Atrocious edge

K

knife chop

Joined
Feb 11, 2014
Messages
816
I was online shopping knives and I came across this edge atrocity. I'll get bashed for this and might be labeled as a troll but in reality I'm tired of seeing these type of edges on quality materials and they call it "quality made" product.

For those people who wonders what I'm talking about. It's the grind on base of the secondary bevel.

 
Yeah....I hate to say it, but it looks like some of the knives I've made, being a noobie. There's no way I'd pay money for that.
 
Are you talking about the area of the sharpening notch? I'm not familiar with that knife but it would make sense to me if it was deliberate; it would help stop things like cord and cloth catching on the sharpening notch during cutting.
 
Chris Larrikin said:
Are you talking about the area of the sharpening notch? I'm not familiar with that knife but it would make sense to me if it was deliberate; it would help stop things like cord and cloth catching on the sharpening notch during cutting.
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Precisely. That's a sharpening choil. Usually it's not sharpened at all. I can't see any real advantage or disadvantage to it being sharpened.

There is nothing mistaken, clumsy, or atrocious about it.

Are you aware of what a sharpening choil is? :confused:
 
marcinek said:
Precisely. That's a sharpening choil. Usually it's not sharpened at all. I can't see any real advantage or disadvantage to it being sharpened.

There is nothing mistaken, clumsy, or atrocious about it.

Are you aware of what a sharpening choil is? :confused:
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People just love to find things wrong with a knife, then start a thread about it in hopes that everyone will agree with them.

It's the cool thing to do:thumbup:
 
That choil grind looks intentional and functional to me, and very well executed - at least to me.

best

mqqn
 
Blues Bender said:
People just love to find things wrong with a knife, then start a thread about it in hopes that everyone will agree with them.

It's the cool thing to do:thumbup:
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Sometimes it's hard to say what a persons original intentions were at the time they say or post things. But it appears in this case the OP not unlike myself didn't understand what the purpose of this specific design element was intended for. In the long run though it appears a few of us learned something here today so maybe it wasn't such a bad post after all.
 
Not a bad O.P. at all. Now the OP needs to return and answer brancron's question. What is it about the secondary grind near the guard that you perceive to be badly done ?
The replies to this question will help to educate many more than just yourself.
kj
 
I'm going to disagree with you.

The edge flows into the sharpening choil and the bevel flows right up there with it uniformly.
If the edge was straight across and the bevel shot up abruptly, then maybe there'd be something here.

Now the bevels, or lack thereof, on a couple of Benchmades I've had could be considered atrocious. Still great production knives that I'd recommend to people.

Thank you for pointing out a new knife maker. Their Sentry model looks pretty cool.
 
Dddrees said:
Sometimes it's hard to say what a persons original intentions were at the time they say or post things. But it appears in this case the OP not unlike myself didn't understand what the purpose of this specific design element was intended for. In the long run though it appears a few of us learned something here today so maybe it wasn't such a bad post after all.
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Yes, but he didn't understand it and just chose to call the maker's work atrocious instead of asking what the purpose was.

So yah, it kinda was a bad post, in my opinion
 
marcinek said:
Yes, but he didn't understand it and just chose to call the maker's work atrocious instead of asking what the purpose was.

So yah, it kinda was a bad post, in my opinion
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Well that's entirely possible, or maybe he just could have chosen his words a bit better. Anyway I'm getting something out of it.
 
Dddrees said:
Well that's entirely possible, or maybe he just could have chosen his words a bit better. Anyway I'm getting something out of it.
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Great! Let's hope the OP gets something out of it too...like what a sharpening choil is, and to not call things atrocious without knowing what they are.
 
Looks like a well crafted knife. Seems it is the human condition to be destroyers of excellent things. In this case, a brand, a company, a knife model.
 
Yeah, not seeing anything that would stop me from purchasing the blade. Heck, on many, if not most, production knives I've purchased the edge grind doesn't come all the way back to the plunge or sharpening choil. It's a minor issue, but I'd much rather have the choil sharpened if that's what it takes to get the edge all the way back to it. Otherwise the choil serves no actual purpose.
 
The lower portion of the blade, where it meets the ricasso, wasn't ground flush with the rest of the blade. Instead, it ramps up, and then ends in a strange groove. There is no graceful way to sharpen the full edge because the edge is so thick near the ricasso, with the exception of the groove.

Looks like a nasty stress riser. I wouldn't buy that knife.
 
Somewhere online I recall reading the suggestion that a sharpening choil be converted to a sharp scallop like on a serrated knife. This would serve both as a sharpening choil and as a continuation of the edge. That struck me as a very crafty solution to the problem of snagging on lines or fabric.
 
Bill1170 said:
Somewhere online I recall reading the suggestion that a sharpening choil be converted to a sharp scallop like on a serrated knife. This would serve both as a sharpening choil and as a continuation of the edge. That struck me as a very crafty solution to the problem of snagging on lines or fabric.
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this is exactly what I meant. I think you said it better :) It it is indeed what it is meant to be, sure it could be a little more uniform...but it's a production knife and I rarely expect (or achieve ) perfection.
 
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