I wish the 1911 haters backed there statements with a gun make, model, cleaning method and time of ownership. The 1911 is not for the operator who views the pistol as a kitchen appliance. You do have to have a little smith skill for possible problems and up keep. Even with the cheaper(600-1000$) semi customs it seems kind of hard to screw up a 100 year old recipe nowadays. If they are fed the recommended ammo they usually work and if not can be made to work by a competent smith for little money. It shouldn't be your first or only pistol if you don't like to work on them.