Why sharpen over a factory edge

[rpttrsn]

WELCOME!

I've heard that there is a chance that factory edges could have been overheated during sharpening if they're put on with powered equipment like a belt or something.

I personally have never really felt the need to go over the factory edge with a new purchase as long as its sharp.

Belt grinders are used by many custom knife makers and if used properly it does not impact the hardness of the blade. I use a Kalamazoo 1x42" belt grinder which does not run at a high speed. You never want to use a worn belt as that will heat the blade while you try to sharpen the knife. It's the fastest way to put a good edge on a knife and repair one that has chips in the blade. Like any power equipment you should know what you are doing.

 

[tinfoil hat timmy]

Belt grinders are used by many custom knife makers and if used properly it does not impact the hardness of the blade. I use a Kalamazoo 1x42" belt grinder which does not run at a high speed. You never want to use a worn belt as that will heat the blade while you try to sharpen the knife. It's the fastest way to put a good edge on a knife and repair one that has chips in the blade. Like any power equipment you should know what you are doing.

well. I agree.

I also have had it explained to me that even if just the very very very tip of the edge is overheated, it will impact performance.

 

[murat1983]

I also put my edge on knives before using it because of few reasons,

First, in a few cases the edge stability and retention increased significantly after first or two sharpening sessions,

Secondly, I usually put 15 degrees to my most knives and usually they do not come with 15 degrees,

Thirdly I can put better and sharper edges to my knives than most makers and factories (thanks to my guided sharpening system and super sharpening stones), and

Finally, I like sharpening and the feeling of using extremely sharp edges that was done by myself.

 

[ecallahan]

I’m in the camp that once I know I’m going to keep a knife I put my edge on it. That way I know I can replicate that edge when I’m up at my camp such as I am now or away from home and I need to sharpen, which admittedly is not that often except for when I go to camp. But I feel better knowing I can reestablish the edge if necessary.

 

[scdub]

And yes my sharpening skill are not great even though I have been doing it for 50 years, I always stopped at "good enough" for fear of making it worse.

Hi there,

Hope you enjoy your trip and new knife!

While I like guided systems, I’m a big proponent of freehand sharpening. IMHO once you’ve got the hang of freehand you stop worrying so much about angles and will rarely take the time to set up your guided system because most un-damaged knives can be sharpened in seconds.

You note that you tend to stop at “good enough” and I just wanted to suggest that this might be your problem. Many folks tend not to fully apex the edge when sharpening which can cause lots of frustration. I suggest you keep reading/watching videos/working on your sharpening skills BEFORE you start messing with your BEST KNIFE.

 

[mikey_r]

Thanks Everyone. To comment to a few on this thread...I did bring a filet knife but the fish were smarter than me this time. I also had other knives with me, but this one was on my belt at all times. Being such a short camping trip due to rain, I was never far from my truck so I did not need a backup knife but had one in case. I am too old to hike for miles and miles like i used to. Knife did fine, only got used a few times and not for anything serious. I am looking into guided systems, I prefer the wicked edge because you can be sure of getting same angle on both sides, quicker and easier than Lanksy for example. Wife is pushing...stone like her Dad used, but because i own those already, I think she is pushing it because its free.

And to close this off for now...I like the Randall, its a keeper. I have mostly pocket knives so a sharpener needs to handle mostly small knives and only 4 longer fixed blade. (for NOW).