tag:blogger.com,1999:blog-237107568980307385.post5269690005011856361..comments2023-10-14T12:09:53.706-04:00Comments on WARSKYL: A Page For Christian Martialists: Guest Article on Knife FightingCraig Muttonhttp://www.blogger.com/profile/09101854366269262430noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-237107568980307385.post-88545623544255469532008-07-10T23:57:00.000-04:002008-07-10T23:57:00.000-04:00There are two important items of information missi...There are two important items of information missing from the description of the knives:<BR/>steel &<BR/>price<BR/><BR/>I can guess that with the Glock name, the price will be pretty hefty. But the name doesn't always guarantee quality steel.<BR/><BR/>When I sold knives, I had a couple of knives with the Colt name & logo. They were beautiful & the "revolver" concept for opening was different & worked well. But the blades were made of 420 stainless.<BR/><BR/>That's not to say the Glock knives use cheap steel, but I'd want to know for sure before I buy.<BR/><BR/>The suitability of any knife also depends on what you want it for. The Glocks look like good designs for camp knives. I think you already know that for a fighting knife I recommend a double-edged blade.<BR/><BR/>Sorry I couldn't be more help, but they don't give much info.Craig Muttonhttps://www.blogger.com/profile/09101854366269262430noreply@blogger.comtag:blogger.com,1999:blog-237107568980307385.post-1365718376794980022008-07-10T14:07:00.000-04:002008-07-10T14:07:00.000-04:00What is your opinion of knives made by Glock?http:...What is your opinion of knives made by Glock?<BR/>http://www.glock.com/english/index_outdoor.htmStephenhttps://www.blogger.com/profile/00885250350095347547noreply@blogger.comtag:blogger.com,1999:blog-237107568980307385.post-20279771584300743502008-07-09T23:57:00.000-04:002008-07-09T23:57:00.000-04:00Here's what the "Cold Steel" site has to say about...Here's what the "Cold Steel" site has to say about AUS 8A:<BR/><BR/>"The words "stainless steel" are misleading, because, in fact, all steel will stain or show discoloration if left in adverse conditions for a sufficient time. Steel is made "stainless" by adding Chromium and reducing its Carbon content during the smelting process. There is a serious performance trade-off with stainless steel. As the Chromium increases and the Carbon decreases, the steel becomes more "stainless". But, it also becomes more and more difficult to sharpen, and the edge-holding potential is seriously impaired. This is usually why most stainless knives are rarely razor-sharp and quickly lose what little edge they have. In contrast, at Cold SteelĀ® we use AUS 8A Stainless, a high carbon, low chromium steel that has proven itself to be the ultimate compromise between toughness and strength, edge holding, and resistance to corrosion." (http://www.coldsteel.com/faqs.html#AUS%208A)<BR/><BR/>Bottom line -- avoid cheap knives made of 420 grade stainless (same grade as butter knives & tableware).<BR/><BR/>440 Stainless is has better rust resistance, but the AUS 8A will take a better edge & retain it better.Craig Muttonhttps://www.blogger.com/profile/09101854366269262430noreply@blogger.comtag:blogger.com,1999:blog-237107568980307385.post-57705123147158083302008-07-09T18:41:00.000-04:002008-07-09T18:41:00.000-04:00Great Post, wonderful resources! I have been resea...Great Post, wonderful resources! I have been researching knife techniques for a little while and this really helps.<BR/><BR/>BTW, what does the phrase AUS 8A mean in terms of steel?Stephenhttps://www.blogger.com/profile/00885250350095347547noreply@blogger.com