I hear you, I wasn't singling you out AT ALL. But I could see some people took the term literally and misunderstood your question. It would be like me calling a Chaparral a box cutter. It would be inaccurate and I'd be childishly making fun of thin knives, seemingly because I'm incapable of appreciating them.SpyderEdgeForever wrote: ↑Sat Mar 02, 2019 5:36 pmWell I appreciate you posting this. Here is why I used the term. Yes, it was originally used in a disparaging, joking sense. And I too, used to use it in that sense and in that context. But, I discovered a new found respect for it when the famous Ken Warner, knife periodical and book author, seller, and designer, used the term in a positive light. Amazingly, he did that back in the 1970s and 1980s, and so the term was known at least back then.Pelagic wrote: ↑Sat Mar 02, 2019 3:47 pmI kinda wish the phrase "sharpened prybar" didn't exist. It must stem from people perceiving an amount of toughness on a knife as unnecessary and childishly making fun of it because they've never been in a setting where toughness matters. There's probably people out there that use a box cutter for everything and think every person who owns a pocketknife has settled for an inferior slicer and must feel the need to pry with the blade. Lol.
His definition of a sharpened pry bar was not a low-quality knife but a good quality knife that was most likely at least 3.5 mm thick and greater, and which had edges and points designed for toughness and strength, such as flat grind, full flat grind, saber grind, etc, as opposed to thin and hollow grind blades.
My "holy grail" for a quality sharpened pry bar I have mentioned would be thick LC200N Stainless steel.
I just feel the "sharpened pry bar" phrase has GENERALLY gotten out of hand. Surprisingly, some people exist who appreciate toughness in folders while simultaneously never prying with them.
:D