I tend not to base too much on one cutting application and not actually testing the knives on a hardness tester. He only went by what the manufacturer said the hardness should be.
This test also fails to take advantage of strengths and weaknesses of each steel.
All steels are made with certain strengths that set them apart from each other. The geometry of the edge is only one small part of a well designed knife.
If you notice, the 2 custom knives that had optimal heat treatment and geometry were left out completely because they drastically out cut the production knives.
If you really wanted to go all out, I'm sure there are some great custom makers around here somewhere.
Truth is, very few people ever own, use, and abuse really nice custom (nonprodution) knives. For most, benchmade is a great knife that is likely better than anything else they have owned.
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This test also fails to take advantage of strengths and weaknesses of each steel.
All steels are made with certain strengths that set them apart from each other. The geometry of the edge is only one small part of a well designed knife.
If you notice, the 2 custom knives that had optimal heat treatment and geometry were left out completely because they drastically out cut the production knives.
If you really wanted to go all out, I'm sure there are some great custom makers around here somewhere.
Truth is, very few people ever own, use, and abuse really nice custom (nonprodution) knives. For most, benchmade is a great knife that is likely better than anything else they have owned.
Sent from my iPhone using Tapatalk