Convince me that Becker isn't crap

[numbersman]

So I have this BK-11 that I bought several years ago, from a reputable dealer. It came, frankly, blunt. No problem, I can sharpen. After hours on the SharpMaker it was still blunt. I left it in the drawer for several years, and eventually decided to give it a red hot go. I used the CBN rods, I used the medium rods and eventually I got it sharpish. Adequate for some uses, such as cutting up fruit. I wouldn't want to try cutting up meat with it. It just won't get any sharper. I've tried the fine rods, I've tried the ultra fine rods, I've gone back to the medium rods. It will cut hanging paper, but it stubbornly refuses to get shaving sharp. I know the steel should be good, because I have Esee's in the same 1095 steel. They all came sharper out of the box than this thing is after many hours of sharpening. And with a few minutes on the SharpMaker they got screaming sharp. But not the Becker. Clearly the factory edge was crap. I don't really mind that, because it wasn't an expensive knife and I enjoy sharpening. But it damn well ought to get sharp eventually. So, did I just get an example with poor heat treat, is the brand over rated, or is something else going on?

 

[91bravo]

Practice sharpening more. Beckers are some of the easiest knives to sharpen and it doesn't take a long time to do it either.

 

[Fanglekai]

Sounds like the inclusive bevel angle is not thin enough. If the grind isn't symmetrical or if the bevels are too obtuse, you're going to need more than the Sharpmaker to fix it in a reasonable amount of time. Once you thin out the bevels, it should be much easier to get sharp and maintain the edge.

 

[Ajack60]

There's several threads in the maintenance forum about Beckers and 1095 steel sharpening.

https://bladeforums.com/threads/1095-sharpening.1683206/

 

[CanadaKnifeGuy]

On that blade (bk11 / bk14)...

Get a Worksharp belt sharpener and put a 20° convex edge on it and it will blow your mind!

That, plus stropping is all you need.

AMAZING blade. I EDC a BK-14 in a pocket sheath, every day.

 

[AntDog]

Beckers are not crap at all. Your sharpening might be though. Shouldn’t take that long at all to put an edge on one and I’ve never seen one come dull from the factory.

 

[chalby]

Yeah, unless you have a fake that was made from some cheap pot metal, you just need to up your sharpening skills. We've all been there. Even if you got some really bad heat treat(which is highly unlikely given the steel that is used) you should still be able to get a sharp edge that would either dull quickly(too soft) or chip/damage easily(too hard or not tempered properly)

If I was you, I would start examining the edge after you have sharpened after raising a burr on both sides and removing. Maybe invest in a jewellers loupe or something that will allow you to really see the edge and go from there.

 

[johnnytoxin]

So I have this BK-11 that I bought several years ago, from a reputable dealer. It came, frankly, blunt. No problem, I can sharpen. After hours on the SharpMaker it was still blunt. I left it in the drawer for several years, and eventually decided to give it a red hot go. I used the CBN rods, I used the medium rods and eventually I got it sharpish. Adequate for some uses, such as cutting up fruit. I wouldn't want to try cutting up meat with it. It just won't get any sharper. I've tried the fine rods, I've tried the ultra fine rods, I've gone back to the medium rods. It will cut hanging paper, but it stubbornly refuses to get shaving sharp. I know the steel should be good, because I have Esee's in the same 1095 steel. They all came sharper out of the box than this thing is after many hours of sharpening. And with a few minutes on the SharpMaker they got screaming sharp. But not the Becker. Clearly the factory edge was crap. I don't really mind that, because it wasn't an expensive knife and I enjoy sharpening. But it damn well ought to get sharp eventually. So, did I just get an example with poor heat treat, is the brand over rated, or is something else going on?

Are you making sure you fully apex the edge by raising a burr? Are you then removing the burr before you progress to a finer grit stone or strop? If not I’d say that’s your problem.

 

[not2sharp]

So I have this BK-11 that I bought several years ago, from a reputable dealer. It came, frankly, blunt. No problem, I can sharpen. After hours on the SharpMaker it was still blunt. I left it in the drawer for several years, and eventually decided to give it a red hot go. I used the CBN rods, I used the medium rods and eventually I got it sharpish. Adequate for some uses, such as cutting up fruit. I wouldn't want to try cutting up meat with it. It just won't get any sharper. I've tried the fine rods, I've tried the ultra fine rods, I've gone back to the medium rods. It will cut hanging paper, but it stubbornly refuses to get shaving sharp. I know the steel should be good, because I have Esee's in the same 1095 steel. They all came sharper out of the box than this thing is after many hours of sharpening. And with a few minutes on the SharpMaker they got screaming sharp. But not the Becker. Clearly the factory edge was crap. I don't really mind that, because it wasn't an expensive knife and I enjoy sharpening. But it damn well ought to get sharp eventually. So, did I just get an example with poor heat treat, is the brand over rated, or is something else going on?

I would vote “something else is going on.”

Can you share some photos? Btw, who made your BK-11?

n2s

 

[numbersman]

I actually wish that I had titled this thread differently, like maybe "I Really Want To Love This Knife But...". I know that Beckers have a cult following, so they must make some pretty good knives, but this just isn't one of them. I'm not going to claim to be a great sharpener, but I'm not that bad either. There really is something wrong with this one.
I anm getting a burr, and I am removing it with a leather strop, same as I do all my knives. I guess I will keep at it and work on that back bevel, too.

 

[J85909266]

The Sharpmaker can only do so much. If the factory edge is too obtuse, sharpening on the Sharpmaker is futile.

You need to learn to reprofile the edge angle on knives. Once you set a nice, steep bevel, the Sharpmaker can carry the edge for months.

 

[MtnHawk1]

There's some good advice and info here. I've read many good things about Becker and wouldn't hesitate to buy one. I have 1095 steel knives, so doubt quality is the problem, as others have said.

Often factory angles are too obtuse so I don't buy into the "Follow the Factory Angle" sharpening instructions.

As was mentioned, the area behind the edge may be too thick and, if so, should be thinned out. Otherwise you won't hit the edge unless sharpening at a high angle, and a thicker edge than necessary decreases cutting ability

I remove burrs with each grit of abrasive I use, before I move on to the next. If you are only using a leather strop for this it could be that you are leaving on more burrs than you think.

I would not start sharpening a dull edge with any of the grits you mention. When I want to hog off metal quickly and not waste time grinding I use the 60 grit Baryonyx Manticore.

 

[J85909266]

I just grind away the crap edge with my diamond hones if the factory sucks at sharpening.

I literally fixed a crap edge myself today

Before:

After:

I did it in like 20 minutes, and now I can touch it up on a Sharpmaker for like a year.

 

[Pilsner]

Dunno what to tell you OP, but I have two good reasons that tell me Beckers are not crap. One is a BK2 and the other is a BK9. Either of them can shave hair when honed. And if a BK2 can get that sharp, then I imagine the BK11 would not be a problem at all. Maybe you got a lemon? In which case, I would send it back for a replacement.

 

[soc_monki]

All of my Beckers shave, and all are super easy to sharpen. The only tough one to sharpen was my BK2, and thats just because its a 1/4 inch thick slab of 1095! I lowered the edge angle (and convexed in the process) and it is a much better knife now.

The sharpmaker can work for reprofiling (I actually lowered the angles on my XM-18 yesterday on my sharpmaker diamond rods) but it can take a LONG time if you have to remove a lot of material. If stones aren't for you, the Worksharp can reprofile a knife very quickly. I've been wanting one myself, but never do seem to pull the trigger.

 

[Michael Deiters]

i could never sharpen anything on the Sharpmaker, i know they are popular but dont work for me, i use DMT diamond stones instead, work much better IMO

 

[craytab]

We need pics. You need to do a full sharpening job, beyond a sharpmaker. Even then, at worst you may have gotten a lemon. You'll need to come with far more evidence than this to call a well respected brand "crap".

 

[CVamberbonehead]

Wow youve really made a burger out of that sacred cow! You had better apologize to those Becker fanboys right now! How dare you! Lol
It sounds like you should call Kabar to me, and complain. You may have a lemon, even good companies sometimes make a lemon. If they fix it great, if they call and tell you its a fake at least you know, and if its just your sharpening then you can improve.
Not a big deal, just call them.

 

[kobold]

Hope this will help:

 

[CanadaKnifeGuy]

So I have this BK-11 that I bought several years ago, from a reputable dealer. It came, frankly, blunt. No problem, I can sharpen. After hours on the SharpMaker it was still blunt. I left it in the drawer for several years, and eventually decided to give it a red hot go. I used the CBN rods, I used the medium rods and eventually I got it sharpish. Adequate for some uses, such as cutting up fruit. I wouldn't want to try cutting up meat with it. It just won't get any sharper. I've tried the fine rods, I've tried the ultra fine rods, I've gone back to the medium rods. It will cut hanging paper, but it stubbornly refuses to get shaving sharp. I know the steel should be good, because I have Esee's in the same 1095 steel. They all came sharper out of the box than this thing is after many hours of sharpening. And with a few minutes on the SharpMaker they got screaming sharp. But not the Becker. Clearly the factory edge was crap. I don't really mind that, because it wasn't an expensive knife and I enjoy sharpening. But it damn well ought to get sharp eventually. So, did I just get an example with poor heat treat, is the brand over rated, or is something else going on?

There were a batch of old Camillus BK-11's that were extremely poorly ground and also had the tips rounded off.

You could have one of those...

But I've taken one of those and put an amazing 20° convex edge on it within :07 - :10 mins on a Worksharp belt sharpener.

I also use this edge formula on my BK-15 knife and it's even the best edge for my THIN Dexter Russell fillet knives!

Stays usably sharp for ever and it's a robust edge that won't fold / chip / roll easily.

It's also the edge I put on relative's kitchen knives. WAY sharper than what they w ere using and keeps a usable edge a lot longer, which is important because they don't maintain their knives at all