Out of the Box Sharpness Doesn't Matter?

To me, a knife without a properly-sharpened edge out of the box is like a new car that comes off the lot without the tires inflated, or an empty gas tank (as mentioned above). Especially from a mid-to-high-end maker/manufacturer. Sure, I can put an edge on it (which I have had to do a few times on high-end knives), but if I'm required to do that by myself, then the cost of the knife should reflect that with a cheaper price. As already mentioned, if highly affordable, mass-produced products from companies like Victorinox can consistently deliver knives with properly-sharpened edges, then so should a 'high-end' maker. Anything else is an excuse for laziness or sloppiness on the maker's part.

If somebody wants to modify the factory edge to their own preference, then that's fine, too. But a brand new knife should come with a good edge that is ready to cut properly out of the box without needing reprofiling to do so. Just like a new car off the lot should be ready to be driven.

Jim
 
Torrin said:
Some people who don't have the time to educate themselves on sharpening more difficult steels have their knives sharpened by a service either warranty or otherwise. They should be able to use the tool at its full capability out of the box then have it serviced when needed.
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I think you and I are on the same page here. If people are having trouble sharpening or don't want to send it to the manufacturer immediately for the same result I highly recommend Bryce from TLE Sharpening (BF name.) The man is awesome and does some amazing work!!!
 
Sergeua said:
Sometimes when you just got a folder and your getting to know it, its safer when is not that sharp right of the bat.
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But sometimes it’s semi sharp, that’s where it can trick you! It’s one thing to be upset at a dull knife, it’s a whole other disappointment when it’s only half sharp.

Upside to semi sharp- only needs a touch up

Downside to semi sharp- Cmon XXX knife company, you almost got it right, why didn’t you go all the way?
 
anthonycastorena2014 said:
This^^ There are a ton of people who do not know how to sharpen a knife. It should come sharp to the best of that companies ability. Especially when you are paying a premium for it. You shouldn’t have to purchase something then immediatly work on it.
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I agree but to me the question is how do we define sharp? In reality every knife I’ve bought new was as sharp as a good kitchen knife. Not ultra sharp but could easily cut through say, a raw chicken breast.

Second, is how sharp is “to the best of that companies ability”? Most if not all of our knives come machine sharpened or at least sharpened on a wheel not a stone. And these knives are made in large volumes.
 
I believe it should be able to shave hair or slice through paper assuming the blade stock is not too thick. This has become a standard and is easily accomplished. For instance if you have a relatively dull knife and run it on the sharpmaker medium stones you can achieve paper slicing/ shaving sharpness with ease. You can also accomplish this with lower grit belts and stropping. In this day and age with the technology that we have it is too easy to not be done.
 
How can I say this without sounding like a condescending old phart? At one time, knives didn't come all that sharp and I thought that the manufacturer assumed that the user would put an edge on it that suited them. Once I used the bench stone on the counter of the hardware store on a knife that I had just bought there. It didn't bother me then and it doesn't bother me now.
 
I wish Benchmade didn't sharpen there knives. Unevenly ground edges on 60+hrc 20cv is annoying to fix if it can be fixed at all without taking off way too much material.

Other than this generally most of the brands I get are very sharp. the bevels are either even or decently close enough.
 
Another way I look at it, is that someone is getting paid to sharpen the knives at the factory. They should be doing their job and doing it well. I'm sure they don't put the rookies on the final sharpening station.
 
Torrin said:
http://www.alloutdoor.com/2018/04/23/myth-box-sharpness/

More click bait from alloutdoor.com

"One old saw you will read and hear across the Internet Knife Community (IKC) is the notion that out of the box sharpness matters. In reality, it matters only very little, and certainly not in the way that most folks think."
Who says? How many of you aren't discouraged when you get a new knife, and it struggles cutting paper. To me it would be unfinished and leaves me wondering how much a company cares about it's product.
I would instead flip his theory on it's head. Specialty tools may not be fully sharpened when received and it is usally expected. Axes are generally not shaving sharp when purchased new but many could be.
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Out of the box sharpness is important for me. Mostly because I usually just do freehand touchups with my sharpmaker rods and prefer greatly not to have to reprofile with the sharpening tools I have.

That said what is more important than the actual literal sharpness is that the edge bevels are smooth, fairly even and consistant. That makes it way easier for me to feel when my edge is laying flat against the rod. I also tend to prever wider edge bevels (wider in the edge to spine direction, not wider as in thicker edge inclusive) because it is more flat surface for me to feel laying on the stone.
 
danbot said:
Another way I look at it, is that someone is getting paid to sharpen the knives at the factory. They should be doing their job and doing it well. I'm sure they don't put the rookies on the final sharpening station.
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Except these sharpeners have quotas or similar and follow a sharpening protocol. They don’t have time to consistently put out a really sharp edge. Then there’s a liability factor. A razor sharp edge is dangerous.
 
MSchott said:
Except these sharpeners have quotas or similar and follow a sharpening protocol. They don’t have time to consistently put out a really sharp edge. Then there’s a liability factor. A razor sharp edge is dangerous.
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Well, with time and practice speed comes. So yes, not every blade will be perfectly sharpened, but they should not be crappy either. And as far as liability, they print their disclaimer clearly on the box. And it could be argued that a dull knife is a dangerous knife!;)
 
4mer_FMF = not a sharpening genious.
(According to Mo2 Mo2 I am probably good enough to work for Benchmade, which more or less echoes my experience too—-hahaha—that’s a joke ;) ...sort of...:()

In all seriousness, feel pretty confident in my ability to keep a sharp edge sharp (it’s a start, right?), so heck yes I expect a good edge from the factory.

The new car analogy? For me a dull edge is like taking delivery of a car, getting home, and seeing the factory completely FORGOT to put oil in it to begin with.
 
The point f the article is to dispel the "myth" that out of the box sharpness says something about the quality of the tool. What bothers me is how the author uses his subjective opinion to make very general statements about what "most" customers know and want. The fact that I disagree makes me wonder what is really going on with such an article. I don't know who the author is writing the article for but it seems to make no valid points and to me is not only helpful also misleading.
The sharpness of the knife out of the box tells you a lot about a company. Who wants to buy a knife they have to imediately resharpen to get the results the blade is capable of. I reprofile many of my knives and I almost never expect a mirror finish from a productuon level knife company.
It's all about economics and price point. It takes more time to fully sharpen a knife, meaning removing the wire edge to me. If a company sends out a blade that needs a touch up out of the box it better be a cheap knife in my mind.
 
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