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Post by Adrian Jordan on Mar 1, 2012 0:32:05 GMT
I've been looking at these for a while. I really like the looks, and the price isn't bad at all. Has anybody had one of these or another model? This particular one has identical versions put out by Colt, Timberline, and Stone River Gear. Some cost more and some cost less, but the design is identical. The Colt version only costs about $25(has less polished blade, aluminum handle instead of high polish with carbon fiber or titanium handle,) and the SRG is about $70(no difference other than cost.) Though this one is a Boker, it is a part of their "Plus" line out of China. www.amazon.com/Boker-Plus-Anti-Grav/dp/B004NS9PVKI like the fact that the edge can be so sharp and stay sharp longer, and comes in at an unbelievable 2.1oz, but if you have to worry about chipping or breaking the blade simply by dropping it out of your pocket then it becomes less attractive. Add to that reports that it comes less sharp than most mid-level steel knives in addition to sometimes spotty QC and I am having a difficult time deciding on whether or not to pull the trigger on this one. Any thoughts?
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ghost
Member
Posts: 1,323
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Post by ghost on Mar 1, 2012 0:44:49 GMT
GIMMICKY! Yea, I have no idea but ceramics seem brittle (no experience with them) I'd head towards carbon fiber, but I haven't seen much blades done like this.
I'd have to recommend the Benchmade Pardue 530. I've got one and wow...1.9 oz about and 3.35 inches. So light, made in USA and 154CM. The S30V limited edition is out atm and cost exactly the same as the standard one. I was worried about the serrations, but it sliced through 1/4 " rope in one swipe like butter.
so...pull the trigger on a BM 530 (they are around $75-80), you can't beat the axis lock
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Post by Johan Elder on Mar 1, 2012 0:52:11 GMT
Someone I know got a set of ceramic kitchen knives, ended up getting one for me at xmas. They're crazy sharp for sure. Not sure on the durability yet, I haven't used mine enough to really tell.
They are also quite brittle though. If you're not careful they can chip pretty badly. Mine is doing fine, but I am careful with my blades and tools. The person I know put one of theirs right in the drawer with their other knives. This is certainly not the proper care of your knives, but the blade did get some large chips in it from that one mistake.
In a pocket knife? Someone might have some better info for you, but it would seem to me that you'd want to be very care with it 'out in the wild' so to speak.
*note* I don't know enough about ceramic knives to know if there might be different formulas for domestic versus utility knives...
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Post by randomnobody on Mar 1, 2012 10:00:38 GMT
Good point on domestic vs utility, I wonder about that, myself. I'd quite hope they had a better formula for the latter. A while back I picked up one of those Yoshi Blade things when I saw it in a store for $20, figured I'd test it out and see what all the fuss was about. It came with so many warnings about how to not use it and what to not use it on or for, that it's largely stayed in the knife drawer ever since. I've used it somewhat extensively, I guess, for its "acceptable" tasks, and it proved to be a very sharp, very clean knife. That is, until I noticed the tip had been growing a bigger and bigger chip. I'm not the only one to have used it, so I'm not sure how it happened, but it happened despite the plastic cover, so I'd guess resting in the sink to dry. After all, you can't let it be wet for to long or it'll DISSOLVE. THE INSTRUCTIONS TOLD ME SO IT'S TRUE. I've also noticed it starting to dull significantly and suddenly it occurred to me that I'm not very sure how to safely sharpen it. ...I've stuck to steel ever since.
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