it's hard to see what all the fuss is about these Glaucoma knives.
I got mine the other day and cut myself three 4 times with it . The blade was very loose and it flipped back on my thumb twice .right on top of the cut that had just stopped bleeding. The other was when I used the blade to scratch the back of my wrist ...two more little cuts ... made it an even 4 cuts in about 20 minutes of chatting with friends and playing with my new knife . Later on I found a T8 torx bit and tightened the blade because it was sloppy loose .I didn't expect it to flip as quickly after snugging the screw down but it just got rid of the blade play and didn't affect the opening speed. It does close a bit slower but it was way too loose to start .
Used my Winco chinese cleaver, was washing it off as gingerly as I always do it, carefully because I know it’s sharp… I just lightly creased the flappy fold of skin between thumb and forefinger on the blade and felt it… barely.
Hmm, whew, ain’t bleeding. Ummm, nope, it’s bleeding. Oh yeah, it’s bleeding. Little stoopit “papercut” with the blade, but oh boy did it cut.
For a 10buk cleaver, it’s like a f’n samurai sword.
Just for a change.
I bought a coupla Japanese Kitchen knives for Daughters wedding present. 54 yrs. 3 kids. First wedding.
Says she was just making sure.
12 days fro Japan to Queensland. (Not bad)
Damn nice knives. Single edged Aogame Blue.
But, Cheapest I could get That I liked, were $300 plus each.
She;d better bloody like them.
Oh. She is a chef.
Ah well.
Back to my $12 speshuls again hey.
My little black SRM 6040 arives a coupla days ago.
Without the stupid clip, It’s a nice keyring knife.
Putting clips on those tiny things is a waste of materials I reckon.
SRM 6040 - I bought them for my kids last year. Every kid needs a small lock back don’t they. Hollow blade and sharp - good enough for them to carve their initials on trees …. Because that’s what they’re meant for isn’t it?
As far as ‘real D2’… not sure. But…. it holds a great edge. I have cut at least 200 feet of various thickness cardboard, hacked on a dry hickory stick, hacked on a pine 2 x 4, cut some rope, cut a bit of meat & fruits, & done some whittling…. it is still shaving sharp & has not been sharpened yet. I’m waiting to see what it takes to dull it. ;).
So at this point, for me; I don’t care what the steel is. It holds a great edge & will cut. :+1:
Thanks, teacher - according to your experiences with this steel it is at least a stronger variant than other China steels. I am a recovering knife-hobby enthusiast (I have not had a knife purchase in 2 months now), the cheaper steels I have do not hold the edge as well and, with regular use, need to be sharpened almost weekly.
My pleasure M3CSL. :+1: l
Yep, I had been in “knife collecting recovery” for quite some time until I discovered these Chinese knives (thanks raccoon city… :money_mouth_face: ) in this very thread. For years I bought Benchmade, Case, CRK (Chris Reeve), ESEE, you name it. Along with Customs by Scott Cook, Ed Caffrey, Robert Dark, Wayne Hendrix, Ray Laconico, Michael Morris, Charles Ochs III (Oxs Forge), & Eddie White… to name a few.
Then one day, with an empty wallet & eating Beenie Weenies; I realized I was out of control. :person_facepalming: :person_facepalming: :person_facepalming: yep, triple “facepalm” I was so bad
Anyway… I went cold turkey & did not buy a knife for a few years. I found these Chinese knives, as mentioned; and started getting a few. “So far”… keeping the urge under control.
I am frankly amazed by the quality of many of these Chinese knives…. :+1:
And yeah… ’even if’ the steel of this one is not D2, it is a darn good steel.