Field Grade Bodega - very disappointed!

C

cable2304

Joined
Oct 12, 2011
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7
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after several months of saving for the Field Grade Bodega, I finally got one and am really disappointed in the blade choke up feature in front of the finger choil. The knife has an unsharpened portion of the blade that extends nearly 1 inch from the end of the finger choil, whicch means most of the flat portion of the blade is not used for cutting. The knife is only really sharp at the belly and the tip. I spoke directly with Todd on the phone and through emails and have been assured this is not a factory defect, but the design of the knife. I never would have imagined that much of the blade would be sacrificed for choking up on the tip. This style of blade does not work for me and probably for others as well, so before purchasing make sure you have the knife in hand. He told me all his knives were this way, however I saw some at a local knife store and only the stonewashed field grade were ground this way. Huge loss for me.... I tried to sharpen the knife and have managed to work the unsharpened part of the blade back to about 3/4 of an inch from the choil, but I had to remove a huge amount of metal and I still have a tendency to snag the blade when cutting paper, cardboard, etc.

Gary
 
Sounds to me like you should have tried to return or sell the knife instead of trying to "fix" it. You've more than likely ruined the resale value of the knife and ensured that you will end up stuck with it. But if that's the only feature you don't like about the knife why not send it to someone and have the unsharpened portion sharpened/reground?
 
I tried to return the knife but could not, the unsharpened portion is very deceiving. I really didn't know that the unsharpened portion went back as far as it did because the edge was so thin. once I started I already committed. Your idea to send to someone to have reground is a good idea any recommendations??
 
Here's a picture I found via google. I think I demonstrates what you are referring to. I have never seen nor handled a Bodega but to me it looks like a little safety net for such a shallow choil.

I have seen a blade sharpened like this only once. It was a ZT 100. There was about an inch or so before it got to the edge. Makes more sense on this than it does on the ZT.


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Disclaimer: Not my photo.
 
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benchwarmer380 said:
Here's a picture I found via google. I think I demonstrates what you are referring to. I have never seen nor handled a Bodega but to me it looks like a little safety net for such a shallow choil.

I have seen a blade sharpened like this only once. It was a ZT 100. There was about an inch or so before it got to the edge. Makes more sense on this than it does on the ZT.


View attachment 472187
Disclaimer: Not my photo.
Click to expand...

That's exactly what it is.

I have a couple custom fixed blades with no choil that are ground the same way.
 
One knife that I really loved...until I got one...is the TAD Dauntless model 3.
The problem is the choil, exactly what was talked about here. I got my new knife stuck in a cardboard box...the first time I stabbed it into order to cut it. I SOLD IT IMMEDIATELY...HAPPILY.
 
yes it is a safety net for the finger choil, but why an inch of the blade on a folding knife. I would be good with about a quarter inch.
 
cable2304 said:
yes it is a safety net for the finger choil, but why an inch of the blade on a folding knife. I would be good with about a quarter inch.
Click to expand...

Why? Probably because the guy that designed it wanted it that way and not 1/4".
 
cable2304 said:
I tried to return the knife but could not, the unsharpened portion is very deceiving. I really didn't know that the unsharpened portion went back as far as it did because the edge was so thin. once I started I already committed. Your idea to send to someone to have reground is a good idea any recommendations??
Click to expand...

I don't know anyone off the top of my head that does regrinds but if you post a thread in the services needed section of the Maker's Market here, they'll come to you. Lot of good guys on here.
 
That's why I hate finger choils, id rather have the blade run to the end, I never found the need to choke up on a blade like that ever.
 
Bigfatts said:
I don't know anyone off the top of my head that does regrinds but if you post a thread in the services needed section of the Maker's Market here, they'll come to you. Lot of good guys on here.
Click to expand...

I've heard Big Chris mentioned as a good guy to use for regrinds.
 
19057398
 
http://www.acdseeonline.com/shared-photo/cable2304/dPzHbT7jRSRggY41nSf2/19057398/#19057398

http://www.acdseeonline.com/shared-photo/cable2304/dPzHbT7jRSRggY41nSf2/19057398/#19057398

Links to see photos of the blade.

these photos were taken after I sharpened the blade and managed to get about another 1/4 inch of useable edge, not all of the bodega I have seen are like this. some seem to be about 1/2 inch, this one was nearly a full inch from the end of the finger choil. looks like the blade is just ground improperly. the edge is thin enough that it can still cut you, so I am not sure what the point of this is.
 
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