'Razor sharp out of the box'
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Whilst I don't absolutely need a.knife to be hair splitting sharp from the factory I would like them to at least get it to a point where a few mins work gets it to where I want it.
It shows the maker actually cares about their work.
I'd rather it sharpened more acutely than I need than more obtuse.
It's much simpler to increase the angle than grind loads off and lessen it.
Same with bevel down handplane blades which usually come at 25 degrees but most people hone to 30 degrees or more for use.
It shows the maker actually cares about their work.
I'd rather it sharpened more acutely than I need than more obtuse.
It's much simpler to increase the angle than grind loads off and lessen it.
Same with bevel down handplane blades which usually come at 25 degrees but most people hone to 30 degrees or more for use.
Not read the whole thread yet, so my apologies if this has already been mentioned... Most productions knives are (or should be) ground to zero. But very few are actually stropped or polished after that. Most come with a burr... many need the edge finishing on a strop. I don't buy many production knives these days. Only a folder or two really which i've never delved into, in what i make.
Most production stuff is done by CNC, and over time, stones or what ever they use for the final sharpen wear down, and when you're working to fine tolerances, a few will slip through which aren't to zero... Machinists don't check every item coming from their machines... depending on what you're producing... you might only be required to check one in 5 or 10 or 25 for example. So some will slip through. Every company is different.
Most production stuff is done by CNC, and over time, stones or what ever they use for the final sharpen wear down, and when you're working to fine tolerances, a few will slip through which aren't to zero... Machinists don't check every item coming from their machines... depending on what you're producing... you might only be required to check one in 5 or 10 or 25 for example. So some will slip through. Every company is different.
A narrower blade is better. Produces less drag. Same reason whittling blades are narrow. For 'shrooms, thinner and narrower is better than thicker and wider.
My user knife (UKPK Salt, Magnacut steel) very rarely cuts wood, or hits knots or bone, it cuts open biscuits, string, tape, fruit and many other things each day. That's a user, not a specialist knife like a scandi grind for wood or a gralloching knife. Xavierdoc once gralloched and butchered a deer with a UKPK that was razor sharp, just as a test. My little Opinel Jardin is insanely sharp, but it's all down to the edge geometry and steel as to whether it'll roll or chip.
We seem to have slightly different definitions for "user knife". And no, a puukko is not a specialist knife, it is an all purpose cutting tool.
‘User’ is always going to be subjective. Our daily tasks all vary. I think most people in the western world would have daily tasks more in line with what Nice65 said though.
Though I always bring my bigger fixed blades up to shaving sharp as well. I know it’s sharp enough for whatever I first use it for, then. And it makes an easy test as my arm grows its own hair.
Sigh and sigh and sigh, I thought we had already covered that ...and touching a knot with the tip makes the whole blade go dull might I suggest your knife might have a problem….or your wood is cursed with black magic.
I guess one could call anything with a blade a knife, by my definition a user is a knife that can be used for most things an edged tool is used. I am carrying a SAK and a multitool most of the time as a proper puukko is also forbidden here (kind of and depending) and really not needed on city streets, I do carry one most of the time when outside of the dense areas and feel better equipped. On construction sites I think most Finns still carry a stainless Mora (it is allowed).
While it can be used for even whittling there much better tools for that. Just look what kind of knives professional whittlers in Finland and Sweden use.
Probably not as skilled as us Brit and US whittlers so they need special tools. I bet they're razor sharp though?
I know, but then so do I.
Exactly how do you find their respective skill levels?
As I see it they are cleverer using the more appropriate tool for the job. Their knives are sharp but not always razor so, some do have modofied edge geometries so they get the cutting properties they want. Also using selected wood so no worries about hard dead knots. You know just knowing how to do it properly and the easiest way.
Yeah, but your post was so funny that it was hard to resist replying in jest!
Probably not as skilled as us Brit and US whittlers so they need special tools. I bet they're razor sharp though?
I know, but then so do I.
Sadly, there are some here who cannot see that you had tongue firmly in cheek with that post. Joking. Not serious.
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