Recent Sharpenining

T

Tekki

Joined
Dec 17, 2016
Messages
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Hello all, I am new to this forum. I have bought a couple knives from the trade forum but this will be the first time I have posted a thread. Anyways, just recently I dropped my knife off to a local guy that sharpens knives in my area. He has been doing it for years and seems to sharpen a lot of kitchen knives from businesses in the area. I actually just got my first one back today and was curious to get a second opinion from others. It looks great and has a nice polish but when I size it up next to a factory edge Paramilitary 2 it looks a great deal shorter. I knew that it naturally would be since I am grinding off metal from it, but when I sent it off it was brand new with an already sharp edge. Do you guys think this is about normal or was a little too much taken from the edge? Thanks you all!
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Its hard to say. He could have snapped the tip or just got really into sharpening it. Be careful with "professional" sharpening people. Many of them are havks and use power tools not well equipped for knives.
 
Yea the phone I am using isn't a very good photo taker, its a cheaper phone. So I can try and taking more but that's prolly about the best I can do. Figured it might have been sufficient enough to show the distance of a brand new PM2 next to the sharpened ones length. Its a good job, damn sharp.
 
Looks like he did a pretty good job, but a clearer pic would help a lot.
Joe
 
If the blade on the right was factory like you say then yes quite a bit was taken off. Did you ask for just a polished edge or a regrind?
 
I could try and take another photo thats a little more clear, he didn't do a whole lot of talking to me lol. I just dropped it off at one of his drop off/pick up points and picked it back up a few days later. When I talked to him I told him I wanted to keep factory angle since it was already brand new, just a polished edge. It did had the slightest bend at the tip where my dad pick it up and dropped it on my glass table. So I am guessing by the looks of it he did a regrind as well.
 
It may be sharp but I'd want to ask the sharper guy why he took so much metal off. Did he break the tip?
 
In my opinion, as a sharpening nerd, whoever sharpened that ground the hell out of it, and should be ashamed. That's way too much blade to lose on a tenth sharpening, let alone a first!
 
Thats what I was figure, I am new to all this stuff but figured by first look it was a decent amount of steel gone. So wasn't sure if that was normal or not. Like I said before my dad did drop it on my glass table, but it didn't break the tip just bent it over ever so slightly. I will have to ask him and see what the deal is. Other than sending my knife off to someone or learning myself (which in the process of getting needed stones ect) he is the only one I know in the are that does it.
 
My guess is he slapped it on a bench grinder. That's often how too much metal gets quickly ground off knives. And he may have snapped the tip and then ground it down to try and fix it.

Sorry, man. That's rough.
 
Dang thanks Halden.doerge and nfd538, I thought that was way to much steel removed. Dudes been doing it for years and years, he normally does kitchen knives from local restraunts. So thought he would had done a good job. I was just about to send him one of my Kershaws first to do for me just to see how he does but figured he knew better. Thanks for honest opinion, I think he uses a belt machine but he also has a wicked edge but charges more to use that. He only charged me 12 bucks which I thought was a little cheap too compared to 60-70 bucks that I saw here on the forum.
 
I am a bit of a stickler when it comes to perfection too, once I had it next to my other PM2 it hit me and was like "Wait wait wait, hold on now... is this much steel removed normal?!?! Cant be..." Guess next step is to learn to do it myself huh or find someone else...
 
Tekki said:
Dang thanks Halden.doerge, I thought that was way to much steel removed. Dudes been doing it for years and years, he normally does kitchen knives from local restraunts. So thought he would had done a good job. I was just about to send him one of my Kershaws first to do for me just to see how he does but figured he knew better. Thanks for honest opinion, I think he uses a belt machine but he also has a wicked edge but charges more to use that. He only charged me 12 bucks which I thought was a little cheap too compared to 60-70 bucks that I saw here on the forum.
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Yeah, the Wicked Edge is what I use and I think it's among the best systems for doing precision reprofiling, where a minimal amount of steel is removed from the blade. Belts and grinders are just so susceptible to grinding off a lot from the tip of any blade. On cheap kitchen knives it's less noticeable and less of a problem. But on a PM2, losing a quarter of an inch is quite a bit.

And I'm even more sorry to see that it's an S110V para2! Love those.
 
Now it is a para3 in s110v. JK, but that does seem excessive. I would take the clip off of one of them and stack the two knives in the same orientation to verify for closer look. Maybe measure both.
 
Not to mention if you look at it from the top, the very very end of the tip is slightly darker. Almost like it was heated up, which I am guessing means he might had heated it up to much. Not sure tho, would that be why?
 
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