Sharpening a new knife

S

ShepardCC

Joined
Dec 4, 2012
Messages
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Believe me I know how to sharpen a knife, but I've been wondering how you guys go about sharpening a new knife to you.

Do you use the knife with the factory edge til dull then you sharpen it or do you just go ahead and sharpen it right out of the box?
 
I'll use the factory edge for a bit... but in my first (rather frequent) moment of boredom, onto the Edge Pro it goes. :)
 
as you might imagine, it depends on the factory edge. if it's sharp enough, i'll use it. if not, it hits the stones.
 
TPVT said:
as you might imagine, it depends on the factory edge. if it's sharp enough, i'll use it. if not, it hits the stones.
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+1 this is what it depends on for me as well. If It is burr free on both sides and not blunted then I will use it from the factory until it goes below what I consider sharp (i.e. shaving arm hair). Most of the time stock geometries are way too thick for me though, except for some spydercos, but even then I like the primary grind to be thinned out some.
 
I guess for me the biggest thing I've noticed is that when I sharpen my knife I say why not mirror edge it. Sharp and beautiful....but then I don't want to use it because it's such a nice edge :/

Am I weird? Lol
 
ShepardCC said:
I guess for me the biggest thing I've noticed is that when I sharpen my knife I say why not mirror edge it. Sharp and beautiful....but then I don't want to use it because it's such a nice edge :/

Am I weird? Lol
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no, not weird...that's how you like your knives. but, you will never get this from a production knife.
 
I would stay with the factory bevel angles and polish to 1000 grit. That's more than enough for a good working edge. Later on, when you need to sharpen again, you'll have a better idea whether you want to change the bevel angle to a smaller included angle.
 
ShepardCC said:
Believe me I know how to sharpen a knife, but I've been wondering how you guys go about sharpening a new knife to you.

Do you use the knife with the factory edge til dull then you sharpen it or do you just go ahead and sharpen it right out of the box?
Click to expand...

I reprofile and sharpen before use putting my edge geometry and finish on.
 
Even if they are sharp, I often thin down the shoulders without hitting the final factory edge. From there, I'll use it for a while until it begins to dull then sharpen the whole edge.
After I get my edge set, I maintain it as long as I can with a strop and ceramic rod.
 
Few of my knives have ever had an acceptable edge from the factory. The exceptions being my Moras and a Benchmade Contego (very nice factory edge).

I have found most edges come apexed, they just need a good polishing up. It depends on the knife but most of the time a few swipes on a Arkansas stone and then a leather strop work just fine depending on the steel.

My Benchmade Griptillian had by far the worst factory edge I have ever seen. Was not sharp, very roughly ground, and the bevel angles were off as much as ten degrees from one side to the other. It requires a total regrinding, but came out wicked sharp.
 
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