Kershaw "Onions" and Sharpening

StressPuppy · Apr 1, 2003

I am looking at purchasing one of the Kershaw/Ken Onion knives (Chive, Scallion or Leek), just have to decide what I will really use it for, therefore deciding what size I want.

First question, are these good quality knives? I have seen them and like the look/feel/function, but know very little about steel quality and what is considered a "good" knife, compared to just average. (Also, if someone could explain or point me to a discussion on the different types of steel and their qualities, I would appreciate it!)

Second question, what would be the best way to sharpen one of these, assuming it was a plain blade, no serrations? Since the blade isn't straight (especially the Chive), I would think a flat stone is out of the question as the curve in the belly would be hard to get to. So what would you use and how would you do it?

I have had various "cheap" knives over the years and I am looking to get a good quality knife that will be around for a long time (assuming I don't lose it!). So any and all input is greatly appreciated!

Steven Roos · Apr 1, 2003

The Kershaws, especially the Ken Onion designs, are some of the best low cost knives out there! The steel is pretty average compared to some of the other steels available, but certainly a functional blade steel.

Many people swear by the Spyderco Sharpmaker for sharpening knives, but I haven't used it myself.

If I were you, I'd pick up the leek. Not too large and not too small for everyday tasks.

Welcome to Bladeforums!

UnknownVT · Apr 1, 2003

from Steve Roos - I'd agree with every point.

The 440A in the Leek would not be regarded as an exotic or "premium" stainless steel -
but it seems to do well as a good stain resistant general purpose blade steel - take a look at this review and responses:

Kershaw/Ken Onion LEEK (pics)

Although I consider myself as a "light" knife user - the Kerhsaw Leek (plain) has been my EDC at home, where it gets regular daily use for all sorts of things that a handy and fast knife can be put to - and only after over a month did I even notice a shiney flat on the blade which took all of 6 strokes on each side of a leather strop to bring the edge back, another 2 weeks have gone by with daily use and the edge still looks "perfect" and the knife still feels sharp.

This photo doesn't quite show the relative sizes as it does recede, so the knives toward the back/top show a bit smaller.

"crock-stick" type V-hones are probably the easiest to use and maintain a sharp edge - as mentioned the Spyderco SharpMaker is a good recommendation.

ZENGHOST · Apr 1, 2003

Of the three you mentioned, I have a Leek and a (Boron coated) Chive and I really enjoy both of them (I also have a Ricochet, and Boa as well). As UnknownVT mentioned the steel isn't anything special, but it does well nonetheless. I like the size of the Leek best and the SpeedSafe seems to be the snappiest on it as well. I use a Sharpmaker. The knives (and Sharpmaker) are very well worth the price.

kevtan · Apr 1, 2003

First of the Onion/Kershaw series is the Random/Mini Task and Richochet. Then came the Avalanche and Boa and the rest of the Made in China. The ones I mentioned came in CPM440V ( Random, Richochet, Avalanche and Boa) and the mini task with ATS34. If you have the moolah, why not look for the above from internet retailers? The Spyderco 204 sharpener system is foolproof to use, althought it is a bit time consuming if you are sharpening any steel from CPM. Search for "204" on the forum and you will learn a lot.

Have a look in this thread for ideas, remember service above price.

http://www.bladeforums.com/forums/showthread.php?threadid=250293&goto=newpost

gitarmac · Apr 2, 2003

I have a leek and expected the razor sharp blade to be rather delicate but it's been tougher than I expected. A friend of mine has a smaller one, I'm not sure if it's the scallion or the chive but it has the partial serrated edge and is used regularly. I have a spyderco cricket and while I like it I was dissapointed that snipping a plastic strip caused the edge to roll, although it wasn't that noticable in a practical sense. My cricket is the serrated edge. I sharpen my leek (non serrated) with my sharpmaker and it's so sharp I call it my folding scalpel! I don't use it to open boxes at work so maybe it's not fair to compare. I like having that nice sharp blade under my hospital scrubs when I walk to my car at night in the parking lot!

UnknownVT · Apr 2, 2003

Originally posted by kevtan
Then came the Avalanche and Boa and the rest of the Made in China.

The Kershaw Leek (2003), Black Chive and Scallion (both 2001) that I have were all made in the USA.

The one Kershaw that I know that has changed place of manufacture was the Vapor - the early ones were made in Japan - and the current ones are made in China of Japanese steels.

I have an early Japanese Vapor - and I recently went to my local Wal*Mart just to handle a made in China version - and to my surprise found that it was really smooth, so much so that it made me jealous.

I don't think I have read any reports that say the made in China Vapors were any less than the original Japanese Vapors.

The current Kersahw catalog says that the Boas, and the Avalanche are S60V stainless steel.

I think the Random Tasks, Mini Tasks and Ricochets are no longer made.

rev_jch · Apr 2, 2003

I have a few of the different speed safe knives.

avalanche, old style with bead blasted blade=cpm440v
avalanche, newer version with nitrate coated blade=s60v blade
whirlwind=440c
leek=440a
rainbow leek=440a titanium coated
scallion=420hc
chive=420hc

They are all good knives. The cpm440v can be hard to sharpen, the s60v is a little easier (not much though), the 440a, 420hc are very easy to maintain, the 440c is also (but compared to the 420hc, and the 440a, the 440c will be slightly harder).

I use a leather strop on all the edges of my knives, whether, cpm440v, s60v, 440a, 440c, 420hc, 154cm, vg-10, d-2, ect. This is a good way to sharpen, or maintain an edge without buthering, or prematurely wearing out, your blade.

All the speed safe knives are fairly solid, the only ones that would be at the bottom of the list, but still decent knives, are the blackout, and whilrwind.

kevtan · Apr 2, 2003

The CPM steels have changed their designation.

440V = S60V
420V = S90V

S30V = the latest from CPM specially formulated for knife use. Do a search on the article by Phil Wilson.

ZENGHOST · Apr 3, 2003

Originally posted by kevtan
The Spyderco 204 sharpener system is foolproof to use, althought it is a bit time consuming if you are sharpening any steel from CPM.

That I can attest to. If you want to sharpen CPM440V with the sharpmaker, it'd probably be a good idea to get the diamond rods (this thread talks about my experience with it).