- Joined
- Jan 9, 2008
- Messages
- 266
The Ontario Knife Company should buy a few.That's why Sal invented the Sharpmaker.
The Ontario Knife Company should buy a few.That's why Sal invented the Sharpmaker.
Getting upset that a knife didn't come out of the box razor sharp is like being upset when a toy doesn't come with batteries.
You don't really expect it to, but it's a nice surprise when it does.
The way I look at it is most of the time I don't really like how the factory edge is ground. They're gound for the "mainstream" user. It's a good, fairly sturdy grind that will take a good workable edge and is easy to sharpen for 95% of the knife using population.
I buy knives with different ideas in mind. For heavy use knives I put an edge on that'll stand up to heavy use. It may not cleanly slice newspaper every time, but it'll cut through what I need it to cut through.
For smaller knives I tend to go with a thinner edge to make it a slicer. One of the meanest slicers I have is an old Buck 503 with a 440c blade. When I got it, it was slightly used, but still had the factory edge. I thinned it considerably.
Multi-bladed slipjoints are my favorite out of the box because you have so many options on what kind of work you intend each blade to do.
If they're not sharp, you're going to have to sharpen it eventually anyway. So no, I don't care if the knife isn't sharp. But I do care, and get pretty annoyed, when edge grinds aren't even... even if I am going to change them.
All quality knives should be like that out of the box. Exceptions are a bad sign. If Buck can consistently ship out their dirt cheap 110s and stockmans and such razor sharp there's no excuse for a company like CRK to let a dull blade out the door.The first pocket knife I ever bought was a Benchmade Griptilian and it was razor sharp. This really impressed me and I assumed all quality knives would be like this out of the box.
Not at all, I just sharpen it.
What I don't like is how nearly every knife I purchase needs reprofiling right away to reach full cutting ability potential.
All quality knives should be like that out of the box. Exceptions are a bad sign. If Buck can consistently ship out their dirt cheap 110s and stockmans and such razor sharp there's no excuse for a company like CRK to let a dull blade out the door.
What I don't like is how nearly every knife I purchase needs reprofiling right away to reach full cutting ability potential.
A knife is supposed to be sharp , otherwise , its a spoon .
That's why Sal invented the Sharpmaker.
Some of the Japanese style cutting tools made for professionals are shipped with
not fully sharp edge. This is because each professional people should have their
own way of cutting and sharpening. I mean sushi-masters or carpenters.
I am not one of these professionals that I wish new edge to be fully sharp.
It will give me some idea how sharp the edge can be.