Is my BK9 chipped?

H

HardTripper

Joined
Dec 13, 2010
Messages
1,077
I realized the other day that the tipity tip of my BK9 was missing the coating, no big deal at all. Upon closer inspection I noticed a sort of triangular in consistency in the grind only on one side of the tip, I can drag my nail down and kinda catch it in much more than the other side. I have decent pics but excuse me I dont even know how to properly post a link, please Moose or anyone fix it if the links dont work.


http://s1209.photobucket.com/albums/cc400/HardTripper/?action=view&current=DSCN0068.jpg

http://s1209.photobucket.com/albums...HardTripper/?action=view&current=DSCN0069.jpg

http://s1209.photobucket.com/albums...HardTripper/?action=view&current=DSCN0070.jpg

Sorry I forgot to add, this knife has 100% only touched wood and meat. No rocks, no nails, no striking the ground by mistake.
 
Here you go:) Just copy the IMG code of the pic you want by clicking on it, then past it into your post.

DSCN0068.jpg


DSCN0069.jpg


DSCN0070.jpg
 
the knives are ground by hand and have inconsistency's. If it bugs you that bad, call kabar, im sure they will work with ya. If i were you, id just try and baton it back to normal :D
 
funny grind. should "polish out"

this is a chip:

akboowie.jpg


chips tend to be circular, but not always. they're almost always the result of a shockwave from hitting something that is REALLY hard (stone like hard), think: chipping/knapping flint. sometimes you get lateral forces as well helping things out. i think of them as crystalline fractures.

a rolled out edge is deformation, there's no missing metal

nicks and such are the result of metal being moved by something harder.

i'm sure we can come up with Becker examples, esp from some of those "hard use" threads :>
 
DSCN0069.jpg


I just think it's not ground all the way out to the tip on one side.
If it were mine, I'd take a file to it (gently, gently) right at the tip, matching the edge angle, and then finish on my Sharpmaker or just a stone.
From one my recent Ka-Bar Cutlass Machete impressions thread....

Guyon said:
Below is an example of sharpening as well as an example of how NOT to lose it over a minor edge ding.
I took a ding while chopping some of the pecan because I hit a small rock embedded in my chopping stump.
Here it is after I hammered it back into place and steeled it a bit.

P1030508.jpg


Then I just took a file and matched the angle of the edge. A few passes on each side, and the ding disappeared from sight.

P1030511.jpg
Click to expand...
 
Im not trying to come off whiny about uneven grind or anything, I dont mind at all if thats how it looked under the coating and I just didnt notice. I was just wondering if you guys would recognize this as damage I caused or just the shape of the steel.
 
Hey Hardtripper.......

I am not sure how what is there got there.......I do not think it is anything to worry about........I suspect that two sharpenings from now it will be gone......If it really bugs you get hold of Tooj......1-800-282-0130......

I cannot see any way that this is likely to grow a bigger problem......It ain't a chip but, having said that I don't have a theory as to what it is.....Iif a crack does propagate from the site I would be quite surprised.......
 
Honestly, one side looks fine to me. The other side just wants sharpening all the way out to the tip.
Other than that, I just see a little bit of coating gone. That's pretty normal after the first couple times you stab the knife into a stump.
From what I can tell by the pics (and they are good pics, thank you), no metal is missing off that tip.
 
The old techno moron hit the wrong button.......To continue......I am sure that it is cosmetic and a sharpening or two will cause it to become a minor memory.......

You have a good eye.....

All Best......

ethan
 
I had 'something' similar with my BK-9. To me, it seemed to be that whoever was sharpening it from factory was just a little too generous with the tip, so I had some extra length to the very tip. Instead of a smooth, even belly, it was a smooth even belly, and the last 1/8th inch was just a bit too long. It didn't bother me considering the price of the knife and that this thing was going to be a user. (I don't own 'safe queens' WTF is that anyway O.O) After I convexed the knife, you don't even notice.
 
Wow, love the response from the man himself. Ill just sharpen it out I suppose, Ive been reluctant to stick it in my sharpmaker. Ill practice with some longer kitchen knives first I guess. Thanks everyone, very helpful.
 
My two cents? If you have a metal file, use that first. The Sharpmaker is going to require a lot of passes and just on that one side.
Go slow with the file, use light strokes, match the edge angle and get that one side close. It shouldn't require too much filing.
You can finish the rest with the Sharpmaker.
 
Guyon said:
My two cents? If you have a metal file, use that first. The Sharpmaker is going to require a lot of passes and just on that one side.
Go slow with the file, use light strokes, match the edge angle and get that one side close. It shouldn't require too much filing.
You can finish the rest with the Sharpmaker.
Click to expand...

I know nothing about files. Is there one you would recommend? Brand? Grit? Are files graded by grit? I'd like to know for my own dumb chips and dings.
 
The ones I like came with with my Martindale machetes. It's this version.
However, I think just about any flat metal file would do for roughing in shape.
 
Sometimes it's much less hassle to fix a minor knife glitch myself. My 14 had some grind issues that I just dealt with because it wasn't worth flapping my wings about. But then I'll do my own engine tune ups, pull my motorcycle engine out of the frame, etc. Maybe it depends if a guy is a ''do it yourselfer'' or not.
 
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