52 degrees inclusive?!

harkamus

harkamus

Joined
Apr 23, 2007
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Is it common for companies/makers to ship a knife with an edge that is 52 degrees inclusive (26 degrees per side?). I won't name names because the company is reputable, and this might just have been a fluke. It was a folding knife with m390 steel that I was asked to sharpen. I spent close to 2 hours on 100 grit stone and still didn't hit the actual edge, and I'm only on one side so far. I'm putting a 26 degree inclusive edge on it. I'm just curious if it is the industry norm to put 45+ degree edges on folding knives. I can maybe understand for some outdoor chopper/utility knife, but not for a folding knife. Boggles my mind since a knife is meant to be sharp and a cutting tool first and foremost.
 
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It is not rare, and in fact is quite normal. I was told somewhere that they did this so each user could re-grind to their best uses with the least amount of blade removal. Make sense to me and works fine in my mind. Some users that are new to owning a knife, think the edge from the factory is the norm and are ok with it. I always re-grind my new knives.

Blessings,

Omar
 
OHALLUM said:
It is not rare, and in fact is quite normal. I was told somewhere that they did this so each user could re-grind to their best uses with the least amount of blade removal.
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52 degrees meant the knife wouldn't even cut paper. Also, I sure am removing a lot of metal reprofiling. :p
 
52 per side would be crazy for a folder.

52 inclusive is not too crazy. Really.


If it would not slice paper, at that angle, the edge was not at a true apex. You can shave arm hair easily at higher angles if the edge is brought to an apex and actually sharpened.
 
harkamus said:
Is it common for companies/makers to ship a knife with an edge that is 52 degrees inclusive (26 degrees per side?). I won't name names because the company is reputable, and this might just have been a fluke. It was a folding knife with m390 steel that I was asked to sharpen. I spent close to 2 hours on 100 grit stone and still didn't hit the actual edge, and I'm only on one side so far. I'm putting a 26 degree inclusive edge on it. I'm just curious if it is the industry norm to put 45+ degree edges on folding knives. I can maybe understand for some outdoor chopper/utility knife, but not for a folding knife. Boggles my mind since a knife is meant to be sharp and a cutting tool first and foremost.
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Thats absolutely ludicrious! I'm going to guess it was the benchmade MPR, right? For me, 30 degrees inclusive is pretty much perfect.
 
harkamus said:
52 degrees meant the knife wouldn't even cut paper. Also, I sure am removing a lot of metal reprofiling. :p
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Yes you are removing a lot of metal, but how much metal would you remove if it came out of the box with a 20* inclusive angle and you wanted a 30* or 35* inclusive. After re profiling, the distance from the edge to the top of the blade would be less than from what you will have with what you have now with the 52*, therefore loosing more of the actual blade. I understand the Spyderco knives come with more acute angles out of the box, but it is only here say as I have never seen one out of the box new. Not sure I explained that very well, but I know what I was trying to say.:confused: Hope you understand though.

Blessings,

Omar
 
If a knife came at 20 degrees inclusive and I wanted 30 or 35 degrees inclusive, I'd be removing very little steel. The end result would be a something like a micro bevel. With the bevel being 52 inclusive, even if I wanted 30 - 35 inclusive, I'm still removing way more steel because the bevel angle is so obtuse. I'd rather have this issue where I'm putting a microbevel on instead of what I'm having to do with the crazy reprofiling.

Was not a Benchmade to the guy that asked.

EDIT: The final bevel is literally about this fat | | on each side.
 
harkamus said:
If a knife came at 20 degrees inclusive and I wanted 30 or 35 degrees inclusive, I'd be removing very little steel. The end result would be a something like a micro bevel. With the bevel being 52 inclusive, even if I wanted 30 - 35 inclusive, I'm still removing way more steel because the bevel angle is so obtuse. I'd rather have this issue where I'm putting a microbevel on instead of what I'm having to do with the crazy reprofiling
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Yes, you'll spend less time, but what Omar said is true, the width of the knife would be lessen more if you have to go from 20 to 35.
Mateo
 
I don't think it's bad, it's not my preference for sure... I'm a huge fan of diamond stones on harder steels, takes some money, but saves time and effort in the long run.
 
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