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Thread: Inspection of new knife

  1. #11
    daveb's Avatar
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    Quote Originally Posted by glestain View Post
    I see.
    I mean the edge/corner of the blade which is near to the handle. I can't find the term in google.
    Do you mean the heel?

    http://zknives.com/knives/kitchen/misc/jbladeant.shtml
    Dave
    Older and wider.

  2. #12

  3. #13
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    At the end of the day its about what matters to you everyone has different standards and different expectations what some people notice other people wont. There isnt a correct way if it looks and feels well made it probably is and if it looks like a POS it probably is.

  4. #14
    Quote Originally Posted by jai View Post
    At the end of the day its about what matters to you everyone has different standards and different expectations what some people notice other people wont. There isnt a correct way if it looks and feels well made it probably is and if it looks like a POS it probably is.
    Exactly, ergonomics and performance has more to do with how the tool fits and feels in YOUR hands.

  5. #15
    Quote Originally Posted by jai View Post
    At the end of the day its about what matters to you everyone has different standards and different expectations what some people notice other people wont. There isnt a correct way if it looks and feels well made it probably is and if it looks like a POS it probably is.
    Quote Originally Posted by KitKat View Post
    Exactly, ergonomics and performance has more to do with how the tool fits and feels in YOUR hands.
    This is not correct. There are certain universal standards that any knife should meet, regardless of price, e.g. blade not warped or bent, scales or handles properly installed, steel properly heat treated so that it does not any serious steel flaws, large scratches, very sharp spine or choil, etc.

    Granted, cheaper knives won't have the fit and finish of nicer knives, but no knife should ever be bent. Period.
    Michael
    "Don't you know who he is?"

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