I just turned 55 My father purchased a knife for me back in 82. I still have it, the sheath is a bit warm from extreme sun, rain, ocean water, high humidity and extreme humidity lows. The knife is surviving better that the sheath. But I wouldn’t trade, sell, or change anything. This knife has become a badge of honor. Could use one with a thicker handle as my arthritis sometimes does not allow my a proper grip to use this old blade, but after 43 years I am still a grateful owner. And While I was running flea markets around the Southwest, I was proud to sell them. Thank you Charlie and the family, and the whole team. One of these days I will buy a newer blade for myself ;) maybe a video explaining what annealing is, not the process you use so much, but rather a proper explanation of what it is and how it relates to your knife making process.
I just turned 55
My father purchased a knife for me back in 82.
I still have it, the sheath is a bit warm from extreme sun, rain, ocean water, high humidity and extreme humidity lows.
The knife is surviving better that the sheath.
But
I wouldn’t trade, sell, or change anything. This knife has become a badge of honor.
Could use one with a thicker handle as my arthritis sometimes does not allow my a proper grip to use this old blade, but after 43 years
I am still a grateful owner.
And
While I was running flea markets around the Southwest, I was proud to sell them.
Thank you Charlie and the family, and the whole team.
One of these days I will buy a newer blade for myself ;)
maybe a video explaining what annealing is, not the process you use so much, but rather a proper explanation of what it is and how it relates to your knife making process.
I have had and used Anza knives for almost 30 years, never had a handle scale come off yet.