Anyone else do this?

P

phil000

Joined
May 21, 2006
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Does anyone else slightly radius the non-edge corners on their knives? I find this especially good to do to spyderco knives. This is currently the highest honor that my knives recieve, it means that I am keeping them for good, this award has only gone to 2 knives of mine (of the 7 i have) my native I and my brand NEW tasman black PE. So, does anyone else radius their spyderhole and top edge of the knife with a sharpmaker rod (or other)?

Phil
 
Yes,
I've done this on me EDC Nav II. The corners were so sharp they felt like they would hurt as I reached into my pocket. I "broke" the edge a bit with a stone.
 
I generally do that to all my Spydies.:thumbup: For the spines, I use a belt sander and a totally wornout 320 belt. I think if I flipped it over, it would be more abrassive! (lol)
 
Nah I like the sharp 90* edge on the Native's hole. Grabs my thumb nicely when popping it open.
 
Well, I didn't do that to my benchmade, or my centofante 4...or other knives I wouldn't cry if I had to trade...
 
I don't find it uncomfortable and, like Buck, I like how it grabs my thumb.

Aesthetically, I like the way "sharp" grinds look better than soft, rounded grinds. If it's part of the knife I'll be grabbing, I'd like it to be rounded though.
 
Rounded edges remind me of cheap China or Taiwan made knives. Unless it cuts me, I leave it like it is.

I did remove a few burrs from the INSIDE of the opening hole, but left the square edges there.
 
On most of my users, I break the edge of the Spyderhole. I don't do that on Kiwis because the extra traction provided by the slightly rough edge is beneficial on them due to the small Spyderhole

The only knife I've touched the spine on is my Calypso Jr., because the transition from the thumb ramp to the remainder of the spine was angular rather than rounded. I rounded that angle off, as I found the point was causing excessive wear on my pants pockets. Those who carry their knives clipped may not have that problem, but I spend ten hours a day sitting on mine.

On metal handled or linered knives, if there are any angular points on the handle (example, the two front corners of the Stretch) I slightly round them for the same reason. Finally, on models with metal handles or liners, I take a fine stone to the lower inside edge of the handle if it feels sharp or rough to the touch.
 
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