Guys,
OK - let me try to answer some questions.
Sharpening at Kershaw - All Kershaw's are sharpened by hand. We use a two step process.
Step 1 - set the cutting edge - for this we use a Silicon Carbide wheel - Noritake - Special hardness and Grit
Step 2 - We hone the cutting edge - usually from one side only (Back side). For this we use a special wheel that I import from Japan
ZDP Leek Primary bevel thickness / angle issue:
The standard 440A leek is hollow ground (Concave) and is .018"-.021" before sharpening.
The ZDP Leek was Flat ground and was .022"-.025" before sharpening.
Did we grind the blades thicker because of chipping / breakage concerns - YES, the Leek blade - due to design has a delicate point and grinding them slightly thicker helps with cutting edge and tip strength.
Does the more obtuse sharpening angle make the apparent sharpeness less than the standard "scary" sharp Leek - IMHO - YES but I don't see us making "Butter" knives either- sharpness is relative.
That said - If you send you ZDP Leek to my attention - I will get it "Scary" sharp and send it right back.
Speedsafe clicking issue :
This is usually caused by the Torsion bar moving in the connecting hole in the blade while being compressed ( Closing the blade). I do not seethis alot. I have added an operation to the blade to eliminate the potential of this in the future.
I don't post on the Forum alot - but I do read your posts and take your input to heart - we appreciate the time you take to give us the "Good, Bad and Ugly" on our products.
Craig Green
Factory Manager
Kershaw Knives.