New knives - touch ups, microbevels, reprofiling

[testosterone325]

I've been wondering about this for some time now. Im wondering what is common practice for people when it's time to sharpen a new knife.

I find when my factory edge needs some touching up, I generally use my sharpmaker and I always sharpen my knives at 20 degrees (but this happens on any one of my sharpening system). I find I ALWAYS get a microbevel. Never fails. Even if the manufacture claims they use 20 degrees, I never find this to be the case cause I'll get the microbevel sharpening at 20 degrees. Eventually if I sharpen the blade enough, there's no microbevel anymore. Now I find this doesn't affect the resulting sharpness much cause after the quick touch up, I usually have a hair popping edge and it's even sharper than factory level. I just find it dulls a bit faster thus requiring more frequent sharpening. So a few times I just straight up reprofiled my blade. My 0566 needs a touch up and I'm debating whether I should reprofile it.

Does this happen to a lot of you guys? Do you reprofile your knives as soon as your factory edge needs sharpening? I'm curious to know!

 

[Bob6794]

I use the knife for a little while than I reprofile it after I get used to the feel of the knife, this way I have a better comparison of what stock was and what I can do in terms of sharpening.

 

[Kai Winters]

I'm rather fussy and always reprofile every new knife I get.
I reprofiled my 566 to 25 per side/50 inclusive? using my Lansky

 

[HwangJino]

I tend to sharpen a new knife as soon as it's in my hands as I find factory edges blunt.

Most factory edges are also too wide for me and will not glide into material smoothly (for me I cut cardboard at work, frozen boxes of random food), so I will remove shoulder for thinner profile so that it glides smoothly into cardboard and have little resistance.

I put a convex edge on my knives but that can be considered a microbevel.

I prefer it this way so profile is tthin but microbevel edge has some durability from being rounded.

 

[dcmartin]

Does this happen to a lot of you guys? Do you reprofile your knives as soon as your factory edge needs sharpening? I'm curious to know!

Depends on the knife in question... Some of the more expensive or quasi collector pieces i just touch up but most everything else gets a wicked edge 20 deg reprofiling.

While I do enjoy using my sharpmaker, I find that the guided systems (wicked edge and edge pro) give me a sharper edge and for the most part a longer lasting edge. I know, I know... that doesn't make any sense (longer lasting edge) but for some reason it certainly feels that way. Maybe it's the exact or close to exact angles?? I dunno.

My chisel grinds get a convex edge, they stay sharp for quite a while