In my never-ending quest to figure out why s30v is so varied in feedback, I am starting to suspect, but can't say for sure, that my Native has slightly improved performance after multiple sharpenings.
Many people have said their knives (s30v and other steels) work better after the very edge is ground away, supposedly due to factory sharpening making it weak.
This MIGHT have happened with my Native, but it is nearly impossible to test myself because a fair test requires the same edge angle and sharpness to start, which means I pretty much always have to sharpen all knives involved, which means I have tainted the test subject by removing metal. On top of that, I only get one shot at being sure I test a knife with the original edge at any angle. If a single sharpening would fix this possibly non-existent problem I guess it wouldn't matter, but when making identical edges I usually have to remove more metal than one would just to get something sharp again because the bevel has to not only be the same angle but at least close in width. I am not sure how much steel people are suggesting might be below spec.
I have seen blades with slightly browned tips from the factory, including an occasional Spyderco though not as often as cheaper knives, so I am certainly curious if any invisible damage may be present on a knife.
Have you done any sort of testing to evaluate this theory? Is there some way to test the hardness at the edge?
Many people have said their knives (s30v and other steels) work better after the very edge is ground away, supposedly due to factory sharpening making it weak.
This MIGHT have happened with my Native, but it is nearly impossible to test myself because a fair test requires the same edge angle and sharpness to start, which means I pretty much always have to sharpen all knives involved, which means I have tainted the test subject by removing metal. On top of that, I only get one shot at being sure I test a knife with the original edge at any angle. If a single sharpening would fix this possibly non-existent problem I guess it wouldn't matter, but when making identical edges I usually have to remove more metal than one would just to get something sharp again because the bevel has to not only be the same angle but at least close in width. I am not sure how much steel people are suggesting might be below spec.
I have seen blades with slightly browned tips from the factory, including an occasional Spyderco though not as often as cheaper knives, so I am certainly curious if any invisible damage may be present on a knife.
Have you done any sort of testing to evaluate this theory? Is there some way to test the hardness at the edge?