suggestions on benchmade knives?

You'd figure that with my awesome schedule i'd be able to post here more often now... but no it doesn't help i have a job now, but whatever.

anyway, onto the point. i'm looking for a new knife for my collection of... uh... one other one. i'm thinking of the benchmade 707sbk, but the only place i can find the sbk is here: http://www.888knivesrus.com/product/BMAAP707 anyone know if it's a good place to buy it? or if there's something better that has a blade with similar characteristics and not-too-bulky, please do tell. thanks

 

I do not know about that particular model but I have order from this place before have good selection and never had a problem.



http://www.eknifeworks.com/webapp/eCommerce/main_front.jsp

 

an old electrician I worked with told me something I think is real smart... he says he doesn't buy real expensive knives so that way, when he loses it, he doesn't get mad... I like the idea of that...

as long as it's carbon steel, and not stainless, it's good to go for me...

 

Benchmade makes excellent knives.

To say stainless is bad, depends.
What type of stainless are you talking about?

BM uses nothing but stainless, and yet have high quality knives.

 

I don't think Beanier is saying that stainless is necessarily bad for knife blade material. Personally I prefer a good carbon steel blade to stainless due to the fact that carbon steel blade are generally easier to work with (honing and maintaining an edge) than stainless steel is. Also, carbon steel blades (if they are tempered properly) are just as tough as stainless although they will tend to rust unless they are well taken care of. Now, notice I did not state that carbon steel is harder or less brittle than stainless, this would all depend on what version of stainless or carbon steel you are speaking about. Personally I prefer blades made out of old truck leaf springs or plow blades as they are "field tempered" by high usage. The action of the flexing of the metal lends an toughness that is just hard to beat and yet leaves the maleability that is desired in a good working blade (for sharpening purposes). Understand though, this is a personal choice and each person must make a choice based on the usage of the knife, the level of care one puts into thier knife, the "handability" of the knife and what the purpose of the knife is.

 

I just meant that cheapo cheapo cheapest of the cheap crap... as long as it wasn't that, I'm good. I didn't know that there were more than one type of stainless, though. I guess now that I think about it, my mom has a set of Chicago Cutlery kitchen knives, and they hold an edge well.

And I was saying that stainless was a necessarily bad material. Guess I was wrong...

Has anyone heard of MAC knives? They are out of Japan... We had some kitchen knives when I was a kid, and I used to chop bamboo with it... I'm 26 now, and they just started to get dull within the last few years... that's 15 years of sharpness!

and the rust issue of carbon steel is kind of moot... I have an 'old timer' knife I got from wal-mart for 20 bucks 5 or 10 years ago, never taken especial care of it except to keep it dry, and it's pretty much just discolored, not really rusty, per say..

What's the basic action of putting an edge on something like a leaf spring or plow blade like? How do you cut out a blank, and how do you put an edge on something like that? Like without a freaking forge and all that...

 

you might want to look over at www.onestopknifeshop.com. I got my benchmade there almost five years ago methinks.

 

Here's a site that explains the process in general terms. You can do a google search for more detailed and fancy processes.

Absolute Cheapskate Way to Start Making Knives

 

Well I hope you've found the knife for your collection.

I usually use http://www.bladeops.com because of their service. They also carry alot of Benchmade products.

It never hurts to try http://amazon.com or ebay either. Sometimes, you can find great deals.

 

Welcome to MajorGeeks.com

You might want to start with the 2008 threads first, although we haven't had a knife discussion in quite a while

 

You can perform a search on Google to find the knife that you would want. I do not know what model you are searching for but this place before have good selection and never had a problem. http://www.chefknifecentral.com

 

Angle grinder to start, file to finish and whetstone to finish.

 

I know this is a few years old, but……he would be on his 2nd or 3rd knife by now. If you use this method “Angle grinder to start, file to finish and whetstone to finish.” You’ll need to heat treat the blade after using a angle grinder, or the edge won’t hold. File to shape, and two or three whetstones to finish….wobbles