Steep grind on my Benchmade Mini-Griptilian?

G

GhOsT1321

Joined
May 5, 2009
Messages
92
Just got my Benchmade Mini-Griptilian yesterday and the cutting edge is very steep. The cutting edge is also only approximately 1 mm wide; if you don't look at it right in the light you would think that it's unsharpened

Has anyone else had this problem? Should I send it to Benchmade?
 
i have had to reprofile all my production knives anyway, so i would just do that and make it scary sharp.
 
That is a VERY fat grind. My Benchmade 760 came with a small edge bevel like that, and I measured the angle to be 30-35 degrees per side, which is pretty absurd for a pocket knife. I personally would just rebevel the knife to a much thinner angle myself, but if you don't feel up to that then send it back to Benchmade and have them resharpen it at a much thinner angle so it can cut much better.

Mike
 
I have a Mini Grip that I bought about a year and half ago with an excellent edge but some of the Benchmades I have bought in the past year seem to have a thick steep edge. When you pay the price for a BM 100 dollars or more you expect it to have a good edge. Some of the exotic steels can be a bear to sharpen. I like to check the edge by seeing how it will slice Basswood or pine and on hemp rope. If the blade has a proper edge it will cut easily on these materials if the edge and blade have a poor edge profile it will slip or skid and not cut very well. And when you pay over a 100 dollars the knife should have good edge geometry. Tom Krein reground a small Sebenza for me and it cuts like laser and is the sharpest knife I own. It is a real shame good manufactures are not putting an edge on the knives they make. This is a pet peeve of mine. BTW, I recently bought 2 Eye Brand Congess Pen pocket knives with carbon steel and I did have to sharpen the knives but the Eye Brand carbon steel took a very sharp edge. And the carbon sharpened up easily.

RKH
 
Last edited:
For a moment, I thought you meant "steep" the other way. I was thinking it was ground very thin. I would consider myself lucky if that was the case.

Otherwise it looks like you need to fix it or send it back, depending on your preference.
 
My 760 came with that small useless, excuse for a edge too. It seems like very few knives get the polishing step anymore. Not a big deal though I don't consider factory edges sharp to begin with. :p
 
Benchmade hand sharpens the knifes so you might have got a friday night or monday morning sharpened on, my 760 came with about 30 per side

i would send it to BM but call them first tell them the problem they will take care of you and mostlikly will refund your shipping since the knife was bad outta box
Jared
 
I took my 760 to around 14 degrees per side, which made for an extremely large bevel within about an hour of getting it. Polishing out the M4 gave it some serious sharpness, but the edge was still terrible for cutting because the knife was so fat. Tom Krein cured that by regrinding it to a non Tanto hollow grind with .012" edge (compared to .050" after I rebevelled it). Luckily the grips aren't ground nearly as fat as the 760 so after taking it down to 12-15 per side it should be a reasonable cutter. Whether you prefer Benchmade do it (and maybe have it still at a fatter angle than you like) or do it yourself the knife should perform much better with a sane edge angle on it. Like Knifenut1013, all factory edges are dull to me (except my hair whittling Spyderco SE knives) so one of the first things I do is sharpen a brand new knife.

Mike
 
Phillip Dobson said:
For a moment, I thought you meant "steep" the other way. I was thinking it was ground very thin. I would consider myself lucky if that was the case.

Otherwise it looks like you need to fix it or send it back, depending on your preference.
Click to expand...


Philip, glad to see you upgrade to a Knifemaker status! I absolutely LOVE your work and hope to be doing business with you soon!
 
You must log in or register to reply here.
Back
Top