He'll get the bug now and score one . . . at least one.
Are they a good knife, or just a good knife for the money?
To me, those are two different things. Forschners aren't particularly good knives, but for the money they are. I was thinking about getting one anyway, just to see. Now, just to see where I can get one from that will ship to England..
They are good knives and were industry standard back in the day along with Dexter, Lamson/Goodnow, Ontario, Ekco Forge, etc. But sadly the industry demand is for stainless now so the old high carbon has gone by the wayside (so to speak) in the commercial USA brands.
I was talking about this with a guy at Dexter today. I called to find out what steel this 45A12H I just finished is made of. We talked about the migration from high carbon to stainless. At least there are companies in the US still producing.
Surely they aren't that expensive? If you have to pay Customs or anything I don't think it would be that much
I love my forge. Very sabatier-esque profile. Steel takes a decent edge and holds it fairly well. Mine took a patina within a few hours, and I've yet to notice any reactivity since. And they're cool looking, which obviously aids performance immensely...
There is only one God, and his name is Death. And there is only one thing we say to Death: 'Not Today...'
I'm all for keeping them old-school, but I think it's awesome to see the new handles and polishing everyone does on them. Not too many knives get the honor of being redone with so much attention 40 years after the fact.
when the knife is only 10-50$
but its true, its very nice to bring something back to life that is old. i only polish blades that has pitting or active rust. so the chefknife is mirror polished for fun and the cleaver seems to be a NOS so i didnt do that one. i do like old blades with a dark even patina aswell.