Okay, I’ll admit it; I have some unpopular opinions about slipjoints. Sure, I like a good snappy action, a pinchable blade, and good fitment like everyone else. There are just some things that many like that I don’t prefer, and I can’t keep them a secret any longer!
Half Stops… Who Needs ‘Em?
I’d take a cam tang over a half stop any day. People claim that a half stop is a safety feature, that it helps stop the blade from closing on your hands if you accidentally put pressure on the spine. In my experience, half stops are as likely to cause a slip while opening the knife as they are to stop the blade from closing on your hand. I actually got a bad cut once while opening a knife that had a strong pull because my hands were oily and slipped when the blade hit the half stop. I also find pulling the blade all the way open or pushing it all the way closed to be more satisfying… no interruption from a half stop needed. So for me I prefer no half stop both from a practical and an aesthetic perspective.
Sharpening Choils… Should Chill
Sharpening choils seem to be a frequent request on knife designs. I recall people griping in particular about the lack of sharpening choils on Spyderco knives when I frequented the forums. You still don’t see them on many traditional slipjoints, but they’re common on modern slipjoints. Unlike half stops, my preference against sharpening choils is mostly practical. I find that sharpening choils tend to catch when cutting, especially in breaking down cardboard, and moreso the larger the choil. Now, the main argument for a sharpening choil is also practical; they help to keep a consistent blade shape through numerous sharpenings. Sometimes, especially with fixed angle sharpening systems, a blade without a choil can be difficult to sharpen evenly all the way to the heel. For me though, being that I use stones to sharpen, I’d rather have the uninterrupted edge. All that said, I can’t say I have anything against the looks of a well designed sharpening choil.
Carbon Steel… Straight in the Can
I know this one will ruffle some feathers, but there’s never really a time that I’d prefer carbon steel over stainless steel. On a user, stainless steel means much less maintenance. While in the past it was true that stainless steel was often of lower quality, the opposite is more commonly true now. Modern stainless steel has advanced far beyond the capability of 1095 and its traditional brethren. Simple carbon steels are easier to sharpen, but much of it depends on the skills and tools available to the user. For a collection knife, stainless steel means you don’t have to worry that your knife will rust just sitting in its box if a little moisture finds its way in. It also means the etch will not lighten with storage care. While I can appreciate a patina as a visual reminder of the usefulness of the knife, I generally prefer the look of unaltered steel. So, for me, stainless steel is usually more practical and allows me to continue to enjoy the knife’s original intended look.
That said…..
This is all not to say that I don’t like knives with those features. Many of my favorite knives have some or even all of the characteristics mentioned above. Most Great Eastern Cutlery knives have carbon steel and half stops. Almost all Jack Wolf Knives have sharpening choils and half stops. So it’s not that a half stop, or sharpening choil, or carbon steel are deal breakers on their own or even in concert for me. Rather, they’re just not features I would include on my ideal slipjoint.
What unpopular opinions do you have about slipjoints? Are there any features you dislike that others like, or vice versa?
