Atrocious edge

knife chop said:
Twindog, thanks for further clarifying my post.

Maybe this is just a "picky" thread and I've always lamented on knife makers that can't do a properly made choil and grinds and calls it "high quality" or lack thereof.

I've also seen inives w/o a sharpening choil that has a very consistent edge all the way to the heel.

I can tell you a bunch of production, semi-production and custom knifemakers that considers that type of grind either a scrap or factory 2nd.

I'll take the bashes and the negativity as long as I get this type of information across.
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Which manufacturers, if you don't mind? I've seen poor heel grinds on everything from $15 Chinese Kershaws to $400+ CRKs, and I don't know of many, if any, that have tighter QC than CRK. I'm not intending to bash you in the least, but I do think you're allowing perfect to be the enemy of good.
 
manowar669 said:
Stress risers, I understand that as a metallurgical term, and that may be true for the strength of a piece of steel, but if you use a knife as a knife, it won't matter. Having an unsharpened bit of blade right where I need an edge it is a pain. Spyderco does it right as a cutting tool.
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Honestly, much as I love my Spydies, they've definitely been one of the worst offenders in my experience when it comes to heel grinds. I think almost every Golden made Spydie I've owned has had a fraction of an inch of the heel completely unsharpened. I've never had it cause me any issues, and the Taichung factory sharpens them right back to the plunge line, so it doesn't bother me.
 
I guess for me, I probably wouldn't have even picked up on it, un less I was buying. $2000 knife. Then I may wonder about the shape of the sharpening choil. I've seen purpose placed choils of all shapes and sizes. And even some that are marketed as multipurpose, such as a twine cutter, or wire stripper. So without input of the maker, don't think we could ever know if it's right or wrong. We can only give personal opinion about it cosmetically.

Personally, I would rather have a weird sharpening choil that functions perfectly, than not have one at all, and allow the edge to just morph out into a fat brick with no reason (that I'll understand anyway).
 
I think some people here need to get the hell out of the house and get some fresh air once in a while. :P
 
Insipid Moniker: "the perfect is the enemy of the good" excellent :thumbup: (especially since it's origin is Italian as am I :D).
 
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