Hey cfh666... I think you're being wrongheaded about your purchase. Regardless of what product you buy these days, where it's made, who makes it, there there are problems with the products. And here on BF it seems that many are hypercritical and have raised an impossible bar to be reached with every single manufactured product.
Back in the 50s, 60s, 70s, 80s and 90s most of us saw our knives as useful cutlery. Folks like me used them for work, when hunting, when fishing, hiking, a little food prep as needed, emergency utensil when barbecuing, etc, etc.
In our ignorance we didn't know we had to have the newest, greatest Steel that was available. We didn't know about scales as the only choices we had were leather, wood, and Bone along with some nonsense called Delrin. We happily used our knives until they were dull and then simply sharpen them and put a drop of oil on the joints. When they were dull again, we did the same thing. Most of us bought our knives based on design / utility value for the task at hand, and the amount of funds available for purchase. We simply didn't know any better.
Now when you buy a knife that you use to open Federal Express boxes, cut limes for your margaritas, cut a loose thread on your shirt, open up Christmas or birthday package or occasionally find an excuse to use it outside the cut a vine or something of that nature it has high expectations to be met.
Folks now test the Rockwell hardness of their individual blades with breathless anticipation of finding out how hard it actually is. They fiddle and fuss over their blades to see if they get a rust spot from use. Panicky posts ensue if a sign of use appears on their blades. Should they send it back to the manufacturer? Should they send it in for spa treatment? Did they get screwed? Or should they man up and just power through it and wipe the rust off with a Flitz cloth? The group here will help them decide what to do with their knife and how to get through those treacherous times.
I am glad we did not know that a blade being 2-1000ths of an inch off center was unacceptable and could be cause for panic. I appreciate the fact the if one of the scales on my new knife was just a little proud that I could simply take a piece of sandpaper to it right on the spot and be done with it. I liked the fact ( and still do! ) that I did not have to perform routine maintenance on any of my knives. Haven't seen the last 55 years of my blue color days. To this day, if a knife is really dirty from tar, construction adhesive, butyl caulk and the like I clean it with charcoal lighter fluid. Even if I have to soak it and then rub it all off the next day and then blast it with brake cleaner I simply don't take them apart. I have other things to do with my evenings then to take my knives apart and get the lint out of them.
So for me, if I was you waiting with anticipation for a new piece of cutlery I wouldn't run the experience by overthinking it. When the knife comes rather than to get out you're micrometers, your Rockwell test equipment, buy a hank of rope and see how many test cuts you get before it dulls, before you take it all apart to make sure that it was assembled and oil to correctly before use, give it a chance.
Hold the knife in your hand. Does it feel good? Will it be comfortable in use? Are the grinds pretty even? No burn spots on the cutting edge? Does it grind when you open it? Does it lock properly? Does it feel good in the pocket?
No doubt you can find something wrong with any knife. Only the most devoted fan boys feel like they received an absolutely perfect specimen of a manufactured product. Don't lose out on the joy of a new knife!
If it does what it's supposed to do and you like it the rest is just outside noise. Put it in your pocket and use it!
Robert
