Factory Edges

[MatthewSB]

I'm experimenting with different sharpening systems lately. I used to use a loaded strop for just about everything. I've had a Lansky clamp system, but rarely used it because it felt sloppy. Recently I've been using Spycerco ceramic flat stones, which took some practice to be consistent but are capable of producing some very nice edges. Recently I got a Wicked Edge and now I'm learning to use that.

My question is - What do factories use to grind the cutting edges on production knives? Everything, from the blade on my Leatherman Skeletool to my ZT 0550, has deep sharp gouges running perpendicular to the cutting edge. Sharpening on the wicked edge allows me to see exactly how deep these gouges are (flat spots between the gouges as material is removed) and it looks and feels horrible! It looks like they use some kind of high grit powertool and then smooth out only the cutting edge itself.

Do knife people commonly redo factory edges to smooth out the factory grinding marks, or do you just sharpen it gradually over time and not worry about it?

 

[Converge]

Not sure about your first question but Im sure many people here know. As for sharpening a new knife, Ive only done that when I wasnt satisfied with the sharpness of an out of the box blade. Regardless of the angle or any marks if it comes sharp enough Ill leave it be until it needs to be sharpened.

 

[FortyTwoBlades]

Production knife sharpening is usually done on a belt grinder, often on a contact wheel, and usually at a fairly coarse grit followed by burr removal. I personally always redo my edges, but only because factory edges tend to be THICK and I don't care to use them without thinning them out.