Just got a new XHP XL Talwar which I really like except for one thing - the heel of the blade forward of the choil is completely unsharpened for over a quarter of an inch. Is this now Cold Steel's policy to not sharpen the full length of the blade? If not, can one contact CS c/s to exchange for a properly sharpened knife?
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Factory blade sharpening question
- Thread starter 45Shooter
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I finally got the time to call CS customer service about the unsharpened portion of the blade. The c/s guy gave me possibly the stupidest, most ridiculous excuse I've ever heard. He says they no longer sharpen that last 1/4 inch or so of the blade in front of the choil "so as not the compromise the strength and longevity of the blade." Really? They can't sharpen the full length of blade on their new, much touted super steel because it will compromise it? All I can say is, if true, I won't be buying much Cold Steel product in the future. Of course, I don't really believe such a pathetic dodge but it certainly reflects badly on CS and their QA. Not a happy camper right now.
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Just like getting what I pay for and dislike bullshit excuses. It also is indicative of a lack of care and pride at a bedrock level. But I'm sure you have no idea what I'm talking about.
This is an important detail. I am surprised that it wasn't brought up a lot sooner, to be sure.
I think that it has to do with the distal taper of the blade. This is how the cross-section of the blade thins out from the base towards the tip.
It may have to do with the machining process too. As they are using CNC-grinding machines.
Some of their knives have only the sharpening notch. The Voyagers are the best example of this.
Some have both a sharpening notch and a small unsharpened section. The Recon 1s are the best example of this.
Some of their newer 2015 knives have the edge going all the way back to the ricasso. This would include the Swift, Medium Warcraft Tanto and AK-47 Field Knife too.
I think that it has to do with the distal taper of the blade. This is how the cross-section of the blade thins out from the base towards the tip.
It may have to do with the machining process too. As they are using CNC-grinding machines.
Some of their knives have only the sharpening notch. The Voyagers are the best example of this.
Some have both a sharpening notch and a small unsharpened section. The Recon 1s are the best example of this.
Some of their newer 2015 knives have the edge going all the way back to the ricasso. This would include the Swift, Medium Warcraft Tanto and AK-47 Field Knife too.
Comeuppance
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It certainly extends the longevity of a blade when it isn't sharp and thus not used...
Constant Gardener
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It is because the blade is too thick at that point to sharpen properly. If it was sharpened it would look like crap and you still would be complaining.
Yo Mama
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Nope. Modern manufacturers can easily sharpen in front of the choil. Most make a notch, but on every folder I have without a notch are sharpened fine. Just eye balled my Spyderco Endura and Manix2, and they are fully sharpened through the choil.
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Would really like to hear what the CS rep has to say about this, as I am ignorant of any potential benefits to this.
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yep. I'd like to hear an official statement made on this topic as well. for education purposes.
i would guess that they put the blade in a jig and that is as close as the tooling they use to put the edge on the blade can get to the edge of the sharpening choil without risking removing metal from the ricasso.
it's the quick and cheap way to do it. the worker grinding the edge probably doesn't even have to pay attention to the process.
it's the quick and cheap way to do it. the worker grinding the edge probably doesn't even have to pay attention to the process.
Yes,part of it has to do with how the blade is set-up in a CNC-grinding machine and how the grinding wheel or belt angles against it.
The other part of it is the difference in their previous Japanese-made knives. Most of their production has gone to Taiwan over the past ten years or so.
Another part of it comes down to whoever is responsible for sharpening them. They aren't going all the way back to the base of the blade like they used to.
The other part of it is the difference in their previous Japanese-made knives. Most of their production has gone to Taiwan over the past ten years or so.
Another part of it comes down to whoever is responsible for sharpening them. They aren't going all the way back to the base of the blade like they used to.
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Yo Mama
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And you know this how? And, if this is true, then why do other manufacturers not do this? Also, why did the CS rep say it's on purpose to not weaken the blade? Nothing sounds accurate here, and it's due to lack of communication where Cold Steel has a forum here and cant answer questions posed 2 weeks ago. Lame.
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I think the CS rep is right; the unsharpened radius does contribute to blade strength. But if that 1/4" is important to you, it's easy enough to put an edge on it.
TBH, i dont get it... Does that extra 1/4" of cutting edge really matter? Does people constantly use the full length of cutting edge on their knife? Plus that place is probably the least used portion of a blade IMO..
Sure it looks ugly and unfinished, but i think it's purely cosmetic.
Sure it looks ugly and unfinished, but i think it's purely cosmetic.
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I don't think that's very fair; in my experience the rep has been as prompt as they can be with informative and detailed responses. They often have to get these answers themselves first before posting about them. Let's just be patient.
Yo Mama
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No its actually a pattern, we saw it with the lawsuit threads as well. Its been over 2 weeks, they've had plenty of time to deal with this, the information is ridiculous. Lesson is if you want an unsharpened knife buy a Cold Steel.
I'm saying that honestly by the way, if the Rep just admitted it might have been a mistake that be one thing, but to say its on purpuse to not sharpen a quarter of an inch of a knife you should reduce the length of the blade in the specs.
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