Ive seen a lot of topics that everything from the taichung factory is with super tight tolerances, EXCEPT the edges they put on the knives
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Oké what I meant, see the picture. This is more steel away then I would sharpen in 3 years. Not quite happy, also the factory edge is very rough.
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Yeah, I wouldn't be happy with that either - personally. Plenty of people would be, but I wouldn't.
I don't care about edge roughness, I can clean that up in a second or two. The steel being sharpened away though, that bugs the ever living crap out of me. I can't for the life of me figure out why the people sharpening are hogging off so much material at the ricasso.
It can only cost them more money in time, and belts.
This didn't used to happen. You can even go back 1.5 years or so in the spydie pic thread and look at the knives. Even then, this wasn't a problem. A large majority of the blades are sharpened well and the steel at the ricasso is left intact. Something has happened in that time frame, and now the majority of the Golden knives come looking like above.....it's not a good change.
I normally don't care about this stuff but I can say that it irritated me when I went to put a 15 dps edge on my Slysz Bowie and the profile of the length of the edge is rounded instead of straight and it's because someone took more off the heel than necessary. It's not a huge deal but it IS a pain trying to line things up and it IS a sign of lower standards. Even on the Bowie from Taiwan it happens. It wasn't really apparent until I went to resharpen it but once getting in there and doing what needs to be done it became really noticeable and yeah, it was something that was annoying and could've been avoided.
I normally don't care about this stuff but I can say that it irritated me when I went to put a 15 dps edge on my Slysz Bowie and the profile of the length of the edge is rounded instead of straight and it's because someone took more off the heel than necessary. It's not a huge deal but it IS a pain trying to line things up and it IS a sign of lower standards. Even on the Bowie from Taiwan it happens. It wasn't really apparent until I went to resharpen it but once getting in there and doing what needs to be done it became really noticeable and yeah, it was something that was annoying and could've been avoided.
Who said its supposed to be straight? Every pic I see and my own don't straighten out as you approach the heel. Continuous belly.
It's a pain when the edge of the continuous belly gets steeper at the heel and when correcting it to have a continuous 15 degree edge along the length takes extra work. It's a good knife and I'm not putting it down. Just saying it happens. If it was purposeful that they removed a lot of the heel then so be it. Still kind of a pain to correct. Not bad but something I don't really like. It's definitely not crazy enough to cause a big stink about or argue over. We are knife nuts and usually picky and we all have preferences and most of the time if we look hard enough there will be something about ANY knife that we don't like or find annoying or wish was a little different. Just keeping that in perspective. I have talked at length about how overall the knife was great. We all have little annoyances and it probably benefits us to keep that in check or else wind up like the kid crying wolf.