Sebenza edge out of the box

Part of knife ownership, for me, includes putting an edge on the knife that I can be proud of. To ME, that is a nice toothy edge via sweat equity, on the Sharpmaker. Sometimes it takes very little time, sometimes it takes a looooong time.

I'm ok with that, as I know when I'm done, the edge will be pretty AND it will cut stuff, for a good long time.
 
Same here. I got a small insingo (brand new from reputable online dealer) and as much as i want to try and like it the edge was dull and not sharp out of the box. I got a insingo because so many CRK people here on this forum and youtube love it but it just was dull dull dull and i am kind of annoyed that i have to put a new edge on it. It cuts worse than a $50 benchmade. I dont even own a benchmade. I dont have time to spend hours reprofiling and doing all that to a brand new sub 400 knife. Honestly it pisses me off royally.

I know that a "factory" edge isnt supposed to be razor sharp.but this thing cant even cut paper without ripping it. I stropped it, tired touching it up on the sharpmaker, nothing. Some of my other CRK folders came sharp and were easy to touch up on the sharpmaker. But this insingo just sucks. Its not a very attractive blade shape for me for one and it cant even slice so that just kills it for me..
This is a recent 2015 knife. And first time i have been disappointed. I need to go back to a clip point. Theres a reason why its been around forever. It just works.
 
Trident777 said:
Same here. I got a small insingo (brand new from reputable online dealer) and as much as i want to try and like it the edge was dull and not sharp out of the box. I got a insingo because so many CRK people here on this forum and youtube love it but it just was dull dull dull and i am kind of annoyed that i have to put a new edge on it. It cuts worse than a $50 benchmade. I dont even own a benchmade. I dont have time to spend hours reprofiling and doing all that to a brand new sub 400 knife. Honestly it pisses me off royally.

I know that a "factory" edge isnt supposed to be razor sharp.but this thing cant even cut paper without ripping it. I stropped it, tired touching it up on the sharpmaker, nothing. Some of my other CRK folders came sharp and were easy to touch up on the sharpmaker. But this insingo just sucks. Its not a very attractive blade shape for me for one and it cant even slice so that just kills it for me..
This is a recent 2015 knife. And first time i have been disappointed. I need to go back to a clip point. Theres a reason why its been around forever. It just works.
Click to expand...

It has less than nothing to do with it being a clip point and everything to do with the recently lazy sharpening that is resulting in 24+ degrees per side edges. You might like it a lot with the right edge! I know I loved my Insingo regardless of having primarily clip points.
 
Dirty Seb, but I just took this with no prep for the iPhoto. This is a newish, un-retouched factory edge that spent last week camping.

Still hair popping. I guess it just depends on who is doing the sharpening when it leaves the shop.

 
Someone made a comment in another thread that claimed some high end Japanese knife makers don't put a sharp edge on their knives. Rather, they leave extra metal there so that the user can put their own bevel on the knives. I have zero idea how true or not this is though. I'd be a bit surprised if this is CRK's approach.
 
THR-Thumper said:
Dirty Seb, but I just took this with no prep for the iPhoto. This is a newish, un-retouched factory edge that spent last week camping.

Still hair popping. I guess it just depends on who is doing the sharpening when it leaves the shop.

Click to expand...
Nice Planet Ocean
 
I'm very happy with my sebenza. I got it two weeks ago, it was born a month ago, and it came razor sharp. After two weeks of pretty good use, I was able to easily get back the razor sharp, high polished edge using my sharpmaker with fine and ultra fine rods on the 40 degree setting. I'm a noob sharpener and was very happy that I didn't have to reprofile it or anything.
 
Razzle said:
Part of knife ownership, for me, includes putting an edge on the knife that I can be proud of. To ME, that is a nice toothy edge via sweat equity, on the Sharpmaker. Sometimes it takes very little time, sometimes it takes a looooong time.

I'm ok with that, as I know when I'm done, the edge will be pretty AND it will cut stuff, for a good long time.
Click to expand...

Love this way of looking at knife ownership and making it your own. I agree!
 
THR-Thumper said:
You've got at least two examples of same kind of wood that I know of...
Click to expand...

Fixed it for ya. BE looks so different from one knife to the next, that none are like the other. Your's is a beautiful example! Most simoilar to one I just got last night...

BEburlSm2-1_zpsdiegstvt.jpg
 
Trident777 said:
Same here. I got a small insingo (brand new from reputable online dealer) and as much as i want to try and like it the edge was dull and not sharp out of the box. I got a insingo because so many CRK people here on this forum and youtube love it but it just was dull dull dull and i am kind of annoyed that i have to put a new edge on it. It cuts worse than a $50 benchmade. I dont even own a benchmade. I dont have time to spend hours reprofiling and doing all that to a brand new sub 400 knife. Honestly it pisses me off royally.

I know that a "factory" edge isnt supposed to be razor sharp.but this thing cant even cut paper without ripping it. I stropped it, tired touching it up on the sharpmaker, nothing. Some of my other CRK folders came sharp and were easy to touch up on the sharpmaker. But this insingo just sucks. Its not a very attractive blade shape for me for one and it cant even slice so that just kills it for me..
This is a recent 2015 knife. And first time i have been disappointed. I need to go back to a clip point. Theres a reason why its been around forever. It just works.
Click to expand...

You can put a clip point on a Sebenza with a small contact wheel and a pail of water. View attachment 562753
 
I own only two CRKs, a 2002 large regular Seb, and a 2011 Umnumzaan. The Seb came butterknife dull. I had to completely re profile the cutting edge. Not wanting to remove too much metal at any one time, and because it was my only sharpening system, I used the Sharpmaker to do it. It took a lot of time and work, but I finally succeeded. My Zaan, on the other hand, came with a great edge OOB.

If anyone purposely ships a knife expecting the customer to actually make the edge sharp himself, then the knife should cost that much less. IMO, putting a good, sharp, usable edge onto a blade before it leaves the factory is a part of 'craftsmanship'. Otherwise, it's akin to selling someone a car with the tires flat so that the new owner can inflate them to his/her preferences. If I can buy a $20 Swiss Army Knife with a sharp, precision edge out if it's package at Target or Wal-Mart, or a $60 Delica with an excellent cutting edge OOB, then a $400 knife should come fully functional OOB. Otherwise, it's simply a sign of laziness, IMO. It's less work for whoever's job it was to sharpen the knife. I get it that some people enjoy putting their own edge on OOB, but the edge should be delivered sharp in the first place.

Jim
 
I've had to sharpen some new ones as well. As James Y said, they should be sharp given the quality of these knives. Plus, to some people, sharpening them lowers the value if you want to sell / trade at some point. Maybe this is CRK's achille's heel. Hopefully it will be addressed and brought into line with the quality we expect--and pay for.
 
It sounds like we're bashing CRK, but actually just speaking the truth.....anyone can see how much we love and are devoted to the knives and company! Perhaps someone from CRK will see this and respond??

The four factory edges I've had in the last two weeks (all new CRK's) would easily open the tape on a box, or perhaps slice an apple, but I could run my finger up and down the blade, with quite a bit of pressure, without being cut.

That is NOT sharp.
 
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