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Showing 1 of 17 conversations about:
Jean-da-bear
30
Feb 5, 2018
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The best thing about this knife is the design profile, but the steel is definitely not going to hold an edge very long. Which leads me to another drawback, one that I haven't seen mentioned before, so I'm not sure if it was widespread. My knife, though it was fairly sharp when received, also had a very uneven edge bevel. The grind angle was much steeper at the tip and the handle than it was in the center of the blade. I only realized the severity of the problem when moderately light use soon degraded the original keenness of the blade, and I sat down to re-dress the edge with a set of Arkansas stones. I'm pretty good at keeping a consistent angle on the stones when I use them, but I couldn't find a single angle that would come even close to tracking the length of the blade with the original grind -- and the grind angle on opposite sides of the blade varied in any given location by at least 2-3 degrees! In the end, the only practical solution was to invest about an hour or so with a couple of coarse stones to re-profile the entire edge. on both sides. Ironically, if it had been the harder steel I had just been wishing it were, it might have taken several times that long!
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