What do you find is the sharpest knife from the factory?

Sorry double post. Site seems to be acting up for some reason.
 
Wowbagger said:
Oh without a doubt .
Laughable .
In the same breath I love Case Knives and have piles of them .
Word in the grape vine is they are finally installing some automation .
In any event I will keep buying (and resharpening) Case Knives . Trappers and Canoes especially . Case has my favorite Damascus too ! ! !
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I'm very keen on them, too. I've been buying other brand lately because I don't want to push my luck with their quality issues. I can't handle them in person before buying, since nobody stocks Case knives in my country (or almost any other brand, for that matter).
calm said:
Queen cutlery were always razor sharp and required no sharpening or reprofiling. They were so highly sharp that to most non-enlightened buyers they would appear blunt.


:)
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My admittedly limited experience with Queen was the exact opposite. I only bought two of their knives: a Schatt & Morgan lockback and a RAT stockman with an awl. Both were supposed to be high quality limited editions, yet they came with blunt blades. They needed professional grinding because of the amount of metal that needed to be removed. Brilliant knives otherwise.
 
el gigantor said:
I guess I'm not a knife dude. In my defense, it's too small for my hand.
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Just to beat a dead horse just a little more here is a bit of info on the Buck 110 from . . . the Spyderco inc . home page :

In 1964, Buck Knives® introduced the Buck Model 110 Folding Hunter®, which would become one of the most iconic knives ever created. It and its smaller companion, the model 112 Ranger®, set the standard for folding knife form in the 1960’s and 1970’s. Many other companies—including Puma, Schrade, Camillus, and Old Timer, to name a few, emulated these designs and their full-length back lock mechanisms.

To add my normal "boiler plate" (I say this all the time ; when ever I can) I estimate that Spyderco's UKPK knife will be remembered in much the same way . . . long may it run !
 
I’m my experience, TRM and Spyderco excel at initial sharpness. Demko, Kershaw, ZT and more recently Benchmade require intervention to get edges where I’m happy with them. Last four Benchmades have been completely disappointing - my Taggedout had to go back for warranty service because primary grind was “wonky.”
 
In the last 5 years, the only knife to come to me dull was a Tactile. This was when Magnacut was starting to evolve. Tactile must've missed the memo.
 
I've had 3 Microtechs
All came SCREAMING sharp.

I had a couple of Spydercos come with a less than excellent blade and needed some touching up.... Grasshopper, Tenacious, Chicago, and a PM2 that was also missing a PB washer.
But mostly Spyderco has been fantastic edges
 
Wowbagger said:
Maybe you are joking but if not here is my edge test .
I can tell by the way the edge bites my nail between : it is "good and sharp enough" . . . and "hair whittling" . Easily just by the feel of the bite.
Also by trying both sides of the edge I can tell rolled edges without my glasses on ; bites one side but slips over nail on other side . By drawing the edge on my nail perpendicular I can tell flat spots and dings .
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na, for real…thanks for your tips
 
gscreely gscreely has some of the sharpest blades out there bar none, I've had the Minnow which is a small blade but super sharp and this Mako is extremely sharp. I can sharpen a knife free hand but I don't know if I can match how sharp this magnacut blade cuts.

Untitled by GaryWGraley, on Flickr

Untitled by GaryWGraley, on Flickr

Edited to add, one of Murray Carter's apprentices, Alex Horn, also made an exceptional edge on one of the Carter style neck knives. I asked Alex, years ago now, how do you create such a sharp edge? His reply was almost like I was asking, How does one breath? lol very basic, start with a coarse grit and end with a 1k. The 'trick' if it is to be called such, relies on several things, geometry of the blade thickness behind the edge, the steel quality and it's heat treatment, and your ability to maintain the angle during sharpening. But I am thinking that steel & heat treatment play a major factor. Poor steel plus bad heat treatment can end up very frustrating! Some knives I own take a pretty good edge only to lose it quickly, where other knives take a very good edge easily and hold it's sharpness much better.
G2
 
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