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Custom knifes versus off the shelf

MattMan81

MattMan81

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For those of you have explored both options.
Did you really find a big advantage in using a custom knife versus something off the shelf?
Not comparing a $10 wally special. But a decent big box store knife $50-100 say to a $250+ custom knife? To the average users would you really recommend it? Or it is more of a taste and physiology thing.
Curious as I was at an Irish festival recently and looking at these custom blades guys made. Looked nice. But since I am more of a function of fashion kinda guy. It got me thinking if I am missing something.
 
I have a custom fixed blade that I bought because I liked the unique design. Plus, the knife maker's daughter pretty much is like a daughter to my wife, and grew up with my kids, so I wanted to help out his business.
I love it, I love everything about it... but I never carry it. It's big, and not really for the things I use knifes on the regular for. It sits between the seats in my car, incase I need a heavy hitter.
My EDC is a CRKT I bought for $30 off BladeHQ. It gets done the heavy lifting of each day.

I guess it all depends on what you want the blade for.
 
In my exp I’ve found the steel to be better. That may just be cuz I’ve had knives from guys who tempered the blades vs mass produced steel with a quick treatment.
Also the handle will most likely fit your hand better as it’ll be made for you.
Having said that I’ve found a good quality manufactured blade will do everything a custom blade would so imho it’s a collector thing or really wanting to having a custom blade, similar to running a custom firearm vs something that’s mass produced to good specs like a Wilson combat.
 
I don’t own custom knifes. Well sort of but not high end ones. So take this as you will. You can only do so much to a knife to make it better. Steel is probably your biggest factor. There are production knifes using premium steel and I don’t see how you can get better than that. Benchmade makes a 600$ Osbourne knife. It’s an Osbourne knife with fancy material. That’s it.
Custom knifes still have an appeal to me because they are that, custom. More one of a kind, something you can really love.
 
If you don't care about looks and the backstory and having it just the way you want, then I don't think you need anything more than a Spyderco knife made in either Japan, USA, or Taiwan (and that is the order of my preference with the Taiwan knives being the best (made in a historic sword shop by a master)). The China ones are lower quality steel and are much cheaper.

Almost all of your custom knife makers are going to be using a non-stainless steel. You should take care of all your blades, but the stainless ones are easier. Spyderco has some stainless steels the rival the high carbon steels.
 
IMO I only need something that’s good enough, vice “the best”. For me the level of quality, and money I’m willing to spend, is directly related to the job and amount of time I’m going to be using it. I skin 3 or 4 deer a year and a $5 craftsman utility knife works well. I never have to sharpen anything, just pop in a new razor sharp blade and It’s ready to go. It’s also so cheap I couldn’t lose it if I tried lol.. I do like the red ones, so that‘s where I draw my ”custom” line.
 
Weldabeast said:
What is the intended purpose of the knife u want?
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Would like to get into cutting up my own deer. I got a nice knife I got a while ago from a guy I was working with. But like to keep it super sharp for gutting. But would like to find a good stout one for cutting them up. Not sure of the extra money if worth it. I looked at those silver stags before. But never pulled the trigger. Then I saw those fancy custom ones, and wasn't sure if they were an even better choice.
 
MattMan81 said:
Would like to get into cutting up my own deer. I got a nice knife I got a while ago from a guy I was working with. But like to keep it super sharp for gutting. But would like to find a good stout one for cutting them up. Not sure of the extra money if worth it. I looked at those silver stags before. But never pulled the trigger. Then I saw those fancy custom ones, and wasn't sure if they were an even better choice.
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I skinned and quartered three or four deer with an old timer pocket knife. I think this is another thing that doesn’t require expensive but you can spend as much as you want. I have skinned and quartered with a cheap fixed blade that wouldn’t stay sharp for me. That’s about the worst. The little old timer saved me more than once that’s for sure.
 
I have more knives than one person needs. Most sir in a drawer but there are some customs that just feel right. It’s either look, steel or both combined. It’s really up to you.
 
MattMan81 said:
Would like to get into cutting up my own deer. I got a nice knife I got a while ago from a guy I was working with. But like to keep it super sharp for gutting. But would like to find a good stout one for cutting them up. Not sure of the extra money if worth it. I looked at those silver stags before. But never pulled the trigger. Then I saw those fancy custom ones, and wasn't sure if they were an even better choice.
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I've done all my own venison butchering for probably 15 years by now. My go-to butchering knives are a Rapala 4" panfish fillet knife and a 5" Victorinox boning knife. You need less knife that you'd think for butchering, and it's more important for it to be flexible than stout. You're filleting silverskin and membranes off of meat, and teasing every morsel of meat off of bones; a scalpel would be more appropriate that a butcher knife. Larger blades just get in the way, unless I'm removing the shoulders or cutting backstraps into steaks.

My go-to gutting knife is an Outdoor Edge swing blade. It takes and holds an edge. I've started to keep a Havalon in my pack as well. I also like the classic Sharpfinger, and I've broken down a deer, gutless method, with a $10 Morakniv.

If you want a custom knife, get a custom knife. I've made my own, and the all hold memories for me. Some of them might even be superior to factory knives. But the consistent quality control of a reputable factory is tough to replicate in a 1-off shop. And a lot of 'custom' knives are factory blades with custom Cerakote and scales, rather than expertly-ground blades then heat-treated by a master.
 
My grandmother of 90 asked me once if there was anything in particular I'd like to have when she was gone. No hesitation I said I wanted every old butcher knife her and my grandfather owned. That's as custom as I'm concerned with. Those old blades aren't pretty but hold nice edges.
 
I have a $30 buck knife i use for gutting and don't mind carrying in the woods in case I lose it. I have a custom $250 knife i use for butchering at home. I could cut up 2 deer without it ever touching a sharpener. I always just touch it off to razor sharp after each deer but the buck is dull after a gut job and part of skinning. Now I wouldn't recommend getting custom made unless its for looks.
 
To expand on the topic, not only is blade material important but so is blade shape, length and handle style.
I have used this blade style for as long as I have hunted, 55 yrs., 4.0" long, blade material is D2, a good middle of the road steel,
not to hard to sharpen, but holds an edge well.
There is probably at least 3 - 4 dozen good blade materials in use today, all have there place.
Blades that are very hard, above 60 R/c are difficult to sharpen, with out a lot of experience.
Try to keep the blade hardness to 58-60 R/c.
Learning to sharpen your blade is what I would consider a "right of passage" for a hunter.
I have carried a knife all my life and would feel naked without one in my pocket or on my belt.
Custom knives are a lot like custom recurves, both are expensive, work very well, and are a joy to look at and use.
Life is too short to be seen with an ugly knife, make the investment in a custom, you will have it for life and you will not regret it.
p.s. This is a Grohmann Canadian Belt Knife style
 
MattMan81 said:
Would like to get into cutting up my own deer. I got a nice knife I got a while ago from a guy I was working with. But like to keep it super sharp for gutting. But would like to find a good stout one for cutting them up. Not sure of the extra money if worth it. I looked at those silver stags before. But never pulled the trigger. Then I saw those fancy custom ones, and wasn't sure if they were an even better choice.
Click to expand...
I'm with @Iron_llama on this one. I've been butchering my own deer all my life (the only exceptions are when there's warm weather combined with a schedule crunch). I use any knife with a semi-stout sharp blade for skinning and do most of the rest of the job with a sharp fillet knife. You really don't need anything special for effectively butchering a deer. If you can skin them while they're still warm you almost don't even need a knife except around the legs, the skin will mostly just peel off. Once that's done I find a thin fexible blade serves me better for the rest of the work. FWIW I do use a cheap hand saw to cut off the legs and a hatchet to lop off the head at the end of the neck. That covers all the tools I use to cut up a deer.
 
I found the Gerber Gator Grip provides a more secure grip than other knives I've used when wet or covered in blood, especially when reached in the carcass to cut the esophagus. So it's stayed in my kit, despite far higher quality knife offerings on the market.

A grippy and ergonomic grip are important to me, so I'd have to have that in any upgrade.
 
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