CRK factory edges, your experience?

[masterserg]

Usually all mine have been sharp enough ... with he odd uneven bevels (either back or front being wider), which I find sloppy.

 

[powernoodle]

Anything done by hand is going to depend on the person doing it and most certainly, outcomes are going to vary.

I think that's the real issue here. The consistency of CRK quality control is obviously very high, but hand sharpening is almost as much art as it is science. I would favor some flavor of automated machine sharpening in order to get a consistently killer edge on every knife that leaves the shop.

 

[Nikkogi]

I think that's the real issue here. The consistency of CRK quality control is obviously very high, but hand sharpening is almost as much art as it is science. I would favor some flavor of automated machine sharpening in order to get a consistently killer edge on every knife that leaves the shop.

Do most other production knives use an automated machine? Also, I seem to remember hearing that up until a few years ago Mr Reeve sharpened all of the knives they produce.

 

[brownshoe]

"I would favor some flavor of automated machine sharpening in order to get a consistently killer edge on every knife that leaves the shop."

Not me. A well ground edge by a master is much more desirable and it will be thinner.

I only have one CRK, it's factory edge was very sharp. It sliced paper, skin, and shave hair on every inch of its edge. It was thinner most all other production knives. The only production knife edges to compare are in knives >$300. It was better and thinner than many customs. I used the factory edge for 3 weeks while on vacation using the knife 100% of the time and for every dinner prep. In 3 weeks, it got a few dull spots that touched up fine on the sharpmaker at about 30 degrees. After about a month, it got dull. The tip did not match the sharpmaker enough, so I gave it a go on the diamond rods and it's been sharp ever since. I often do a touch up with sandpaper/cardboard to put a little convex edge on it.

Interesting that some on this thread think the sebenza blade is hard to sharpen, but they have also posted elsewhere that they don't like the "soft" hardness CRK takes their S35V to. Not very intellectually consistent. CRK specifically takes their steel to a hardness designed to balance between use and ease of edge restoration.

I don't know about professional knife sharpeners and how good or how much experience they have. I would however, in general, believe that someone who works in a factory putting edges on a blade has more skill in their hands than most if not all others when it comes to a particular knife. I have received excellent edges from production shops where the staff is experienced, such as Case Bose, CRK, Randall, Lone Wolf Paul line, Fantoni, Moki, Dozier, etc. I've seen more than one "professional" sharpener, even brick and mortar, butcher an edge, the blade and even the handle during sharpening. When it comes to customs, the edge grind really separates the hobbyists, from the full time makers, and eveen from the grey haired old time makers.

 

[getout87]

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.

If I may, what sharpening equipment do you use?

 

[d.r.h.]

If I may, what sharpening equipment do you use?

Nathan ... I use the Wicked Edge for sharpening most of my knives. Normally, I maintain the edges free hand with fine diamond bench stones, ceramics and strops. If the edge is beyond just normal maintenance (really dull or chipped) ... then it is back on the Wicked Edge. Why, you may ask, do I not use the WE for maintenance after having spent so much on it? Well, contrary to what you may think ... using the WE is not a very quick process. I know that Clay makes it look quick .... but it takes me one heck of a lot longer using it than to just maintain free hand! And .... so we don't get into a debate here ..... for all of you Edge Pro users. Nothing wrong with it for sharpening. When I made the decision to invest in a sharpener, some 2 years ago, it was between the WE and the EP. Went with the WE because I wanted to stick with diamond plates, ceramics, and strops .... and I liked the ability to be able to do both sides of the blade at the same time, with no need to change blade positions.

 

[Ernie1980]

Most of my crk knives came fairly sharp, but the last two I got were VERY dull. Not a big deal for me, but I would have been very upset if I did not have sharpening equipment!

 

[uofaengr]

First small came fairly dull with a very obtuse tip that would just slide off of paper. There's no way it would've touched up on a sharpmaker. The EP is awful for sharpening smalls due to the lug. Second small came extremely sharp and my large came so-so. In a way I almost kinda prefer the Sebenza without a mirror edge. As far as how sharp can you get S35VN? Let's just say I've never been able to whittle hairs that easily and repeatably.

 

[branwell]

Little trick I picked up re edges that won't get sharp.

If you have the means, take it to the stones and take .5mm or so off the edge, reprofile and re sharpen.

It's not all that uncommon to find that the edge of the edge lost its temper at the factory when sharpened on a belt. It's not uncommon that during the main heat of the heat treat process, the edge decarboned, didn't harden properly and the maker missed it. Not saying this is the case with all knives that won't get sharp, but as a maker, these are mistakes I've made.

 

[BellaBlades]

Although we can all make them sharper, I handled a buddys brand new 21 small today. It has a perfect 30 degree edge and was the first I experienced that was hair popping sharp.
It also has more of a V than usual, So that helped.
None the less, we have a new CRK fan now. I told him to sign up on the forum and post his thoughts.
He went from a Bear G. Gerber to this from all the talking I do. LOL . What a jump.

 

[tomsch]

I have 6 CRKs and overall the blade is too convex and thick behind the edge. Not a problem though since most knives don't have the best secondary bevel grind. On my CRK users I reprofile at 30 degrees, inclusive, with a 40 degree micro bevel. No chipping and easy to touch up.

 

[SoCal_kid]

My umnumzaan came sharp. Not the sharpest factory edge I've received. But it was polished up and it is able to be stropped and brought back to beautiful easily.

 

[pvicenzi]

The sharpness of a factory edge is not that important to me. Most I sharpen before I use them anyhow.

 

[kwazyjuice]

Although we can all make them sharper, I handled a buddys brand new 21 small today. It has a perfect 30 degree edge and was the first I experienced that was hair popping sharp.
It also has more of a V than usual, So that helped.
None the less, we have a new CRK fan now. I told him to sign up on the forum and post his thoughts.
He went from a Bear G. Gerber to this from all the talking I do. LOL . What a jump.

That's pretty cool! And what a jump!! At least he listens obviously

Most of my CRK's came some what sharp... I just sharpened them myself to my liking. I find they were all pretty easy to sharpen though.