Little dissapointed in Fallkniven F1

[Cielmerlion]

Got an f1 a month ago and have only used it for vegetables and steak in the kitchen. So while cleaning it after steak knife duty I notice that two small chips in the blade. Sorry I dont have pics yet. I just wanted to voice my displeasure I really thought it would be tougher than this. This is the first knife ive ever had chip on me

Im wondering if I got a chinese copy or a bad knife. Ive only used it for soft cutting (veggies/ deboned meat/ paper)

 

[amg137]

If you're worried about a copy - where did you get it and how much did you pay for it?

I would be shocked for an F1 to chip without genuine abuse.

 

[Hairlesstwinkie]

is it flat grind or convex grind?

 

[Mikael W]

Got an f1 a month ago and have only used it for vegetables and steak in the kitchen. So while cleaning it after steak knife duty I notice that two small chips in the blade. Sorry I dont have pics yet. I just wanted to voice my displeasure I really thought it would be tougher than this. This is the first knife ive ever had chip on me

Im wondering if I got a chinese copy or a bad knife. Ive only used it for soft cutting (veggies/ deboned meat/ paper)

Hi Cielmerlion, at this stage don't worry!
What You have is probably a wire edge, that hasn't been removed at the factory.

This happens sometimes with new factory edges from many brands!
Fällkniven knives are no exception and it has also happened to me.
When You debone meat and perhaps cut into the bone with a new knife, this can happen.

The cure is easy:
Just sharpen the knife a few times and the edge will start to perform as expected.

I use the recommended DC stone + a piece of leather loaded with sharpening compound.
I simply get a tube of Autosol Chromepolish, availible here at the nearest gas station and put it on the leatherstrop.
Finegrit wet/dry sandpaper also works.

About the fakes, there's info on the Fällkniven homepage, on how to identify fakes.
The price You pay can be an indicator and also from whom You bought it.

To show us what You got, You need to upload pics on Imageshack or on a similiar site and embed the pics in Your post.

Hope this helps!

Regards
Mikael

 

[chrisk91]

You may want to reevaluate what knife you're using in the kitchen.. The f1 is very thick for bushcraft work and wouldn't do so well as a slicer. About the chips, just view it as an opportunity to sharpen up your f1 and use some fresh steel.

 

[Mikael W]

You may want to reevaluate what knife you're using in the kitchen.. The f1 is very thick for bushcraft work and wouldn't do so well as a slicer. About the chips, just view it as an opportunity to sharpen up your f1 and use some fresh steel.

I agree about the F1 being not as thin as kitchen slicers, but some F1's come with fairly good geometry's for slicing!
I recently got a F1 3G and it has a thinner geometry, than what FK usually put on their blades.
However it's thick enough for woodcutting and Outdoor duty's.

F1 3G
View attachment 448986

Mora Robust (thinned)



Regards
Mikael

 

[Big Mike]

...while cleaning it after steak knife duty I notice that two small chips in the blade.

I often take serving steak as a way to test a new steel/knife's toughness.

In my house we eat on ceramic plates, and they can be very tough on any knife's cutting edge.

Some loose an edge quickly while others seem to just keep cutting, rolls or chips are common when encountering ceramic substrates.


I'm not sure if this was the case here.


De-boning can lead to similar results.


As others have stated, sharpen the chips out and keep on testing; the knife may surprise you in the long run.




Big Mike

 

[bcknives]

I have heard other people saying the same thing, that Fallknivens VG-10 can be a bit brittle. I've had mine chip once or twice when I'd hit a knot while carving, but in my case I had just sharpened it, and the edge was very thin! Just sharpen it, and over time the chip will be gone. Good luck!

 

[manowar669]

I often take serving steak as a way to test a new steel/knife's toughness.

In my house we eat on ceramic plates, and they can be very tough on any knife's cutting edge.

Some loose an edge quickly while others seem to just keep cutting, rolls or chips are common when encountering ceramic substrates.


I'm not sure if this was the case here.


De-boning can lead to similar results.


As others have stated, sharpen the chips out and keep on testing; the knife may surprise you in the long run.




Big Mike

You should never cut on a ceramic plate. God kills a kitten if you do. And you ruin your knife's edge.

I'm pretty sure that you could kill a cow with an F1, debone it, chop it to burger, and then shave with it. Fallkniven is usually top notch.

 

[ISP 5353]

I have used my F1 for kitchen duty and some hard outdoor use and I have never chipped mine. I just strop a little after each use it it is a cutting machine. Sharpen it and see what happens. Good luck!

 

[Cielmerlion]

Thanks for all the replies! Just to clarify, I meant that I only used the knife on meat that had previouly been deboned, so it had nothing to hit. I also have only used it on a wood cutting block. Dont know what could have caused the chip. In any case I defer toy your experience and just let it work itself out through sharpening. I guess they are just prone to it, I saw another thread with chips of the same size and in the same place as mine so Im assuming that just how they are.

I kind of wish I had spent my knife on a Bravo 1 lt now or something in carbon but I quite like the F1 in any case.

I am using it for kitchen duty just to test it out. No point in letting the knife collect dust while I get a change to get outdoors.

 

[Mikael W]

Thanks for all the replies! Just to clarify, I meant that I only used the knife on meat that had previouly been deboned, so it had nothing to hit. I also have only used it on a wood cutting block. Dont know what could have caused the chip. In any case I defer toy your experience and just let it work itself out through sharpening. I guess they are just prone to it, I saw another thread with chips of the same size and in the same place as mine so Im assuming that just how they are.

I kind of wish I had spent my knife on a Bravo 1 lt now or something in carbon but I quite like the F1 in any case.

I am using it for kitchen duty just to test it out. No point in letting the knife collect dust while I get a change to get outdoors.

Nothing wrong with a non-stainless knife in A2, but this happens also on carbonsteel knives!
It's the factory edge that is the issue, not the brand or the steel!


Regards
Mikael

 

[brownshoe]

i would return it if it chipped after use on meat and a cutting board. That's not right for any knife. I don't agree that this happens "with new factory edges from many brands." I've got a lot of knives, both custom and production and its only occured with one. The single chip was so tiny it quickly sharpened out.

Even if a knife is used on a ceramic plate, it dulls, not chips; i know i've watched many others do it with my kitchen knives.

 

[Mikael W]

i would return it if it chipped after use on meat and a cutting board. That's not right for any knife. I don't agree that this happens "with new factory edges from many brands." I've got a lot of knives, both custom and production and its only occured with one. The single chip was so tiny it quickly sharpened out.

Even if a knife is used on a ceramic plate, it dulls, not chips; i know i've watched many others do it with my kitchen knives.

Well, it's obvious then, that we have differrent experiences with factory edges.


Regards
Mikael

 

[Cielmerlion]

Since I cant get a picture, heres a pic of what my chip is like reposted from elsewhere. Honestly its almost exactly like

this in size and placement.

 

[Mikael W]

Since I cant get a picture, heres a pic of what my chip is like reposted from elsewhere. Honestly its almost exactly like this in size and placement.

If that's someone else's F1, it doesn't help much to understand what caused the damage to Your edge.

Post Your own pic on Photobucket and embed in Your reply.

However, without knowing what caused the damage on the F1 You posted, the answer is the same as before:
Resharpen a few times and see if the edgeholding gets better.
If not, send it back and claim the warranty!

Regards
Mikael

 

[Cielmerlion]

Gah, these micro chips wont stop. I havent even been using the damn thing, ll ive done is cut a pepper on a wood cutting board. I have to conclude that the blade that I bought is simply too hard and chipping over everything and nothing.Ive resharpened most of the old chips out and a new one just appeared. I really hate to have to warranty the thing but I think I have no other choice.

 

[Mikael W]

Gah, these micro chips wont stop. I havent even been using the damn thing, ll ive done is cut a pepper on a wood cutting board. I have to conclude that the blade that I bought is simply too hard and chipping over everything and nothing.Ive resharpened most of the old chips out and a new one just appeared. I really hate to have to warranty the thing but I think I have no other choice.

OK, contact the store You bought it from and ask how they can help You in claiming the warranty.
Pic's would have helped, but as You don't post any I think it's best that You turn to the dealer for more advice.

For me I sometimes have had to resharpen up to 4-5 times, before the microchips have stopped to occure.
After this the knife has started to perform as I expect it to do.

You know, some hunters here in Sweden have used their F1's for 10 years, before they send the knife back to Fällkniven for resharpening.
I got my first VG-10 Fällkniven's in 2007 and I have yet to seriously dull them enough to resharpen them.
A few others have needed a new edge already during the "Break-In" procedure.
This is what I think you are experiencing, but as it's a problem for You I think You should claim the warranty!
You will not be the first with this kind of issue and it has happened before.
The customers got their knives resharpened by someone skilled and the problem stopped!


Regards
Mikael

 

[BJE]

I also experienced a chip just like the one pictured above in my F1, not even sure how it got there as I never carry or use the thing, blade is too thick for me.

 

[A.L.]

That's the reason why I sold mine. Whatever I whittled, or used in kitchen, I always ended up with chipping no matter how many times I sharpened it. Doesn't happen with thinner 1095 blades. On top of that, I didn't like the uncomfortable handle.