Do you sharpen your knife as soon as you get it?

Dog-gone-it werner442, How would you ever sharpen a knife like that?? :confused:
 
cziv said:
Dog-gone-it werner442, How would you ever sharpen a knife like that?? :confused:
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Sharpening rods. But you should never really have to if you use the knife for its intended purposes (self-defense, that is, meaning that hopefully this knife never sees use.)
 
werner442 said:
lulz,looks like you have never owned a knife that didn't come out of a gumball machine.:jerkit:

SPC12[large].jpg


sharp enuf 4 ya??:D:D:D
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Yeah, out of 7 busses, numerous benchmades, spydercos, moras, a strider, a sebenza, ka bars, bark river, cold steel. None of them sharp enough from the factory so much that couldn't be improved on.

I gotta stop shopping at the gumball machine.

As for the civilian... yippidey doo. I hate serrations.

I'm not saying these knives came dull, but none were perfect. I don't expect them to be either. Most knives from the factory come with a rough grind, not all. Most fixed blades are ground a little too thick.

I've found wire edges on knives, dull tips with a burr still on it etc.. None have come high polished. The only knife i've ever owned that had a PERFECT edge was a Busse comp edition sarsquatch, a BR bravo 1 came close but had a poorly sharpened tip.
 
Interesting thread, can someone chime in on what exactly are their standards for "the knife edge that I need for my purposes" are?

I think most of the replies like this are more likely an attempt at rationalizing obsessive-compulsiveness. I'm not trying to be overly critical, there are things i do which are probably similar like for example all of my vice-grips MUST be locked shut when stored .... and I have alot of vice grips.
 
TheCarbideRat said:
Interesting thread, can someone chime in on what exactly are their standards for "the knife edge that I need for my purposes" are?
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It depends. I got a taste of thick edge vs. thin edge this morning.

After I've used toothpaste tubes so much that I can't squeeze any more out, I cut them open lengthwise, including the hard plastic cap part. So I've had my ZDP Delica for a month now, and I took it out for the task. The edge is pretty thick, I'd say upward of 40°. I tried 4 times, pushed as hard as I could, but it just would not cut. Disappointed, I took out my VG-10 Delica, which has a thin blade and thin edge (20°). It cut through without much effort.

So there's an example of different edges serving different purposes.
 
Do you sharpen your knife as soon as you get it?
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That's the topic TheCarbideRat. I think the posts have been spot on.

If you're OCD, and you're probably not, just because your vice-grips have to be locked shut when you store them. Why do you ask this question?

Do you want us to justify our preferences that we've already discussed. I don't understand what you're getting at exactly, but I love knife sharpening threads because I suck at it and I always hope to learn more.

I used to try and put 30* inclusive on my blades because that's as thin as you can go with a SharpMaker, barring theu use of a pencil fulcrum.

I found that to be a Hurculean task with D2 and S30V so I went back to the 40* setting and I'm getting sharper results. Go figure huh? :)
 
justify, no.

I want to know what is meant by this angle for this purpose, that angle for that purpose.
Maybe I am not as much of a 'knifephile' as others are and I am just curious.

And about the topic I am well aware, my consideration is that the topic engrosses OCD as well as
edge preferences. I am exploring the discussion at hand, not criticizing.
 
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I want to know what is meant by this angle for this purpose, that angle for that purpose.

Maybe I am not as much of a 'knifephile' as others are and I am just curious.

And about the topic I am well aware, my consideration is that the topic engrosses OCD as well as edge preferences
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Maybe you are "disturbed"....lol :D

Just kidding - I like laser-like cutting edges but I can't put them on as of yet.
 
I freehand rebevel the edge on benchstones, and strop the edge to a mirror polish on all my knives.

I like improving the knife with a better cutting edge.
 
Read this in the voice of Mr. T:

cziv you funny.
If my knife cuts stuff I don't sharpen it.
I got people to do, places to go, etc. don't have time to be hangin out measuring the edge bevels on my knives and sharpening them all day and night... :cool:
 
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