Trouble Keeping My Sharp Edge

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PizzaMilf

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Apr 20, 2012
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Now I know with some use, knifes in general will lose their edge thus becoming not as sharp. But my knife in particular wont retain it super factory sharp edge, now I have a Spyderco Tenacious(8Cr13Mov) and me being generally new to knives themselves and not knowing the better or worser steel types, I thought it would keep its razor sharp edge longer. if you are wondering my knife is used for general EDC use to cut things like cardboard,pizza boxes, plastic bags, papers, and one 2 gallon milk carton) So I am asking, should I in the long run maybe go somewhere that can sharpen my knife? or what are the do's and donts in terms of what NOT to cut to keep that edge sharp ? and what steel type can hold an edge the longest in your opinion.

Thanks in advance if you read all of my post :o
 
Cardboard is going to be one of the worst things you can cut as far as dulling your knife quickly, I would suggest getting a spyderco sharpmaker if you want soimething that is simple to use and will get your knives pretty sharp. As far as steels go the more expensive ones such as ZDP189, CPM-M4, M390, S30V are going to hold an edge better but any steel will dull with use.
 
Cardboard often has imbedded impurities that are harder than the blade steel, therefore wearing it down quickly.
 
My manix 2 held a longer edge than any knive I've owned. But I'd agree with bluegrass, M4 and ZDP189 are said to hold an edge VERY long.. that is, as far as folders are concerned.
 
Ceramic is bad.
Rocks are bad.
Glass is bad.
Basically keep your edge away from anything harder then steel. Unless of course you're using that item to sharpen your blade. If you want to use your edc to cut cardboard you should look into learning how to sharpen. I know how to sharpen and prefer to use a disposable razor to cut cardboard.
 
cardboard, zip ties, ceramic dishes are the most edge eating materials

cardboard is not a big problem actually, if you have a thin edge and some sandpaper over some leather (makes a strop) you're fine
any steel will give some troubles and will need sharpening (unless you get something like a rockstead and use it correctly)
ZDP, RWL34, CPM-S30V (correctly heat treated) are some of the best steels

but remember that geometry AND heat treat are crucial, + a good sharpened edge
 
TriviaMonster said:
Cardboard often has imbedded impurities that are harder than the blade steel, therefore wearing it down quickly.
Click to expand...

Indeed, not all cardboard is created equal. Wood chips, glass, dirt, fiberglass, metal, and other stuff will kill a blade.
That said, 8Cr13Mov is not an above and beyond steel, it is good enough for most daily things, but the uses you describe are what is beating it up.
 
You are going to be frustrated with any knife you buy until you learn to sharpen yourself. Figure it out. Trust me and others, its worth it :)
 
Your easiest approach is to reprofile your edge to 30 degrees, matching the 30 degree setting of the Sharpmaker. Then buy a Sharpmaker. Once the profile is set, you can use the Sharpmaker to tune up your edge after cutting cardboard. It takes just a minute or two. If the edge still doesn't hold up, try switching to the 40 degree angle. You can keep the initial 30-degree profile.
 
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