S110V rolling edge?

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fivesense

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Jun 5, 2017
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I've been using my PM2 in S110V for basic cutting; opening mail, packages etc... I just noticed that the tip had a rolled over edge, which was easily remedied on a diamond sharpener. But I even saw some minor chipping.

I haven't used this hard yet, and all the slicing has been free of hitting metal (staples, etc...). Are such issues characteristic of S110V? I've never seen the rolled over edge on any of my S30V blades. It bums me out a little bit because I'd read such great things about S110V, particularly on the PM2.
 
TLDR: Factory edges are often not opportune. You likely have a toasted apex. Nothing to worry about, just sharpen it a few times.

Have you sharpened it much, or still basically on a factory edge?

Often times the factory edges can be a bit heated from the sharpening methods they use. Due to the volume of knives that they produce, just about everything is done by hand on a powered machine.
- Satin blade finishes
- Grinding bevels
- Grinding edges
- Final Sharpening

The final factory sharpening is where the issue you are experiencing develops most often. Due to the belt speed, and higher grit, there is a bit of inadvertent heat built up into the apex of the knife.

After a few good sharpening sessions (2-3 sessions from coarse or medium up through extra fine), you should have removed enough offending material to not have this occur any more.
 
^This is true on alot of knives.

Maybe you banged the tip on something? I've dropped knives causing the tip to roll like that before.
 
I certainly don't know. But it has a good rep, and it might be that you have to get the first sharpening out of the way, in order to get to some good steel. Ankerson loves this steel in his Military model.
 
NJBillK said:
TLDR: Factory edges are often not opportune. You likely have a toasted apex. Nothing to worry about, just sharpen it a few times.

Have you sharpened it much, or still basically on a factory edge?

Often times the factory edges can be a bit heated from the sharpening methods they use. Due to the volume of knives that they produce, just about everything is done by hand on a powered machine.
- Satin blade finishes
- Grinding bevels
- Grinding edges
- Final Sharpening

The final factory sharpening is where the issue you are experiencing develops most often. Due to the belt speed, and higher grit, there is a bit of inadvertent heat built up into the apex of the knife.

After a few good sharpening sessions (2-3 sessions from coarse or medium up through extra fine), you should have removed enough offending material to not have this occur any more.
Click to expand...
Thank you for this information- I hope this is the case as I have only sharpened it a couple times. I haven't dropped it or hit anything metal with it, so maybe I just need to work through a few more sharpening sessions. I try not to be anal about sharpening, especially on the tools I use every day- I don't need "hair popping" sharpness, just functional sharpness for my intended tasks. I'll keep monitoring the edge with each sharpening and subsequent use.

I just didn't expect the rolling on such a highly praised steel, especially in comparison to my S30V, and even 154CM. But it's good to know it could just be a manufacturing issue.
 
Manufacturing issue across just about every major brand out there, so I would probably label it as an industry side effect.
I have seen this happen with S35V, S35vn, S110v, 1095, O1, A2, and a few others. It isn't alloy centric. I have also seen it from Benchmade, Spyderco, CRKT, and GEC. Bark River in particular was renowned for it (don't know if they still are).

They need to produce volume, so they need speed. They know the knives will he used and therefore sharpened. So the issue will resolve itself. They may need to send an email to a customer every now and then, but I am sure they have one ready for a copy/paste.

I hope your knife works out well. Keep us updated.
 
Sharpening doesn't mean just touching up. Sharpening as in a new bevel thereby removing the surface steel.

I am wondering a bit though, why do I seldom get burnt edges on low alloy steel knives ootb...
 
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i had chipping on my s110v. as long as the edge doesnt deflect, i had no issues. i put a more obtuse edge on it using diamonds. shouldnt chip anymore... but havent used it much since sharpening it sadly. my millie gets more love.
 
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