What are Gerber LMFs made of, steel-wise?

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Feb 9, 2010
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...and why am I having such a hard time getting the fine edge part sharp enought to suit me?

I have a Coyote Brown one, marked Portland OR. The knife is put together very well...nice fit and finish, nice looking edge, nice and very sharp serrations. However, the fine portion has never been sharp enough to suit me. I buy a lot of Mora's and just bought a Roselli and there is just no comparison. My 30 year old Buck 110 is way sharper.

Because of the serrations and the short curved section of fine edge, I haven't had the courage to free hand this one. I have used a Lansky and that works really well in terms of the mechanics...I can sharpen the whole length of the fine edge from one position etc.

I sharpened the thing to a nice burr, flipped it over, did same, repeated with a higher grit number, and finished on a bench strop with green compound.

I must say I did a beautiful job and the edge looks wonderful. Except, the thing will not catch my fingernail for nothing.

In contrast, I have a Camillus which I free handed on a old carborundum stone and my strop and it is so sharp it actually scares me.

So, what is up with the LMF? I really want to like it...it is the only "modern", "tactical" knife I have (unless you count the old Camillus).
 
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