To Krein or not to Krein

pvicenzi

pvicenzi

Gold Member
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Dec 25, 2008
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I already know what one of you will say, but I'm thinking of getting one of my Emersons Kreined. I have all three sizes of the cqc7, and a cqc16. I don't want to mess with the mini 7, and the 16 already has a thin edge (at least by EKI standards.) My most likely candidate would be the super 7. I bet that would make an excellant folding kitchen knife. What do you guys think?
 
p---I would Krein the Super but---don't use it in the kitchen. Use a kitchen knife. Have you seen the Wilkin's 4" kitchen knife? :eek:
I just ordered one.
 
Just send it in :):thumbup:

Kev Wilkins stuff is real nice, it good he seems to be getting more popular these days.
 
Not to jack the thread but with 16 years experience in a professional kitchen, the Ryback RM chef knife is the finest knife I have ever used. It's the Becut steel.
p---will you Krein the super??
 
Sitting on the fence on this one. I like the knife as it is, but I would like to experience a Kreined emy. I suppose I could Krein it, and get another. Then I could be on both sides of the fence. Don't know if that makes sense or not..
 
I waited awhile before I sent my HD blade to Tom. I just wanted a traditional chisel grind.
I've decided with my new CQC-7, that I really don't need one. This edge can handled anything that comes down the pike.
 
Chisel grinds aren't meant for making precision cuts but they've handled everything I've thrown at them. I have an CRKT M21-14 and an Emerson Snubby with chisel grinds and they've handled everything I've asked of them. I thought of Kreining my Snubby and the CQC-8 I have on order but no, I won't do it. First of all it negates Emerson's warranty and secondly I just don't feel they need it.
 
How do you sharpen a zero anyways?
 
Charlie Mike said:
How do you sharpen a zero anyways?
Click to expand...

You can basically sharpen the whole grind like a giant edge bevel.
The other option would be to go for a super micro bevel,
like you would probably have to use on a hollow ground blade.
 
sounds tricky... I'll stick to my normal EKI edge.

I might have to send a SnG to TK though for a Spyderco (G10 Police) style flat grind... we shall see.
 
I sharpen my chisels with my Sharpmaker (40º). At first I was using the left-side stick, knife angled parallel to the right-side stick, and this works great but it's a PITA to hold. I rigged up a piece of wood to hold up the Sharpmaker, right-side stick 90º to flat surface. Now I just hold the blade 90º like you would normally with the Sharpmaker and it's a helluvalot easier to sharpen the chisels. After 15-20 swipes down the left-side stick a quick swipe down the right stick removes the burr. Done.
 
Jah---sharpening a CG is tricky. Most folks can't or are not set up to sharpen a CG. That's why most knives come with the secondary edge.
 
I just might have to try out the KG one of these days. Let me familiarize first, with my new Em's.
 
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