Recent Sharpenining

Tekki said:
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.
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Time sharpening doesnt matter if they are doing it wrong. I had a similar situation but my knife was way worse. I had a zt scavenger with serrations. The guy who sharpened my knife "corrected". The improperly ground blade. He didnt think it was supposed to have them. He ground about all the usable edge material off the knife. I crapped, puked and cried simultaneously.
 
Yea I was already agitated, even being a noob I knew that was too much steel was gone once I got it home. Just glad I didn't send off my others along with my s110v..
 
PURPLEDC said:
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.
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What PURPLEDC said!

Commercial sharpeners generally use power grinders or belts and take off way more metal than necessary. Your best route is to learn to sharpen your knives yourself, starting with a SharpMaker, Lansky, or other simple and not-too-expensive guided system. You can't do too much damage as you learn and after several knives you'll become quite proficient. I went from the SharpMaker to the EdgePro and use one or the other or both now, depending on what I'm doing and the angles I want to achieve. Often I do a 15 degree secondary bevel on the EP and a 20 degree micro-bevel on the SM.

If you really want to have someone else sharpen your knives there are several excellent sharpeners you can find and contact here.
 
Yea I am going to learn how to myself in the end, just wanted a quick nice polished edge that's sharp as the dickens lol. But ended up with a few mm's of steel missing.
 
Tekki said:
Yea I am going to learn how to myself in the end, just wanted a quick nice polished edge that's sharp as the dickens lol. But ended up with a few mm's of steel missing.
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Well, it sucks about your PM2, but at least you didn't give him a way more expensive knife to f-up. Now you have a good blade to hone your sharpening skills on.
 
I am just trying to imagine how long it would take me to grind off that much metal with a DMT XCoarse. Four hours? Six? That's thirty sharpenings.

EDIT: just saw the post where he says his dad dropped it on the tip. Different story. Not a new blade at all.
 
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You can get some dial calipers and see how much thicker the edge is at the back of the grind. Though it's pretty obvious he removed way too much metal. With hand sharpening you should be able to sharpen it hundreds of times and not remove that much.

The length is easy to see but if you look up by the handle where the edge starts, you can see a line across the full thickness part which is where the blade edge originally came down to. It's hard to see exactly but it looks like a few mm were taken off the entire edge. You can also measure the blade width and compare it to the other knife in different spots to see how far back the edge is now.

Also, if you think you see a darkening of the metal at the tip or very edge where the metal is thinnest, there is a good chance it was over heated which can mess with the temper and effect the steel. If it changes color that requires a lot of heat which will almost certainly effect it and likely make it softer. Since there is less metal to absorb the heat and pull it away, the thin edge is the most susceptible to over heating.

I definitely wouldn't send a knife back to him. Most restaurants use cheaper Dexter Russell knives that get sharpened as quick as possible and are replaced every couple years. There are some services that basically rent you the knives you want and buy in bulk and come pick up knives to sharpen and drop off the same knives that have already been sharpened. Then the dull ones are sharpened and cleaned and get given to the next place that needs that style of knife. When they are worn out they get tossed or sold as beater knives to someone that doesn't care. So wear is just factored in and they don't really care if they get sharpened quickly.

Also, the prices you list seem a bit high but it's been a few years since I've asked around.
 
1. why would you sharpen a brand new knife?
2. get yourself some strops. 3 pieces of balsa wood and a few different compounds, then just strop on each one going from course to fine. this should give you a mirror edge most likely.
3. use knife then strop again, do this every time you use it to keep it in tip top order.
4. dont use a grinder or belt to sharpen knifes. they often put heat into the blade causing the heat treat to change along that edge (unless its properly done).

does his edge cut paper well? then should be fine.

for S110v you want a course toothy edge, not mirror finish. the toothy edge does better for that metal due to the carbide size iirc. something around 400-600 grit and then strop would be idea.
 
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wow......not a big deal if it was a chinese kitchen knife worth 10 bucks. terrible removal of steel for a pocket knife. he burned up 20+ years of use and sharpening in one go.

yep stay away from this "professional " sharpeners doing restaurants knives and such. learn on your own. worth every bit of time spent.
 
I looked at his facebook page and there was a lot of people that trusted him with some higher end kitchen knives not just the junk Dexters and people left reviews that he did good work. It all seemed fine by the looks of it and the years he has been at it, just figured he did good work.

Mo2 the edge is great, cuts better than any of my other knives and smooth too. Nothing at all wrong with his edges, just the amount he took off heh. And the knife was brand new to me, but got off another forum member. It came in awesome quality and used and carried for a couple weeks but the edge that was on it just wasn't as sharp as I wanted it to be. Why would anyone sharpen a brand new knife tho? Some people aren't happy with the factory edge I would assume and that would be why????

I am new to the world of knives so I am still learning as I go, thanks for all yalls input. Deff learn to sharpen them myself from here on out, which was the plan from the git go. Just a little impatient sometimes heh. Thanks you all.
 
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Sorry to see that tip; my guess would be either a snapped tip and quick "fix" or a hungry grinder. The best solution is to learn how to sharpen--it's not hard. Buy a few cheapies and check out the Maintenance forum here.

As an aside, I have had all kinds of knives worked on/sharpened by Josh at Razor Edge. He is a member here and does excellent work. Sharpening, regrinds--he does it all.
 
Send me your Kershaw I'll do it for free as a repentance to those who have sinned against you.
 
How bad was the bend in the tip from dropping the knife?? He might've had no choice.

Also......there are sharpeners here who will do a polished edge for MUCH less than $60.
Joe
 
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On a 10 inch chefs knife and without a reference people probably wouldn't notice. Sorry bout your knife.

Not trying to rub salt on the wound, here's a little psa about grinding wheel "professionals"
[video]https://youtu.be/bRbmzk9V9fA[/video]
 
Palonej the dmg to the tip was barely noticable to be honest, you could feel a bur on the top and one side and with closer inspection see that it was folded over. Not enough for removal of that much worth of steel..

I even messaged the guy asking why he removed so much steel, was polite and everything and he has "Seen" the message but no response. I had a feeling I should had gotten him to do it on his wicked edge but he insisted he could do just as good himself...heh rightttt. Ya learn and you live I guess.

Panthera tigris really? I was actually looking at your service a few days ago and thinking about going with you all. Only reason I went with this guy is because he was local. I like the fact you donate to the big cats. What is your pricing normally range, I have a 4 kershaw leeks, 2 PM2's (one was the blurple pictured other is M4) and a Para 3. Most of em are still factory sharp which some are better than others, I am just a sucker for that nice polished edge :-P
 
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