Ok everyone...

You certainly are a polite CRK hater:

"I put that part in bold because none of my CRKs [10+ CRKs, all S35VN] have ever really come sharp, at least not to my standards. That's another reason I instantly turn them into V edges. I would love to use a properly sharp convex edge from the factory, that is completely burr free. I have gotten some new CRKs with NASTY burrs on the edge. Can't really fault them for it I guess since they are under such a rush."

In your polite way you stated that the firm that's won the best manufacturer award for god only know's how many years, cannot put a good edge on a knife...ever. There are literally thousands of people whose experience would indicate you're either delusional or not telling the truth.
 
+1 use it. Copper is much softer than your blade so....id be more worried about scoring the conductor with that super steel!
 
brownshoe said:
You certainly are a polite CRK hater:

"I put that part in bold because none of my CRKs [10+ CRKs, all S35VN] have ever really come sharp, at least not to my standards. That's another reason I instantly turn them into V edges. I would love to use a properly sharp convex edge from the factory, that is completely burr free. I have gotten some new CRKs with NASTY burrs on the edge. Can't really fault them for it I guess since they are under such a rush."

In your polite way you stated that the firm that's won the best manufacturer award for god only know's how many years, cannot put a good edge on a knife...ever. There are literally thousands of people whose experience would indicate you're either delusional or not telling the truth.
Click to expand...

I don't think CTS has any agenda but speaks up about what he sees. You should subscribe to his YT channel if you want to learn something about sharpening and his down to earth, tell no lies approach to all things related to knives.

There's a lot of good stuff + tips & tricks to make your Sebenza more than what it is compared to the way your receive it in the mail. I've had to eat a lot o bad CRK folders along the way to getting some perfect ones too.
 
brownshoe said:
You certainly are a polite CRK hater:

"I put that part in bold because none of my CRKs [10+ CRKs, all S35VN] have ever really come sharp, at least not to my standards. That's another reason I instantly turn them into V edges. I would love to use a properly sharp convex edge from the factory, that is completely burr free. I have gotten some new CRKs with NASTY burrs on the edge. Can't really fault them for it I guess since they are under such a rush."

In your polite way you stated that the firm that's won the best manufacturer award for god only know's how many years, cannot put a good edge on a knife...ever. There are literally thousands of people whose experience would indicate you're either delusional or not telling the truth.
Click to expand...

And you certainly are a condescending jackhole. CTS never said that CRK can't put an edge on a knife "ever". He said he's received a few that weren't great. If you didn't see the knives he's talking about I don't know how you can say he's wrong.
 
brownshoe said:
You certainly are a polite CRK hater:

"I put that part in bold because none of my CRKs [10+ CRKs, all S35VN] have ever really come sharp, at least not to my standards. That's another reason I instantly turn them into V edges. I would love to use a properly sharp convex edge from the factory, that is completely burr free. I have gotten some new CRKs with NASTY burrs on the edge. Can't really fault them for it I guess since they are under such a rush."

In your polite way you stated that the firm that's won the best manufacturer award for god only know's how many years, cannot put a good edge on a knife...ever. There are literally thousands of people whose experience would indicate you're either delusional or not telling the truth.
Click to expand...

So I'm a hater because I'm honest about their often substandard factory edges? I can turn that around on you, and say that either you're a fan boy - or you can't tell the difference between a sharp knife and a dull one.

Winning the quality in manufacturing award really has jack to do with the sharpness of the edge. I know for a fact that BLADE does not score the knives on edge sharpness when determining who wins the award.
 
FingerBlade said:
+1 use it. Copper is much softer than your blade so....id be more worried about scoring the conductor with that super steel!
Click to expand...

While this idea is mostly factual, you'd be surprised at how much a "soft" metal like copper can damage steel.

Just to prove a point, I can sharpen a kitchen knife using nothing but a plastic cutting board. Of course the steel is harder than the plastic, so it should have no affect, right?
 
I certainly believe that the question of "how sharp is sharp" is somewhat subjective. After a certain point, I consider a sharp blade something that can shave my arm hair. To someone like Crimson Tide Shooter, who knows what he is doing much more than I do when it comes to making a knife sharp, that might not be good enough. I get satisfaction of sharpening a knife so it is sharp enough to shave arm hair. Again, that might not be the case for some that want their knife whittle the short and curlys of a field mouse. With continued practice, I hope to get my knives that sharp some day:)
 
raym0016@gmail.com said:
I certainly believe that the question of "how sharp is sharp" is somewhat subjective. After a certain point, I consider a sharp blade something that can shave my arm hair. To someone like Crimson Tide Shooter, who knows what he is doing much more than I do when it comes to making a knife sharp, that might not be good enough. I get satisfaction of sharpening a knife so it is sharp enough to shave arm hair. Again, that might not be the case for some that want their knife whittle the short and curlys of a field mouse. With continued practice, I hope to get my knives that sharp some day:)
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I've grown to be MUCH less neurotic about my edges, now that I spend a lot more time using - and a lot less time sharpening. I do love my hair whittling edges still, but now it doesn't bug me when my edges won't whittle. I sharpen (hone) my edge when they will no longer cleanly shave. That seems to be a good middle ground for me. :)
 
CTS is no hater. Owning 10+ CRK's is proof enough of that.

Let alone taking getting yelled at by Mr. Reeve in stride and taking hostile comments from fans with grace and still purchasing CRK's ...

..doesn't exactly scream hater to me:)
 
CrimsonTideShooter said:
So I'm a hater because I'm honest about their often substandard factory edges? I can turn that around on you, and say that either you're a fan boy - or you can't tell the difference between a sharp knife and a dull one.

Winning the quality in manufacturing award really has jack to do with the sharpness of the edge. I know for a fact that BLADE does not score the knives on edge sharpness when determining who wins the award.
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John you know as well as I do that you cant say anything remotely negative(if you would even call it that) towards CRK's in this forum :rolleyes:

oh well, guess I'm a hater as well because I'd like the HT to be harder too ;)
 
wolf5391 said:
John you know as well as I do that you cant say anything remotely negative(if you would even call it that) towards CRK's in this forum :rolleyes:

oh well, guess I'm a hater as well because I'd like the HT to be harder too ;)
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Really? I saw one person bash him and everyone else stick up for him. Time to take the cross off your back bub.
 
Thanks for the kind words guys. I am in fact not a hater, but I will not hesitate for a second to point out a possible problem, or even something that CRK (or any other company) can do better. I honestly don't see anything wrong with that. No one has ever improved by only hearing how perfect they are.

Anyway, I may not always like what CRK does, but I'll always love the knives!
 
CrimsonTideShooter said:
While this idea is mostly factual, you'd be surprised at how much a "soft" metal like copper can damage steel.

Just to prove a point, I can sharpen a kitchen knife using nothing but a plastic cutting board. Of course the steel is harder than the plastic, so it should have no affect, right?
Click to expand...

Agreed. It won't roll the edge but it will dull it :wink:
 
FingerBlade said:
Agreed. It won't roll the edge but it will dull it :wink:
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correct! Cardboard is no where near as strong/durable/wear resistant as steel either but it will roll the edge super quick. You can also hone a knife with cardboard due to its abrasive properties.
 
Dear O.P I have been stripping various gauge wires for 15 years with a lesser steel than yours without any problems whatsoever. So I would say you are fine! Hope this helps. As far as what's stronger ie: cardboard or mouse turds, I'd say a beavers tail is the only place I strop my knives .
 
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