Two griptilians purchased - DULL.

freq18hz said:
Honestly, I have no complaints with the fit and finish of these things. They are top notch, and please without kicking me in the balls for saying so, I think they instantly feel more high quality than the spyderco and kershaw knives I've checked out.

The only thing I am worried about is screwing up the blades. I'm still debating sending them to benchmade, because even after having the guy at the knife shop throw them on the sharpmaker, this D2 mini griptilian just is not sharp enough for my tastes.

I'm not sure if i need to re-profile the blade, or if I did that already by trying the Accusharp and the benchmade field sharpening kit?

I guess I'll try the spyderco when I get home, I just hope I can get it sharp.


Also I realize this is probably the dumbest question ever, but how many times can I sharpen a blade before its time for a new blade? Should I feel slighted for having to do so right off the bat?

-Freq
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D2 can be a pain to sharpen but once you get it sharp it will hod an edge very well. How long did the guy work on it?
 
I have found that my benchmade's edge was horribly thick. It wouldn't take a good edge with anything until a reprofiling session. Your grips could easily be more obtuse than 40 degrees. Just a thought.
 
I'll be honest, I can't look at a blade and see the "grind" and all that.

Don't know any of that stuff.


-Freq
 
gwlee said:
I would send them back. There's no excuse for such poor quality control. The more people send them back, the sooner BM will clean up their act.
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Ditto. Totally unacceptable that they came from the factory in that condition.
 
freq18hz said:
I'll be honest, I can't look at a blade and see the "grind" and all that.

Don't know any of that stuff.


-Freq
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There are many grinds on a knife but the one we keep referring to is the one that makes the cutting edge of the knife. If you look at your knife you will see that there are 2 angles ground into you knife blade on each side a large slopping one and a second short one that is the cutting edge. The shorter the second one is the steeper the edge angle the lower the slicing ability, the longer it is the shallower the edge angle is the higher the slicing ability. The trade off is that a shallow edge will not stay sharp as a steep edge. I am not sure if I explained that well enough but I could draw pictures of it.

knife.jpg

I drew up the picture any how just in case, the angles are not set in stone they are just what I used to give an idea of the different parts of the knife
 
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I didn't read the whole thread but if you go back in the last week and do some reading you will find many threads/posts about dull Bnechmade blades. That must just be the norm these days. :thumbdn:
 
It's not the norm, if you bought Benchmades you would know this.

I'm not defending BM, they should have came sharp out of the box.
 
unky_gumbi said:
There are many grinds on a knife but the one we keep referring to is the one that makes the cutting edge of the knife. If you look at your knife you will see that there are 2 angles ground into you knife blade on each side a large slopping one and a second short one that is the cutting edge. The shorter the second one is the steeper the edge angle the lower the slicing ability, the longer it is the shallower the edge angle is the higher the slicing ability. The trade off is that a shallow edge will not stay sharp as a steep edge. I am not sure if I explained that well enough but I could draw pictures of it.
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You done good :p even I can understand it ;)
 
honestly that drawing was awesome, it just explained more about the grind than the entire spyderco sharpmaker dvd.

You rock!


-Freq
 
Skimo said:
It's not the norm, if you bought Benchmades you would know this.
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I disagree. Benchmades, even when they come with decently done up edges, tend to be far too obtuse. Why are they running s30v, 154cm or d2 at angles greater than 40 deg. inclusive? Makes no sense to me. Even if you want to make the argument their knives are hard use (I mean, why not? you get a strong lock, rigid handles, thick approach grinds) I think it's not the best decision. Havent gotten a chance to play with Benchmade's M4, but it would honestly be a real shame if they didnt ship it out at 30 degrees. If anything can handle it, its HSS.

s30v knives, in my experience, tend to come sharper than d2 blades, from benchmade. recurves also take a hit, again, from benchmade.

In the end it doesnt bother me that much, it doesnt take that much time to reprofile even D2 or S30V with the right tools and technique. Such is life.

As for the sharpmaker, great tool indeed. But you HAVE to raise a burr to really get a knife sharp if we're talking about a badly done edge. If we're just going to do a light touchup, you have to have a properly done edge to begin with. Just learned this the hard way myself.
 
I got a BM710 in D2 and (2) 940 S30V's. Get ready to spend some seriously looooong time to bring those blades down to 40* shaving sharp edges on a SharpMaker.

Fortunately the 940's although about 45 degrees inclusive are very sharp, but the 710 which I tried to reprofile to 30 degrees inclusive, took about 10, 2 hour sessions with the SharpMaker and never did shave.

I finally switched to the 40 degree setting on the 710 and it's starting to cut a few hairs with a strong scrape on my arm. It's fun, I admit, for about the first hour then it get's pretty aggravating - repeat x repeat x repeat.......

"Benchmade Dull" for sure!
 
LorenzoL said:
That's why they coined the phrase "Benchmade dull"...
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Didn't believe it, till I received a really nice, new in box Presidio on Friday.
Dang, I sure like this knife, but came dull, so took it to dmt stones.

It's a shame, paying $140.00 and having to put an edge on it.
Seems like a hit and miss affair with BM, oh well.
 
I've paid $650 for Randalls (from the shop) only to have them arrive dull as a butter knife. It's nothing new. But I agree, it's just not right.
 
My only Benchmade knife which is a Griptilian was not so much dull but
didn't have much of a bevel on it of any kind. I had to attack it with
the Lansky and now it's ok.

BTW, the Grip's up here are nearing and over $100 each.
 
Dorito Monk said:
I'd say your complaints are pretty justified. While you really should learn to sharpen them on your own one way or another, having a knife come with a flat-out dull edge (can't even cut paper) as you described just isn't on.

If you're really worked up over it, I'd send them back.
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Agreed. Weather he can or cannot sharpen a knife is not the point. A knife should come sharp from the factory regardless of the knife's good reputation.
 
knarfeng said:
If I were determined not to learn to sharpen, I guess I might get a disposable razor knife. I know fellas that carry those for just that reason. They don't want to fool with sharpening a knife. And it isn't a bad choice for them.
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I didn't read the whole thread,but from what I've read imo this is the way for you to go.
 
Skimo said:
It's not the norm, if you bought Benchmades you would know this.

I'm not defending BM, they should have came sharp out of the box.
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If I bought Benchmades? You're right, I forgot the 6 that I currently own were given to me by aliens. :eek:

Seriously, I was just saying that I agree with everybody that says they are not that sharp out of the box and if you go back there are several threads talking about this, it's old news.

Even though I think Benchmade should take some lessons from Spyderco on knife sharpening I still like them. The axis lock rocks IMO. And then there is my 710 M2HS still my favorite go to knife.
 
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