Comparison SOG Flash FL vs Kershaw Portal

Type of lock - a device for fixing the main blade - used in a folding knife (see “Design”). Theoretically, such a device should provide additional protection by preventing unauthorized closing (and sometimes opening) of the knife; however, in practice, much depends on the type of particular lock: different types can differ markedly in reliability, and there are solutions that do not provide for rigid fixation of the blade at all.

Among the most popular modern locks are liner lock, frame lock, back lock, axis lock, button lock and tri-ad lock, however, in addition to them, there are other options, including double auto, compression lock, viroblock and slip-joint. Let's look at both in more detail:

— Liner lock. One of the simplest, inexpensive and at the same time very reliable locks. The locking element is an elastic flat plate (“liner”) hidden inside the handle; when opening the knife, this plate moves to the side and supports the back of the blade, on which a special recess is provided for the liner. To disengage the lock and close the knife, the plate must be moved with your finger in the other direction, to its ori...ginal position.

- Frame lock. In fact, it is a modification of the liner lock described above, in which the role of the locking plate is played not by the liner installed inside the handle, but by part of the handle itself. Such a lock is considered more reliable, and on the whole it is deservedly so: the part of the handle that supports the blade is much thicker than the “liner” and is less likely to shift when the lock is opened. Also, the advantages of a frame lock include a rather interesting and stylish appearance: knives with such locks are mostly all-metal, without handle linings; and models with linings differ in appearance from knives with other types of locks.

— Back lock. A lock using a locking plate, which looks like a kind of spring-loaded “rocker arm” installed along the knife handle and capable of swinging around a transverse axis. When the knife is open, this plate, with its leading edge, rests against the hook on the back of the blade, preventing it from closing; and to close the knife, you need to press on the part of the “rocker arm” protruding from the handle, releasing the plate from the hook. The pressing force is usually quite large, which minimizes the likelihood of disabling the lock even with the tightest grip. In general, such locks turn out to be quite reliable, but it is very difficult to close a knife with a “backlock” with one hand, and in many models it is even impossible.

— Axis lock. Benchmade's invention: a lock controlled by a special movable pin in the front of the handle. When moved forward, the pin enters a groove on the back of the blade, fixing it; when moved back, the lock is released and the knife can be closed. The pin is often made spring-loaded, and the blade, unlike many simpler solutions, is fixed not only in the open position, but also in the closed position. Thanks to this, Axis Lock is considered one of the most reliable modern locks. On the other hand, such a mechanism is sensitive to contamination and requires some care (however, simple) for reliable operation.

- Button lock. Another lock based on the use of a pin. However, in this case, the pin does not move in the longitudinal groove, but is controlled by pressing a button: this press releases the lock, allowing you to open or close the blade (most often it is fixed in both positions - open and closed). Also note that many knives with a “push-button” lock have an automatic opening mechanism - a spring-loaded blade that opens into the working position without effort on the part of the user.

— Virobloc. A knife lock developed by Opinel and still a “calling card” of knives of this brand. The key element of the lock is a rotating ring with a longitudinal slot installed in the front of the handle, at the point where it connects with the blade. To open or close the knife (and it is fixed in both the closed and open positions), you need to turn the ring so that the slot is opposite the blade - then the blade can pass through the ring to the desired position. If the slot is not opposite the blade, the latter, when trying to open or close, rests against the ring and cannot budge.

- Slip-joint. A type of knife lock that does not provide rigid fixation of the blade. In the open position, the blade in such a knife is fixed by the so-called spacer - an elastic element that is to some extent similar to the back lock “rocker arm”, but does not engage in a rigid engagement with the blade (and also plays the role of a kind of closer for a not fully open blade). To close such a knife, it is enough to apply some force to the butt. “Slip joints” are used mainly in small Swiss knives (see “Type”), not designed for high loads.

— Compression lock. A modification of the Liner Lock described above, created by Spyderco and used in some models of this company. One of the key differences from the original is that the locking plate is located on the top side of the handle rather than on the bottom. Due to this, as well as some specific design solutions inside the mechanism itself, the compression lock turns out to be much more reliable than the original “liner”, however, such a lock is not cheap.

— Levitator lock. A proprietary modification of the Frame Lock (see above), developed by Benchmade. Like the original “frame lock”, it is used in knives without pads. A distinctive feature of “levitators” is a specific pattern of slots in the middle part of the handle - this pattern forms a spring plate. A pin is attached to this plate from the inside, which, entering the hole on the back of the blade, fixes it (usually in both the closed and open positions). The lock opens by pressing the characteristic part of the pattern, which acts as a button.

- Arc lock. A proprietary development of the SOG Specialty Knives company, used in its knives; from a technical point of view, it is a slightly modified version of the axis lock described above. The control element is also a pin; and the key difference from the usual “axis” is that the pin is connected to a special rocker arm and moves not in a straight line, but in an arc. This provides additional reliability, however, such disadvantages of the original as high cost and sensitivity to dirt are also characteristic of such a lock.

- Double auto. The Double auto system is not so much a type of lock as a type of opening mechanism found in frontal knives (see “Design”). This mechanism is controlled by a sliding switch that can move in two directions - unfolding (forward) and folding (backward). The whole system works in this way: when the switch moves forward or backward, one of the springs is charged, and when the extreme point is reached, the blade is released and moves in the corresponding direction under the action of the charged spring. In general, this is a very convenient and practical, and therefore very popular type of lock among front-facing cameras.

- Safe lock. The full name is Ram Safe Lock. Developed by Cold Steel, a specific variation on the back lock theme (see above): it also uses a rocker arm to rigidly fix the blade, only in this case the rocker arm does not swing, but moves back and forth. The blade is fixed in the open and closed position; To open the lock, you need to pull the rocker by the back part protruding from the handle. This design is highly reliable and resistant to loads; Its main disadvantage is the inability to unfold and fold the knife with one hand.

— Cogwheel lock. “Gear lock”, also known as a ratchet lock. The rear part of the blade has the shape of a gear in such knives, and the locking occurs due to a plate with a cutout for one of the gear teeth. To open the lock, you need to lift the plate; For this purpose, a characteristic ring may be provided in the design. An interesting (although not very useful in practice) feature of ratchet locks is the ability to fix the blade not only in open and closed, but also in several intermediate positions. At the same time, the reliability of such devices is relatively low, so they are rarely used - in particular, in models that copy certain types of traditional knives (such as the Spanish Navaja).

- Slide lock. A relatively rare type of lock, found in certain models of Swiss knives - usually small, but advanced and multifunctional, where the additional mechanism does not particularly affect the dimensions. This lock is controlled by a slider on the side of the handle: the blade is fixed in the open position, and to fold it you need to pull the slider back, thus disabling the lock. The slider is spring-loaded, which does not allow it to “slide” back on its own (for example, under its own weight); In addition, the spring also plays the role of a closer for the blade that is not fully open. The reliability of “slide locks” is not particularly high, but this is not required given the specifics of the application.

— Tri-ad lock. An invention of the Cold Steel company, which is a variation on the Back Lock mechanism. It also uses a locking plate in the form of a characteristic spring-loaded “rocker arm”, but it is secured in the center by a floating pin (oval, not round). Next to the front end of the “rocker arm” there is another axial pin - together, these modifications have significantly improved the reliability of the locking mechanism. Thanks to such modifications, the blades of knives with Tri-ad lock are devoid of any backlash.

The knife blade has a matte finish. The most popular colour for these blades is black, but there are other options, including even white. The main purpose of a matte finish is to prevent the appearance of glare from the blade, which can give out the owner of the knife or create inconvenience when working. This is especially important during hunting and other similar activities, so this feature is often found in hunting and fishing models (see "Type"), as well as "survival knives" (survival). At the same time, the matter is not limited to this. For example, a matte finish is also used in multitools, and here we are talking primarily about convenience during work. And in some knives, such blades play a rather aesthetic role, giving the product a stylish appearance or resemblance to an army model.

The grade of steel from which the main blade of the knife is made. Knowing this name, you can find detailed data on the steel used and evaluate how high quality the knife is, whether it is suitable for the intended application and whether it is worth the money. Here are some of the most popular brands today:

— 440A, 440B, 440C. Category "above average". Relatively inexpensive varieties with excellent value for money. The carbon content is 0.75%, 0.9% and 1.2%, respectively; 440C steel is considered the most advanced, however, all varieties are resistant to corrosion, keep sharpening well and at the same time are quite easy to sharpen.

— AUS-8. The Japanese analogue of the "440th" line — more precisely, steel 440B (analogues 440 A and 440C are marked AUS-6 and AUS-10). It is distinguished by the presence of vanadium in the composition, which has a positive effect on wear resistance.

— 8Cr13MoV, 8Cr14MoV, 5Cr15MoV, etc. Chinese grades of steel with the addition of chromium, molybdenum and vanadium. The most popular and advanced option is deservedly considered "eight-chrome-thirteen". It is similar in properties to AUS-8, but has a higher carbon content; such steel is relatively inexpensive, but it has very good performance characteristics, due to which it is found both in relatively inexpensive knives and in premium models.

— 420. The material of the low-cost category, which, however, is distinguished by excellent corrosion resist...ance. Such steel wears out quickly, but it is also very easy to sharpen; it is well suited for low-cost knives designed for daily use.

— 420HC. A slightly more advanced version of the 420 steel described above, having a higher carbon content. As a result, the 420HC is noticeably harder and holds an edge longer; in terms of resistance to corrosion, it is practically not inferior to the original, but costs only slightly more. It is also considered an excellent option for mass-produced low-cost knives.

— D2. Category "significantly above average". A distinctive feature of this steel is its high chromium content, due to which, in terms of corrosion resistance, it approaches full-fledged “stainless steels” (although it still falls short of them). In addition, D2 is noticeably harder than most materials of a similar price category, due to which it is quite difficult to sharpen, but retains its working properties for a long time.

— CPM. A family of steels from Crucible that includes premium and super premium grades. Manufactured using the Crucible Particle Metallurgy proprietary technology, which, according to the manufacturer, provides higher quality than traditional production methods; however, such materials cost accordingly. The specific characteristics of different grades, of course, vary somewhat, but they are all characterized by good hardness and corrosion resistance. However it is worth considering that certain types of CPM (especially the most expensive ones) can be very difficult to sharpen; on the other hand, such sharpening is maintained noticeably longer than in cheaper materials.

— 65X13. Perhaps the most popular brand of Russian-made steel. It has a high chromium content, which contributes to corrosion resistance, while it is quite easy to sharpen, but does not differ in hardness. It is inexpensive and is used mainly in the mass production of inexpensive knives.

The hardness of the material used for the knife blade. This parameter is one of the key characteristics of the blade. On the one hand, high hardness means that the cutting edge will not deform, wrinkle and dull prematurely, and the blade itself will bend under transverse loads; on the other hand, hard material is difficult to sharpen and is often rather brittle.

For knife blades, Rockwell hardness measurement and designation according to the appropriate scale (HRC) are used. Most good quality steel knives have a hardness of around 52 - 58 HRC - this range is considered to correspond to the optimal ratio of characteristics. For other materials, the numbers can be noticeably lower without any noticeable loss of reliability; see "Blade material" for details. And hardness above 60 HRC is extremely rare - mainly in premium grade steels and higher. In such steels, the brittleness characteristic of hard materials is eliminated through the use of various high-grade additives, and the difficulty in sharpening is compensated by the blade's long service life.

It is worth remembering that hardness is not the only characteristic that determines the quality of the blade: a lot depends on the composition of the alloy, manufacturing technology, etc. However, this is a fairly clear indicator that characterizes the features of a particular material; this is especially true for steel.

The total length of the knife blade. This characteristic is one of the most important, with several practical points associated with it.

Firstly, the length of the blade is directly determined by the purpose of the product, and even within the same type (see above) there may be different options. For example, hunting knives for skinning (skinners) are usually quite short, up to 10 cm - in contrast to general-purpose options. Therefore, it is worth choosing a model according to this parameter, taking into account the work for which you plan to use the knife.

Secondly, the dimensions of the blade determine the overall dimensions of the knife itself. This is especially important for outdoor models (see "Type"): although the knife is usually worn folded, it is customary to indicate its dimensions in the specifications for the unfolded position. And by the length of the blade, you can quite clearly estimate the length of the knife when folded: usually it is 1.5 - 1.7 times longer than that of the blade itself, and in any case, the knife cannot be shorter than its own blade.

Thirdly, the length of the blade can be (and in many CIS countries is) one of the criteria for determining whether a knife belongs to a cold weapon. Usually, regulatory documents indicate a certain minimum length value: shorter blades do not fall into the category of edged weapons, regardless of their design, and for longer blades, specific evaluation criteria come into force...(hardness of the material, shape of the point, blade thickness, etc.).

At the same time, it should be borne in mind that the length of the blade can be measured in different ways: from the point to the beginning of the handle, from the point to the peg used in opening, etc. In practical application, this moment does not play a decisive role, however, it can create legal problems: for example, state examination methods may not take into account the peg. So, if you have doubts about this, it is best to purchase a knife that has an official certificate that this model is not a melee weapon.

The thickness of the knife blade at its thickest point (usually at the butt). According to this parameter, one can to some extent evaluate the strength of the blade for transverse loads: a large thickness gives an appropriate margin of safety. At the same time, one should not forget that the “endurance” of a knife as a whole depends on many other features of its design, and only blades made of materials similar in properties can be compared in thickness. But what this indicator directly affects is the weight of the product.

Also, legal issues can be associated with the thickness of the blade, which determine whether a particular knife belongs to a cold weapon and the corresponding rules for buying, wearing and storing. The relevant rules may state, for example, that blades with a thickness of more than a certain value cannot be classified as melee weapons, regardless of other features.

The material from which the knife handle is made. For models with handles with overlays, in this case, it is usually the material of the overlays that is indicated.

The list of the most popular modern materials includes plastic, micarta, rubber, fiberglass, CFRP, wood, metal, in particular aluminium, steel, titanium, brass . There are other, more specific options, such as animal bone or horn.Here are the main features of different materials:

— Plastic. Plastic is often associated with cheap products, but in the case of knives, things are ambiguous. The fact is that there are many varieties of this material on the market, including very high quality, and the real properties of the plastic handle depend primarily on the price category of the knife. At the same time, some features are common to all variants. On the one hand, plastic in general is quite inexpensive, while being easy to process, it can easily take on complex shapes and almost any colour shade. In addition, it is relatively light, resistant to water and quite durable. Among the disadvantag...es: most types of plastic are inferior to metals in reliability and can crack from a strong impact, and this material scratches much easier.

— Fiberglass. Most often, this term does not mean pure fiberglass (it is not suitable for making handles), but fibre-reinforced plastic — a composite material that combines glass fiber and a binder polymer. This material is lightweight, resistant to water and temperature changes and very durable — its most advanced varieties are not inferior to steel. Like ordinary plastic, it is well suited for creating complex shapes. Another advantage of fiberglass is low thermal conductivity — in other words, such a handle does not “cool” the hand much in the cold. However the price of all these advantages is quite high.

— Wood. This material has been used for knife handles for a long time, but does not lose popularity today. Many appreciate wood for its pleasant and stylish appearance, but its advantages are not limited to this: wooden handles are relatively light, pleasant to the touch, including and in cold weather, and also do not slip out of the hand. On the other hand, a wood that does not receive a special treatment tends to accumulate moisture, which leads to loss of "presentation" and even damage; in addition, this material is quite sensitive to cracks and scratches. It is worth saying that different types of wood can be used in knife handles, including those that are devoid of the shortcomings described above — but they usually weigh a lot and are very expensive. Relatively simple options can be quite expensive.

— Rubber. Classical rubber is well suited for kitchen knives, but is poorly suitable for camping and other similar models due to softness, and therefore is rare. Specific types of rubber are more commonly used; their properties are usually largely similar to the plastic described above.

— Steel. One of the most popular materials for multi-tools, where the handles are subjected to significant stress; however, it is also found in knives. The key advantages of steel are high strength and reliability. It has a rather large weight, but massiveness often also turns out to be a virtue — in particular, it creates an additional impression of strength and reliability. Among the unequivocal disadvantages of steel, one can note the tendency to “cool” fingers and slip out of wet hands; however, the first moment is noticeable only in cold weather without gloves, and the second is often compensated by a relief notch, which provides additional security in holding. It is also worth considering that different grades of steel may have different resistance to corrosion, some varieties may require additional care.

— Aluminium. Another material that is quite popular among multitools, but also used in knives. In many respects it is similar to steel, however, on the one hand, it weighs less and is more resistant to corrosion, on the other hand, it costs more.

— Mikarta. Material from the family of textolites; A “layered” composite that combines a fibrous material (such as paper, fabric, or fiberglass) with a polymeric filler. The specific composition of micarta may vary, but high-pressure sintering is a mandatory feature of production. Thanks to this, the material is very dense, durable and reliable, it is suitable even for top-class knives, and the low-cost allows the use of micarta in low-cost models. On the practical side, micarta is quite pleasant to the touch, absolutely insensitive to water and temperature changes, does not cool the hand and does not conduct electricity. In addition, micarta handles also look good: for example, many of them have characteristic patterns that mimic the texture of wood.

— Titanium. Titanium-based alloys can be classified as premium materials. In addition to a solid appearance, they have low weight combined with high strength. In addition, titanium handles are well suited for use at low temperatures due to their low thermal conductivity. The main disadvantage, traditionally for such materials, is the high cost.

— CFRP. Composite material combining carbon fiber threads (carbon) and a plastic base. The main advantage of this material is its high strength, comparable to that of steel — despite the fact that it weighs much less, besides, it is absolutely not subject to corrosion. On the other hand, carbon fiber does not tolerate point impacts well — cracks can appear from this; and the cost of such handles is very high.

— Animal horn. Natural horn (for example, deer or bull) is one of the traditional materials used for knife handles for a long time. The main advantages of this material are an aesthetic appearance with a characteristic pattern, as well as a relief texture that makes it easier to hold the knife in your hand. In addition, low thermal conductivity contributes to the comfort of holding, due to which the handle does not cool the hand. On the other hand, the horn is less durable than the same steel or fiberglass. Therefore, nowadays, this material is used mainly for aesthetic reasons — to give the knife a characteristic style.

— Bone. Another "traditional" material, in many respects similar to the horn described above — in particular, the bone is pleasant to the touch and looks stylish in "hunting" knives, but in terms of strength it is somewhat inferior to more modern materials. The main difference from the horn is that bone handles have more variations in texture and colour, and their surfaces are usually smooth; the latter can be both a disadvantage and an advantage, depending on the preferences of the user.

— Leather. Leather overlays on the handle not only give the knife a stylish appearance, but also provide quite practical advantages: such a surface is reliable when held both with bare hands and with gloves, it does not cool hands and is pleasant to the touch. On the other hand, such a design is quite expensive and does not have clear advantages over simpler materials. Therefore, leather is used mainly as an element of external design, and not for practical reasons.

— Bronze. An alloy based on copper, usually with tin, having a peculiar colour (reddish or golden). In terms of basic properties, it is similar to steel (see above), on the practical side it differs only in its original appearance and higher cost. Therefore, bronze is rarely used, mainly to give the knife an original appearance.

— Brass. An alloy based on copper and zinc, with a characteristic golden colour. It is similar in characteristics and application to the bronze described above, it is used more for aesthetic rather than practical reasons.

— Metal. This option is indicated for models in which the manufacturer, for one reason or another, did not specify the specific composition of the metal used for the handle (steel, aluminium, bronze, etc.), as well as for handles consisting of unusual alloys that are not related to any one of the options above. The specific properties of the "metal" may be different, it is easiest to evaluate them by the price category of the knife.

The total weight of the knife. It is worth evaluating this indicator depending on the type (see above) and purpose: for example, for a compact hiking model, light weight is usually a virtue, among hunting and fishing it all depends on specialization, and a machete, by definition, must be weighty — otherwise, cut with such a blade it will just be uncomfortable.

The country of origin of the brand under which the knife is marketed. Usually, it is indicated by the "homeland" of the manufacturing company or by the location of its headquarters.

There are many stereotypes associated with the “nationality” of brands and products, but most of them have no basis nowadays. First, the actual place of production is often different from the brand's country of origin. Secondly, the quality of the goods depends not so much on geography, but on the policy of a particular company and how carefully this very quality is controlled in it. Therefore, you should pay attention to the country of origin of the brand only if you fundamentally want or (do not want) to support a manufacturer from a certain state. Quality is best judged by the reputation of a particular brand and the general price category. But still Swiss knives and American knives and multi-tools a> deserve respect. However, this is more of a reputation, German counterparts can be just as good. As well as Ukrainian.