Anyone else hate recurve blades?

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Kevin401 said:
This is hilarious! Stop ripping on the design because YOU can't sharpen it!
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I can...I chose not to. I also guarantee when I'm done with it, it would be the best edge you've ever seen on a blade. I once spent over a month on a poorly sharpened factory edge. It had to be reprofiled and recentered before the final convex edge was finished to hair splitting sharpness. That blade is still sharper then most factory edges 25 years later.
 
It shouldn't take you a month to re-bevel and sharpen ANY edge......this seems a little off.....
 
I didnt like them until I got a lansky and now I don't mind. The stones are thin enough that I don't even need to use just the edges. Either way, I use the Extra coarse diamond to reprofile when I get new blades in and if it takes a bit of the recurve out, I'm fine with it. the goal is to have an edge I can sharpen. Recurve is an awesome cutter whn drawing and pushing. I was the same way as many. If I saw a recurve, I walked away. A better option is to find a sharpening systme that works for you so you can enjoy more blades
 
A better option is to find a sharpening systme that works for you so you can enjoy more blades
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Indeed.....but to further that point, recurve blades have existed, been used, and re-sharpened (well, and in WAY less than a month) long before the EPA, WE, Lanskey etc...
 
jkarp_53 said:
The recurve is a very old design, which increases cutting power when the blade is drawn. I own five 710's and some of the blades are more pronounced, curve-wise, but I like using them as is. In your written piece you're not being clear about just what irritates you about them. And BTW - 1/2" Edge Pro stones do a great job sharpening the 'curve. Cheers!
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Rhinoknives1 said:
There are many different blade patterns designed and used for many different applications.
The recurve blade as noted works excellently for a draw cut, slashing motion, cavity separating, pruning along with many other applications.

Just because you do not understand the design, doesn't make it inferior, cheap, wonky or faddish to gain market share, or any of the other uneducated names and rather silly things that a recurve blade has been called so far in this thread.

It's ok not to like them, if they don't suit your needs? Don't buy them!
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^These two posts!

So lets recap what the OP has said:

Blades with a recurve are Low end.
He called users of a recurve blade unknowledgeable.
Recurved blades do not deserve sitting next to his better designs.
He called people who use recurves posers.
He said that recurve blades are not for real work.
He has claiming the edge on a knife he sharpened is the best edge anyone has ever seen.
He spent over a month sharpening a knife.

He also started a thread in a company's subforum to bash on said company.


Are we really to take this guy seriously? I know I don't.

And to answer the original question, no I don't hate recurves. I use them for real work and I can easily sharpen them. But hey, that's just one unkowledgeable, low end knife using, posers opinion.
 
craytab said:
^These two posts!

So lets recap what the OP has said:

Blades with a recurve are Low end.
He called users of a recurve blade unknowledgeable.
Recurved blades do not deserve sitting next to his better designs.
He called people who use recurves posers.
He said that recurve blades are not for real work.
He has claiming the edge on a knife he sharpened is the best edge anyone has ever seen.
He spent over a month sharpening a knife.

He also started a thread in a company's subforum to bash on said company.


Are we really to take this guy seriously? I know I don't.

And to answer the original question, no I don't hate recurves. I use them for real work and I can easily sharpen them. But hey, that's just one unkowledgeable, low end knife using, posers opinion.
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+1 from another unknowledgable, low end knife using poser :D
 
All Culinary knives can develop a recurve regardless of cost or steel, The many reason I see this happen is its the sweet spot where people come down to chop vegetables. Many of the ones that I correct have never seen a steel, to most housewife/home cooks in general they have never used that funny round stick that sits in the block of knives they got as a wedding present.

By grinding down the heel and resharpening that recurve can be corrected so you can chop correctly.

By the way, wfsltt your level of anger and resentment over recurves, the people that make them and use them is alarming?
All of your misinformation aside, Have you considered Professional help for this malady?
 
Rhinoknives1 said:
All Culinary knives can develop a recurve regardless of cost or steel, The many reason I see this happen is its the sweet spot where people come down to chop vegetables. Many of the ones that I correct have never seen a steel, to most housewife/home cooks in general they have never used that funny round stick that sits in the block of knives they got as a wedding present.
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At the risk of derailing an otherwise incredibly valuable and helpful thread and changing the subject- Rhino- do you find that the type of cutting board said housewives/home cooks use makes any bit of difference?

And the kitchen tools to which I refer are oldies- high carbon (seems to behave like 1085/1095 maybe?? I am out of my league here) that were formerly used by food prep professionals (a few butchers, a chef's or two, and one mean slicer from my great grandmother- I think that since HC steel was the norm back then, more people hit their blades with the hone maybe, since it perhaps did more good on carbon steel?).
 
pjackst said:
At the risk of derailing an otherwise incredibly valuable and helpful thread and changing the subject- Rhino- do you find that the type of cutting board said housewives/home cooks use makes any bit of difference?

And the kitchen tools to which I refer are oldies- high carbon (seems to behave like 1085/1095 maybe?? I am out of my league here) that were formerly used by food prep professionals (a few butchers, a chef's or two, and one mean slicer from my great grandmother- I think that since HC steel was the norm back then, more people hit their blades with the hone maybe, since it perhaps did more good on carbon steel?).
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This thread has been very entertaining to say the least!

I would like to hear some more "rips on recurves" But to answer your question the board can make all the diff in the world! End grain wood is the best, but even rip cut boards are much better than plastic and never listen to any of that hooey about how great Bamboo Organic blah boards!

Bamboo is the worst next to cutting on a granite counter top. Along with the plastic they must use to make it a board, Bamboo has Silica/sand in it.

Butchers steels do work better on the old Carbon steel blades because the file lines on the steel work like a file and since the older Carbon steel blades are around a 55RC you can remove some metal with them to improve an edge.

Modern Stainless steel knives are at 58-62 RC and the stainless also has an abrasive resistant factor so you want a Smooth butchers steel to Hone and realign the edge.

Does that help before this thread gets closed? LOL
 
lol love it. And yes- I have a lil bamboo thing that gets used from time to time- I place it atop my maple "butcher block" board to save the maple. But I realize, as I look at the bamboo's thin thin strips that, aside from silicates, such thin strips mean a huge percentage of the area of that cutting board is glue. Prob not so great for my great grammie's ol' kitchen tools.

Oh wait- let me be more relevant- TIL that recurve blades anger people. Or one person anyway... poor fella.
 
I'm still scratching my head trying to figure out how someone takes a month to sharpen a knife and then brags about how sharp it is?!?
Brag worthy would be something like say, 30 seconds....but 30 days????
 
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I like recurve blades just fine, this thread was a good laugh as well :thumbup:.
 
I in general want to stay away from them, but it never tends to work out like that. Im eye balling the zt 0200 really hard and will eventually get one. Sharpening isnt a problem i got a few ceramic & diamond rods so i wont have a problem.
 
love recurves. Love my emerson commander and BM 710. Especially since I just figured out how to get them shaving sharp... a simple ceramic coffee mug.
 
Rhinoknives1 said:
Just because you do not understand the design, doesn't make it inferior, cheap, wonky or faddish to gain market share, or any of the other uneducated names and rather silly things that a recurve blade has been called so far in this thread.

It's ok not to like them, if they don't suit your needs? Don't buy them!
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Probably the best post on this thread. It is always the first reaction of the ignorant to berate and belittle things they don't understand. Learned that as a kid, and has never been proven wrong.

craytab said:
To answer the original question, no I don't hate recurves. I use them for real work and I can easily sharpen them. But hey, that's just one unkowledgeable, low end knife using, posers opinion.
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Toss my name in the hat with yours. I don't like the huge recurves on some of knives, but I find the slight recurve on my work knives make them excellent performers. I have been using recurves by choice for a while, but never knew I had personal problems from using them!

Right now, apparently, I am posing as a middle aged construction worker.... shhhhh!! Don't let anyone know it's me!

Robert
 
Go ahead and purchase both of the BM Hunt knives you wanted and sharpen away the recurve.
Shouldn't take more than a year, for you.
 
Knife maker and avid user. Recurves happen to be my favorite to make and use for reasons already stated. OP, if you don't like it then don't buy it. Don't bash it because you don't understand its use.

This has got to be the most pathetic thread I've seen in a while.
 
night man said:
Knife maker and avid user. Recurves happen to be my favorite to make and use for reasons already stated. OP, if you don't like it then don't buy it. Don't bash it because you don't understand its use.

This has got to be the most pathetic thread I've seen in a while.
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+1. OP, if you can't sharpen a recurve then don't cry about it. 30 days ??!!??!!. What are you using, a nail file?
 
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