DeadboxHero
Knifemaker / Craftsman / Service Provider
- Joined
- Mar 22, 2014
- Messages
- 5,385
When I was first getting more interested in Knives I remember I didn't understand why folks needed any edge retention.
" Just sharpen the knife more often who cares?!"
Those were my thoughts at the time in the beginning.
You see, I was a sharpener before I got really interested in Knives and all the different steels so I had a different perspective. I never saw these steels as an answer to replace sharpening.
I had assumed at the time that fancy steels were for people that could not sharpen.
I was wrong.
Once I branched out many years ago I realized fancy steels took and held better edges that were more worthy of the time I invested to sharpen them and I no longer had to always stop and touch up the edge all the time.
I grew tired of crafting an exceptional edge on lower end steels that did not have the ability to hold that level of edge for long.
That's why I never moved into becoming a professional knife sharpener, I was disenchanted with sharpening low quality steels at volume. Being a professional knife maker is better because I get to sharpen the best steels and Geometries.
At the end of the day, Everyone has their taste in knives.
There is plenty of room for all opinions.
I hold strongly to my own though based on my experience and what I do.
" Just sharpen the knife more often who cares?!"
Those were my thoughts at the time in the beginning.
You see, I was a sharpener before I got really interested in Knives and all the different steels so I had a different perspective. I never saw these steels as an answer to replace sharpening.
I had assumed at the time that fancy steels were for people that could not sharpen.
I was wrong.
Once I branched out many years ago I realized fancy steels took and held better edges that were more worthy of the time I invested to sharpen them and I no longer had to always stop and touch up the edge all the time.
I grew tired of crafting an exceptional edge on lower end steels that did not have the ability to hold that level of edge for long.
That's why I never moved into becoming a professional knife sharpener, I was disenchanted with sharpening low quality steels at volume. Being a professional knife maker is better because I get to sharpen the best steels and Geometries.
At the end of the day, Everyone has their taste in knives.
There is plenty of room for all opinions.
I hold strongly to my own though based on my experience and what I do.
