New knife sharpness

[Lorien]

this, I think, is the second kitchen knife I made. It never had a good edge, the secondary bevel was too obtuse and it was really only good for cutting pizza or squash. Years have gone by since I made it, and I once half ass 'reprofiled' it a little bit, but it really needed a total regrind. I was thinking about this thread last weekend, and decided I should go at er.

 

[Crag the Brewer]

As true as it is that everyone should be ready willing and able to sharpen their own knives, the fact remains not everyone can. Or even care about sharpness. Not my problem though.

Didn't you recently Cut yourself....?

 

[Skar]

Hmmmm maybe I need a opinel :/

 

[BugGuy936]

*Update* Tops contacted me again and the manager said he showed the video to the owner. They said the knife I'm returning might be too thick at the tip. They're having me send it in for a brand new one.

 

[SharpBits]

*Update* Tops contacted me again and the manager said he showed the video to the owner. They said the knife I'm returning might be too thick at the tip. They're having me send it in for a brand new one.

That’s a better response! Thanks for updating us.

 

[donnord]

Glad they are sorting it out for you. On the subject, a new knife should be quite sharp, but everyones opinion varies. I like a new knife to be so sharp that i scares me. But that rarely happens. I do my best to make them that sharp if they are not. Part of the fun of the hobby is to see how various steels react to sharpening.

 

[Terry M.]

My experience with Spartan Knives folders is such that it came dull enough I could run my finger up and down the edge without worry. I contacted them and was asked to send it back in to make it right. Fast forward a week-ish (very reasonable timing) and I opened the knife and found it just as dull as it was for first time with a note saying they hope this suffices (not exact wording but the jist). Uh no…….
I put a “correct” edge in it and sold the knife. Never again.

 

[edgelion]

To the opening question, it is a perfectly reasonable standard that an object identified as "knife" should, from its manufacturer, cut well out of the box, unless that box further specified "butter knife."

That said manufacturer has now taken the matter seriously and is making attempts to fulfill that perfectly reasonable expectation is also a reasonable standard.

Personally, I like to get some miles out of a factory edge before putting steel to stone, though I have purchased a dull dud or two back in the day and just dealt with it. If that happened again these days with any of my recent new knife purchases, I would have sent it back. On the other hand, I've also haggled a time or two on a used knife with a chipped blade, knowing full well I could clean up the edge in minutes. But then, the seller could have done it, too, but didn't.