Sog 37 sharpness ...

B

Blayde

Joined
Mar 15, 2001
Messages
3
Hello I'm from Germany and I ordered a SOG 37 some days ago it came today. In general, I think it's a good and sturdy knife (well, at least this was my first impression) but I'm also a littlebit disappointed concerning the sharpness of the knife. I paid about 395 Mark for it (which is about 170 - 180 Dollars) coz I wanted I knife as sharp as a scalpel. I've tested the sharpness by cutting several things like wood, several layers of paper, bread etc. and I found out that my other knife, which is a very cheap "standart survival knife" for 14 $ (you know the ones with a compass in the grip) that I brought to a butcher to sharpen it, outmatched the SOG in every test.
My questions are :
- Is it possible to sharpen this knife without damaging the surface coat ? (I'll bring this knife to a special knife shop, I won't sharpen it myself...)
- Why aren't the knives REALLY sharp when SOG ships them ?
- Can I use this knife under all weather conditions and underwater, without damaging it in any way ?
- What should I not do / cut with the Sog 37 ? (Materials etc... to prevent the loss of sharpness) <- Seems to be a stupid question, but this is my first "pro" knife and I'm in no way experienced in this stuff.
Don't get me wrong, I think this knife is great, except for the slight lack in sharpness...

Sorry for possible mistakes in my English.

Regards.
 
Hi Blayde,

Thank you for posting here and for purchasing the SEAL Knife. Your English skills are great and I had no problems understanding you. I cannot do nearly this good in a second language.

Not seeing your knife makes it hard to comment specifically but let me comment in general terms on several of your topics. It sounds like you are comparing the SEAL Knife to a “standard survival knife” (let's call it a SSK). You said the SSK has been brought to a “butcher” for sharpening. In general, butchers sharpen knives at an angle that is steeper (about 10-15 degrees). If this is what they did for your SSK, it will be sharper than the SEAL, but will dull more quickly. It will initially seem to “outmatch” the SEAL, but will not outperform it for long. Field knives are generally sharpened with multi-purposes in mind (not just cutting meat) and often sharpened to an angle of 20-25 degrees (which ours are). This will give the feeling that it is duller, but it will not chip as easily in extreme conditions, will hold an edge longer, and in this condition is considered extremely sharp.

Also, the difference between the steels of the SEAL and the SSK (assuming it is a cheap knife as you stated) will be noticeable in that the SSK will be really easy to sharpen, but will lose its edge quickly. The SEAL will be harder to sharpen, but maintain its edge longer.

Regarding knife sharpening, I would recommend professionals—preferably people who sharpen similar knives. Different sharpening methods are used and I would not recommend the traditional chef or meat worker. Check with a knife distributor or military-oriented store for suggestions. Always ask the knife sharpener for examples of other knives they have sharpened. I have heard and seen the horror stories of so-called “professionals.” Normal sharpening methods by qualified personnel should not affect the knife coating.

I have personally checked the sharpness of countless SOG Knives and they are consistently very sharp, but occasionally, a knife can get through our quality control. If that is the case with your knife, I sincerely apologize. With you being from Germany, sending it into us for sharpening might be more difficult for you, but if you do send it to us, we will gladly put a razor-sharp factory edge back onto your knife.

The durability of your knife should make it an outstanding performer in the conditions you stated. If you use both preventative and post-use care, as well and using it wisely, it should last for a long time. All knives will show signs of wear as you use them.

What to cut or not cut? In general terms, keep it to wood, rope, paper products, and the like. The harder you use it, the more it will wear. The harder the substances are that you cut, the more the edge will dull (or damage). I would avoid anything with steel, but if it is “life and death,” you can always get the edge resharpened!

I certainly hope this has been helpful and others in the forums are outstanding sources of information. If you have any other questions for me, please ask.

Welcome to the forums!
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------------------
Ron Andersen
Consumer Services Manager
SOG Specialty Knives, Inc.

Website: www.sogknives.com
Email: ron@sogknives.com
 
Well, at first I have to say "thank you" for your fast answer, you people from the states obviously know what the word "service", or let's say "fast service" means ! Your explanations were good and easy to understand and by the way, you're completely right with what you said about the blade of my cheap SSK. It looses its sharpness soon after I work with it. (Since I still attend High School, I don't have to use it too often...) I opened a can with the Seal and its blade is still like it was before. Well, after all I think I can live with my SEAL perfectly coz the blade quality seems to be, compared with the cheaper thing, outstanding.
But I still have some questions about the steel and the Rockwell thing:
1- Could you possibly give me an easy example of what 56-57 Rockwell means in a practical way ? I mean what ist 56 or 57 Rockwell, let's say compared to a "normal" kitchen knife or a screwdriver / hammer...
If this is too difficult to explain without formulas and that sorta stuff, then could you tell me where to find a good source of information in the web ?
2- What do you mean by "preventative" and "post use" care ? What can I do to keep it in a good condition ? (Where to keep it / cleaning the blade and/or oiling it ?)
3- Is the 37 really the knife of choice for the SEALs today ? (Why don't they use the longer and "harder" desert dagger (58 Rockw.)? Or why don't they use slightly smaller/shorter knives which are, well let's say "easier" to handle ?

Thank you
Stefan
 
Hi Stefan,

Great to hear from you again. Sorry for the delay in getting back with you. Regarding "metalurgical" issues, I am not an expert, will talk in generalities, and welcome the input of those who know more. So here we go...
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1) Each steel (such as 440A, 440C, ATS-34, etc.) has a comfort range that it performs best when hardened in that "Rockwell Hardness" range. In generalities, the higher the number, the harder the steel (generally making it harder to sharpen and harder to dull). Some might think that the higher the number, thus the harder the steel, the blade would then be more brittle. That is not the case if it is hardened in that comfort range I mentioned. When looking at knife brochures or reading knife magazines, you will regularly see ranges placed on steel types. Most manufacturers know this comfort range and target to heat treat their steels accordingly. I'm not in a position to comment on screwdrivers, hammers, or other kitchen cutlery. Anyone?

2) General knife care and appropriate use is very important to the continuing "health," beauty, and functionality of a knife. Cleaning a knife after use is "post use." "Preventative" care is what is done to a knife while it is in storage or in anticipation for use. There are many wonderful sites on the internet offering knife care instructions.

3) In 1992, the Navy SEALs performed a competition trying to find the best knife for their purposes. A number of very fine knives were evaluated and the results were that several knives rated very close to each other at the top. In the end (for multiple reasons, including some not knife performance related) the SOG knife won. The Navy SEALs have much flexibility in what they carry. Though no government agency can legally endorse a product, after success in the competition, we have taken orders for and sold many, many knives directly to various SEAL teams and named the knife after them. We are aware that some teams carry our knives and some don't.

Hope this answers your questions.

------------------
Ron Andersen
Consumer Services Manager
SOG Specialty Knives, Inc.

Website: www.sogknives.com
Email: ron@sogknives.com
 
Blayde,

Regarding the hardness question - the forums are actually a great place to get information about that. In fact over in the General forum, there is a "Shop Talk" question where alot of knife makers post. They could probably better answer that question.
 
Hi again,
no worries (about the delay..), I haven't had time to look for replies the last days anyway. Thank you for your answers, I'll look for the mentioned sources of information. If any other questions occur, I'll post 'em.
Cya
 
I am looking for a good camping knife and have found some interest in the SOG-13. In reference to the sharpness of the SOG knifes, is it to say that the edge is less than a razor edge in lure of the ability of hold its edge? I was under the impression that the type of steel and carbon content marked the knife's ability to hold its edge. Would the 13 make a good camping knife, or would you recommend another?
 
Hi Kendall,

First of all, welcome to BladeForums.
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There is a great bunch of people here to talk with about our shared passion...knives. The knowledge possessed by various member here is astounding. BladeForums is live-interaction knife encyclopedia!

To your topic. SOG manufacturers knives designed predominately for field and tactical use. They come very sharp straight out of the box. Most knife manufacturers making field and tactical knives will sharpen them for general purposes, grinding them, like us, at an angle around 20-25 degrees. At this angle, it is still outstandingly sharp, but if compared to a freshly sharpened butcher knife (sharpened somewhere around 10-15 degrees), it will seem dull in comparison. It is a perception issue.

Agent.jpg

(S21 SOG Government Agent - Gray powder coated version of the S13 SOG Government)

Knives are designed and sharpened for their intended purposes. The S13, SOG Government, is a general purpose field/military oriented knife that should serve the purposes you stated quite well. I could outline a number of its strong points, but one that specifically relates to this knife that is often overlooked, is its balance. It just feels right in the hand. Not too heavy, not too light...just right! This is the first thing many people say when they handle the Government for the very first time. The surprisingly good balance almost catches you off guard.

Ok...one more benefit of the Government. For a field knife, it has a true pummel for hammering in a pinch.

Kendall, if you have any other questions, please ask me, or other forumites.

Take care.

------------------
Ron Andersen
Consumer Services Manager
SOG Specialty Knives, Inc.

Website: www.sogknives.com
Email: ron@sogknives.com
 
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