What is a Krein Regrind?

[Travman]

What exactly is a Krein regrind? Does it thin the blade down to make it an even better slicer?

It is hard to do a search because so many knives have had them done. The search results are filed with pretty knives, but it doesn't help with my question.

 

[Daniel Dorn]

Tom Krein used to take in almost any knife and thin down the blade to your specifications, usually at about 0.01 - 0.02" behind the edge. He did a Kershaw for me that was outstanding. Won't post it here, as it's a modern knife.

He has since stopped doing regrinds, unfortunately.

Yes, it was primarily to make a knife an ultimate slicer. I'm sure folks have had other things in mind. I seem to remember a few tantos reground to blend the secondary edge with the primary.

 

[pmew]

In relation to traditional knives, there is a smooth banana bone GEC 25 on the exchange at the minute with a Krein regrind.

I have an identical knife; here is what it looks like from the factory;



Here is the photo I borrowed of the knife reground to be that little bit thinner. Note that there is now a rough satin finish instead of mirror polish and no UN-X-LED etch.


(Photo credit to GMacFullEffect)

Hope this helps


- Paul

 

[Travman]

Thank you for the help. The banana bone 25 on the exchange is the reason I asked.

 

[lutejones]

Maybe I should do the same as Paul down here
Don't want to cause any trouble and I was burning because Spain is out of the EURO2016
Regards
Mateo

 

[pmew]

Thank you for the help. The banana bone 25 on the exchange is the reason I asked.

Krein regrind doesn't seem to hurt the value of the knife.

Edit; I don't want to affect the exchange so I'm amending my post.


- Paul