too sharp?!!

G

Gespenst

Joined
Sep 14, 2008
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201
During a conference call at work I noticed my boss toying with a small lock back knife. After the call, I asked him about his knife and he handed it to me. Looked to be a cheapie Gerber with the original edge (obvious by the grind marks). I handed my EDC to him and he remarked that it was too sharp for him. He liked his dull (by my standards), cheap knife because it suited his needs as is. Has anyone else encountered people who felt their knives were "too sharp"?
 
yes, which is why i dont let them even look at my knives. no point in it, as they will probably wind up cutting themselves and then getting ticked at me. sorry, dont need it.
 
Seems to be a fairly common response from the blade challenged. If they were used to sharp things in the first place, they would not be blade challenged.
 
If someone thinks my knives are too sharp I usually don't sharpen their knives as a true knife person knows how to handle and use a very sharp knife and the "dull knife person" definitely doesn't. I tried to sharpen knives for a few guys that were not "into" knives so they could experience a nice edge, but they never came back. I guess they just do not apperciate a good edge (or a good knife)...
 
The problem with them is that they mistakenly think a dull knife is safer to use than a sharp one.
 
That's like saying it "too effective". That's borderline retarded. I do forgive those with retardation issues.
 
Sounds like he was just to proud to ask you to sharpen it for him.

I wish there was a guy I worked with that would sharpen my knives fo rme:)
 
WhitleyStu said:
If someone thinks my knives are too sharp I usually don't sharpen their knives as a true knife person knows how to handle and use a very sharp knife and the "dull knife person" definitely doesn't. I tried to sharpen knives for a few guys that were not "into" knives so they could experience a nice edge, but they never came back. I guess they just do not apperciate a good edge (or a good knife)...
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Same here. I ended up sharpening a work buddy's opinel and went a little overboard on it. Needless to say, it ended up literally hairwhittling.

The next day or so I noticed a bandage on his finger and asked what happened. He told me that he was cutting irrigation and it cut through too fast and went into his finger. Then he proceeded to tell me it was too sharp. The rest of the time he just brought his crappy dull gerbers and pakistani fixed blades.

The reason why he cut himself wasn't because it was too sharp! He had to of been cutting towards himself!:(
 
There is a suitable edge for each person or purpose.
For most of us living in this BF, sharper is definitely better,
dull edge is dangerous.
But most of us will admit that tableware knife shouldn't be
as sharp as our EDC. Maybe your boss will also be this case.
He loves it. Let him love it.
 
i agree...Perhaps one should LEARN how to use a knife, before they carry one. then maybe one would appreciate a good piece of cutlery. ;)
 
Gespenst said:
Has anyone else encountered people who felt their knives were "too sharp"?
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Oh, yeah. I've posted here a number of times that we're too finicky about our knife blades. Even dull blades cut and a dull knife will do a lot of cutting.

That said, I love my blades sharp. While some people are afraid of cutting themselves, it's simply not a concern for me. I took a cheap Chinese knife out the other day, picked up a piece of wood and began whittling. As long as it's not a double grind knife, I'm generally okay. I don't like bevels that slide all over the wood when I'm trying to get it to "bite". Not cool.

I remember whittling with my old cheap Boy Scout knife as a teenager. Datgum thing had plastic handles that were loose and it was as dull a knife as I've ever seen, yet I used it to whittle out the basic shape of a race car that won me second place prize.

Of course there were only two of us in the race! :)
 
i have a friend that asked me if i can not sharpen a knife so sharp, i asked him why. he asked me this after i was cut by one of my knives that just lightly touched my finger and made me bleed. he likes how sharp i can get my knives but just wondered if i can sharpen a knife not quite so sharp. when he seen how sharp the knife was i made for kalama he was kind of scared of it which suprised me. here is a video of it slicing newspaper http://vids.myspace.com/index.cfm?fuseaction=vids.individual&videoid=43364157
 
Kaizen1 said:
That's like saying it "too effective". That's borderline retarded.
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Well then why do most knife sharpeners have more than one angle? There is a good point to be made for working edges and razor edges. I prefer razor edges because I like them. People who cut for protracted periods of time might find such edges far too difficult to keep sharp.

Most of my Cold Steel knives come with "bleeding edges," which I love. Their serrated knives cut straight lines in paper and make excellent self defense tools. Their plain edges come very sharp. I've also had similar edges on my Spyderco and Benchmade knives. My Buck 110 Alaskan, however, came with a very decent "working" edge that was not razor sharp, and I don't think it was meant to be.

Buck110Logo_4.jpg


The edge on this Buck was not hair popping sharp.


Knives_2.jpg


CS knives are usually very sharp.


P.S. Richard J: That is a great video. Wish you could teach me to get them that sharp. If you ever make a video on that,
please let me know!
 
mongomondo said:
The problem with them is that they mistakenly think a dull knife is safer to use than a sharp one.
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Yeah pretty much. Then when they slip and cut themselves trying to force their popsicle-stick sharp pocket knife through a clamshell package, they blame it on the overly sharp edge.

Eventually, they end up using those plastic knives that McDonalds hands out with their breakfast plates for safety. Which are wicked sharp enough to cut Styrofoam--if you press hard enough.
 
In my opinion there's no such thing as too sharp. Blades should be as sharp as possible for a given task.

There do have to be compromises with current blade technology. I use greater angles to increase edge durability. I'd love to have all of my blades straight-razor sharp; but I'm not willing to strop my blade every time it cuts something, not to mention the edge rolling and chipping that would occur.
 
Confederate said:
Well then why do most knife sharpeners have more than one angle? There is a good point to be made for working edges and razor edges. I prefer razor edges because I like them. People who cut for protracted periods of time might find such edges far too difficult to keep sharp.

Most of my Cold Steel knives come with "bleeding edges," which I love. Their serrated knives cut straight lines in paper and make excellent self defense tools. Their plain edges come very sharp. I've also had similar edges on my Spyderco and Benchmade knives. My Buck 110 Alaskan, however, came with a very decent "working" edge that was not razor sharp, and I don't think it was meant to be.

The edge on this Buck was not hair popping sharp.
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The OP was talking about a small folder. There's no reason for a wide angled edge for such a small knife. Choppers, I can understand. Certainly the materials and the tasks should tell us which type of edge is best. However what I got from the OP was simply that the knife cut too well. The guy's boss didn't go out and start hacking at branches and say "This edge is too thin". It sounded to me that the boss was simply uncomfortable with a real sharp knife. Like he needed more pressure to feel comfortable cutting things. Factory edges like on your 110 don't tell us much, it's a production knife.
 
of course. everybody is entitled to their own opinion.
Looked to be a cheapie Gerber with the original edge (obvious by the grind marks). I handed my EDC to him andhe remarked that it was too sharp for him. He liked his dull, cheap knife because it suited his needs as is
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there aint no right, there aint no wrong, only pleasure and pain.
 
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