dont touch that factory edge !!!!

Gentlemen, you could all spend more time discussing the topic, rather than discussing the discussion or discussing each other, and end up with less bitterness and more information.
 
iandh said:
Please see above explanation. "if you have nothing productive to add" does NOT mean "completely ignore if you disagree".
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You need to take a lesson in reading comprehension, then (and wipe that brown off your nose).



iandh said:
Please keep in mind, trolling can also come in the form of paragraphs... but usually this is just a bunch of the sarcastic one-liners I mentioned above, but strung together in an attempt to make the post look like an actual useful reply.
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Like the reply I got this quote from.


Later,
Tim
 
I suggest you listen to the warnings and act accordingly rather than continue with poor behavior.
 
I think I'll self impose a ban on myself, because if I say what I really think at the moment it won't be a self-imposed ban.
 
Ditch_Digger said:
All of those “teeth” are merely weak points on the edge that are subject to wear or “chipping” off!
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I have never observed (at 30x) anything that looks like "teeth" chipping off of my edges, and any wear appears to be at about the same rate whether finely polished or coarsely ground. Some edge preparations simply perform better at different tasks.

Ditch_Digger said:
This is not subject to debate because it is simple physics. It’s all about “point loads” vs. spreading the force out. It has been PROVEN that a finely honed edge keeps its edge longer.
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I don't believe anything of the sort has been "proven" or there'd be no debate. As has been pointed out numerous times in this thread, if the edge is a good fit for the application, it'll last longer. (period). You should spend some time talking to engineers who design cutting implements for industrial applications.

Ditch_Digger said:
The degree of angle that an edge is sharpened to GREATLY affects its “durability” and how it holds up to “hard use”. That’s the primary reason factory edges come so obtuse! An edge sharpened to a 20° inclusive angle is MUCH more fragile and prone to “rolling” than an edge honed to 50° inclusive. Once again, this is simply physics people. Not open to much debate.
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This I agree with, matches up with my own experiences.
 
TimWilson said:
I think I'll self impose a ban on myself, because if I say what I really think at the moment it won't be a self-imposed ban.
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The "logout" link is in the top right corner of your window.
 
TimWilson said:
I think I'll self impose a ban on myself, because if I say what I really think at the moment it won't be a self-imposed ban.
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Since you obviously have not control over yourself I'll be glad to help you with that.
 
for anyone wondering, here is a profile of k II which now has a thinner edge profile than what the diagram shows.
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I have 1 whole year of sharpening experience on shitty stones and I am impressed with my own progress from the first time of making the blunt edge even blunter. I owe a lot to reading on (this and other) forums and knife maker sites. I like to keep on learning from people who know more than I do. So I have come to appreciate posts and people that opiniate & explain for the sake of sharing, rather than putting their dogma's up for a fight and create a confusion where their authority is the guarantee for the right answer.
In hindsight, the title of this thread was a giveaway, but I fell for it anyway.
So I respectfully disagree with the moderator, in my first post, let's see where that gets me.
Peace of mind and a sharp edge to all
 
Nothing wrong with a respectfull disagreement. Plenty wrong with personal insults.

One is more than acceptable. If we all had the same opinions we would not learn or grow.

The other is not acceptable, that type of behavior inhibits learning and growth.
 
mozwood, are you wanting to get something a little better than your stones? do you have a place to buy some 3m brand abrasive paper called wetordry? if you can get some, send me an email i will send you some pictures that might help you out with a sharpening setup that might make it easier for you to get a good edge. rje196021@gmail.com
 
I very much appreciate all those who have extensive knowledge actually sharpening taking the time to share their expertise. It is both interesting and informative.
It is not often that people can access that kind of information so readily and conveniently.
 
Richard, on topic... I do agree with your first post, but I also agree that it can be dangerous advice for newbies in certain instances.

Example: I recently got a Kershaw Rake with a very bad bevel angle on one side. I'm talking the good side was around 20 degrees, and the bad side was close to 40 degrees :eek:

If I hadn't re-beveled, it would have severely affected the usability of the knife. In most cases (assuming that the factory bevel is not incorrect), I would agree with leaving the edge alone besides maybe a light touch-up.
 
if the edge looks good and feels sharp, its not going to hurt to give it a try and use it until the edge needs sharpened.

i was contacted by a member that has never sharpened his knife in 6 years. i used to do a lot of fundraisers and a lot of guys would tell me that their knife of numerous years of use has never been sharpened and to keep the same angle.

a while back i was at the local feed store and checked out their case knives. the edges were even and quite sharp. before changing to case brand, the cheaper line of another brand were not as sharp but with a little touchup could be used with the factory angle.
 
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