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Benchmade "Select Edge"

Bassbob

Bassbob

Emissary
So my question is why weren't they honing them up that way already ? Their knives come out of the box sharp, but not as sharp as a lot of people like. So what, now they'll take the extra steps they should have been taking all along and sell it as an upgrade ? :rolleyes:

I like Benchmade knives and I have about 6 of them for the record.


 
MrMichaelActual said:
That does seem weird... I would never have thought they did not sharpen them as much as possible upon production. Like here, have a knife, a tool, that is less sharp than it could be. hmmmm
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They sharpen them on belt sanders and plenty of, eh, guys who care a lot more than I do about honing the edge complain about it. I've never had one come not sharp. At least not sharp enough that I would complain.
 
papa said:
I certainly didn't see an example of their knives doing anything my knives won't that I have sharpened by hand. I wouldn't pay anything extra for that upgrade.

For someone who doesn't know how to sharpen a knife this upgrade might be a godsend for them.
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I'm not altogether sure that it's an upgrade you can pay extra for on any given knife. I have seen a few knives billed as "Select edge, but most of them don't say anything about it. It just goes to show that they know they don't sharpen their knives, as a general rule, to the point someone with graduated stones who knows what he's doing would. They should. Their knives aren't cheap. They are well built and the steel is great, but...

The last 2 or 3 knives I bought from them I really was looking hard to find a Microtech I liked. I really like my drop point UTX-85, but they don't have near the selection of models that appeal to me that Benchmade does.
 
for those who sharpen their own knives here's a question(s)? what do you and how do you decide on angle? it's more about use as i see it especially on thinner spines (?) and height/thickness compared to length. somehow i feel many memes are coming! thinner isn't a "work" knife as in chopping and is sharpened so. trying as i may to be a better sharpener i haven't decided on best angle or what would be best as micro angles between (lets say) 24, 25, 26 or similar when doing 35, 36? does it really make that much difference other than durability of edge? i mean come on, do you really need a k-bar with a scalpel thin edge!
 
TEXASforLIFE said:
for those who sharpen their own knives here's a question(s)? what do you and how do you decide on angle? it's more about use as i see it especially on thinner spines (?) and height/thickness compared to length. somehow i feel many memes are coming! thinner isn't a "work" knife as in chopping and is sharpened so. trying as i may to be a better sharpener i haven't decided on best angle or what would be best as micro angles between (lets say) 24, 25, 26 or similar when doing 35, 36? does it really make that much difference other than durability of edge? i mean come on, do you really need a k-bar with a scalpel thin edge!
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Well, I am a long shot from an expert. In fact I am so far away from expert that expert is a little dot to me.

I do think that anyone who frets over the difference between 24 and 26 degrees is putting entirely too much thought into it. My Microtech is allegedly 17 dps. I have no reliable way to measure it. My benchmades seem to be okay with the 20 degree guide on the Worksharp, but everything I have read about them says that it can vary between 18 and 25 as they have no set process and they are all handsharpened on a belt sander by eye. I have also read ( and this thread seems to reiterate the fact) that BM factory edges leave something to be desired, though all of mine seem pretty good to me. If they ever get truly dull I hope to sharpen them myself as opposed to sending them back to BM. I need a relaible and accurate way to determine what the angle on the knife actually is.
 
Bassbob said:
Well, I am a long shot from an expert. In fact I am so far away from expert that expert is a little dot to me.

I do think that anyone who frets over the difference between 24 and 26 degrees is putting entirely too much thought into it. My Microtech is allegedly 17 dps. I have no reliable way to measure it. My benchmades seem to be okay with the 20 degree guide on the Worksharp, but everything I have read about them says that it can vary between 18 and 25 as they have no set process and they are all handsharpened on a belt sander by eye. I have also read ( and this thread seems to reiterate the fact) that BM factory edges leave something to be desired, though all of mine seem pretty good to me. If they ever get truly dull I hope to sharpen them myself as opposed to sending them back to BM. I need a relaible and accurate way to determine what the angle on the knife actually is.
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i am able to measure the angles, but is a pita to do so accurately! when i was in okc at cabellas they had some bm knives. i know understand their prices as those are some very nice knives!
 
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