CrimsonTideShooter wrote:.......I'm a full time pre med student.......
I was where you are now in 1990: makes me feel old, or is that experienced? Funny how one can't judge age in the forums. I might be having some silly argument with a pimply faced teenager.... :p (not you of course).
Send the knife in, you have had a lot of invitations to do so now. If you want to publish negative results on these forums you should be prepared to return the knife you have tested for evaluation by the manufacturer to be able to establish the cause. I believe you owe this to the other forum members and the manufacturer after publishing your results. Otherwise keep your test results to yourself. The poor manufacturers should be given the opportunity to establish what's wrong if anything after such allegations/tests. Especially if that manufacturer has so kindly offered to exchange it for another.
Let us know when you get your results. It seems like to me if it survived 2 hours of cutting at all, it is a reasonable steel.
I want to comment that making negative comments about the reviewer does not help anyone here. He is doing work and telling what he is seeing. I am thankful that he is doing the work and showing his results. Having someone else do a test and not seeing the edge rolling makes me think that there is a flaw in CTS's cutting technique. He may be doing a lot of twisting with the blade while pushing the cut rope to the side and separating from the uncut rope.
It might be worth noting that both edges rolled in the same direction.
So far, what I am seeing from these tests is that if I do not use proper cutting techniques, I can really mess my edge up and have poor edge retention because of it. This is very useful information to me!
CTS, you made the comment about watchers saying you were slamming the knife down while cutting and that you don't know what they are talking about. I agree that you are not trying to, but while you are cutting, probably through the last strand of the rope, I can hear a loud noise of the knife hitting the cutting board. I believe that is what people are talking about. Possibly if you white knuckle the blade a little more to make sure how much force it hits the board with... it would change that. Have you watched the videos showing how Jim cuts?
-Brian A distinguished lurker.
Waiting on a Squeak and Pingo with a Split Spring!
Just send it in when you can. No pressure. We're moving foreward with our own testing so your tests were good in that we're focusing on what might have happened. School must come first.
Hey Jim,
Thanx for your testing. Thanx also for the nice picture.
I don't know what you think you're hearing, but I can assure you that the knife makes contact with the cutting board before doing any cutting. It rides along the cutting board for the whole slice, so there is absolutely no way the edge can be impacting when I cut. I am holding the knife, I would feel if there was impact....
Donut wrote:Thanks for doing the work, Jim.
Let us know when you get your results. It seems like to me if it survived 2 hours of cutting at all, it is a reasonable steel.
I want to comment that making negative comments about the reviewer does not help anyone here. He is doing work and telling what he is seeing. I am thankful that he is doing the work and showing his results. Having someone else do a test and not seeing the edge rolling makes me think that there is a flaw in CTS's cutting technique. He may be doing a lot of twisting with the blade while pushing the cut rope to the side and separating from the uncut rope.
It might be worth noting that both edges rolled in the same direction.
So far, what I am seeing from these tests is that if I do not use proper cutting techniques, I can really mess my edge up and have poor edge retention because of it. This is very useful information to me!
CTS, you made the comment about watchers saying you were slamming the knife down while cutting and that you don't know what they are talking about. I agree that you are not trying to, but while you are cutting, probably through the last strand of the rope, I can hear a loud noise of the knife hitting the cutting board. I believe that is what people are talking about. Possibly if you white knuckle the blade a little more to make sure how much force it hits the board with... it would change that. Have you watched the videos showing how Jim cuts?
Ken44 wrote:I've talked to a few makers about the steel, and the steel is fine. Jim's knife was fine, as others have been that have tested it.
Sal's test will prove the steel to be what it should be.
Please people, do not hesitate to buy a knife with this steel because of ONE persons You Tube vid.
He had problems with all of his S35vn knives, not just the Native.
:spyder: Paramilitary 2
:spyder: Bob Lum Tanto Sprint
:spyder: Anso Zulu
:spyder: Szabo Folder
:spyder: Delica ZDP-189
:spyder: SS Kiwi
:spyder: SS Bug set
Just send it in when you can. No pressure. We're moving foreward with our own testing so your tests were good in that we're focusing on what might have happened. School must come first.
Hey Jim,
Thanx for your testing. Thanx also for the nice picture.
I don't know what you think you're hearing, but I can assure you that the knife makes contact with the cutting board before doing any cutting. It rides along the cutting board for the whole slice, so there is absolutely no way the edge can be impacting when I cut. I am holding the knife, I would feel if there was impact....
Is the sound the cutting board hitting the counter?
-Brian A distinguished lurker.
Waiting on a Squeak and Pingo with a Split Spring!
JNewell wrote:Jim, slight thread detour - how did you like the knife as a knife? How did it feel, handle, etc.? Hotspots? (I know you wear gloves...)
I like the knife, smaller than I would normally use, but it very well designed and VERY comfortable with no hot spots that I noticed and I didn't wear gloves during the testing. It's not light at all, it's built like a tank. :)
I will have to use it at work to really see how it handles in that situation and the variety of cutting tasks that I do.
