Sharpening out of the box?

Macchina

Macchina

Joined
Apr 7, 2006
Messages
5,213
When I recieve a new knife, I always give it a very good sharpening. I usually test it out for a day or two, and if I find I like it, it's off to the aluminum oxide bench stones. There are a few reasons I like to sharpen a brand new knife. By going from 120 to 240 to medium diamond to a Spyderco fine stone, I am able to make sure that the bevels are even and at the same angle throughout the length of the blade. I've been on a Spyderco binge lately, and have noticed that the 1/2" of blade next to the handle is often at a much shallower angle on almost all Spyderco knives. I also find it is very important to take off a few thousandths of the factory edge to get to the good steel (especially with S30V, this steel does great when you get to fresh steel). I also get to spend some time looking over my new purchase, and get a feel for how to hold it in different positions. I know this decreases value, but I'd rather have a great cutting edge than a NIB. Just my .02 cents
 
You're perfectly correct. But you're not getting "fresh steel' but removing grinding damage that sometimes occurs.You also get the edge that you want !
 
I like to reprofile the edge on all new knives to a straight 15 degrees per side, so touching up on the Sharpmaker is a breeze. I also like to strop a new blade to get a more refined edge.

Ben
 
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