I am get so frustrated when it seems like every new knife I purchase has an off center edge. I’ve found this to be a problem to varying degrees with many makers of knives....most recently a TOPs Silent Hero that has a badly off center edge. But I’ve had similar issues with other makers. Before the TOPs knife, I purchased a Benchmade knife with a similar problem. Why is this happening so often? Or am I having more problems of this nature than most?
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Centered Edges
- Thread starter BarryB333
- Start date
No, it happens all the time. Across all the knives I've bought, most are usable, some are good, but the majority are some degree of uneven or off center. They are done in the factory very quickly on powered sharpeners, very few are ever completely perfect outside of really high dollar pieces where the maker takes the time to perfect the sharpening job.
I don't worry about it, one of the first things I do is put my own edge on a knife. Part of using the knife is edge maintenance, so that problem will go away with proper sharpening anyway. A badly off center grind on the primary bevel or a bent or warped blade is another story, that can't be corrected by the end user and needs to be sent back.
I don't worry about it, one of the first things I do is put my own edge on a knife. Part of using the knife is edge maintenance, so that problem will go away with proper sharpening anyway. A badly off center grind on the primary bevel or a bent or warped blade is another story, that can't be corrected by the end user and needs to be sent back.
DocJD
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Good answer. I looked closely at other knives in my collection and you are exactly right. They are all off center to varying degrees. I think what happened most recently is that the TOPs Silent Warrior that I received was off center so much that it was really noticeable. I'll use it as it is and when it needs sharpening, I'll compensate for the centering issue a bit and over time, the problem will be resolved. I mentioned it to TOPs knives and they quickly responded and are certainly willing to make it right. However, I've told them I'd deal with it. Businesses in today's world are under enough stress without me adding to it...especially when it's a problem that I can fix myself. I have to say that I was amazed when looking closely at my knives, just how many lack centered edges. Thanks for taking the time to respond.
soc_monki
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Off center isn't too bad, what's worse is when one side is 12 degrees and the other is 25! Might be sharp but it annoys me to no end.
I've had mostly ZTs and Kershaws come like this, but also a couple of my Benchmades and my Artisan. spydercos are usually very good though.
I've had mostly ZTs and Kershaws come like this, but also a couple of my Benchmades and my Artisan. spydercos are usually very good though.
I tend to be a bit more anal than most about my gear, knives included. I also work at getting good edges on my knives so when I receive a knife I've ordered and it's uneven angles/off center etc., it just makes more work for me. I wish I could easily ignore the fact that it's off center as in the "real world", I doubt if it makes enough of a difference for me to notice. But....
soc_monki
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I use it as an opportunity to get better at sharpening. I'm using diamond stones now and it makes quick work of pretty much anything I've thrown at it. Reprofiled a 20cv blade in about 30 minutes. M4 stood no chance either. And that's just a coarse (325 grit) stone.
For all others I have a Norton crystolon. That thing eats steel even faster, but it's messy using mineral oil. I'd rather use the diamonds unless I really need the extra grinding power.
I used to use diamond stones, but I gave up and went back to various other stones.
Is it necessary to use oil on a Norton Crystolon or can you use water? Never used one and am focusing on learning more about sharpening now.
soc_monki
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Mine came preloaded with oil, so I just use mineral oil. It's not greasy or anything, and I don't use much. I've read you can boil out the oil and use water however. I think mineral oil works better though, considering how other stones I've used have acted with water. Just a preference I guess?
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I've noticed the same thing from time to time with no specific company having the issue any more than the others.
I can only imagine it's a result of putting the final edge on with a grinder free hand, and if it's human hands doing the work it's bound to be a little off in some way.
I notice, but it doesn't bother me unless the edge is grossly off-center or feels strange while cutting.
Rarely has this happened to me, and the few times it did the edge wasn't off center much and the problem was easily corrected by using and sharpening.
In all honesty, I notice that my hand sharpened edges are somewhat convexed, screaming sharp, cut just fine pretty much all day, and they are UNEVEN.
Over time I've learned to sharpen more accurately/ evenly but I can still see where my forehand is a little steep and my back hand is a little flat.
In some ways, I think this lends itself to my hand because the resulting secondary bevel mimics a chisel grind with a supporting back bevel for a right handed user.
Of course, this is only the secondary bevel on a full flat V-grind so it took me a while to notice anyways.
I'd say, if your knife is to be put on display you should ensure it looks as best as it can and I see no problem being anal retentive about the little details.
If your knife is simply a tool to be used on a daily basis then as long as it's good and sharp and there isn't any majorly noticeable unevenness in the way it looks or cuts,
don't worry about it and just keep sharpening, it'll either even up or form to your hand somewhat as you sharpen away.
Just keep them sharp and don't put up with a knife that looks good and cuts poorly.
I can only imagine it's a result of putting the final edge on with a grinder free hand, and if it's human hands doing the work it's bound to be a little off in some way.
I notice, but it doesn't bother me unless the edge is grossly off-center or feels strange while cutting.
Rarely has this happened to me, and the few times it did the edge wasn't off center much and the problem was easily corrected by using and sharpening.
In all honesty, I notice that my hand sharpened edges are somewhat convexed, screaming sharp, cut just fine pretty much all day, and they are UNEVEN.
Over time I've learned to sharpen more accurately/ evenly but I can still see where my forehand is a little steep and my back hand is a little flat.
In some ways, I think this lends itself to my hand because the resulting secondary bevel mimics a chisel grind with a supporting back bevel for a right handed user.
Of course, this is only the secondary bevel on a full flat V-grind so it took me a while to notice anyways.
I'd say, if your knife is to be put on display you should ensure it looks as best as it can and I see no problem being anal retentive about the little details.
If your knife is simply a tool to be used on a daily basis then as long as it's good and sharp and there isn't any majorly noticeable unevenness in the way it looks or cuts,
don't worry about it and just keep sharpening, it'll either even up or form to your hand somewhat as you sharpen away.
Just keep them sharp and don't put up with a knife that looks good and cuts poorly.
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I would be highly insulted if you had the audacity to slice me with an uneven, low quality weapon.
For the sake of the heavens and honorable dueling I fully expect the fine China and mirror polished Nihonto to be brought out for the slaughter!
Joking.
I'm with you though...serrations are nearly the epitome of an uneven edge and they at least separate material longer than most plain edges. I won't say cut or slice but they'll definitelymake one thing into two things without being paper slicers or the least bit symmetrical from one side to the other.
Getting the secondary the same on both sides is quite a challenge, I use my thumb and fingers on the spine to gauge where I am and it seems to have improved a little, I saw where BBB was sharpening right and left hand but I just can't do that yet. Never seen edges that crisp and perfect done by hand.