Below we are going to talk about knife myths. We suggest you bite the blade, hold onto your pocket knife protector, and read on!

Here’s 5 popular knife myths that have come up on the forums that really, really don’t want to die.

Myth #1: Forged Knives Are Stronger
This myth has been debunked many times over, and yet it keeps coming up. Surprisingly, it’s still quite a frequent flyer, even amongst those in the knife community who really should know better by now. To clear things up yet again, here’s the abridged version of why forged knives are actually not stronger than production knives.

Myth #2: The More Expensive the Knife, the Better the Quality
You may have noticed that there can be enormous price differences between one knife and the next. Though that price difference is sometimes an indication of higher quality, overall, it’s really not typically the case. Higher price does not often mean better knife quality.

Myth #3: Hardness Has to do with Steel Type
This knife myth is obviously more common amongst those of us who are really into knives. Typically, those who buy knives purely as tools and don’t have vast collections of them (ahem! yes that’s me), rarely look at steel type. That being said, amongst those of us (and I do include myself in that us) who obsess over the materials a knife is made out of, this myth is pretty popular.

Myth #4: An ‘X’ Grind Is Always Best
Now when people say this and mean it’s always best for them, that’s one thing. But when people start claiming that “X” grind is always best for anyone, in all situations, something is quite wrong about their statement.

Myth #5: Stainless Steel is All the Same/Are No Good
ARG. This myth is one of my worst gripes. Not at all true, and yet so frequently repeated it drives me mad.
Stainless steel is not “inferior carbon steel,” contrary to what’s sometimes said around the internet. The vast majority of high edge retention steels are actually stainless: CPM S90V, CPM S110V, and Vanadis 23, for example. On that same note, stainless does not mean brittle or weak. INFI (it’s more or less a stainless steel) is very tough, as is 440B with the right heat treat, and 12C27, which is used by Mora in all their stainless blades, is also very tough.

If you are a regular in the “knife of the month” club the above might not hit you between the bifocals with surprise but if you are new to knives and have listened to those so called experts that are reading from old magazines – then what you’ve just read is more than enlightening!

You can find more eye-opening information on this topic, as well as detailed debunking on each of these five knife myths, over on More Than Just Surviving. Meanwhile, sharpen those knives, study that edge, and get to the point!