Ok, so I must be dense. I have carried and used inexpensive knives like you would find at WalMart for $15-25: plain-jane, lock blades with around a 4” blade. I have field-dressed, skinned and quartered tons of deer, antelope, and elk, opened cans, castrated bull calves, removed splinters, filleted fish, cut rope, wood, sheet metal, and steaks with them. The hinges and blades were strong enough for this kind of abuse, and the blades stayed sharp long enough between sharpenings to not be an annoyance.
So my question is: What do I gain by buying one of the much loved but much more expensive knives favored by so many members of this forum?
So my question is: What do I gain by buying one of the much loved but much more expensive knives favored by so many members of this forum?