Hi there folks, I think this is my 4th post, after the introductions.... this is a great place and I am learning a lot. I did a search here to look for discussions related, but didn't really find the answers to my questions.
Nonetheless, I have noticed on my BM 940, and some other $100+ knives that the secondary bevel, (or is it the micro bevel) (sorry, not sure if I am calling it what it is actually called - I did do a Google search to see what a micro and or secondary bevel are.. I guess the Forest Gump way to explain would be - 'the part you sharpen'
) is not even. I.e one side it seems shallow, the other side not as shallow. It's not a huge difference, but it is obvious... I hope I am describing this correctly.
1) Is this normal? My Mcusta is perfectly balanced in this respect, and my Kershaw Knock out is as well..and even some of my cheaper knives seem balanced.
2) How does this happen? It seems it would be a very easy catch from a QA perspective, which makes me wonder if it is intentional...
3) How does this affect performance of the knife? Negligible?
thanks in advance for some insight.
Nonetheless, I have noticed on my BM 940, and some other $100+ knives that the secondary bevel, (or is it the micro bevel) (sorry, not sure if I am calling it what it is actually called - I did do a Google search to see what a micro and or secondary bevel are.. I guess the Forest Gump way to explain would be - 'the part you sharpen'
) is not even. I.e one side it seems shallow, the other side not as shallow. It's not a huge difference, but it is obvious... I hope I am describing this correctly. 1) Is this normal? My Mcusta is perfectly balanced in this respect, and my Kershaw Knock out is as well..and even some of my cheaper knives seem balanced.
2) How does this happen? It seems it would be a very easy catch from a QA perspective, which makes me wonder if it is intentional...
3) How does this affect performance of the knife? Negligible?
thanks in advance for some insight.
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