Do you always rework the factory edge on a new knife?

Always. Because when I hone an edge I am not having to meet a production quota. Reprofiling is usually not necessary unless you plan to do surgery on a tomato.
 
Yep, first thing after some fiddling is disassembly/cleanups and reprofile except for traditionals and my white river caper which held up a week before it got reprofiled :D (those guys sure put a nice edge on(for a factory edge))
 
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