I bought my Chaparral after watching your fathers day review of your new knife. Mine has the best fit and finish of any of my knives. Not very often that l find a perfectly done production knife.
I lost my first Chaparral light weight and immediately replaced it. To date it's the only knife I've ever bought twice. Would love to add a Sebenza to the collection some day!
I care more about the relative value when purchasing knives, or stuff. Of course the Sebenza should be better at that price difference. But my criteria would be: is the Sebenza 2.5 times better than the Chaparral in your opinion? Would I be 2.5 times happier with it than with the Chaparral? If not, I would score that a win for the Chaparral by my standard. That may not be a typical opinion, but I think there are few other value knife people out there. Great reviews on the website and concept with this video.
I don’t disagree with this approach but I think it is also important to keep mind the actual dollar amounts. If it was 2.5 times a base price of $100,000 that’s one thing. Here it is like $220.
Pretty obvious you wouldn't like a custom knife. To me knives are like watches. You can get a very inexpensive watch that works great for keep time, or you can buy an expensive watch that keep great time, but also has value because of its craftsmanship and looks. Guess it all depends on what you value and enjoy.
“Better” is a subjective thing, but for me the Chaparral is pretty much unbeatable at what it does, while there’s nothing I really find compelling about the Sebenza. Thirty years ago it was the knife to have, but it’s nothing special today.
Why do you think xhp won't stain? That's one of those made up things, like so many other things in the knife community. And people keep repeating the same false information. Stainless also only means that it stains, less. Some will stain easier than others depending on the heat treatment, blade finish and composition. Your take on xhp is also weird, and just confuses your viewers. Its a fairly good steel in performance though it will stain. Meaning you can put a food safe oil on it to stave off the oxidation. RUclipsr's gotta RUclips. Though I do agree its not on the level of the sebenza
Generally steel with more than 12-14% is considered stainless. Additionally it was marketed as a less staining version of D2 by Carpenter. For those reasons I think it fair to discuss its stainlessness
@@EverydayCommentary knife steel nerds has a decent writeup on xhp. He explains the chemistry on it. And steel manufacturers compare everything to d2 and 440c lol. A lot of their advertising is for stamping steel or plastics etc. Not as much foe cutlery.
I bought my Chaparral after watching your fathers day review of your new knife.
Mine has the best fit and finish of any of my knives. Not very often that l find a perfectly done production knife.
I lost my first Chaparral light weight and immediately replaced it. To date it's the only knife I've ever bought twice. Would love to add a Sebenza to the collection some day!
I care more about the relative value when purchasing knives, or stuff. Of course the Sebenza should be better at that price difference. But my criteria would be: is the Sebenza 2.5 times better than the Chaparral in your opinion? Would I be 2.5 times happier with it than with the Chaparral? If not, I would score that a win for the Chaparral by my standard. That may not be a typical opinion, but I think there are few other value knife people out there.
Great reviews on the website and concept with this video.
I don’t disagree with this approach but I think it is also important to keep mind the actual dollar amounts. If it was 2.5 times a base price of $100,000 that’s one thing. Here it is like $220.
Pretty obvious you wouldn't like a custom knife. To me knives are like watches. You can get a very inexpensive watch that works great for keep time, or you can buy an expensive watch that keep great time, but also has value because of its craftsmanship and looks. Guess it all depends on what you value and enjoy.
A Boye Dent would improve this knife immensely. I have the carbon fiber version and the lock-back disengage is the only thing I do not like.
Yeah this is why the Delica rocks.
Odd comparison. The only thing in common is they're both knives.
“Better” is a subjective thing, but for me the Chaparral is pretty much unbeatable at what it does, while there’s nothing I really find compelling about the Sebenza. Thirty years ago it was the knife to have, but it’s nothing special today.
All Sebenza owners owners feel compelled to justify the fact they blew $400 bucks on a very basic titanium knife. It’s understandable.
I have systematically reviewed over 500 knives over the past 12 years. This is not fan service.
Part 1 Chris Reeve's factory tour ruclips.net/video/4QiEnhA3n0A/видео.html
Why do you think xhp won't stain? That's one of those made up things, like so many other things in the knife community. And people keep repeating the same false information. Stainless also only means that it stains, less. Some will stain easier than others depending on the heat treatment, blade finish and composition.
Your take on xhp is also weird, and just confuses your viewers. Its a fairly good steel in performance though it will stain. Meaning you can put a food safe oil on it to stave off the oxidation.
RUclipsr's gotta RUclips.
Though I do agree its not on the level of the sebenza
Generally steel with more than 12-14% is considered stainless. Additionally it was marketed as a less staining version of D2 by Carpenter. For those reasons I think it fair to discuss its stainlessness
@@EverydayCommentary knife steel nerds has a decent writeup on xhp. He explains the chemistry on it. And steel manufacturers compare everything to d2 and 440c lol. A lot of their advertising is for stamping steel or plastics etc. Not as much foe cutlery.