Often information is given over the internet that is at times blatantly incorrect. Unfortunately, because it’s repeated over and over many people think these lies or myths must be true.
This is true about knives.
Specifics and folklore regularly get mixed together and soon there is great confusion. No one is certain if what they want to buy is a quality knife or if it is imperfect.
The knife loving community has to understand that what was once true, maybe fifty to one hundred years ago, is not factual in this modern age. Maybe what great-grandpa thought of as unsound when it came to a blade in his youth has been perfected over the years.
On page two we are going to look into some truths that are actually false when it comes to knives We will dispel a few myths. You might be surprised to learn that a certainty you always thought written in granite is not quite the stone-cold-fact you thought!
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James Garland Nicolas Garland
Clickbait bullshit is so disappointing… Just post straight articles
Smart man.
What do you think of this Patrick Roehrman?
Thanks.
FOR ALL OF YOU SAYING ” DON’T BRING A KNIFE TO A GUNFIGHT! A KNIFE DEPLOYED AT CLOSE RANGE ” THAT YOU DON’T SEE” B4 YOU CAN DRAW YOUR SIDE ARM WILL KILL YOU! CLOSE QUARTERS, TRAINED PERSON QUICK ATTACK WILL STRIKE YOU 5 TO 7 TIMES IN ARTERIAL AREAS THAT WILL BLEED YOU OUT IN 30 SECONDS!! I PREFER A FIREARM MYSELF BUT DON’T UNDER ESTIMATE THE DAMAGE EVEN A SMALL BLADE 1/8 OF AN INCH CAN DO OR ITS YOUR FUNERAL OR AT LEAST THE LIFE LONG SCARS YOU WILL WEAR! END OF STORY!!!!!!!!
This article is crap and I am pissed that I got tricked into reading it.
Exactly
Apex Edge Pro for sharpening.
I’ve been carrying this “craftsman” knife for nearly 20 years. Never had an issue, unless I did something not intended for it.
What’s the one all the way to the left?
Browning wild child
I put more emphasis on knife sharpening equipment/technique than blade material.
Chris Powell
Condor bushlore. Great damned knife for less than 50 bucks. Solid, solid, solid…I beat the crap out if this thing. Had 3. Lost one, one was stolen and I got one one me now.
All these people bitching about metal. Hahahhaahha…… Losers.
Which makes it false the myth is that steel type has to do with hardness. The article says that’s a myth. But like you said it does have to do with steel type
#3 is wrong steel type directly effects hardness
You making vague claims instead of actually stating any actual evidense. Some explaination to this would be nice otherwise there is no more proof to your statements then the ones you are trying to “debunk “
I have 5 belt knives, each about 3.5 inches. My favorite is my Buck 110. The steel has good weight, and it easily takes a razor sharp edge that lasts.
I also have a Frost. It takes twice as long to make half as sharp, and lasts about 2 uses. The steel they use is softer and lighter.
Harder steel creates and maintains a good sharp edge easier and longer.
I disagree. I can get my knife in your heart before you are finished drawing your weapon at close range, and nobody will hear it.
I’ll take that bet.. But I want a M 240, weapon off safe with 200 rounds and you standing 22 feet away..
Rock beats hands, club beats rock, knife beats club, gun beats knife..
Swords are not made from stainless because it makes them brittle. On a smaller knife on the other hand. Not so much of an issue.
This is not Hollywood.. First of all good luck stabbing through a SAPI plate in a tactical environment. Second I have 300 rounds of 5.56 and a squad of pissed off grunts that say you don’t get close. The 21 foot rule states I may be cut or stabbed but your still getting full of lead.. And seriously dude… Rule #1 of Zombi-land cardio!
#3 is completely false.
The amount of carbon in the blade not only determines IF the steel can be hardened, but also to WHAT EXTENT it can be hardened.
The type of steel greatly influences how hard a blade can get. But what do I know…. I just make knives….
One dude mentions that this isn’t Hollywood, then acts like he’s going to be surrounded by other gun toting people, with his rifle in hand, in body armor, at all times. Okay.
Meanwhile other guy, who says he has a Buck 110 and a Frost cutlery knife in another comment, is talking about how he will have his knives that require two hands to open because they use nail nicks, in someone’s heart before they can draw their weapon. Cool.
Buck was really terrible for a while. Outsourced overseas. I heard they’re bringing some models back to the US so maybe they’re not crap anymore.
What about the better version that ZT came out with? Ernie should have never let a big name company play with his designs. Now they make better versions of his stuff, with better materials, and much tighter tolerances.
My horsemen is great don’t see any way it needs improvement
I’ve always carried an original buck folder and just recently bought a few others but yeas you’re correct some of their blades are from China.
Hardness may have an effect on the blade as to creating an edge and holding that edge.. I haven’t had a problem creating an edge or holding that edge but I always polish the edge again after using.
The two I’m currently working on
I carry a Gerber on my belt during deer season for skinning I also have a few other knives that I use to do other jobs when it comes to deer. Granted skinning probably wasn’t one of the intended uses of the Gerber it works for me. And for me I’ve found that I like 440 stainless but that’s just personal preference
Reading comprehension not your strong suite huh River?
This article is one good reason for you to quit your job ! OH wait you get paid for the click not what sticks !
Get out there and use your knives. That will tell you everything you need to know. There is so much hype out there between the claims that companies make in order to sell products to the myths that collectors spread to legitimize their interest. Too many folks on the forums don’t actually know how their knives will perform. Luckily though the knife forums are no where near the lunacy of the gun forums.
Stainless steel is brittle and inferior compared to high carbon steel. The only reason this article claims stainless doesn’t mean brittle is because if your blade is only 3 inches long, it doesn’t matter if it is made with a more brittle steel. If the blade is longer than 6 inches, is still made of stainless, and isn’t a kitchen knife, it might as well be in the trash.
There is no meat to this post. All the answers require more fact checking. No, i did not click any pay pers, so I got what I “paid for”.
Manganese is also a factor in hardness, at least when combined with heat treating, and you can retain more core strength than higher carbon alloys without.
Manganese is there simply to aid with “through hardening”. It only helps the metal get hard through the entire cross section. The amount of carbon in the blade is the main contributing factor in how hard the steel can get, (until you start adding in things like vanadium, tungsten, and other alloys that are only there to form ultra hard carbides.) But even then, without sufficient carbon, they will never even form their carbides.
For general use a good hardened carbon steel beats stainless every time. I love my k-bar
Do you have a link to for the S90v claim not taking as fine of an edge?
Personal experience
No… Just no.
Stephen Ross Daniel
My favorite all around knife is my Tops Tom brown scout 1095 heat treated steal. Paid $83 Traction coated. Micarta handles keeps a sharp edge for a long time! Great weight and it can skin any animal cut wood chunks and all around almost every EDC task! Yeah the 1095 can rust easier but it’s easily prevented from rusting!
Luke Moses
Shane
Tad W Stone aparently comprehension in general is your weak suite.