, etc.), though it looks alright on some knives and I even own a few.

    I don't really like high-polished blades, much prefer satin finish.

    Size is a big determining factor for me, too; I've been carrying a Tidioute #81 Bull Moose this last week, and at 4 inches closed and two springs, it's just about too big for my liking (at least for pocket carry).

    Bad factory edges are irritating, especially when they're bad in a way that isn't easily remedied by sharpening them yourself.

    I don't like it when the tips of blades are close to being proud of the liners. Depending on the blade shape, that can sometimes mean they're just a sharpening or two away from actually being proud. Sure you can file the kick down, but some cases that will cause the blade to rap the backspring.

    Another thing I don't think I've seen mentioned yet in this thread are sharpening choils, or rather, the lack thereof. That's a big negative for me. I like a nice, deep sharpening choil. It makes putting a nice even bevel along the entire edge of the blade much easier. GEC generally does a decent job with this, although it sometimes varies from knife to knife. Thankfully, Charlie (@waynorth) gave me some good tips on deepening a sharpening choil using needle files, which has come in handy a few times.

    Although I don't own one of his knives (yet, at least), @T.A.DAVISON does some great work when it comes to nice, deep sharpening choils. :thumbsup:
     
  12. Hickory n steel

    Hickory n steel

    Feb 11, 2016
    I also love sharpening choils, but I kind of like them small.
    I don't like when you get that little bit at the base of the edge that a stone digs in to when sharpening.
    Victorinox does it to even the classic, and imperial did it to even the teeny tiny knife GT sent me so why doesn't everyone else ?

    Btw I also love how people can be the exact opposite but keep this thread civil.
    I love carbon steel while others can't stand it, I can't stand swedged spear blades while many absolutely love them, some only love natural covers while some don't, in the end they're just opinions and there's a traditional knife for everyone.
     
    Jak3, Emspop and Peregrin like this.
  13. Spencergarden

    Spencergarden Gold Member Gold Member

    58
    May 28, 2016
    I just did a bit of reading about shed antlers, a process I didn't even know existed. Thanks for sharing. I can't find any info about cutlers that use shed antlers only, but I could be looking in the wrong places. Have any links? I still likely wouldn't be interested in owning that kind of knife, but it could make them more palatable.
     
    Last edited: Nov 15, 2017 at 12:44 PM
    Horsewright likes this.
  14. BigJim2x

    BigJim2x Gold Member Gold Member

    41
    Feb 22, 2016
    I googled "sambar stag knife covers come from where" and this was at the top of the list:

    5 - Stag. Naturally shed or dropped deer antlers are used for the Stag handles in Case knives. The most desirable Stag comes from the Sambar or Chital deer in India. Stag covers are burned lightly during the completion process.

    Also GEC uses elk antlers on their acorn shield stainless knives as the elk antlers come from the USA to keep the Acorn line all American.

    Cheers
    Jim
     
    Spencergarden likes this.
  15. T. Erdelyi

    T. Erdelyi Gold Member Gold Member

    Feb 3, 2001
    Another one no one's mentioned, burned tips from the grinders. The smaller/thinner traditional blades require extreme skill or new machines to get those razor sharp outta the box blades we all want. We had a run of Northwoods medium stockmans made for the 2008 forum knife, (beautiful knives with really knice burnt stag scales, almost every tip on every knife had their tip overheated and turned blue. Most likely losing the temper at the tips, that was 200+ knives IIRC.

    Again not an option but a QC issue. Outta all the posts so far in this thread how many are actual options? We all agree that we want sharp, non rubbing, reasonably nested symmetrically ground blades with well place nail nicks and appropriate blade pull but other than etchings, blade finish whether or not the bolsters cover the square "tang tower" :) the majority of the complaints are quality and not option issues.

    What type of options are generally available on a traditional knife, covers. liners, locks? Here's an option, screw assembly. Most and all older traditional knives are pin and rivet, permanent construction. Screw assembly is a new option. :thumbsup:
     
  16. Horsewright

    Horsewright KnifeMaker / Craftsman / Service Provider Knifemaker / Craftsman / Service Provider

    Oct 4, 2011
    Jack Black likes this.
  17. Hickory n steel

    Hickory n steel

    Feb 11, 2016
    Well I personally dislike swedged spear point blades, mirror polished stainless blades, 2 primary blades on a knife , easy open notches, lack of sharpening choils, extremely crinked blades , multicolored acrylic or kyrinite, more than 3 knife blades on an EDC class knife, and humpback spey blades.
    These are pretty much all features or traits that aren't QC issues, crinked blades can be excessive on accident I guess but it's usually on purpose because they can't be bothered to properly offset the grind.
     
  18. T. Erdelyi

    T. Erdelyi Gold Member Gold Member

    Feb 3, 2001
    There ya go, all options except the crinked blades. :thumbsup: All things a good blade doesn't need and all a matter of preference and none of those are a result of quality control issues.
     
  19. Wowbagger

    Wowbagger Basic Member Basic Member

    Sep 20, 2015
    Well you asked for it.
    Ugly thing. Looks like a sick turtle. My thumb fits in the """Choil""" . . . not that that is of any actual use.
    IMG_4689.jpg
     
  20. Wowbagger

    Wowbagger Basic Member Basic Member

    Sep 20, 2015
    You would HATE several of my more useful work knives then. I have two Cold Steel Ti Lites (one a six and one a four) that I can't even show here . . . I have been tossed out in the traditionals forum for attempting to post pics of such alien hardware. Picture in your mind a Ti Lite VI with a three and a half inch razel blade. Frightening huh ?

    Hopefully I can get away with posting these. I often say the little gold colored box knife is all many people need for cutting threads and opening packages.
    The craft scalpels are more bad ass than you would think . . . they are "one hand openable" . . . ha, ha, ha.
    The Opinel is made from a #12 . . . a pretty useful tool. IMG_3313.JPG IMG_3308.jpg IMG_3340.jpg
     

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