Hi guys,
So, I don't really do the whole cut test thing. I sometimes like to watch cut test videos, but I'm not big on performing cut tests, myself. I sharpen my knives and if they cut what I need them to cut, they're sharp enough.
But I recently made a new budget purchase that just doesn't seem to be cutting well, and I hope I can correct the problem. I picked up a CRKT Russ Kommer "Free Range" folder because I saw it and I really enjoy folding belt pouch knives, and unlike other favorites that are usually two handers for me, this one has thumb studs, so I really had to try it out. It looks and feels great and I really like the lightweight combined with the substantial size. Now I mostly cut bubble wrap, cardboard (both to open boxes and to break them down) bubble envelopes and regular envelopes. Various other things but these are probably the most often.
The Free Range just doesn't seem to be doing this as well as I had hoped, despite my putting what I thought was decent edge on it, with a DMT two sided stone.
Yes, I know this knife has 8cr steel and I know many of us don't like it, but so far, for budget blades, it has been more than adequate for me, particularly for my cutting tasks. The Kershaw Black Horse and the Lone Rock, both 8cr knives, take and hold a great edge and cut very smoothly. I am sure Kershaw uses a different heat treat and different geometry, but like the Black Horse, the Free Range is also a clip point.
So really I guess I'm looking for any advice on getting sometimes tough knives up to snuff. I could be wasting my time but again, given previous experience with this steel, it is good enough. I know, some people avoid it like the plague and I completely understand why. With tougher tasks I don't use it either, but for these needs it has proved adequate and I'd like to use the Free Range as well. Perhaps I need to change up my usual technique with this knife. It was designed by Kommer but I am not sure if it is actually U.S.-made, CRKT didn't say on their page.
Like many knives, didn't find many reviews online for this by people who actually USE it, mostly the same "this knife feels great" crap, even from "outdoorsman" blogs. Oh well.
Not a big deal or a big loss but I haven't bought CRKT in a long time and with the way this knife allows me to have a pouch knife with a thumbstud (the aforementioned Kershaws don't although they are favorites) I hope some here can help. I like to do all of my own sharpening but I'd be willing to send this knife to a fellow forumite expert sharpener as well just to see what they can do with it. I've never done that before.
Thanks guys.
P.S. I know all of these knives use budget steel and again, I don't use this type of knife for all tasks, but lately I need to be smart about keeping knife purchases low. I hope we can avoid this becoming a steel bashing thread. I'd appreciate that.
So, I don't really do the whole cut test thing. I sometimes like to watch cut test videos, but I'm not big on performing cut tests, myself. I sharpen my knives and if they cut what I need them to cut, they're sharp enough.
But I recently made a new budget purchase that just doesn't seem to be cutting well, and I hope I can correct the problem. I picked up a CRKT Russ Kommer "Free Range" folder because I saw it and I really enjoy folding belt pouch knives, and unlike other favorites that are usually two handers for me, this one has thumb studs, so I really had to try it out. It looks and feels great and I really like the lightweight combined with the substantial size. Now I mostly cut bubble wrap, cardboard (both to open boxes and to break them down) bubble envelopes and regular envelopes. Various other things but these are probably the most often.
The Free Range just doesn't seem to be doing this as well as I had hoped, despite my putting what I thought was decent edge on it, with a DMT two sided stone.
Yes, I know this knife has 8cr steel and I know many of us don't like it, but so far, for budget blades, it has been more than adequate for me, particularly for my cutting tasks. The Kershaw Black Horse and the Lone Rock, both 8cr knives, take and hold a great edge and cut very smoothly. I am sure Kershaw uses a different heat treat and different geometry, but like the Black Horse, the Free Range is also a clip point.
So really I guess I'm looking for any advice on getting sometimes tough knives up to snuff. I could be wasting my time but again, given previous experience with this steel, it is good enough. I know, some people avoid it like the plague and I completely understand why. With tougher tasks I don't use it either, but for these needs it has proved adequate and I'd like to use the Free Range as well. Perhaps I need to change up my usual technique with this knife. It was designed by Kommer but I am not sure if it is actually U.S.-made, CRKT didn't say on their page.
Like many knives, didn't find many reviews online for this by people who actually USE it, mostly the same "this knife feels great" crap, even from "outdoorsman" blogs. Oh well.
Not a big deal or a big loss but I haven't bought CRKT in a long time and with the way this knife allows me to have a pouch knife with a thumbstud (the aforementioned Kershaws don't although they are favorites) I hope some here can help. I like to do all of my own sharpening but I'd be willing to send this knife to a fellow forumite expert sharpener as well just to see what they can do with it. I've never done that before.
Thanks guys.
P.S. I know all of these knives use budget steel and again, I don't use this type of knife for all tasks, but lately I need to be smart about keeping knife purchases low. I hope we can avoid this becoming a steel bashing thread. I'd appreciate that.
