Knives - modern vs traditional

[Jay]

Nice work on that bow Jay!

Thanks GW. The bow on the top is a pellet bow made by our indigenous folk,(they are called veddas), it shoots a small round stone and can carry for around 150yds. very effective against crop raiding birds such as parrots etc.
The vaddhas are pretty much like your plains indians. except that they live in the forests. however they have been assimilated (if that is the correct word) into the Singalese society, and are now a dying breed. even their traditional knowledge is gone. it is a sad thing. I try to talk to as many elders as I can in my travels about their traditional ways and try to learn them. but I fear its too late now.

The first blade from the top left is a very thin blade I use for skinning. its made in Germay. brand name"Okapi". one of the best I've used. Top right, bottom right and bottom left are blades I made my self. I'm not very good at it as you can probably tell. I do prefer full tang heavy bladed knives for general jungle use.

[Rick]

Impressive, Jay. Really nice stuff. I've never heard of a pellet bow. It looks like there is a small pouch in the middle to hold the stone.

Not very good on the knife making? Pretty darn good to my eye!

[davef]

This is a very interesting question.
Actually, there are 2 very different aspects to this question.

First of all, there is the design aspect of the question.
If you are talking strictly about the design of the knife, then I think the
designs that have been tested, perfected and proven over the years are by
far more preferable. To stay around over a long period of time, the designs
must work.
I'm firmly in the traditional design camp, and don't really care for the modern
"tacticool" design of knives.

The second aspect of the question deals with the materials and methods
used in the construction of the knives. The modern methods are fine tuned
and specialized in both the composition of the steels, and the heat treat
process. The ability of modern day knife makers to "tune" their knives to
specific needs is impressive indeed. We now have knives that can be
pounded through steel pipe on instant, and be able to cut mushy tomatoes
the next. Methods for the heat treat that utilize cryogenics in the process
just boggles my mind. We have seen a revolution in knife making with the
advent of "super steels".

Are they better than the steels from the past? At the risk of offending
some, I will say yes.

Does this mean that the Kabar with 1095 steel is no good?
Absolutely not!!!
Just ask anyone who owns one. They would give you a look like you're one
step from the looney bin if you suggested that their Kabar was no good.

For a moment though, just let your mind wander to the prospect of utilizing
new methods and new super steels in the production of a Kabar knife.
I've read on here that some who own a Kabar made with D2 steel think that
it is the toughest knife they have ever owned, yet D2 really is better suited
in a knife that is used for slicing, not for a knife that takes a lot of pounding
and abuse.
If I had the opportunity to own a Kabar that was made with CPM3V, INFI, S7
or SR101 steel, I would not only jump at the chance to buy one or more of
them, but I would also be willing to spend hundreds of dollars on each knife.
Why?

Because I know that those steels are some of the toughest there are.
Combine them with a great traditional design like a Kabar clip point and you
have the best of both worlds.

I would have to firmly say that I'm in the modern camp in regards to the
newer steels used for knifemaking today.

Sorry for the long winded answer folks.
It was my way of explaining that when it comes to design,
I'm a traditionalist, but when it comes to materials, I'm a modernist.

Where does this leave non-metal knives? Obsidian or flint knives?
That I can't comment on, as I've never had the opportunity to use
any of those types of knives.
Hopefully, someone who makes those types of knives will join in and
give their opinion.

My $150.00 worth ($0.02 adjusted to modern inflation levels )

Cheers
Dave

[Gray Wolf]

The heat treating, the way a blade is tempered, grain structure and carbide distribution of the steel, are the keys to a great performing knife blade. One company that is using SR-77 steel for their blades, which is a slightly modified version of S-7 tool steel (S-7 steel is commonly used in jackhammer bits), sounds like they have made a great blade. But I have many questions about using that steel in the field. I'm trying to get one to test (possible pass around 3), and hopefully find that it's as good as the marketing says.

[tonester]

i am more on the traditional side. i mean certain knife designs have been around forever and i think that just proves how good they are to pass the test of time. if the steel of the blade is a good steel and you take care of it properly it should last you forever, you dont really need a new super steel to have the best blade or knife.

[Gray Wolf]

All tools have evolved with time. Once they were made of stone, bone, wood, etc. Even tools of metal have evolved, whether it be a knife, sword or hammer. All guns have evolved. What's wrong with a better widget?

[Gray Wolf]

tonester, is that non-traditional RAT knife in your avatar yours?

[tonester]

yah, its one of many. although its carbon steel and has micarta scales, i think the overall design is still simple and traditional, its just a drop point.

[Gray Wolf]

Don't forget about the new type of blade coating (to protect the steel). Love that knife.

[Blood Groove]

What I really like is a good old fashioned knife design with new materials and made by a modern company. Then you get the good traditional design and better materials to make it.