Shill Thread

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>>31795427
I like the Crotalus and it was on my maybe list but I actually went with a CS instead. I do want to get either a Condor Kephart or Sapiens though.

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Glock makes the most based handgun you'll ever need.

>>31795362
Benchmade makes it better.

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>>31795926
Sorry friend but the only thing Benchmade does better is release disappointing products.

>people pay over 200 dollars for a pocket knife
Hey when was the last time you used a knife?
It was a few hours ago when you used your 20 dollar stainless steel kitchen knife.
A knife which has been tested under use hundreds of times.
A honing steel rod is good enough to keep it functioning forever.

>but muh hunting
>muh game
Butchers use stainless steel kitchen knives.

>>31796136
>It was a few hours ago when you used your 20 dollar stainless steel kitchen knife.
Stainless yes, $20 no

>Butchers use stainless steel kitchen knives.
They also sharpen endlessly and have a vast array of knives on hand, also I'm betting there's something in the food codes that require stainless tools.

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>>31796136
Nice ramble, foodstamps.

>>31796136
>Hey when was the last time you used a knife?
Opening shipping boxes
>It was a few hours ago when you used your 20 dollar stainless steel kitchen knife.
It wasn't $20 and it's a "tactical" folder
>A knife which has been tested under use hundreds of times.
Yes
>A honing steel rod is good enough to keep it functioning forever
Yes

I got it for free when after spending $50+ at a website. It's been 5 years and I love this "ozark trail" knife. It's lasted longer than any other I've owned.

>>31796136
>stainless steel kitchen knife
>honing steel

Hello plebfriend.

You seem to be unaware that virtually all high end kitchen knives today are made from relatively pure carbon steels run at much higher hardness than traditional Western European stainless steel kitchen cutlery.

This means they will take a much thinner apex at a much higher polish than traditional European kitchen knives, and will hold that apex considerably longer, but that they tend to blunt by microchipping rather than microscopic rolling of the apex, meaning a honing steel would be likely to make the problem WORSE rather than better.

Instead, modern high hardness carbon steel kitchen knives should be sharpened and kept touched up on waterstones and should NEVER be honed on a steel.

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>>31795362

Calton Cutlery

Great value for handmade, custom heat treated, high hardness 1095, 52100 and 440C with modern metallurgical knowledge applied to the custom HTs.

Blades are also ground thin enough to massively outperform production knives.

What's not to like?

>>31796118
for once in my life i agree with sebenza guy

>>31796682
i cant find these anywhere, you got a link to buy them?

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>>31799047

Joe's site is:

http://www.caltoncutlery.com/home22.html

I have three of his knives and would not hesitate to buy more from him in the future.

Pic related is a 440C (at ~62 HRC) necker I bought from him. Performs great for me.

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Ya no, high carbon all the way. And I only use kitchen knives at work. At home it's pocket knives pretty much exclusively.

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best

learn your places cucks.

>>31795362

I love the Hudson bay knife. That shit is a beast.

>>31796136

Nigger, a honing rod does not sharpen a knife. They still need to be sharpen, a lot of prof. chefs will send their knives off like once a month for this.

Clearly you know as much about knives as Sebenza fag. Fuck off retard.

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>>31796118
Can't you pick some other knife you don't own to shitpost about? Sebs are great and you're making everybody on /k/ hate them.

>>31796136
Kitchen knives are simple single-purpose tools. They're not designed to take prying or twisting stresses, nor heavy chopping and stabbing. They're not made to be easy to carry. They're expected to be sharpened or honed frequently and cleaned immediately after use. They don't have to worry about folding, flipping, or locking, they don't need to cut through wood or heavy materials, they're sure as hell not meant to be weapons, and they're generally made out of a single piece of metal, maybe with a few scales.

Outdoor and tactical knives are much more complicated than chef's knives (even fixed blades, which have intricate grinds), they're made to be used harder and maintained less, and they're made to be carried around. They are also meant to perform a much wider range of functions and tasks than a kitchen knife.

Also, who said I use a $20 piece of shit in the kitchen? Pic related.

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>>31795926
Trufax

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>>31795362
Condor plz. Nothing can stop the mighty Espada and you know it.

>>31804154
*smacks my engineers bolo against the lock*
>even gods fall

>heh nothing personal kid