Sebenza Durability?

B

bowler1

Gold Member
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Mar 26, 2000
Messages
139
I have a Sebenza that I have had for a couple of months now. It is a nice knife, but I have not given it any particularly difficult tasks yet.

My question is this: How durable is the blade? It seems to me like it would chip easily--especially given the very fine edge grind. Mine came from the factory with about the sharpest edge I have seen, but man is it a fine edge.

Did anyone find that they had to re-profile their blade in order to attain good durability?

Matt
 
I've put mine to the test. You are correct about the edge chipping, I pushed mine into an aluminum, ok beer, can and twisted it to see what would happen. I have a 1/10 serrated blade at this point, as I don't want to take off that much steel to correct it. I've just sharpened over it and the knife is fine.

Otherwise I've cut about every type of substance I normally encounter with no problems. It's my only true working knife at this point, and I'm completely satisfied (despite Darrel's name for them
biggrin.gif
)

Brandon

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I've got the schizophrenic blues
No I don't
Yes I do...
 
How durable a blade has to be in order to be functional depends on what you intend to cut with it on a regular basis and how much damage you think is reasonable for it to take when you accidently overstress it.

Based on what I have read I would not pick the Sebenza as a blade to be used if you regularly encounter hard contacts such are dense bone, metal and or rock especially if you do a lot of twisting cuts in or around such materials.

The grind is very high performance cutting wise because of the acute profile. You could make it more durable by making it much thicker but this would greatly effect the cutting ability.

You could simply use a tougher steel. I have a blade from Ed Shott that has an even thinner grind (edge is ground at about 18 degrees included), and it is much more resistant to damage.


-Cliff


[This message has been edited by Cliff Stamp (edited 08-01-2000).]
 
Mine chipped when I was cutting chicken wire. Not a surprise, really, since had wire cutters on hand, and was simply testing some different blades. A serrated Endura (ATS-55) sufferd less damage. M2 AFCK edge, which had been thinned out significantly from the original factory dimensions, was deformed somewhat, but not actually chipped, as far as I could tell. I was surprised that the Endura did as well as it did, as the total included angle of a serrated blade is quite accute.

Really all this proves is that the Sebenza is not the best knife to use on chicken wire. Gee. Who woulda thunk it.

David Rock



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AKTI Member # A000846
Stop when you get to bone.
 
Let me clarify a bit. I am aware that one needs to suit the knife to the job, and that there are some things that a knife is NOT SUPPOSED to really be used for.

I am referring to general utility and outdoor use--more than just slicing a chunk out of an apple, and less than cutting wire. Just normal use that is not abusive ,but is not wimpy either.

I want to feel no fear of damaging the knife in general applications that do not include abusing the knife (cutting metal etc.)

I have read the link above and it seems like the Sebenza is NOT very durable, but then again, most of the situations seemed abusive.

WHAT DO YOU THINK ABOUT YOUR SEBENZA????


 
`frankly...I think you are asking the WRONG question...it should be...how tough is BG42? and then...how tough is bg42 with a thin grind....LIKE the sebenza.....any knife steel is only as tough as its design... as Cliff states above (yes cliff I am agreeing with you!!!!!!!!!!) I believe Chris has designed his knives to be a fine cutting instrument.....if you resharpened the SAME knife to a much beefier edge profile, I think you would find that BG42 is quite a resilient material...
smile.gif


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http://www.mayoknives.com


 
Bowler:

I've done quite a bit of hard whittling with my Sebenza, including hacking through a two by four. I've also used it to cut old credit cards. No damage to the edge as a result of these operations. And my Sebenza has a thinner than factory edge, so I don't think you have to worry too much. Just don't cut wire and you'll be fine. I also don't recommend that you ding the edge against the kitchen faucet while washing the blade. You don't have to baby the knife.

David Rock

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AKTI Member # A000846
Stop when you get to bone.
 
I would say that David Rock's comment about chopping through a 2x4 with one is starting to restore my faith a bit, but would still like more feedback from other users.

I know that there are a ton of Sebenza users out there. Please give your feedback, whether positive or negative.

thanks
 
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