Return to fixed blade knives. MKC worth it?

[PathFinder]

The discussion isn't about what the animal knows. It's what the consumer gets for their $$.
MKC? In the case of the 52100, an inferior material. Across their line, inferior heat treat, grind, sharpening, and general workmanship. A bunch of the price must be disappearing into advertising and influencers.
A well done custom trades the advertising and influencers for better material, heat treat that brings out the full potential of the steel, and better overall quality. That can result in 2x or more edge holding capability.
Paying for advertising and influencers over knife performance is a bad trade.

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[SDHNTR]

There is nothing needed in the field that a good old Case pocket knife won’t do. The vast majority of the pics is see posted here and on other similar threads show blades that are way too thick and wide to be efficient.

The skinny clip blade on a Case Trapper works better than anything else I’ve used on thousands of animals, and certainly better than most of the blade profiles I see posted here.

 

[hibernation]

I followed a similar path, started on fixed-blade, tried out the small Havalons for awhile, back to fixed blade. I really like the shape of the Grohmann's canadian belt knife, it's about perfect for a hunting knife. The steel is adequate but nothing too impressive. Easy to sharpen by hand, easy to touch up.

I've used a Benchmade with S30V and there is a serious difference in edge retention, it's noticeable how much sharper it stays through processing an entire elk. I wouldn't want it on an all-purpose knife, but for meat, hide, and hair, it's impressive. Downside is that the harder steel can be tough to sharpen at home.

People have strong preferences on blade and handle shape. Beyond that, seems like the objective differences are steel type, and how fancy do you want the handle and sheath to be.

 

[Marbles]

I like Magnacut.

I will not be buying another MKC. I have the Jackstone and it has a large chip in the belly. None of my other Magnacut blades have chipped, only S90V has chipped similarly, but never quite as large.

For the price I expect it to be better.

Blade shape plays a large role. Skinning a leaf shaped blade like the CBK is significantly better than a standard blade shape. I was using a CRK Inyoni back to back with my Jackstone and will the CRK is a nicer knife, the Jackstone was superior in skinning. The CRK is a better boning knife, but the difference is less obvious.

 

[Speaks]

I like some MKC knives, I do not think they are a good value though. But do own and use two of them. I think their sharptailed bird knife is about a perfect field dressing knife for white tail and mine is on my bino case for this season. If should cost much less for what it is, but it was also very specifically what I want. I also own the blackfoot in magnacut and its fine though I likely would not buy it again and find a better value knife.

I have one the dixie zippers on order which I hope will replace it.

I dont love the speed goat and should really sell mine.

 

[svivian]

I like Magnacut.

I will not be buying another MKC. I have the Jackstone and it has a large chip in the belly. None of my other Magnacut blades have chipped, only S90V has chipped similarly, but never quite as large.

For the price I expect it to be better.

Blade shape plays a large role. Skinning a leaf shaped blade like the CBK is significantly better than a standard blade shape. I was using a CRK Inyoni back to back with my Jackstone and will the CRK is a nicer knife, the Jackstone was superior in skinning. The CRK is a better boning knife, but the difference is less obvious.

are you still using the Linx from north arms knives?

 

[Marbles]

are you still using the Linx from north arms knives?

No, mostly based on preference.

I still have the Mallard and use it in the kitchen.

I found the depth (cutting edge to spine) of the Lynx awkward and didn't like the handle shape, so I sold the Lynx. In truth I find the Mallard slightly awkward as well, the blade slightly too long and deep, the handle a little slick and somehow unresponsive. Even in the kitchen I prefer to grab the Messermeister pairing knife for anything more complex than slicing. It just turns in the cut better and has a slightly shorter blade which makes working with the tip more controlled.

Neither are bad knives, and the steel holds up well.