disappointed in Benchmade

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i get a new knife and expect it to be sharp i dont expect to be spending time bringing out the edge on stones right out of the box. thats just ignorant or worse its covering up and enabling bm to continue not addressing a qc issue. they do make nice knives on the whole. its to each his own as to weather there worth what they ask for one. have only handled a few one was used and not kept very sharp. two were brand new and probubly not as sharp out of the box as the used one. had to baton them to get threw arm hair.
 
a knife should get dull not come dull. i'm sure there are people that don't necessarily enjoy sharpening their knives at all and perhaps they only do it whenever its absolutely needed (which should be after using it). other people may love sharpening so they can perform countless cut tests and really try to justify even owning a knife. :)
 
In my experience Benchmade doesn't sell "dull" knives. They generally aren't quite as sharp as some other companies, but they're not dull. If you dismiss Benchmade due to this, you're missing out on some of the best knives in the world.
Take some time, learn to sharpen a knife to the edge you like, and this becomes a non-issue.
 
labeling benchmade as "some of the best knives in the world" isn't really any different than someone calling them the worst. it's all based on one's personal experience and opinion. i do agree that he shouldn't dismiss them because of a couple of bad apples.
 
I admit I didn't read every post. So if this analogy has already been used I apologize. No it is not like buying a car without an engine. Its like buying a badass sports car that is filthy. Washing a car is simple, we all know how to do it and we will all have to do every so often if we actually drive the car, but when I buy a brand new car, call me crazy, I expect to not have to wash it this week :-)

I love Benchmade. I own several, one is one me right now, but knives should come sharp. He mentioned Kershaw not because he works for them or some other mysterious agenda but because Kershaws happen to come very sharp. I got it.
 
I would not consider this out of box sharpness issue as a couple bad apples. This is fairly consistant. I think the really sharp ones they ship are the exception.

Still, Benchmade has an amazingy reliable, consistant, and user-friendly lock (Axis). They have top tier customer service and warranty. They make solid knives with great designs. And they're made in the US. For these reasons they are some of the best knives in the world, and something as simple as the factory provided edge is meaningless, -to me personally.

And as I've said before, I don't know why they don't provide a more acute edge from the factory. If they did, people would have alot less issue with Benchmade in general. Then again, maybe it would be all of those bad grinds, off-center blades, and/or blade-play at that point. Either way, I almost have to assume they purposely sharpen these knives like they do. I would not think it would be too hard for them to change this.
 
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When I buy a knife, I expect it to be sharp. That being said I am surprised to hear people compare Benchmade to Kershaw, I would take a Benchmade any day over a Kershaw...
 
zignal_zero said:
it is not like buying a car without an engine. Its like buying a badass sports car that is filthy. Washing a car is simple, we all know how to do it and we will all have to do every so often if we actually drive the car, but when I buy a brand new car, call me crazy, I expect to not have to wash it this week :-)
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Accurate analogy. I like BM and all of mine have come sharp, but dull knives from reputable companies is really a big minus. I buy something new, I expect to be able to use it to its full potential out of the box.
 
I own 2 Benchmade knives (mini grip, 51 morpho) and purchased 2 more as gifts (950 rift, 930 kulgera). I wouldn't say any of them were "dull" but they weren't in the running for "sharpest out of box". My mini grip came with a loose pivot and pocket clip and my 51 morpho came with a scale that does no sit flush with the liner. Neither bother me enough to the point that I would return them, but I do feel somewhat let down. Is Benchmades QC bad? No, I thinks its right on par with the other big names. Whats doesn't seem to be on par is their prices, and the more you pay for a knife the more critical you tend to be of its flaws. I don't expect any production knife to be perfect but I do expect a little more attention to detail when knives start hitting the $100+ price point. Would I spend $150+ on another Benchmade ? Only if the design REALLY struck my interest. I would probably spend it on another Mcusta instead.
 
I have been a Benchmade fan for many years and of all the knives I have bought of theirs over the years they have all come through sharp enough to take care of any task that I have needed them for.
 
philwar said:
Accurate analogy. I like BM and all of mine have come sharp, but dull knives from reputable companies is really a big minus. I buy something new, I expect to be able to use it to its full potential out of the box.
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I understand what you're saying, but define a knife's "full potential". Unless I missed it, the OP never explained the level of sharpness (or lack thereof) of the knives he handled. Where they butter knife sharp? Where you could run your finger along the edge without so much as a nick? Where they arm hair shaving sharp? Where they hair poppin' sharp? Whichever they were, it still doesn't determine one particular persons idea of "full potential". You may want your knife to be able to cut the fabric of time with your brand new knife. I may be satisfied with it shaving some arm hair.

I've bought knives from many different makers and have gotten some that left a lot to be desired concerning sharpness, but I never dismissed the company because of it. I more than likely b...ched about it under my breath and put the stone to it. :)
 
I've bought about a dozen Benchmades and the edges are usually at a very obtuse angle, but they'll zip right through computer copy paper or my finger (last 940 :eek:) with ease. I prefer the edges on Kershaw and Spyderco much more refined but the Benchmades have always been sharp but very high degree of angle in the bevel like about 50* or something like that. It sucks, but I've figured out the solution. I sold them all except a 710 and a 940 which I've put a new profile on the blade and they're scary sharp now, not just sharp - they can be maintained with a strop for my use.

It's a darn shame that such nice knives with the axis lock, one of my personal favorites for screwing around with, come with such crazy wide bevels. I wouldn't call them dull though. ;)
 
After a week of cutting heavy grade fishing line, boxes, plastic, tape; i can still do this with ease on the factory edge:
IMG_1817.jpg
 
Against my better judgment, I'll comment. The analogy of the car missing an engine is overstated (as four-shore acknowledged). Perhaps it's like getting a new car and the engine runs rough and you end up having to tune it up. I see sharpness of the blade being a fundamental characteristic of what a knife is. A knife without a sharp blade that can adequately cut (however we define that) is lacking one of the primary characteristics that makes it a knife. Just like a car that cannot move the driver from point A to point B safely or predictably is lacking a fundamental characteristic that makes it a car.

All that said, I have never had a BM come to me anything less than very sharp, so perhaps the OP just had a fluke. Or, as was stated, perhaps his standard of factory sharpness is far greater than most posters in this thread. I agree that you need to learn to sharpen if you're going to fully enjoy and participate in this hobby. But I still think that having sharp edge is a requirement for a new knife.

- Mark
 
FireAnt said:
After a week of cutting heavy grade fishing line, boxes, plastic, tape; i can still do this with ease on the factory edge:
IMG_1817.jpg
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C'mon now, anyone can take a Spyderco, shave some hair, then switch to a Benchmade...:rolleyes:

:D

Just messin' with ya!
 
ono724 said:
I understand what you're saying, but define a knife's "full potential". Unless I missed it, the OP never explained the level of sharpness (or lack thereof) of the knives he handled. Where they butter knife sharp? Where you could run your finger along the edge without so much as a nick? Where they arm hair shaving sharp? Where they hair poppin' sharp? Whichever they were, it still doesn't determine one particular persons idea of "full potential". You may want your knife to be able to cut the fabric of time with your brand new knife. I may be satisfied with it shaving some arm hair.

I've bought knives from many different makers and have gotten some that left a lot to be desired concerning sharpness, but I never dismissed the company because of it. I more than likely b...ched about it under my breath and put the stone to it. :)
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you're really having a hard time understanding that some people just prefer a nice sharp edge upon purchase. it's really as simple as that. yes, the op did not fully specify what the exact sharpness was but either way most people can understand his initial disappointment. i don't think he should let that experience deter him from using or purchasing from benchmade in the future but i do understand where he's coming from.
 
Mark J said:
Against my better judgment, I'll comment. The analogy of the car missing an engine is overstated (as four-shore acknowledged). Perhaps it's like getting a new car and the engine runs rough and you end up having to tune it up. I see sharpness of the blade being a fundamental characteristic of what a knife is. A knife without a sharp blade that can adequately cut (however we define that) is lacking one of the primary characteristics that makes it a knife. Just like a car that cannot move the driver from point A to point B safely or predictably is lacking a fundamental characteristic that makes it a car.

All that said, I have never had a BM come to me anything less than very sharp, so perhaps the OP just had a fluke. Or, as was stated, perhaps his standard of factory sharpness is far greater than most posters in this thread. I agree that you need to learn to sharpen if you're going to fully enjoy and participate in this hobby. But I still think that having sharp edge is a requirement for a new knife.

- Mark
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well put!
 
four_shore said:
you're really having a hard time understanding that some people just prefer a nice sharp edge upon purchase. it's really as simple as that. yes, the op did not fully specify what the exact sharpness was but either way most people can understand his initial disappointment. i don't think he should let that experience deter him from using or purchasing from benchmade in the future but i do understand where he's coming from.
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You're having a hard time understanding the concept of a simple definition.....hmm "nice sharp edge" :confused:

If I recall correctly, the OP was so disappointed that he was taking his business elsewhere. That's his choice, however silly it may be...

Understand that? :D
 
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