All About Pocket Knives

For most of us, we use our pocket knives for mundane tasks. Opening Amazon packages, the mail, breaking down the occasional box or maybe slicing an orange. For which steels like 8cr13mov, aus8 or 420HC are perfectly fine. However there are those people who think such steels are no good at all and will only buy pocket knives that utilize steels like S35VN, M390, CPM154 or Magnacut.
Sure if you're using your knife 24/7 for 365 then by all means get a superior steel. However if, like me, you just need to open a package onceva day or cut a zip tie then a $30 Kershaw will function just as well as a ZT or Benchmade that costs ten times as much

I agree. But it’s not always about what you need - sometimes it’s what you want. You only live once - treat yourself to something nice, that you can be proud of even if you’re the only one that knows about it. I’ve said it before, and I’ll repeat it here. Life’s too short to carry cheap cutlery.

As for those who say they’re afraid they’ll lose it, or abuse it, I say if you’re carrying a piece of junk that has little value to you, you’re probably right. If on the other hand you’re carrying and using something you value, you’ll likely take better care if it.

JMO

Ken

X2

All kinds of choices, at all kinds of price points.

This just in: peoples’ opinions differ! In other news, many persist in making own decisions anyway.

I have friends who think it’s crazy to spend 20 or more hours making a knife, when I could buy one for less than an hour’s wage.

I’ve had fellow knife nuts tell me I should purchase new steel billets for purity and predictability, don’t use scrap tool steel. I don’t tell them anything, just keep doing what I do.

If simple steel makes you happy, centuries of tradition prove you right. If complex steels make them happy, their satisfaction proves them right. If you’re pounding out blades from wornout sawblades, files and leaf springs, you’re clearly goofy as a loon (but in good company). Plenty of room for each to acquire whatever floats their goat.

Parker

As I read this I am slicing up fruit for breakfast with some old 1095 carbon steel (I keep a couple of clean pocket knives that I only use on food. It helps to uphold my Redneck image!). Most of the knives that I carry are carbon steel. I agree with you that simpler steels are more than good enough for most uses. I do keep a few knives with more modern "super-steels", but older traditional knives are just more my style.
I am glad that we have such variety. That is just one more thing that makes pocket knives more fun!
I agree that life is too short to carry cheap cutlery.
But I also think that life is too short to argue with strangers on the internet. I am glad that there is less "snobbery" and "arguing" here on AAPK, and more friendship and cool knives!

I will say I have never had to sharpen some of my pricier knives with high end steel. But I rotate my carries and am not breaking down cardboard boxes on an hourly basis. Yes, I'm somewhat of a steel snob.

Reverand wrote: ↑Thu Aug 17, 2023 11:46 am As I read this I am slicing up fruit for breakfast with some old 1095 carbon steel (I keep a couple of clean pocket knives that I only use on food. It helps to uphold my Redneck image!). Most of the knives that I carry are carbon steel. I agree with you that simpler steels are more than good enough for most uses. I do keep a few knives with more modern "super-steels", but older traditional knives are just more my style.
I am glad that we have such variety. That is just one more thing that makes pocket knives more fun!
I agree that life is too short to carry cheap cutlery.
But I also think that life is too short to argue with strangers on the internet. I am glad that there is less "snobbery" and "arguing" here on AAPK, and more friendship and cool knives!

Reverand, me thinks you are a notch or two above a real redneck!
Having a couple of clean pocketknives for food use only, does elevate you above and beyond most of us rednecks as we learned just a double swipe across your bib-overall leg will cleanse most any knife for food use!
My wife has almost quit asking me, "Where has that knife been?" when I pull it out at the dinner table.
Treefarmer

TF, your wife is a smart woman. Some questions are better unanswered, and some are better unasked.

Parker

I guess I am one of those steel snobs. Although I collect a wide variety of knives with different steels, I am drawn to the ones with the better steel. Powdered steels, blue steel, white steel and the better stainless steels all draw me to them. Different Damascus steels are also high on the list. Mokume Damascus is one that really excites me, wish it wasn’t so darn expensive.
Really the blade is what you are buying a knife for so having a good steel is important. I’ve had too many knives with cheap steel that won’t take or hold an edge and I just want to throw those knives away and have.

Basically, I divide knife steel into carbon steel and stainless steel, and leave it at that. There have been times where I was forced to realize that a particular knife had really sorry steel that would not take an edge. But I have never taken the time to learn the names and qualities of the high end steels. Maybe because I grew up in the era of carbon steel blades, I do not expect anything better than the quality of a 1960s Schrade carbon steel. Though that is not a low bar at all.

Dinadan wrote: ↑Fri Aug 18, 2023 12:40 am Basically, I divide knife steel into carbon steel and stainless steel, and leave it at that. There have been times where I was forced to realize that a particular knife had really sorry steel that would not take an edge. But I have never taken the time to learn the names and qualities of the high end steels. Maybe because I grew up in the era of carbon steel blades, I do not expect anything better than the quality of a 1960s Schrade carbon steel. Though that is not a low bar at all.

My exact feelings as well, nice verbalization of my thoughts, Mel!

In all honesty, I don't put my knives through enough heavy use to fully appreciate the benefits of some of the more exotic (expensive) steels. I've got a couple of knives with VG-10 steel and a Spyderco Salt with H-1 but beyond that most of my knives that I use are garden variety carbon or stainless steel. I have nothing against any type of steel or anyone who has an appreciation for the high end stuff. I drink store brand coffee, cheap bourbon, and eat at McDonalds now and then, so I guess I'm just a man of simple tastes.

I can't afford a Ferrari or a custom made English double barrel. But I can afford a high quality pocketknife, so I don't carry any "good enough" cheap knives.

Reverand wrote: ↑Thu Aug 17, 2023 11:46 am As I read this I am slicing up fruit for breakfast with some old 1095 carbon steel (I keep a couple of clean pocket knives that I only use on food. It helps to uphold my Redneck image!). Most of the knives that I carry are carbon steel. I agree with you that simpler steels are more than good enough for most uses. I do keep a few knives with more modern "super-steels", but older traditional knives are just more my style.
I am glad that we have such variety. That is just one more thing that makes pocket knives more fun!
I agree that life is too short to carry cheap cutlery.
But I also think that life is too short to argue with strangers on the internet. I am glad that there is less "snobbery" and "arguing" here on AAPK, and more friendship and cool knives!

^^^^That, my friends, is wisdom.

I could easily get by with any kind of blade steel but I like having all of the choices. It's one thing, among many, that makes this hobby fun. It would be pretty boring if all knife blades were made of the same steel.

Interesting read through. Been down this road before. There's another thread somewhere. Used to like the super steels and high end stainless, powdered, lots of letters in the mix specialty stuff and all. Nothing wrong with it either. But I came around to carbon steels after many years and the older I get, the more the simple, tried and true, traditional, old school blades and steels appeal to me. I like the way 1095 is easy to strop back into shape with some leather or super fine sand paper. I like the way it changes color and takes patina. I like the feel of it, the taste, the smell. I like 20th century steels for ease of maintenance, ease of care, ease of sharpening and looks. IMHO YRMV.

I like the old designs best, and have been happy with the old steels.

I always hear that tastes change. In my case its not really true. The knives I like now, I liked when I was six and vice versa.

I think it is interesting that some guys have cheap knives from chinastan, made of mystery metal. They are happy with the knife. They think its crazy to pay $50 for a Buck knife.

Others believe that a $50 knife is sub standard.
They have $200 knives but think the guy with $1000 knife is crazy!

Each group is happy.

Guys I work with think I’m nuts for carrying such a nice knife to work. A Buck 110! They all have Milwaukee knives. One guy has a Benchmade. He actually has no idea what it is. Someone gave it to him and he uses it like a rented mule. I did not tell him of its value because he’d stop using it.

What do you all think of Benchmade knives overall? I remember my dad bought one brand new, back in the 80s or 90s at a gun show, and he was disappointed because it began rusting a year or two after he got it. I know that it’s because he used it for saltwater fishing, but regardless he always takes good care of his stuff. Even now, at 91 years old, he’ll thoroughly rinse and dry off everything after usage. Another reason I ask, is because I am shopping for one of those Benchmade Balisong replicas, and was wondering what your opinions of them are. Thanks guys!

Reverand wrote: ↑Thu Aug 17, 2023 11:46 am As I read this I am slicing up fruit for breakfast with some old 1095 carbon steel (I keep a couple of clean pocket knives that I only use on food. It helps to uphold my Redneck image!). Most of the knives that I carry are carbon steel. I agree with you that simpler steels are more than good enough for most uses. I do keep a few knives with more modern "super-steels", but older traditional knives are just more my style.
I am glad that we have such variety. That is just one more thing that makes pocket knives more fun!
I agree that life is too short to carry cheap cutlery.
But I also think that life is too short to argue with strangers on the internet. I am glad that there is less "snobbery" and "arguing" here on AAPK, and more friendship and cool knives!

Good one, I keep a few clean and on hand for kitchen duty too. Like them better than any kitchen knife in the drawer. Great minds think alike I guess. Life is too short to carry cheap cutlery Amen. Couldn't agree more. Especially when moving into the senior citizen realm like many of us are.

I have kitchen knives I enjoy using in the kitchen. If I use a field or pocket knife in the kitchen it is just a test, or for a challenge.

Mumbleypeg wrote: ↑Thu Aug 17, 2023 5:03 am I agree. But it’s not always about what you need - sometimes it’s what you want. You only live once - treat yourself to something nice, that you can be proud of even if you’re the only one that knows about it. I’ve said it before, and I’ll repeat it here. Life’s too short to carry cheap cutlery.

As for those who say they’re afraid they’ll lose it, or abuse it, I say if you’re carrying a piece of junk that has little value to you, you’re probably right. If on the other hand you’re carrying and using something you value, you’ll likely take better care if it.

JMO

Ken

You Said it! How about this... I bought a $2000 Swiss watch in 1996... I still own it. I wore it for years and years and if you amortize the cost of the watch over more than 25 years... the cost per day is pennies on the dollar. I could have worn a $30 G-Shock that might even have told more accurate time ... but I love wearing that watch! And truth be told that watch might be worth about $4K nowadays... maybe... And... it feels so good to wear it! Sometimes it is nice to have a few nice things.