OK I admit it: I'm a knife junkie...

[Andy]

Thanks Stan. I don’t know if there are different grades I’m not near the knife I’ll try to post photos. It was not expensive a year ago maybe $45?

[Andy]

Photo not great, from my cell. Probably more obvious in person are the vertical machine marks on the blade SOME of which carried onto the bevel and a very dull edge. The opening and closing was pretty gritty which I lubed well and sat in front of a movie working until it was better, but not great.

[edgarspencer]

Just my opinion, but I don't think Case is nearly as good a knife as it was in the 1970-80s. Back then, the president and majority shareholder was a man named Wick. He also had a large share of Zippo, and his daughter, my daughter's school chum, was always mortified to be called the Zippo Wick.
I have a lot of NOS Cheetahs from the 70's and they are very high quality, and the one I carried, still tight, holds an edge very well. The blades were highly polished, and I think they were 410 stainless, known to be used by high end cutlery makers.
One of my favorite sheath knives is a Green River Works. Very simple knife. Another is a real old Shrade. I never gave it a lot of thought, because my knives are all over the house, but I may have had a problem all along, and just never thought about it. Do knife collectors have meetings and sit around in a circle and cry a little?

[Phil Yearout]

Can’t tell much from the photo but I definitely would have contacted Case about it. Even the best companies produce a stinker once in a while, the important thing to me is how do they respond when it’s brought to their attention. I don’t have a lot of experience with them but I have contacted Case a couple of times and have found them to be very responsive and helpful.

[Tom Hawkins]

These are buck knives that caught my attention over the past 55 years. My father and uncles all had buck knives. Knives are great to collect they don't take up much space.

[Bill Murphy]

Tom Hawkins says "They don't take up much space." Maybe for some they don't take up much space. For others, a little more.

[Bob K]

Originally Posted by Tom Hawkins

These are buck knives that caught my attention over the past 55 years. My father and uncles all had buck knives. Knives are great to collect they don't take up much space.

I thought it would be cheaper to collect knives rather than guns but once you get into collectable stuff there's not much difference!

[Stan Hillis]

I may get flamed for saying this, but it won't hurt my feelings. I struggled with trying to develop and maintain a knife sharpening technique using whetstones for a lot of my adult life. I told myself that I was a farmer and a knife man and, by God I was going to get this down pat to where I could put a shaving edge on every knife the "old timey way". It was hard, and it took a lots of time because it was just next to impossible for me to maintain that perfect angle every stroke. I tried the Lansky type clamp-on guides. They worked but were tedious and slow.

Then, a friend showed me an electric knife sharpening device, an how he used it in his kitchen to maintain good edges on his kitchen knives. I was sold, and bought one. I've been using it for at least 25 years with no maintenance, no breakdowns, and no ill effects to my knives.

It's the Chef's Choice Knife Sharpener. They are highly rated in reviews and testing, and evidently a solid company. The one pictured here is the model I own, and it is capable of sharpening everything from the tiniest folding pocket knife to the biggest Bowie. There will be no inadvertent scratches on your blades, above the edge itself, like so often happens when a whet rock is used "freehand".

I cannot see myself ever using anything else for my knives. My wife has a very nice set of German kitchen knives that I maintain for her using the CC 120 and, after 7-8 years of sharpening, the blades are not worn away in the least. You learn to use a very gentle touch with the C.C. sharpener and your blades will be the sharpest they can possibly be, and always look new.

https://www.sharpeningsupplies.com/p...20group%20%231

https://www.sharpeningsupplies.com/b...harpener-video

As a disclaimer, I have no financial interest in the sales of these sharpeners. I wish I did.

[Andy]

Hey Stan that's great information. I have a Tormek T1 and the Chef's Choice, I prefer the Tormek by far. The ONLY issue I have with it is that's there one grade of grit on the wheel so if you're really dull it can take a very long time. For kitchen knifes it's fantastic. I have a friend who can shave with any knife he has, all on a whetstone. I asked him how he did it and he said, "Get old like me and hope you don't die before you learn.." He's 85 but that's all he every knew. I still try, but it sure is hard as you mention.

[Phil Yearout]

Originally Posted by Stan Hillis

I may get flamed for saying this, but it won't hurt my feelings. I struggled with trying to develop and maintain a knife sharpening technique using whetstones for a lot of my adult life. I told myself that I was a farmer and a knife man and, by God I was going to get this down pat to where I could put a shaving edge on every knife the "old timey way". It was hard, and it took a lots of time because it was just next to impossible for me to maintain that perfect angle every stroke. I tried the Lansky type clamp-on guides. They worked but were tedious and slow.

Then, a friend showed me an electric knife sharpening device, an how he used it in his kitchen to maintain good edges on his kitchen knives. I was sold, and bought one. I've been using it for at least 25 years with no maintenance, no breakdowns, and no ill effects to my knives.

It's the Chef's Choice Knife Sharpener. They are highly rated in reviews and testing, and evidently a solid company. The one pictured here is the model I own, and it is capable of sharpening everything from the tiniest folding pocket knife to the biggest Bowie. There will be no inadvertent scratches on your blades, above the edge itself, like so often happens when a whet rock is used "freehand".

I cannot see myself ever using anything else for my knives. My wife has a very nice set of German kitchen knives that I maintain for her using the CC 120 and, after 7-8 years of sharpening, the blades are not worn away in the least. You learn to use a very gentle touch with the C.C. sharpener and your blades will be the sharpest they can possibly be, and always look new.

https://www.sharpeningsupplies.com/p...20group%20%231

https://www.sharpeningsupplies.com/b...harpener-video

As a disclaimer, I have no financial interest in the sales of these sharpeners. I wish I did.

Yep. After going through a number of sharpening devices I got a Chef's Choice and never looked back.