File: Garberg_S_Black_Knife_Hand2_2048x2048.jpg (99.0 KB)
Is it wrong to buy a knife just because you think it looks nice?
>pic related
I know it's not super steel, or the best value for money.
I just like how it looks.
Showing all 75 replies.
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>>2862359
Most knives that aren't made of cheap chink pig iron and scam steel will last your entire life and do everything you need a knife for, even one of those cheap $5 stock plastic folding knives can easily last you decades with bare minimum maintenance and tons of abuse.
Because of this, anything you buy like this is specifically for personal use preference and fashion. I've used a slightly shitty folding buck for 18 years and it has never once failed me, and if I ever need to replace it it's like $20.
That said I have a good collection of knives that I got entirely because they look cool, and I almost never use 80% of them and probably never will.
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>>2862359
I think it's overpriced.
But can't complain too much, grabbed a $10 chink clone of it and indeed it is pretty nice in the hand.
If they were $50 I'd say they were reasonable. For $100 it's a pretty hard sell for me.
And answering the question...isn't that why everyone buys every knife? "Damn thing looks nice."
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its your money, you decide. im carrying a 600 dollar sebenza right now and while the steel's a bit better it functionally doesn't do anything different than a properly sharpened 40 dollar off brand amazon pick. im happy with all my mora's, and i use them extensively.
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>>2863019
>>2863068
OP here
I mean that the Garber's handle looks comfortable & balanced.
I did buy a Mora 2000 (S) Black - basically a 14C28N Kansbol - but I'll get a Garberg in future if I break one of my other knives/find them insufficient.
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>>2862359
Stainless? If you shed your chuddy shackles and buy carbon you can BLACC your knife and become an elite ninja
I BLACCED this bad boi right here by leaving it in instant coffee for a day
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>>2864026
do you know what berg means? and in what languages it had this meaning?
its not a mountain, usually, its definetly not a hill because a hill is made up of dirt. a mountain however is made up of berg. the term berg us usually used when something slightly elevated from the surrroundings is made up from berg (aka rock) but you cant break a piece of it and throw a berg at someome, no then you will be throwing a stein at someone...
now who came first, the nordics and germanics or the pointy nosed sanddwellers you think off? history is pretty clear there since the ash-nazi language is literally based on germanic not the other way. so you can safely buy berg and stein products from the nordics and it has nothing to do with joos.
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>>2864026
and if you should discard it for a name reason it should be
>mora
some mora worker has posted in int or b, idk? he admitted they rarely used their own knifes when out, better knifes existed. its just mass produced machined blades with no heat threathment or edge with a plastic handle. only sold due to made in sweden but ironicly had poor sales in sweden.
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>>2864095
Nonsense. They have heat treatment and they have an edge (and you could put on the latter if they didn't). No shit they're not as good as one that costs ten times as much, but they're good enough for many things.
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>>2864096
they are throw away tradies knifes and they make some money on their made in sweden name. thats all there is to them, nothing more. why does no one in the nordics use mora knifes for anything but what a disk grinder sharpening cant fix and when the blade is halfway gone (2 weeks) we get a new one? or any other knockoff branded or not, they are all the same quality and wont hold an edge. so why pay mora-tax when you can get the same quality for 1/10 the price?
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>>2865732
jula, biltema, gas station...
i dont have a thing against mora just a thing against /out seeing them as the go-to knife. if you carry two then its the perfect second knife, but if you carry one hell no. i got a brusletto håkon as my primary knife and it will outlast me, pic related the OL edition. i also consoomed countless plastic knifes on the side over the years.
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>>2863312
>How is the spine on the blade? I have a regular one with the mirror polish stainless, and the spine is rounded and doesn't throw sparks.
The new one throws sparks, no problem.
I've mostly been using it for kielbasa sausage.
It's surprisingly good at buttering bread.
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>>2862359
Ive done enough research on knives that I think 1095 steel is the best all around.
Super steels dont seem to really offer much in corrosion resistance (a coated blade basically negates this anyway IMO) or blade strength (they either seem to make the knife very weak/brittle or too tough to sharpen in the field).
My ideal all around/bushcraft knife:
>80 - 120$
>1095 steel or similar (the Bong semi-equivalent is O2 from my understanding)
>4 - 6" blade (anything more is Rambo territory)
>Drop point
>Scandi grind (2 bevels provide better strength)
>45* flat grind on the blade
>Full tang
>Removeable grip
>Choil
>Carbon coated
My ideal anything else knife:
>10ish$
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>>2862359
Buying knives is a bad idea
You can find knives at the top of service poles,
I myself have a very nice toledo knife that I grabbed randomly, has done me well, will withstand being whacked with a hammer to split wood etc etc
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>>2866368
Thanks for the recommendation. Ive been researching Condor due to this post, what do you think of the brand overall?
I find the Bisonte, Darklore, Wayfinder, Blue River, and Terrasaur to also be worthwhile designs.
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>>2866301
depends on who you ask, some people believe 1095 steel is so outdated that its basically stupid that knifemakers even market it anymore.
for example
AUS-8, 8cr13MOV, 420HC, AEB-L, 14C28N are all entry level budget knife steels. every steel listed has better Edge Retention, Strength, and Corrosion Resistance than 1095 steel.
Thats just the budget. there are premium steels like MagnaCut, Cruwear, M4, AUS-10, CPM-154, S35VN, 3V, and VG-10 that are ALSO better than 1095 in every attribute of Edge Retention, Toughness, and Corrosion Resistance.
The only real reason why 1095 steel is still a viable option on the market is for larger style knifes. for example like a 10 inch chopper knife or machete.
Manufacturers could take a knife steel like a Cruwear and actually make a Machete out of it. But the problem arises is that it could cost upwards of 4x 5x or 6x the normal price of a Cruwear outdoor knife in material costs alone.
So when a manufacturer like Condor, or Esee, or Becker need to make a large outdoor style knife. instead of it costing 500, 700, or 1000 dollars, they cheap out and use a steel that is good enough to produce and cut downs costs. which would be a 1095 steel
but if you ask anyone that understands the finer workings of the market and why they choose certain steels and why they don't. you would already know that 1095 steel for outdoor knives is and has been obsolete for a long damn time. and its basically despicable that companies like Esee take a 1095 steel and charge 150 bucks for a knife, when it probably could cost 80-90 bucks max because the cost to manufacture and make 1095 is so cheap in the first place you should see cost of production be significantly lower. but often times i see outdoor knives with better steels for less than what some companies charge and only when you realize how stupid it is. you never want to see a stupid motherfucking piece of shit 1095 steel knife ever the fuck again.
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>>2866493
I know how 1095 will behave and its typivally sub 200$ with an extremely large variety of knives available.
Ive considered AEBL but the cheapest options tend to be 150$ at minimum and like I said 80 to 120$ is my preferred range. If I lose or break a knife Id rather it be cheaper than not, not witholding I consider 80$ to be a lot of money.
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>>2862359
The real blackpill of good knives that noone talks about is how hard knife sharpening is.
And knife sharpening becomes important because its not as cool having a nice knife if it becomes blunt after a while.
And I know some anon is going to jump in and say its super easy to hand sharpen, but I swear its one of those specially acquired skills and I cant seem to get the knack of it despite watching multiple guides.
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>>2866511
pic related one of the best knife sharpening tools ever. cheap knifes wont hold an edge, but two strokes one from each side on the good ole hacksaw gives them a micro serration and that will hold up. its not good for everything but it slice bread, guts fish and any kind of work when sawing with the blade is normal, often better than a plain sharp edge. they cant carve for shit and do such precision work. idealy you should have a quality sharp knife as secondary and what i said as primary.
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>>2862359
Having a good knife is always cool.
Having a knife you just like is the second kind of cool. That is entirely personal to you and up to you to decide if it's worth it. As long as you're not deluding yourself about why you own it, nobody has a right to criticize.
There is nothing wrong with buying something just because you like it. Knives are aesthetic objects, in addition to being occasionally useful. I have several knives I own that just get used for opening packages or whatever because they're close at hand all over my place. You should always have knives around for little stuff like that. But if I'm going and doing something specific, I use the right tool for that job.
It may not be the most efficient way to spend your money, but having a bunch of junk knives scattered about that you enjoy for reasons other than how good the steel is can still be useful and beneficial, and if it makes you happy then go for it, have fun.
It's also fine to own knives purely for decoration. I got some legit war bayonets that I'll never use for anything but I just like owning a piece of history, and collecting things that aren't made anymore.
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>>2866511
I feel your frustration, it feels like the whole world is gatekeeping the secret to acquiring a metal bar to me.
I recently díd get the hang of sharpening the basic scandi-grind bullshit. I know it's not the "best" edge but having a straight blade with a straight-tapering edge all the way down really helps when you sharpen in the field.
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>>2866493
DESU it's more than just "1095 is outdated" -- 1095 is NOT FOOD-SAFE, nor is any other carbon steel.
but more than that
K390, N690, S110V and VG-10 are ESPECIALLY UNSAFE due to containing Cobalt!
https://www.jayfisher.com/Food_Safety_Kitchen_Chefs_Knives.htm
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>>2869009
>Plebbit spacing
>Muh food safe
>Website from the 90s
People have used carbon steel for ages. Of all the chemicals toxins like teflon and plastics crap and processed "food" found in a kitchen, a knife has to be the least of your worries.
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>>2866511
I have a worksharp MK2. Two belts, 5 passes per belt per side, through an angle guide and you have sharpened knives. I love this thing, one of the best investments I've ever made. I sharpen all of my knives and all of my family and friends knives.
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