Factory edges

[T. Erdelyi]

I'd say 90% of my knives I sharpen freehand on my hones and stones, I have a Sharpmaker, was used mostly on kitchen knives and serrated blades, (till I got my EZ Lap fine diamond bench hone).

I have a Lansky with all the stones, none of the diamonds though, (I used it for a while, but I always got a better edge by freehand).

My last system was an EdgePro, best results with a system but I only use it for major reprofilin' and highly polished edges, (it's a process to set up and I need the room when I do, it's easier and almost as good freehand with an 8" bench hone) most of my knives rarely see the EdgePro but when I use it I'm always amazed at how sharp a knife can really get.

 

[goodeyesniper]

Voted for "It's kind of a bummer..." though I think I'm downselling myself a bit. I mostly sharpen on the sharpmaker. For reprofiling I have a small diamond stone which kind of sucks, and have used sandpaper to success as well. I don't think it's that I CAN'T get it sharper than factory, it's that a somewhat coarse working edge has always treated me well. I get it about as fine as the fine sharpmaker rods, for the most part. Not sure what grit that relates to, though I feel it's less coarse than most factory edges.

If it comes sharp I will use it until it's no longer sharp. My CPM M4 Military came pretty sharp like most of my Spydies, and I used the piss out of that thing for about a month before making a few passes on the sharpmaker to get it shaving again. But it STILL has a pretty uneven bevel, because I haven't felt like reprofiling it, and it works just fine, just one side gets a bit obtuse near the tip.

 

[Orion's Belt]

If the factory edge is good to great, I'll use it until dull, then sharpen to my liking. If it comes dull, it gets sharpened immediately.

 

[giant1]

Edge Pro baby

 

[Raymond1000]

I use the factory edge until it gets too dull, and then sharpen it myself. Sometimes they're too dull out of the gate, so they get sharpened right away.

I picked the "Are you serious?!" option.

"I live with whatever edge it comes with and throw away the knife when it becomes too dull for me." - I wonder if there are actually people who do this with their knives...

Amazon.com offered some model of Victorinox for sale. A reader’s review said something like, “I carried this knife for a long time. Eventually it got too dull for me. So I bought another one.”

 

[Dorito Monk]

Amazon.com offered some model of Victorinox for sale. A reader’s review said something like, “I carried this knife for a long time. Eventually it got too dull for me. So I bought another one.”

Well there you go - these people actually do exist. Wow.

 

[djjonny]

been a tad unlucky with my knife edges now and then. Either sharpened too much on on side or at different angles each side.

So always re profile my knives to 30 deg a side and polish the edges when I'm done

 

[buzp]

I usually sharpen a new knife whether it needs it or not. I enjoy sharpening and use Arkansas stones or Japanese water stones. I just do not like to carry a knife somebody else sharpened.

 

[lobodelanoche]

i really like getting a Knife that is razor sharp from the factory, but, i am competent enough to fix a dull edge and keep it sharp. by no means am i a professional and have to use a smith Course, Fine diamond stone and an old belt but it works and works well. Latly i use the factory edge for a day or two then resharpen it unless it is unusable.

 

[maximus83]

I'm amused at how often I see people talking about getting a new factory knife from a well known maker, and then complaining that it isn't sharp enough, "won't shave", etc. Not sure if some of these users are confusing the ability to "shave" with a truly well sharpened blade or not (not all good edges are good for shaving). But in any case, the huge majority of the production blades I've bought in the last 5 years have come from the factory with impressive edges that would not be easy to beat for a nonprofessional sharpener. I do SOMETIMES manage to produce an edge that far exceeds the factory edge; one recent example is I took my SOG Pentagon Elite to my DMT Diamond Stones and made it much sharper than factory. The only really dull knife I bought in the last 5 years was a Condor Machete! And the edge that was on there was arguably the right kind of edge anyway for a big heavy Golok machete (mainly for chopping).

With all that said, I did check the option that I'm happy when something comes dull as it gives me an excuse to work with my diamond sharpening stones. I actually bought some $10 to $12 knives and intentionally dull them in order to practice sharpening.

 

[tomsch]

Some factory edges are not too bad and just need a touch up before 1st use. Others are flat out terrible and need a very lengthy reprofiling session. One in particular that I spent hours and hours on was a Swamp Rat RMD. Dull from the factory and with an edge that was >40 degrees per side. I'm talking per side, not inclusive. Good to avoid edge damange but that was about all.

 

[FortyTwoBlades]

I voted SMATCHET because that's the answer for everything. Or just buy knives made from Rosta Frei and they'll never dull.

 

[Chris Pierce]

 

[Skimo]

I voted SMATCHET because that's the answer for everything. Or just buy knives made from Rosta Frei and they'll never dull.

No, 42 is the answer to everything.

 

[DOM C]

The only knives I didn't sharpen immediately was my Mora Classic 2 and my Case Sodbuster Jr. Both knives were scary sharp from the factory and only needed a stropping when used for awhile...
Dom

 

[Mountain Mike]

I inspect the edge of every knife I buy. If the factory edge is sufficient for what I intend to do with said knife, I will use it until it becomes dull and then re-sharpen. If the edge is deemed not sufficient, I'll re-sharpen prior to using it. A factory edge is not the end all/ be all of my concerns with a knife purchase.

 

[The_Guide]

I sharpen every knife I get right away, whether it be just a stropping with compounds for a simple refining of the factory edge, or using lower grits as the edge requires.

I never change the angles right away until I see how the knife performs at the current angle. I tend to use higher end knives, and the makers tend to set it right. If it is clearly too obtuse, then obviously id thin it out.

 

[Skimo]

I knew I forgot something else.... uneven bevels.

 

[Blade66]

I just keep buying more knives

Yup don't let em get dull.......good philosophy Elgreco~!