Mentioned in a previous thread about a liner lock concern I have with one of the CQC7's I have. Maybe I will wait on it to send it in as it still locks up solid as hell. Just over the right.
Anyways as some of you may or may not know I had both of these sharpened by a professional sharpener. You know the story great designs for a robust knife in the CQC series just the chizel grind sucks if you ask me. That is for getting hair popping sharp. Well I have one CE and one PE. The PE is dual bevel ground now as done by the fella that had it before me. He lost not quite about .125" of point when doing this. Don't really care actually as the lock up on this thing is beyond reliable. By that I mean I was grilling some steaks a couple of days ago and just waiting to turn them when I decided to plunge the point into one of our Adorandack chairs my son made us. Well just goofing around I decided to see how far I could lift the chair off the ground that way. Not very far actually but with all the weight on the point of the knife and quite a bit of strain on my part did manage to lift it at least off the side the point was on and the lock didn't move one iota. Not even close to moving. This isn't what this thread is about anyhow. What it is about is how friggin sharp these things are now after having that fella put the finish bevel on the dual gound CQC and the chizel grind on the CE CQC.
I have been carrying the dual bevel one for the better of 2 weeks now and have only touched up the edge on a med. stone more out of nervous habit I guess than it really needing it. The bite to the edge is way beyond any CQC I have expereienced outside of the CE knife that with a true chizel grind is even sharper. The chizel grind knife has a wider bevel now almost as wide as the serrations but just not quite. It really doesn't have that high polished line on the back like you sometimes get from stropping the reverse side as per EKI's directions on sharpening. AS stated in a previous thread the fella that did the CE said it is now a true chizel grind.
My point to all this is if these two knives are this sharp now, and it didn't take the fellas that did them more than 10 minutes a piece and it didn't ruin the temper in any way how come EKI can't or won't do this. I think a wider true chizel grind on these knives if done correctly leaves nothing else to be desired in this type of knife. It is extremely sharp, extremely robust as far as I have used it and it doesn't wander when slicing soft or even hard items as one normally hears about with this type of edge. Why the point even pierces well. Same goes for the dual bevel CQC. Outstanding edge holding it seems with a really good bite to the blade. Enough of a rant. I have copied the bevel of the CE knife to a Raven CE Ihave too and again outstanding sharpness attained with good robustness to the edge. Comments questions etc etc is always welcome. Keep'em sharp
Anyways as some of you may or may not know I had both of these sharpened by a professional sharpener. You know the story great designs for a robust knife in the CQC series just the chizel grind sucks if you ask me. That is for getting hair popping sharp. Well I have one CE and one PE. The PE is dual bevel ground now as done by the fella that had it before me. He lost not quite about .125" of point when doing this. Don't really care actually as the lock up on this thing is beyond reliable. By that I mean I was grilling some steaks a couple of days ago and just waiting to turn them when I decided to plunge the point into one of our Adorandack chairs my son made us. Well just goofing around I decided to see how far I could lift the chair off the ground that way. Not very far actually but with all the weight on the point of the knife and quite a bit of strain on my part did manage to lift it at least off the side the point was on and the lock didn't move one iota. Not even close to moving. This isn't what this thread is about anyhow. What it is about is how friggin sharp these things are now after having that fella put the finish bevel on the dual gound CQC and the chizel grind on the CE CQC.
I have been carrying the dual bevel one for the better of 2 weeks now and have only touched up the edge on a med. stone more out of nervous habit I guess than it really needing it. The bite to the edge is way beyond any CQC I have expereienced outside of the CE knife that with a true chizel grind is even sharper. The chizel grind knife has a wider bevel now almost as wide as the serrations but just not quite. It really doesn't have that high polished line on the back like you sometimes get from stropping the reverse side as per EKI's directions on sharpening. AS stated in a previous thread the fella that did the CE said it is now a true chizel grind.
My point to all this is if these two knives are this sharp now, and it didn't take the fellas that did them more than 10 minutes a piece and it didn't ruin the temper in any way how come EKI can't or won't do this. I think a wider true chizel grind on these knives if done correctly leaves nothing else to be desired in this type of knife. It is extremely sharp, extremely robust as far as I have used it and it doesn't wander when slicing soft or even hard items as one normally hears about with this type of edge. Why the point even pierces well. Same goes for the dual bevel CQC. Outstanding edge holding it seems with a really good bite to the blade. Enough of a rant. I have copied the bevel of the CE knife to a Raven CE Ihave too and again outstanding sharpness attained with good robustness to the edge. Comments questions etc etc is always welcome. Keep'em sharp
