Question about factory edges.

[Obsessed with Edges]

Obsessed one factor can be safety.Sharpening the other way could lead to a blade closing on the hand of the operator. Belt going away with the leading edge keeps it forced open.

That's an interesting point. :thumbup:

I could see how that could be a factor on a powered system in particular. I've occasionally managed to almost close a few folders just when stropping, so I'm sure that could happen in a flash on a driven belt.

 

[Curtis_Lowe]

They did a factory tour on PCN (Pennsylvania Cable Network). When they came to the sharpening, I remember them mentioning something about sending the guy who sharpens the knives to CATRA for training. I thought that was pretty interesting but it didn't seem to help with the wire edges on their tru-sharp.

 

[richstag]

David,

From what I have seen, a lot of the knifemakers sharpen edge leading on belt systems. I have done both and I actually find edge leading on a belt grinder gives less of a burr.

I have seen it said that edge leading slightly compacts the steel at the edge as opposed to slightly stretching it away with edge trailing.

Something to think about

I don't really mind about a factory edge. Now that I am through all my sharpening trial and errors I don't have that much fun sharpening. Sure, I love the end result but its kind of become just like every other mundane task.

I think knives should come with even edges that cut well. I will never complain about getting a knife with a great edge that I just have to KEEP sharp.

Eta, to David, edge leading on a belt grinder also gives less chance of ruining the heat treat right at the thin edge. Edge trailing all those sparks have to fly right by the very thin edge

Edited again to add - also think of the very edge being the very first thing the belt hits during edge leading. The belt has time to go around and cool before hitting the very edge. Edge trailing the thinnest section of edge, and the most likely to heat up quickly, is honed by the belt after heating up on the rest of the edge.

 

[pinnah]

Now that I am through all my sharpening trial and errors I don't have that much fun sharpening. Sure, I love the end result but its kind of become just like every other mundane task.

Ooooh... this is a keeper. Great observation!!

 

[Thalestin]

I think the main reasoning is cost saving. Slipjoints would seem to have a smaller margin of profit compared to their modern counterparts in terms of production costs. From my experience organics such as wood and bone and leather are quite expensive and often have a fair amount of waste. I think the best place to cut corners is the edge as most traditional users are likely able to hone their own edge and be more picky with things such as scale quality.

 

[jakemex]

"Much ado about nothing": Sharpen your knife to your liking. If you can't sharpen a knife, use it until it gets dull and then throw it away or send it off to get sharpened.

Send it back to the factory? That's not worth the time or effort or cost. We have become a bunch of wimpy aficionados, now the edge on custom knives that's a different story.

 

[jackknife]

For the most part, Victorinox comes sharp. Buck come sharp. Opinel comes sharp.

If I take a new knife out of the box and it's not sharp, I think less of that brand. A knife is a cutting tool, and should be sharp and ready to use. A little gap in the liners or a slightly off center blade doesn't irk me as much as a dull knife out of the box. Like I can forgive a gun that has a so-so blue job but puts them in the X ring. A tool should function at it's intended task before any other factor. Getting dull knife out of the box is like getting a gun that I have to do some amateur gun smithing to get it to shoot well. I'm not going to bother with that brand of whatever, ever again, without thinking twice.

Carl.

 

[rprocter]

Carl, i agree completely with all that you say above. There is no excuse for any tool that does not come from the manfacturer ready to do it's intended job.
roland