A sobering experience with edge.

L

Lavan

Joined
Nov 8, 2000
Messages
2,301
The other day I cut a tomato with my RSKMk1 and of course it slid right through. But it SLIGHTLY touched the ceramic dish.

WAM... edge gone. Okay, maybe a burr. So I resharpen VERY CAREFULLY and then TEST it by just gently ROCKING it against the same plate.

WAM....edge gone.

SOOOO I bring out my usual SURGICAL knive (a Delica 3 in VG-10) and do same.

WAM....edge gone.

I had no idea that ceramic WITHOUT FRICTION could dull an edge that quick.

USUALLY I use a cutting board, but it was just so handy at the table.

Anyone know a good FLAT GRIND fully serrated blade? In decent steel?

Spyderco seems to have decided that all SE models MUST be hollow grind.

:confused:
 
I believe that the Military, Para-Military, and Caly 3 are all examples of FG Spyderco SE models. The Para should be a close size match for the RSK and the Caly 3 would match up with the D3.
 
The irony is, is that you can use the unglazed part on the bottom of that ceramic dish to sharpen your knife.
 
I recently discovered this myself, though I suppose I shouldn't have been suprised. I ate a steak with my Koster Bushcraft recently on a china plate. The knife was laser-sharp before, decidedly less-so after. The steel? CPM3V. If it can dull 3V, it can dull anything.
Anything harder than your edge will dull your edge.
 
Lycosa said:
Sorry about that. Cutting on a china plate is a Big NO!
Click to expand...

What if the knife is made in China?

I hate to recommend it, but the Tenacious is available in SE, fully flat ground, and is also cheap enough to beat up in the kitchen.
The 8CR etc... steel should be soft enough to re-grind without too much trouble as well.

Other than that the Caly 3 would probably fit the bill, then there's the Dragonfly (though a bit small), and of course you can never go wrong with the Military.

Tenacious
http://www.knifeworks.com/index.asp?PageAction=VIEWPROD&ProdID=10566
Caly 3
http://www.knifeworks.com/index.asp?PageAction=VIEWPROD&ProdID=8085
Dragonfly
http://www.knifeworks.com/index.asp?PageAction=VIEWPROD&ProdID=1712
Military
http://www.knifeworks.com/index.asp?PageAction=VIEWPROD&ProdID=1755
 
Lycosa said:
Sorry about that. Cutting on a china plate is a Big NO!
Click to expand...

That is probably the operative reply. Don't DO it again. Or if I do, just resharpen and try to resume life as normal. But that's hard to do with a DULL KNIFE!!!

I will only cut to the SKIN from now on. And then just rip it apart.

Why replace a knife when I can use my head?

Duhhhh...

:D
 
Lavan said:
The other day I cut a tomato with my RSKMk1 and of course it slid right through. But it SLIGHTLY touched the ceramic dish.

WAM... edge gone. Okay, maybe a burr. So I resharpen VERY CAREFULLY and then TEST it by just gently ROCKING it against the same plate.

WAM....edge gone.

SOOOO I bring out my usual SURGICAL knive (a Delica 3 in VG-10) and do same.

WAM....edge gone.

I had no idea that ceramic WITHOUT FRICTION could dull an edge that quick.
Click to expand...

There probably was some friction. Maybe not enough to see the blade slide on the plate but it dont have to move much at all with the edge at 90% to the plate do destroy the edge and sharpness level. Ceramics are used to sharpen the hardest of hard knife steels. Thats why Spyderco uses it in the "Sharpmaker".,,,VWB.
 
Reminds me of the old joke: "Hey doctor, it hurts when I do this (waving his arm)"; Doctor's reply: "then stop doing it".
 
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