Does it concern you if your clients can’t sharpen your knife???

G

godogs57

Joined
Apr 16, 2004
Messages
758
Serious question. Over the years I’ve found some folks that have bought a knife either 1) think my shaving edge will last forever or 2) understand that it won’t last forever but have no idea how to sharpen a blade.

I’m finding more folks calling me saying “my knife won’t cut anymore…what’s wrong? Can you sharpen it for me?”

The blades I make are 95% CPM154 and are sharp when given to a person. I really have no problem with putting an edge back on but I’m seeing more and more folks who seem to think if the edge doesn’t last forever, something is wrong.

Guess I should give em a Havelon?
 
Many people, in general, have no idea how to sharpen a knife or that a knife needs sharpening - Think of how many kitchen knives just never get sharpened in people's houses. Usually the thin blades and serrations help these blunt knives work satisfactory. Some even prefer it that way. as they worry that they will cut themselves with a sharp knife.

Add this to the advertisements, on TV/social media but also in forums regarding super steels and magic steels that stay sharp forever and the average knife user expects that a modern knife will stay sharp / work OK forever.
 
godogs57 said:
Serious question. Over the years I’ve found some folks that have bought a knife either 1) think my shaving edge will last forever or 2) understand that it won’t last forever but have no idea how to sharpen a blade.

I’m finding more folks calling me saying “my knife won’t cut anymore…what’s wrong? Can you sharpen it for me?”

The blades I make are 95% CPM154 and are sharp when given to a person. I really have no problem with putting an edge back on but I’m seeing more and more folks who seem to think if the edge doesn’t last forever, something is wrong.

Guess I should give em a Havelon?
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I suppose one way round it is to include a note with your knives, perhaps saying something like
'Congratulations on purchasing this knife. Though made from an incredibly tough and durable steel, with use it will require sharpening.'
And then have a diagram similar to Buck showing knife sharpening basics. This might help avoid some of the calls you get.
 
DevinT said:
Not a surprise seeing that most knife makers can’t sharpen a knife. ( not directed at you).

Hoss
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Totally agree, good point. Can’t tell you how many I’ve seen at shows that way. The makers usually say “I always let the new owner sharpen the knife the way he wants it sharpened….you know….since it’s his knife….” Dude, just admit it….you can’t sharpen a knife. One of which happened to be the President of that states association of knife makers.

Thanks for the replies. I was just wondering how you guys felt about this. Like others, I’ll sharpen any of my blades for a person as many times as they wish..no problem.
 
godogs57 said:
Serious question. Over the years I’ve found some folks that have bought a knife either 1) think my shaving edge will last forever or 2) understand that it won’t last forever but have no idea how to sharpen a blade.

I’m finding more folks calling me saying “my knife won’t cut anymore…what’s wrong? Can you sharpen it for me?”

The blades I make are 95% CPM154 and are sharp when given to a person. I really have no problem with putting an edge back on but I’m seeing more and more folks who seem to think if the edge doesn’t last forever, something is wrong.

Guess I should give em a Havelon?
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I think shows like Forged in Fire may give people the wrong impression on the practical use of a knife. Hey, if a knife holds its razor edge after Dave Baker or J Neilson bashes it on a piece of rebar or slices a pig carcass in half, then godogs57’s knife should keep it’s edge forever.
 
I include an insert in every box of every knife I sell. It lists some safety and care tips, and one says "when your knife gets dull, and it will, I'll sharpen it free. Just bring it back or mail it to me."
Some people just don't know. So educate them a bit.
 
all knives with my name on it get sharpened free they just have to get them to me (pay shipping if not local) not including single bevels or straight razors as they are a whole different animal and i have a small fee for them
 
Knowing that most knife buyers have marginal sharpening skills I often recommend a steel that would match what the the client can handle. This usually means talking them out of a medium wear resistance vandium steel to AEBL. The feedback has always been phenomenal when the user can easily maintain their own knife.

I have talked about this subject with other makers and their attitude has been it is not their problem if a customer buys a knife in a steel that is beyond their sharpening ability. For me I want my tools to be used and a dull hard to sharpen knife is going to sit unused.
 
I included the angle at which the knife was sharpened and a corresponding wedge that was cut at that angle. I also included basic sharpening tips; how to sharpen a blade using the included degree wedge and either a sharpening stone or a diamond plate, the customer could purchase on their own. This was well received by many, who never believed they could sharpen a knife, but with the help of the degree wedge and a little instruction, it was possible. 🔪.

Regards, Fred
 
What has worked good for me is to STRONGLY recommend getting a butcher's steel and use it on the knife. I have my 22 yr old granddaughter a chef knife a couple yr ago along with a butcher's steel. Taught her how to use the steel. Now a yr or so later she says the knife is still sharp. Just a few strokes on the steel before each 2 or 3 uses keeps the edge good.
 
I had a little shuddering moment. Made a smaller chef's knife for a work friend and when I gave it to her, she asked me "do I just sharpen it with one of those pull through sharpeners...."

I told her please bring it to me and I will sharpen it for you.
 
Lehbauer said:
I had a little shuddering moment. Made a smaller chef's knife for a work friend and when I gave it to her, she asked me "do I just sharpen it with one of those pull through sharpeners...."

I told her please bring it to me and I will sharpen it for you.
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Every time I think of a pull through sharpener, cold chills run down my spine...
 
Fred.Rowe said:
I included the angle at which the knife was sharpened and a corresponding wedge that was cut at that angle. I also included basic sharpening tips; how to sharpen a blade using the included degree wedge and either a sharpening stone or a diamond plate, the customer could purchase on their own. This was well received by many, who never believed they could sharpen a knife, but with the help of the degree wedge and a little instruction, it was possible. 🔪.

Regards, Fred
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Smart idea.
000Robert said:
I guess I'm weird - I bought a Wicked Edge WE130 before I started buying nice knives. I don't understand people that buy nice knives and then want to cheap-out on a sharpener.
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That’s what I use myself. Wicked Edge
Lehbauer said:
I had a little shuddering moment. Made a smaller chef's knife for a work friend and when I gave it to her, she asked me "do I just sharpen it with one of those pull through sharpeners...."

I told her please bring it to me and I will sharpen it for you.
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Posted earlier but a good friend burned the temper straight out of one of my kitchen blades with the work sharp sander. “I spent 20 minutes or so trying to get an edge! Just kept sanding it down and I never got it as sharp as when you gave it to me! What’s wrong with this blade?” His comments were one of the instances that served as my inspiration for this thread.
 
godogs57 said:
Smart idea.

That’s what I use myself. Wicked Edge

Posted earlier but a good friend burned the temper straight out of one of my kitchen blades with the work sharp sander. “I spent 20 minutes or so trying to get an edge! Just kept sanding it down and I never got it as sharp as when you gave it to me! What’s wrong with this blade?” His comments were one of the instances that served as my inspiration for this thread.
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And that proves that owning a piece of knife sharpening paraphernalia doesn't make you a knife sharpener.
 
Good things only knife nutz have purchased my knives and none have come back for sharpening.

I did have a guy I knew who I made a couple chef knives for. When at his house he showed me how he stored them, he would keep them in the stainless steel bowl of his kitchen aid. The edges were all dinged up. I told him I would sharpen them for him but if he continued to keep them that way he could sharpen them himself.

He still did it, so he gets to sharpen them now.
 
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