- Joined
- Apr 7, 2006
- Messages
- 60
Hi all,
I just received this knife after looking and being indecisive for so long. I kind of lept a little when seeing it on NewGraham (perhaps too early). I like the overall size its maybe alittle small but I wanted something classy and unobstrusive which this is. Love the Ti and blade style. Something that would not look like I need to be wading out of a swamp while carrying it.
Anyway I don't think the blade from the factory is as sharp as it should or could be. In simple around the house and office tests in cutting say a post it note the paper seems to tear more than be cut when folded in half and the blade drawn through the fold. When using the tip to cut a sheet of paper when laying flat it seems just fine. If i lay the long edge of the blade and drag with the same pressure it doesn't even go through the paper.
Let me also say that I am ignorant of many aspects of knifemanship (?) sharpenorizing, specific uses, knife geometry etc. I really just need something to cut the occasional thing plus stab, skin, skewer, shave and slice the occasional food type thing.
Which leads us to...
A) Should I have the knife professionally sharpened locally?
B) Attempt to do it myself and hope I dont savage the blade?
C) Other.
If A please suggest if possible Atlanta area knife sharpener type people.
If B please leave detailed instructions on what to purchase and process and remember to use a bulleted or numbered list in your answer.
If C please elaborate.
Warning: this post is meant to be slightly jocular in nature and not in any way stuffy.
I just received this knife after looking and being indecisive for so long. I kind of lept a little when seeing it on NewGraham (perhaps too early). I like the overall size its maybe alittle small but I wanted something classy and unobstrusive which this is. Love the Ti and blade style. Something that would not look like I need to be wading out of a swamp while carrying it.
Anyway I don't think the blade from the factory is as sharp as it should or could be. In simple around the house and office tests in cutting say a post it note the paper seems to tear more than be cut when folded in half and the blade drawn through the fold. When using the tip to cut a sheet of paper when laying flat it seems just fine. If i lay the long edge of the blade and drag with the same pressure it doesn't even go through the paper.
Let me also say that I am ignorant of many aspects of knifemanship (?) sharpenorizing, specific uses, knife geometry etc. I really just need something to cut the occasional thing plus stab, skin, skewer, shave and slice the occasional food type thing.
Which leads us to...
A) Should I have the knife professionally sharpened locally?
B) Attempt to do it myself and hope I dont savage the blade?
C) Other.
If A please suggest if possible Atlanta area knife sharpener type people.
If B please leave detailed instructions on what to purchase and process and remember to use a bulleted or numbered list in your answer.
If C please elaborate.
Warning: this post is meant to be slightly jocular in nature and not in any way stuffy.