I was wondering what you guys think about cold steel knives. My first one, Pendleton light hunter I've used on "five" European deer skull mounts and thats about 5-6 hours of non-stop cutting and alot of "skull-scapping" (each mount) and such. And so far, it's outlasted ANY edged blade I own.
So, I ordered the Roach Belly from midway and it's more of a skinner blade.
I was looking at the Hunter series knives that cold steel have and higher $$$'s without a doubt. But over the years, Buck, Gerber, Case and etc., out of every knife I've used over the years, the Cold Steels that I have used has me sold as to the quality of the steel.
I was wondering what your thoughts on them are?
So, I ordered the Roach Belly from midway and it's more of a skinner blade.
I was looking at the Hunter series knives that cold steel have and higher $$$'s without a doubt. But over the years, Buck, Gerber, Case and etc., out of every knife I've used over the years, the Cold Steels that I have used has me sold as to the quality of the steel.
I was wondering what your thoughts on them are?