Sebenza Sharpness problem

u812

u812

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Mar 15, 2002
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Many are saying that Sebenzas are not coming sharp out of the box.Also I have seen many say that it only takes a few light strokes to bring a sharp edge on them.
I was thinking about this and and reason that this could happen hit me.
Have you ever sharpened a knife and put it away for a long time only to get it out and it is not near as sharp as it was when you put it up?I have and asked somewhere once about how it happens.I was told by I think Sal Glesser that it was cuased by steel shrinkage.When you shapen steel you are stretching it out and with time it will shrink slightly making it seem to have gotten dull without use.I just thought that this may be happening with the Sebenzas,sharp when they leave the shop but loose a little of their edge after sitting a while.
 
I bet if there's much of that, or even light surface corrosion, that a brisk stropping on a pants leg would bring them back to "much better" if not "razor sharp". :)
 
This has been noticed by others and I think there was a thread about in the blade discussion forum. Do you think Sebenzas sit on the shelf long enough for that to be a problem?
 
From what I can tell with my knives it starts to happen in a week or so.
 
I'd love to hear someone's metallurgical explaination of that .Steel shrinkage ??? Must be from the same makers that claim 'edge packing ' !!!! Get yourself a fine diamond rod and occassionally touch up the edge to get a fine microserrated edge .Works every time !!!
 
I would have a real hard time believing that Sal G said that steel "Shrinks". I would believe some level of oxidation would be a more reasonable answer.
 
Then how come many other brands, if not most, are not having this amazing "Shrinking" issue?
 
this is a new concept to me.

some manufacturers ship their knives sharper than others. my crks come sharp enough for me. i dont need them shaving sharp.

but i have a dozier that still shaves after limited use.

use and corrosion are the only things i am aware of that dull edges. but im no scientist.
 
When I was a kid, I was reading about how pocketknife blades, esp. those of straight carbon steel, could dull sitting around by 'oxydation'. I don't know about that, though, because I still have some old Schrades I bought and used in the 1970s that when I take them out are still sharp.

I know that steel shrinkage is NOT the reason my Sebenza's edge was not sharp; the reason was the edge was ground way too thick. I had to reprofile it over a long period, but finally thinned it out enough to be a nicely sharp and effective edge.
Jim
 
Applejacks said:
Then how come many other brands, if not most, are not having this amazing "Shrinking" issue?
Click to expand...


Now here's a possibility that I'm just tossing out there - - - I have absolutely no idea if it might be true or not. But, is it possible that the buyers of sebbies might be a little more demanding than the vast majority of buyers of production knives ? They are spending money that gets close or matches that of lower end (price wise) customs. And, this is probably not the first knife they've owned. - - Used to work in a stereo shop as a college kid many years ago selling high end equipment. It ruined my ability to listen to the gear I had at home. Of course, my stuff was no comparison to the high dollar stuff at work (which I couldn't afford as a kid) and I could hear every defect. - - Just a thought. May have nothing to do with it. - - -
 
The only scientific answer is oxidation ! Iron , steel and even stainless steel will oxidize in air. In fact the corrosion resistance of metals is often due more to the oxide layer than the metal itself. Stainless steel is sometimes given a "passivation" treatment which builds up a thicker oxide layer . Anodizing aluminum does the same thing . That oxidation should dull the edge in time is something I've never noticed .But then I'm weird , being a rare knife owner who has never shaved the hair on his arm !!!
 
You know, I also have noticed that sometimes it sure seems that a blade thats I know is very sharp will after just sitting by itself not seem so sharp after a while.

I have also heard of this same effect from others who make knives.
 
But, is it possible that the buyers of sebbies might be a little more demanding than the vast majority of buyers of production knives ?
Click to expand...

I think you are absolutely right. I also think in the last couple of years manufacturers, especially Spyderco have gotten the message about making knives _sharp_. Collectively our opinions of what is sharp has changed as well.

The only knife I had that seemed to dull when unused was a Buck with 420 steel, arguably it was never sharp / never could be made sharp.
 
Got new large Micarta w/ double thumb studs today. - - Arm hair shaving sharp. Nice & smooth. Great looking and feeling knife. I'm 100% happy with it. - - -
 
Makes me want to get a degree in metallurgy. Or at least a fancy microscope so I can sit and watch steel relax all day.
 
oldrifleman said:
I would have a real hard time believing that Sal G said that steel "Shrinks". I would believe some level of oxidation would be a more reasonable answer.
Click to expand...

Believe it or not,I am 99% sure it was Sal that posted that in a thread where I asked about it once.It was a long time ago and IIRC on the Spyderco.com forum.I can't find it in a search.
 
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