Question to Todd Begg Bodega owners:

[Steel_Addiction]

Just scored a Bodega and got it today, first thing I noticed was that the blade appeared to have part of the grind missing, has a small flat spot before getting to a sharpened edge.

Curious to other Bodega owners if this is how Todd sharpens them all or if the previous owner did it for some reason.

Not too worried as I will be resharpening it.

Heres some crappy cellphone shots.

 

[livewake]

Can't remember where but read/heard it's so you dont need to worry about cutting your finger when using the choil and choking up on the blade. My Field Grade is sharpened the same way.

 

[Steel_Addiction]

Can't remember where but read/heard it's so you dont need to worry about cutting your finger when using the choil and choking up on the blade. My Field Grade is sharpened the same way.

Good to know, thanks!

 

[Shift]

Direwares come the same way.

 

[sc8xtopgun]

I have three Ti Bodegas. Yes, I am a Bodega freak! All three are the same way as yours. I never noticed this before so I learned something new as well.

 

[GenKraid]

Yes, that's exactly it. Its there so if you're holding it with a finger in the choil and your finger slips forward slightly, you don't cut yourself.

 

[brownshoe]

SOG has been doing it for at least 20 years.

 

[Scurvy092]

I believe it's because of the blade thickness and lack of a ricasso. Fairly common.

I doubt Todd even touched that knife though. Bodegas are pretty much production knives, even the ti ones.