CRK factory edges, your experience?

N

Nikkogi

Gold Member
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Jan 19, 2009
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Hey guys,

First off, I just want to say that this post is not a negative post, and I am in no way bad mouthing CRK. We all know how great CRK knives are, that's why we pay the price for them. This is merely my recent experience with CRK sharpening. I have had a few CRK knives come to me with edges not as sharp as I'd like. My first experience was from the spa treatment and it wasn't very sharp. So, CRK promptly sent me a prepaid shipping label. Then, I got it back from sharpening and it wasn't any better unfortunately. Yesterday, I got a new Sm Insingo from an online retailer and it was fairly dull.

Does anyone else have a similar experience or have I just been unlucky? I know I've read several posts where the factory edges have been super sharp.

*for the record, CRK had top notch customer service. After I said my knife arrived dull, Angela at CRK promptly sent me a prepaid shipping label which was appreciated.
 
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I only have a couple of Sebenzas. Both of mine arrived very sharp (cut hair easily). After a couple of weeks use I did however touch up both of them. I wanted a more refined edge and was willing to spend the time sharpening/stropping.
 
This would be the only weakness of CRK. Maybe not always but very often. I find the edges they send out sub par. And what seems to be an extremely convex edge. Everything else about the knife is perfect. Especially since not everyone can put a sharp edge on a knife or re-profile it.. They should ramp this up a little bit and show customers how sharp their steel can get.
 
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Yes, I find their edges to be hit and miss. And I cannot seem to get mine very sharp, or as sharp as I'd like it anyway, with my SharpMaker. I believe it may have something to do with the convex edge, I don't know. I am gonna be sending my knife to one of the "Craftsmen/Service Providers" here on BladeForums very soon, and will post up a good review of the work he does. I'm going to have him put a 30 degree edge on it, something I will be able to maintain with only the equipment I have. And maybe he will be able to help out others who are like me, and don't have the equipment or skill to reprofile an edge. I am excited to see the true potential of this 25!!
 
My 25's are sharp factory, not wickedly sharp as some of the others I have, but it will cut hair. I have a Japanese waterstone that's capable of putting a mirror edge on it, but there's really no need for me, it's more of a slicer for me, anyways.
 
Some sharp, some - not so much. Some chef's knives come unsharpened so that the chef can create his own edge but I don't think that is what is supposed to be happening here. Sample of eight, four small, four large.
 
LonnyRS said:
Yes, I find their edges to be hit and miss. And I cannot seem to get mine very sharp, or as sharp as I'd like it anyway, with my SharpMaker. I believe it may have something to do with the convex edge, I don't know. I am gonna be sending my knife to one of the "Craftsmen/Service Providers" here on BladeForums very soon, and will post up a good review of the work he does. I'm going to have him put a 30 degree edge on it, something I will be able to maintain with only the equipment I have. And maybe he will be able to help out others who are like me, and don't have the equipment or skill to reprofile an edge. I am excited to see the true potential of this 25!!
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BellaBlades does all my sharpening. As a matter of fact, Matt has my Lg Insingo and 25 right now! He does an amazing job.

I wonder why CRK uses a convex edge? I'm sure it has been answered before, though.
 
Nikkogi said:
BellaBlades does all my sharpening. As a matter of fact, Matt has my Lg Insingo and 25 right now! He does an amazing job.

I wonder why CRK uses a convex edge? I'm sure it has been answered before, though.
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Haha! That's awesome you say that, because that's who's gonna do mine..I was just gonna write a review once I get it back.
 
I've had at least ten and am down to five now. All I've got had a really great edge.
I sent one in once and it also came back with a great edge.
 
That's funny you should mention the sharpness of CRK's. I'm on vacation heading back home. The family and I stopped at SMKW in Tennessee. I got to check out the Pacific and fondle it. What a sweet knife, great ergos. I might get one, but I did notice that it wasn't too sharp. Nothing that would bother me though. Beat the crap out of it then put it on the EP.
 
I've had 3 CRK's, a 21, a 25, and a Startac Umnumzaan, none of which were sharp from the factory. Itdoesnt bother me though, I always sharpen my knives as soon as I get them. Great thing about the S35VN CRK uses, I can get it to "pop" hair super easy.
 
I love Chris Reeve knives but their edges are TERRIBLE!

I've mentioned this many times, I've denied many sebenzas because of obvious over ground edges.

300-600 knives should have decent edges, at least great, not terrible.
 
Silvanus said:
I've had 3 CRK's, a 21, a 25, and a Startac Umnumzaan, none of which were sharp from the factory. Itdoesnt bother me though, I always sharpen my knives as soon as I get them. Great thing about the S35VN CRK uses, I can get it to "pop" hair super easy.
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Maybe it's just me, but I have this suspicion that there is a lot of variability in S35VN (lets not bring up that heat-treat debate again....yikes). I've got 4 CRk's in S35VN, and they seem to have varying levels in how easily I can get them sharp. My large 21 Insingo could cut hairs in two from the factory and keeps it's edge, while my large 21 Micarta came somewhat dull from the factory and I have never been able to get it as crazy sharp as I would like (even with stropping). I am left confused, and have come to think that some S35VN takes a great fine edge, and some doesn't, and the guy doing the sharpening at CRK is having the same hit-and-miss experience I am having with it at home. This is my suspicion.....they can't get all of them super sharp, and maybe neither can you.....but maybe that's ok.

Having said all this, I have no edges from CRK that are chippy, and none that roll, so in general I am happy with the steel but it doesn't knock my socks off when it comes to sharpness. The funny thing is, that I own four Spydercos in different steels (one from Japan, two from Taicheung Taiwan, and one from Golden), which I don't like nearly as much as my CRK's, but that rough-looking factory edge that Spyderco seems to use on it's blades, is always stupidly crazy-crazy sharp right out of the box....at least in my limited Spyderco experience. Whatever Spyderco does, always gives a "wow factor" when you first try out that knife. Even my little ladybug what like a surgeon's scalpel. My point is that CRK does not seem to be concerned with impressing it's customers in this same way with every single knife, or maybe they just can't with the nature of S35VN.
 
I have bought sebenzas that have had super sharp edges, while I have bought others that were not as sharp. My sharpest sebenzas were always the regulars as I just things its the blade angle. My duller ones were 21 mostly and my 25. After a couple of swipes on the ultra fine rods on my sharpmaker though, they were pretty sharp. I think some blades need just that little extra as they are all ground by hand.

But I have no complaints as I can just take care of it myself if they are lacking a little. I use mine to cut, not fancy paper cutting tests, so what is sharp to me, might not be super sharp to others.
 
nyefmaker said:
I have bought sebenzas that have had super sharp edges, while I have bought others that were not as sharp. My sharpest sebenzas were always the regulars as I just things its the blade angle. My duller ones were 21 mostly and my 25. After a couple of swipes on the ultra fine rods on my sharpmaker though, they were pretty sharp. I think some blades need just that little extra as they are all ground by hand.

But I have no complaints as I can just take care of it myself if they are lacking a little. I use mine to cut, not fancy paper cutting tests, so what is sharp to me, might not be super sharp to others.
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Well said! If only I could be so succinct!
 
Thank you for all of your responses. Definitely good to hear that some arrive very sharp. With the amount of blades they produce I'm sure a few slip under the radar. For the cost, I believe all the knives should be razor sharp though. I wonder if the edges would be a lot better if they switched to a regular v-grind?
 
I think it's kinda hit & miss. My Lg Seb 21 Insingo was acceptably sharp (thought not razor sharp), but my new Umnum (just had a few weeks) was pretty dull. Both have been on the Wicked Edge since then and are sinisterly sharp now! :) But frankly, it is the rare exception that any knife from the factory is what I'd call really "sharp". Some approach it, but few actually achieve it.
 
nyefmaker said:
I think some blades need just that little extra as they are all ground by hand.
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And there you have it. You know, I am a pretty darn good cook, if I say so myself! However, there are times that I can make the same meal twice in a row and, on occasion, the second time it may come out tasting better or worse than the first time. Could be the ingredients. Then again, could be the cook! My money is on the latter! Anything done by hand is going to depend on the person doing it and most certainly, outcomes are going to vary. I accept that. Besides, the term sharp is so darn relative. If the edge is apexed, it's sharp. Shine a light along the apex of the edge. No reflection .... knife is sharp. Some of my knives, I keep so sharp and mirror polished that they can push cut the the thinnest of phone book paper merely by sliding the paper into the blade ... or whittle a single, fine hair many times over. Others, I sharpen to only a utility edge ... one that will hold up a little longer without touching up. I am sure when CRK sharpens a knife, it's not done for those of us who may sit and push cut phone book paper all day long! That said, yes ... I have had some CRKs (and even more expensive customs) come to me with edges I felt needed touching up for my purposes. Then again, except for gardening time, I rarely use a knife for other than daily household tasks.
 
d.r.h. said:
And there you have it. You know, I am a pretty darn good cook, if I say so myself! However, there are times that I can make the same meal twice in a row and, on occasion, the second time it may come out tasting better or worse than the first time. Could be the ingredients. Then again, could be the cook! My money is on the latter! Anything done by hand is going to depend on the person doing it and most certainly, outcomes are going to vary. I accept that. Besides, the term sharp is so darn relative. If the edge is apexed, it's sharp. Shine a light along the apex of the edge. No reflection .... knife is sharp. Some of my knives, I keep so sharp and mirror polished that they can push cut the the thinnest of phone book paper merely by sliding the paper into the blade ... or whittle a single, fine hair many times over. Others, I sharpen to only a utility edge ... one that will hold up a little longer without touching up. I am sure when CRK sharpens a knife, it's not done for those of us who may sit and push cut phone book paper all day long! That said, yes ... I have had some CRKs (and even more expensive customs) come to me with edges I felt needed touching up for my purposes. Then again, except for gardening time, I rarely use a knife for other than daily household tasks.
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I definitely agree with this. Sharp is definitely a relative term. I don't care much about mirror polishing but I like a fairly sharp edge. In all honesty, a $350 knife that can't slice computer paper out the box really isn't acceptable by my standards. Ironically, with my Insingo order, I got one of those Sinclair Credit Card knives for free that usually cost around $4. The edge on it is scary sharp.

Ultimately, we don't buy CRK knives for the factory edges. I think I might break down and get a Wicked Edge sooner than later!
 
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