Spyderco VG-10

Cynic2701

Cynic2701

Joined
Mar 31, 2009
Messages
2,237
Recently I purchased a Spyderco Endura 4 PE with the green G10 handles. So far I have been extremely satisfied with the knife, except for the blade itself.

The only other knives I have that are in VG-10 steel are some Shun kitchen knives. These knives take a fine edge and hold it without rolling, or burring, over. My new Spyderco does not. I was under the impression that VG-10 and 154 CM are comparable in their qualities.

Anytime I use it for "light" cutting tasks, ie cardboard or shaving a stick to be suitable for marshmellows, the edge rolls over and I end up having to spend about 5-10 minutes fixing the burr.

Without other Spyderco knives in VG-10 to compare it to, I am left wondering if I managed to get a blade that was poorly heat-treated. Any advice would be greatly appreciated.

Thanks in advance.
 
none of my vg10 spydies have any issues like that, so there's definitely something going on.
 
I don't think your sharpening skills are the problem. If you can get your Shuns sharp then you shouldn't have any trouble with the Endura.
Was it at all sharp from the factory?
 
2brothers, yeah, I can sharpen the Shuns, so I do doubt that it is my sharpening ability.

Would this kind of thing be covered under the Spyderco Warranty?
 
I'm positive Spyderco would take care of you, no issues. They have GREAT CS, I've never had problems with them when it comes to a service issue.
 
I have a bunch of VG-10 Spyderco's and have not had that problem. Contact CS, they will help you out.
 
Yes, it was shaving sharp from the factory. It came with a 30 degree back bevel and a 40 degree edge. I haven't changed any of the angles on the knife. When I sharpen it I can get it shaving sharp, but the moment I use it on anything more resistant than paper the edge burrs over.
 
Can you get a close up picture of the edge?

Have you re-cut your back bevel or just re-sharpened the micro?

How are you finishing the edge?
 
I wonder if re-profiling the edge would fix it?
Often times when people report their S30V knives chipping easily, it's simply a case of bad steel at the edge. All they have to do is grind the edge back a little and you get fresh steel that wasn't over cooked at the factory.
If you give the whole things a fresh 30 degree edge that just might do it.
I'm sure the warranty department will take care of you otherwise.
 
Thanks for all the advice, I emailed Spyderco and they recommended that I send it in so that they can test the hardness.
 
I just got the same model about a week and a half ago. Out of the box it was dull. Reading the OP makes me wonder.

Dan
 
On the Endura 4 and Delica 4 knives, I prefer the SE. I have a PE E4 and though mine shows none of the problems listed by the OP, the primary blade grind is very thick, as well as the edge bevels, and it doesn't cut as well (for myself) as the PE E3, which had a higher saber grind, and therefore a thinner edge.

Otherwise, in my experience, Spyderco's VG-10 has been an excellent steel. I'd definitely say you got a faulty heat-treat.
Jim
 
Cynic2701 said:
Yes, it was shaving sharp from the factory. It came with a 30 degree back bevel and a 40 degree edge. I haven't changed any of the angles on the knife. When I sharpen it I can get it shaving sharp, but the moment I use it on anything more resistant than paper the edge burrs over.
Click to expand...


That sounds pretty much like the definition of a wire edge. Even a butter knife with soft steel would hold up and not fold over immediately.
 
I bought an Endura 4 with the green G10 & FFG blade on eBay a while back, and was surprised and disappointed with the edge grind on it. It was very obtuse, compared to the edge on my other Endura 4 saber-grind combo blade. It's the only NEW spyderco I've ever bought that didn't shave hair from my arm straight out of the box. Sort of assumed at the time that it was a fluke, but apparently others are seeing edge issues with this version too.

Ended up taking my combo edge blade & locking bar from my FRN Endura, and installing it in the beefier (fully lined) G10 handle. Makes a nice combination, fits together like a glove. I'll get around to re-profiling the edge on the FFG blade eventually...
 
I'd bet there's nothing wrong with the Spyderco. Like Knifenut1013 , I think it sounds like a wire edge. There's a big difference between sharpening the thin grind of the shun, and the relatively thick edge of the E-4. I don't doubt the Shun has a different RC than the less specialized Endura.

Everybody always starts talking about bad heat treats. How often does this actually happen? Anybody ever seen one?

Always look to the easiest, and most common cause when problem solving of any kind, not just knives.

Of course if it was a spyderco QC problem they would take care of it. That's not an issue.
 
The Mastiff said:
I'd bet there's nothing wrong with the Spyderco. Like Knifenut1013 , I think it sounds like a wire edge. There's a big difference between sharpening the thin grind of the shun, and the relatively thick edge of the E-4. I don't doubt the Shun has a different RC than the less specialized Endura.

Everybody always starts talking about bad heat treats. How often does this actually happen? Anybody ever seen one?

Always look to the easiest, and most common cause when problem solving of any kind, not just knives.

Of course if it was a spyderco QC problem they would take care of it. That's not an issue.
Click to expand...


I have only seen a bad HT once and when its bad its there is no doubt, the edge will not sharpen and the damage from cutting cardboard would look like you were cutting sheet metal. Edge roll is the most common type of damage I see with VG-10 and while I consider it a good steel it just does not handle coarse materials like everyone seems to think.

The thickness of the endura also plays a big part in its performance and how sharp the knife will feel. That thick angle also makes it a bit harder to sharpen than a thin flat ground blade.
 
Thanks for the advice.

If it is a wire edge, how would I go about fixing it?

If it is just the edge of the knife that is soft, and I should grind it back, how should I go about doing that?

At the moment all I have available is a Spyderco Sharpmaker.
 
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