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Posted: 3/20/2008 7:23:47 PM EDT
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So I was shopping around looking at a few Kabar knives...they all seemed really dull at the Sportsman's Warehouse...like I could run my finger up and down the blade all day without having to worry about cutting myself unless I pushed hard...the guy at the counter said that was normal for coming from the factory... Is this true? Seems kinda stupid to pay $65+ for a well known knife and then have to spend a fair bit of time sharpening it to be useful... |
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I have yet to find a factory knife that couldn't use a bit of touch up on the edge. There are a few factors at play one of the big culprits is that knives do actually dull without use. The edge can actually oxidize a bit causing some blunting. Another is geometry, some edges like those on a Ka-bar are a bit thick and may not slice well, but are still sharp enough for their intended use. I think you'll find that a few passes on a strop will improve any factory edge right out of the box. If you don't have a strop you can use an old leather belt on a hard backing or even just a quick touch up with a fine stone or fine sandpaper (800 or higher). Good luck! |
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I think the only knife I've bought that had a real "shave the hair off your arm" edge to it was my daily carry Case knife. I bought a Knives of Alaska fishing knife and it felt pretty dull - still sharp - but not to my likeing. A little work with a piece of glass and really fine wet/dry sand paper, it was pretty darn sharp. I've destroyed many good edges (to the point of needing a real re-grind) in learning how to get a good edge by hand. Just take it slow and you'll be shaving with your blade in no time. |
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The thing to consider with a fine carbon steel like 1095 is that is highly possible that the kabar came from the factory super-sharp but exposure to the moisture in the air - or even from handling - took a bit of that keen edge off. It's very important to keep your carbon steel blades oiled. But that being said, there are only two makes of knives in my personal experience which had extremely sharp edges from the factory - so sharp in fact I saw no need to touch up the edges in any way: Fallkniven and Spyderco. Both stainless. I have a Cold Steel Master Tanto (stainless San Mai blade) which came very close though but I still felt the need to strop it a little. |
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My Benchmade Griptilian came sharp enough to shave the hairs off my arm. No experience with KaBar knives (yet) but what people are saying is right, with a carbon steel oxidation (even if you can't see it) will blunt an edge fairly quickly on a knife that isn't seeing use. I'm currently lusting over a Behchmade Nimravus in D2 steel but it's a bit rich for my blood at this moment... http://benchmade.com/products/product_detail.aspx?model=140 |
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I bought a couple CS SRK's with the carbon V blades and they were razor sharp from the factory. The Ontario knife is a good knife. I am partial to good carbon steel blades especially 1095 series steel. Kabars, Ontario, and a lot of other knives are 1095 series steel and it is about as good as it gets IMO. Not hard to sharpen, takes a very fine edge and holds it very well. The manufacturers above have a good heat treat process and the knives are a lot of knife for what you pay. I baton my Kabar splitting hardwood logs into kindling, chops small stuff, you name it and it stays sharp and when it does lose it's edge I just touch it up on a strop or a fine diamond stone.. Also for a cheap beater knife that is on par with top end stuff, The CS GI Tanto works great. Its 1055 steel and tough as nails. takes a nice edge and at $25 youcan buy a couple to have in the vehicle and the BoB. I beat the crap out of mine and they havent failed and they hold their edge. I dont like the tanto lade pprofile though, I wish it was more like a clip point shape. |
thats the one i have, you won't be disappointed with it 
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