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No such thing as “enough knives”.
Like, “enough guns”, “enough ammunition”, “enough rope”, etc. No such thing.
Have you ever considered documenting your knife tests, like how many cuts through manila rope before dulling, as compared to other test knives or some similar tests rather than it cuts blackberry vines but no mention of how many times, etc. Maybe compare your Chinese knives to US made or Japanese made or German made knives. I would think this might give us a better idea of how good these Chinese knives are. keep up the good work.
In my opinion, COLD STEEL makes the best knives now, period.
Oddly, the only folding knife I’ve owned that I didn’t like is the commemorative knife designed by James Wesley Rawles. And the main reason I didn’t like that was it’s chisel grind blade. I can understand why some people might like the strength of the grind, it’s ground for left-handers because it’s ground on the left side. To get it to bite into wood and other materials, one has to hold the knife in one’s left hand and push cut away from one’s body. If one holds it in the right hand, the bite is gone and the ground part slips along the cutting material.
The reason the knife is ground on the right side is because that’s the side of the knife we look at when we open the knife and look at it. And it’s the one that gets photographed by the reviewers when they’re tested! Winchester figured all this out years ago when they put out an inexpensive knife that was chisel ground. They ground it on the right side and put their name on the right side of the blade–and it’s the best chisel grind knife I’ve ever had. Still not crazy about chisel grind knives as cutters, but if I’m going to own one, it’s gotta be for right-handed people!
Blade material is another issue. I’ve got a COLD STEEL Recon One Tanto and I love it. Got it on sale and it’s one of the finest knives I’ve ever owned. The CTS-XHP steel is sharp but don’t yet know how tough it is if it’s whacked on!