- Joined
- May 9, 2002
- Messages
- 12,692
Ok, I've run into a bit of problem with my Trisul, and it's making me feel like a n00b all over again
I scored a Trisul from the DOTD a couple weeks ago, and I love it
Very well made weapon. When I got it was typical HI with excellent fit and finish, but with a tad over-buffed edge. No problem! I'm a sharpening pro like many of y'all. I take it to a butcher's steel, then to some sand paper, then to some leather. The first 1.5" of the tip split my thumb when I checked the edge (ouchie!
). Likewise, from the guard up and 4 or 5" it will shave easily. I didn't convex this all the way out because it's not a chopper. I wanted a bev on the edge to give it strength, but didn't need a full on chopping edge. However, the edge right around where the sweet spot would be on a khuk would not sharpen for anything. I finally had to take a diamond file to it to rough the shape before finishing it with my standard method. It didn't take a great edge, but it was good enough. The steel was REALLY hard there. No biggie, how often am I going to use this knife for anything besides cutting a few pool noodles and packing it in my bag for a little SD back up?
Here's the problem I ran into. Friday, before I left work I noticed a chip in the edge right in that really hard sweet spot. Nothing major, about the size of a small fingernail clipping. It could be sharpened out, but i would have to bring in my stones. No biggie, but it was going to have to wait until Monday. I come into the office a bit early today sipping on my coffee with stones in hand and unsheath the Trisul. I'll be darned if ANOTHER chip hasn't developed while it was just sitting there for 2 days! Just like the other one and in the same area. Here's my theory: I know the edge is super hard. I mean SUPER hard there. My office is not an EXTREME place, but it temp does vary quite a bit from 60 at night to 75 during the day, and it is humid with two spas running 24/7. This is never enough to cause any real problems for any other knives and khuks living at my office, but could the thin edge that is overly hard be affected by the flux in temp and humidity? That said, this place really isn't that different from a house in this area during the summer months. It just stays a little more humid than most due to the spas, and they are ozonated so the chemicals in them is probably less than what is in your tap water. No rust of any kind has developed, and it has been in it's sheath since 4:30 Friday until 8:15 Monday. The edge just keeps chipping pretty much on its own. The only thing that this knife has cut is two or three passes through a foam pool noodle...and my thumb
I can fix it with stones and sandpaper making the edge more convex, but I kind of hate to fatten up the edge of knife designed with such a thin edge in mind. What are my options oh sharpening gurus? Has anyone else had this problem before. I want to make it clear that I don't fault HI. The knife is great beside the phantom chipping. I have several pieces by Sher, and have found his work to be some of the most dependable that I own. I don't think it's a serious flaw of any kind, but I also know that the knife was never used for anything outside of it's design...if you can call practice cuts into generic Nerf part of it's cutting design I know that I will probably never need this knife in a SHTF situation, but I would like the stop the chipping without having to take off a ton of steel.
Thanks in advance!
Jake
I scored a Trisul from the DOTD a couple weeks ago, and I love it
Very well made weapon. When I got it was typical HI with excellent fit and finish, but with a tad over-buffed edge. No problem! I'm a sharpening pro like many of y'all. I take it to a butcher's steel, then to some sand paper, then to some leather. The first 1.5" of the tip split my thumb when I checked the edge (ouchie! ). Likewise, from the guard up and 4 or 5" it will shave easily. I didn't convex this all the way out because it's not a chopper. I wanted a bev on the edge to give it strength, but didn't need a full on chopping edge. However, the edge right around where the sweet spot would be on a khuk would not sharpen for anything. I finally had to take a diamond file to it to rough the shape before finishing it with my standard method. It didn't take a great edge, but it was good enough. The steel was REALLY hard there. No biggie, how often am I going to use this knife for anything besides cutting a few pool noodles and packing it in my bag for a little SD back up?Here's the problem I ran into. Friday, before I left work I noticed a chip in the edge right in that really hard sweet spot. Nothing major, about the size of a small fingernail clipping. It could be sharpened out, but i would have to bring in my stones. No biggie, but it was going to have to wait until Monday. I come into the office a bit early today sipping on my coffee with stones in hand and unsheath the Trisul. I'll be darned if ANOTHER chip hasn't developed while it was just sitting there for 2 days!
Just like the other one and in the same area. Here's my theory: I know the edge is super hard. I mean SUPER hard there. My office is not an EXTREME place, but it temp does vary quite a bit from 60 at night to 75 during the day, and it is humid with two spas running 24/7. This is never enough to cause any real problems for any other knives and khuks living at my office, but could the thin edge that is overly hard be affected by the flux in temp and humidity? That said, this place really isn't that different from a house in this area during the summer months. It just stays a little more humid than most due to the spas, and they are ozonated so the chemicals in them is probably less than what is in your tap water. No rust of any kind has developed, and it has been in it's sheath since 4:30 Friday until 8:15 Monday. The edge just keeps chipping pretty much on its own. The only thing that this knife has cut is two or three passes through a foam pool noodle...and my thumbI can fix it with stones and sandpaper making the edge more convex, but I kind of hate to fatten up the edge of knife designed with such a thin edge in mind. What are my options oh sharpening gurus
? Has anyone else had this problem before. I want to make it clear that I don't fault HI. The knife is great beside the phantom chipping. I have several pieces by Sher, and have found his work to be some of the most dependable that I own. I don't think it's a serious flaw of any kind, but I also know that the knife was never used for anything outside of it's design...if you can call practice cuts into generic Nerf part of it's cutting design I know that I will probably never need this knife in a SHTF situation, but I would like the stop the chipping without having to take off a ton of steel.Thanks in advance!
Jake
