Benchmade 275 Adamas - sharpened prybar?

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LethaL_98

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Apr 28, 2011
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For people who own an Adamas, is it nothing but a sharpened prybar or is it a competent slicer as well?
 
It's definately not a slicer but WAY more than a sharpened prybar. Rock solid folder, great ergonomics and terrific design. I would rate it as a hard duty utility knife.


 
It's a nice user of a knife - and fairly priced, too. Not the 'big moose' of a knife that a 610 Rukus is...

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I do believe the Adamas will stand more abuse - it's AXIS lock feels & looks beefier than that of the Rukus. Mine, when EDC-ed, is always begging to be used. Slices well through most materials, including the shocker - cash register receipts. In fact, it beats my standards there - my BM 480-1 Shoki (m390) and plain small Sebbie (S35VN). The black coating appeared streaked after some dedicated use - but wiping with a cloth brought it back. Thus far, the D2 edge has held up - definitely harder than the S30V edge of the 610 Rukus or 630 Skirmish. No indication of corrosion on the edge, either - my 710 in D2 has two ever present rust spots on it. Perhaps not having the stone wash finish is beneficial. It will get some carry, for sure, but likely won't replace my EDC for most of the last two years - another Sibert design - my BM 755 MPR - another little moose of a knife - in the 'pry bar' style! It will continue to see some back pocket carry, for sure.

Stainz
 
I've got mine at 30 inclusive, and it is quite the slicer now. You can see how wide the bevel is

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What system did you use to get the 30 degree rescue? Mine is still at factory angle, and I have stroked it a bit on my Sharpmaker at the 40 degree inclusive. I've had no problems with slicing though. It's not a fillet knife, but not a sharpened prybar either.
 
cutter17 said:
What system did you use to get the 30 degree rescue? Mine is still at factory angle, and I have stroked it a bit on my Sharpmaker at the 40 degree inclusive. I've had no problems with slicing though. It's not a fillet knife, but not a sharpened prybar either.
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30 inclusive is the max I will push d2 because of fear of chipping, but once there, it slices something fierce

I have 2, the one in the picture is using a lansky clamp system (had to use a protractor to get it right), the other was by hand, which was actually easier

The sharpmaker on the 30 degree setting from medium all the way to super fine, then light stropping on bare denim. Been doing great at that setup, used it for food prep today and still cleanly slices toilet paper
 
LethaL_98 said:
For people who own an Adamas, is it nothing but a sharpened prybar or is it a competent slicer as well?
Click to expand...
I have the folder as well as the fixed. D2 is my favorite steel because i seem to be able to sharpen it easy enough, it resists corrosion well enough and can take some neglect, and to me it seems to cut better than most stainless. The folder is a hand full but it slices food well enough in the kitchen. The fixed also works well in the field and well enough in the kitchen. Seems to be a good enough slicer to where i can leave the thinner blades at the house, unless i simply desire that thin slicing fun. Both tend to "crack" their way through apples though, and apples are where the thin slicing is the fun.
 
Mine glides though computer paper. It feels like the paper is mushy and just gives under the slighest pressure. This knife came very sharp out of the box but I had to strop it anyway just because.

I've sliced/cut many things and it does a great job. I think it is more than a sharpened prybar. YMMV

Unklfranco
 
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