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Thoughts on The Cold Steel Leatherneck Tanto

Joined
May 12, 2012
Messages
153
I was given this knife for Christmas by my brother and wanted to give my initial impression of this knife.

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I started by touching up the edge. It was sharp but not my kind of sharp. I've batoned about 2-3 nights of kindling/starter wood for the stove with it (the clip tip and the forward curved gaurd gave me good fulcrums for leverage when it would get stuck in the wood occasionally. and the spine being an almost completely uniform thickness meant I could strike any where on it). And it made itself useful in popping some aluminum framed windows free from an old trailer that we are tearing apart. I expected the tip to snap or break several times now, and it just hasn't. the DLC coating has not impressed me though. It scratches and wears pretty easily. One thing I really like is this velcro pad with a snap in the middle.

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Makes it easy to put on/off my belt as I don't have to take my belt off to do it. And I feel like the snap relieves some of the shear stress on the velcro. Which I think should make it last longer. It took a while to improve the sharpness, but it does seem to have good edge retention, I have already put it through quite a bit and it has not dulled much, or suffered any edge damage. It definitely feels meaty enough to withstand a fair bit of abusive use and a little neglect. Not sure how I feel about how it is fitted.

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Nothing has come loose, there is not rattling. And it doesn't really feel like it ever will (under reasonable circumstances). But it doesn't look like there is any way to get that pin out easily If I did need to disassemble it for one reason or another. The knife has some heft (12 ounces outside of scabbard and 1lb. with). But it doesn't feel nearly as heavy as it looks in the hand. It balances about half an inch below the guard. So it has that sort of balance where it feel butt heavy held upright, but feels tip heavy when you extend it out. The center of percussion is right between the belly and the clip of the tip. The belly choil and ricasso as a whole looks...a little awkward. But it has not presented any actual problems.

I really like the grip. Where the logo is on either side it is actually concave. It lets the meat of my knuckles and the pads of my fingers rest nicely in it. This in conjunction with the deep grooves makes for a really sure grip. It's also pretty comfortable. Though I feel like it could be a little more narrow.


...Over all I like it. Not my absolute favorite among my large fixed blades. But it's decent knife so far. I'd like to know what others who have owned one for longer or havehandeled these before think about it.
 
I've got both of the old 4116 Leathernecks, my favorite fixed blades, hands down. Used my tanto Leatherneck to process shellfish and slice water bottles, among other things. Super pleased with the quality...but my favorite part of this knife is the handle. My gosh, I don't think it's possible to make a better one! The kraton, the double guard, the pommel, everything is done to exemplify performance. I'd buy one of the new D2 models if they were available partially serrated.
 
Well I like the handle...but I generally tend to like bi-convex profiled handles with an oval cross section. I do think it could be thinned a bit (as I already said). But thinking on it more, I would like it if the handle were a few millimeters shorter as well. I can choke up on the butt or guard with 2 full inches to spare. So even a much larger hand then mine would have a bit more wiggle room then is necessary. And if it were shorter, that would shift the balance forward a bit. Which would balance out it's cut to thrust potential a little better. I would like it better if the center of percussion were on the apex of the belly instead of after it (and if the apex of the belly was a bit further up the blade as well). Would be nice if the ricasso where a bit taller as well so as to make finger looping the guard possible (as it stands it would slice into the finger). There is definitely room for improvement. But I am pleased with it overall.
 
I think the handle was designed to be used with gloves on, hence why it is the way it is.
 
I tried a few gloves with this (Suede and cotton work gloves, Nitrile gloves, doe skin fencing gloves with no liner, and black leather gloves with a rabbit fur liner). In all cases the handle was still a fair bit longer then is really necessary, and the added bulk (or in the case of the nitrile gloves, restriction of mobility) of the gloves made it more difficult to grip with how wide the handle already was. I really feel like it could be thinned on the sides. Not just for comfort but also to improve my ability to feel the edge alignment. I want to stress that I find there to be nothing particularly bad about the knife. I like it well enough as is. But I can see some areas where the design could have been a bit better is all.
 
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Coincidence, I too gave knives this year. Only gift a guy like me could give.

I saw the older version of this one a few months ago in a thrift/antique shop for 60 bucks used. I decided to go with an old Seki made SOG Seal Pup instead for 40.

Designed to contend with Kabar in design, this one actually improves upon Kabar's design, in the tang area.

I wish Kabar would take a cue from CS on the execution of their own blade's tang. Tried and true my ass, improve upon timelessness and achieve near-perfection. Tried and true? The time to cure Kabar's weakness is long passed due.
 
First post here, so, hello everybody!
I have the new D2 version of this knife. Bought it for cutting the pigs throat in order to bleed out completely. For that, it is good. As a defense weapon, it is good. But: it came so greased, that it took me an hour to get rid of all that grease, including the inside of the sheath. And i'm speaking about a coated D2. Didn't get it, really... Now, about the steel. It came sharp, i stropped it a little and it was excellent. But it does not hold it like a D2. It get's dulled fast. Slicing pork. I suspect it has no more than 56-57 HRC. Or, the edge was burned in the factory and i might get to the good steel at some point in time. Not a problem for my intended use, but still... To check the possible brittleness, i chopped some very seasoned oak. No marks on the edge. For the money, it is a good knife. Feels good in the hand, has a good sheath.
That was it :)
 
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