- Jul 9, 2004
My bowie is thinner behind the edge than your butcher knife.
You make some good points:Well, this has been a good example of why I dislike internet forums.
My final word here: anyone who can afford web browsing devices can afford to experiment with thin-stock working knives and see for himself that they are better and more practical for nearly anything he ever does with knives in real life in comparison to the thick, heavy, obtuse, overpriced knives that YouTubers try to sell people. Although, if you don't actually have to use knives professionally like me, I suppose you could get away with holding counterproductive opinions and taste for your entire life without serious issues.
I melted down? That's funny. I'm sensing really bad emotional maturity all around here. That's the trouble with this hobby. Just like with firearms and martial arts, it attracts a certain... type.
What would that have to do with anything? Why haven't you or anyone attacked any of the points I made or logic I used even once yet, seeings how you're intent on turning this into some kind hostile debate? If you think I'm wrong about something, I might like to know what that is and why.
Come on Marci, you know that to reduce a redwood forest to splinters, a SAK classic is woefully inadequate. You need at least a Case peanut!
A Burger King whaler ?I used the pen blade on my Case Peanut to single handedly break down 7 sperm whales Tuesday on a whaler. Only stopped to strop the blade using some whale oil rubbed on one of the teeth of the mighty beast. Spent Wednesday giving the Keynote Speech at this year's International Scrimshander's Convention.
Bravo! Teach those whales who's boss.I used the pen blade on my Case Peanut to single handedly break down 7 sperm whales Tuesday on a whaler. Only stopped to strop the blade using some whale oil rubbed on one of the teeth of the mighty beast. Spent Wednesday giving the Keynote Speech at this year's International Scrimshander's Convention.
TL;DR a $20 butcher knife designed in the 19th century is better than anything you own for any purpose.
I've been collecting hundreds of knives of every description for 15 years, since I was a child, including countless survival and combat knives costing hundreds of dollars. I have been an avid hunter, fisher, hiker, and prepper for my entire life. I am also a professional butcher and use my own knives that I personally sharpen for 50 hours per week at work. I've cut more stuff in more ways and with more knives than virtually anyone.
Something tells me his view of the forum would have been quite different if he had received the bootlicking, fawning, and adoration from all of us that he was looking for with his wild nonsense claims. I imagine then, then it would be have been alright. LOL
You are the ultimate knife expert, a god amongst men, all other knife users must bow to you, and whatever else you need to hear. What is the point of this thread? To prove your superiority in all things knife use and knowledge related, while simultaneously disparaging the rest of the ignorant, uncultured swine that comprise the knife community? Enjoy your knives, and everyone else will enjoy theirs, effectively using the very knives you decry as inferior, and stuff will still get cut, chopped, and sliced.There is little tangible performance difference between a 400 series knife that could have been purchased during the great depression and one made of any steel invented since. Design and the skill of the sharpener constitute 99% of it. All other factors being equal, you'd have to be a professional who uses knives every day like me to even notice any difference between a knife made of CPM3V and a >$50 knife from one of the major manufacturers of western kitchen and meat processing cutlery. Most knife enthusiasts are so ignorant of and terrible at sharpening that there is no possible way the steel selection in their knives could make any difference in performance whatsoever. Perfect example, I went to thanksgiving with a guy who is an avid chef, and was bragging about $300 Japanese damascus knives he had and how well they perform. I handled them, and the factory edges were distant memories, couldn't even slice paper. I asked him if he owned any water stones, and he didn't know what I was talking about. This kind of abysmal cluelessness about edges and sharpening is typical of nearly every single person I have ever met who was interested in knives, and that is one reason why I chuckle at the notion of some kind of revolution in blade steels. A piece of mild steel from Home Depot in my hands is better than any knife ever made in the hands of the average blade guy out there.