help problems with my Benchmade 710

[chickenfried]

Hi guys. I have a benchmade 710 in M2, my first nice knife. I was planning on sending it back to benchmade when it needed sharpening. But after my friend calling me a pansy for not sharpening my own knife, realizing he was right, I bought a spyderco sharpmaker. Well it was already sharp but since I got the sharpener I decided to use it. After sharpening it was noticeably sharper. But I also took a close look at the blade edge, something I hadn't done previously. Theres a small chip in the edge of the blade where it starts to curve up towards the point. I've only used the knife for cutting opening packages, breaking down cardboard, and slicing some food items. Yesterday went by my friends house, he just moved in and had a lot of cardboard to cut up. With the knife so sharp it was pretty fun cutting up the cardboard. Well at the end of the day there was another chip but smaller and closer to the tip. What is going on with my knife? I know it's probaly something I'm doing as a newb but what could it be? Thanks for the help.

 

[Morgoth412]

Idk, M2 is really hard, and therefore a little brittle. Maybe you're putting too steep of an angle on the edge, and its becoming too thin? Idk though.
-Kevin

 

[LyonHaert]

It could be almost anything. The way you sharpened it, the way you cut with it, etc.

I have a 710HS, too, and I cut a fair amount of cardboard, but not a whole lot. I went for 2 months before I could tell the edge was starting to dull, and it still cut decently for another month and a half. No chips whatsoever. However, I always make sure to cut straight and smooth, and not rush it.

 

[Blop]

M2, offered by BM isn´t hard, if you look what hardness M2 normally takes.

It´s hard to say, since i can´t imagine how large the chips are.

Make sure, you don´t cut with a wire edge.

It took some time for me to realise the difference between a sharp burr and a sharp finished edge. Sharp burrs break and leave the edge noticable chippy.

After making sure, you have grinded well, try again. Or ask someone, who is experienced to freehandsharpening for some help. Don´t let it sharpen o a wheel!!!!!

I wouldn´t listen to things like, "Don´t cut to hard, fast, cut staight" or that.. This is a had use knife, means exept prying. It´s hard enough to cut tin. Expect much.

If you have grinded a good edge on it and the problem comes back again, ask Angie at BMs Warranty Dept. about it. I guess she will ask you to send the knife back.

I have had a problem with a chipping D2 blade. The chips were hard to see, but came with the first cuts into cardboard. I asked around here and get much help. After that i asked BM for replacement and they did it. Great company. Especially Angie is a great lady.