Have You Noticed?

R

Robert Ptacel

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Feb 1, 2007
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Has anyone else noticed that on some knives after you have ground it a few times that it becomes smoother and sharper than it came from the factory?
 
shockingly enough, i have found that the only knife that i'm happy with straight from the factory are bark river knife and tool. and even those i like to sharpen first.

i nearly always thin and polish/sharpen my new knives before they go in my pocket or on my belt.
 
I guess I didn't elaborate enough. What I meant is that repeated sharpenings seem to improve edge quality as if the steel at the edge is stressed or maybe overheated from the sharpening at the factory. This is merely conjecture on my part trying to find an answer. I haven't noticed this on all knives just every now and then. The first time that I can remember is with a Gerber EZ Out in ATS-34. The edge didn't seem to smooth out until after a few rough grindings and I got back in the blade farther.
 
Robert Ptacel said:
Has anyone else noticed that on some knives after you have ground it a few times that it becomes smoother and sharper than it came from the factory?
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Are you talking about reprofiling or touchups? I can get knives sharper than the factory sharpness so I always give it a quick touchup when I get them.
 
Roger999 said:
Are you talking about reprofiling or touchups? I can get knives sharper than the factory sharpness so I always give it a quick touchup when I get them.
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No I'm talking about rebeveling and it seems to improve those knives that don't seem to be performing as well with a factory edge. It is as if the steel is weakened from edging at the factory and it micro chips. It is not common and I only encounter it once and a great while. Sharpening it on a coarse stone a few times seems to rid the problem.
 
I reckon that it is actually fairly common that the very edge of a factory grind is overheated. It is really easy to do.
The only knife I've ever bought that couldn't use a sharpen is my latest purchase, a Charles May FireAnt. He sharpens his the right way.
Greg
 
I am surprised I don't see it more often. Watching videos of factory knife tours showing them edging knives on belt sanders I could see how if they're not attentive they could burn an edge. In fact back in the early 80's I saw a display Buck 119 with a visibly discolored tip.
 
Other than Bark Rivers, there isn't a knife I use that hasn't had the edge re-ground.
 
When the edge is put on at the factory wit a grinder it is easy to "work harden" the edge. After a few times sharpening the knife you remove this "hardened" portion making it much easier to hold a fine edge.
 
It's funny you mentioned the Gerber EZ-out. I just did two of them and the factory edges seemed like the angle was about 25 degrees. They cut much better at 15. For a small knife, the blade is quite thick.
 
mroyse said:
When the edge is put on at the factory wit a grinder it is easy to "work harden" the edge. After a few times sharpening the knife you remove this "hardened" portion making it much easier to hold a fine edge.
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That is the theory I have. At first you wonder "What's going on?" and then after a few rough grindings the steel settles down and you get a good edge.
 
Robert Ptacel said:
I guess I didn't elaborate enough. What I meant is that repeated sharpenings seem to improve edge quality as if the steel at the edge is stressed or maybe overheated from the sharpening at the factory. This is merely conjecture on my part trying to find an answer. I haven't noticed this on all knives just every now and then. The first time that I can remember is with a Gerber EZ Out in ATS-34. The edge didn't seem to smooth out until after a few rough grindings and I got back in the blade farther.
Click to expand...
Oh, yeah ... others have noticed this as well, and when you consider the way edges are applied at the factory, the chance for their to be damage to the steel from overheating -- sometimes resulting in annealing/softening of the metal, sometimes discoloration -- is pretty high. It's often recommended that you give a new blade a really good sharpening or two if there are any edge retention problems. Often this solves the problem.
 
I think most factory edges are rudimentary, done with the thought in mind that it will be appropriate for the broadest range of consumers. Among the people who actually use their knives there is a pretty broad disparity in preference of grind, sharpness, etc.

Working knives are, IMO, something that get better with use.
 
It's all about the bevel and grind. That's why a Buck 110,112 is so easy to touch up. The geometry of a blade is what determines the edge capabilities.
 
Dog of War said:
Oh, yeah ... others have noticed this as well, and when you consider the way edges are applied at the factory, the chance for their to be damage to the steel from overheating -- sometimes resulting in annealing/softening of the metal, sometimes discoloration -- is pretty high. It's often recommended that you give a new blade a really good sharpening or two if there are any edge retention problems. Often this solves the problem.
Click to expand...

This is what I was thinking but sometimes you wonder if it is just your imagination. Then all of a sudden the knife settles down and is perfect. I really don't notice it a lot just enough to make you go "huh?".
 
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