user 16756
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- Feb 5, 2015
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I carried a Chap daily for a year or so. Very nice and capable knife.
The edges of most all factory knives are not the best. They are massed produced for the masses. If they make them appealing to us knife knuts, they'd be too fragile for the average user and they'd be dealing with complaints all the time.
With all due respect in regard to the overheated edge steel, this is largely internet lore oft repeated by so-called knife reviewers on YouTube. The fact is, in all of their owned and contracted facilities, all Spyderco knives are sharpened under coolant. Sal himself has confirmed that and said he doesn't understand this assertion. I know guys like Outpost76 says he has to sharpen two or three times to "get into the good steel" but I just don't understand that. Maybe it's happening but I don't know what the cause is.
I've absolutely had many Spydercos with uneven grinds and burrs remaining but again, I could say that about many of the popular makers.
Now Bark River Knives? Yeah, there's a good chance you'll have damaged steel from the sharpening process. Heck, there's a fair chance with them that you won't even get the steel they say it is, but that's a discussion for another place.
iirc the overheated edge thing was a sort of guessing game about some early Zero Tolerance Elmax heat treats, which irrespective of why they were the way they were, were dogshit
never heard about Spyderco having any similar sort of problems.
lots of really cheap knives that are sharpened on belts without care do get damaged steel, but part of paying for a Spyderco is that they take the time to do it right, and indeed Ive never had a problem with one and Ive owned tons.
anyway OOTB spyderco edges are fine but not amazing. but they are sharpened at a fairly steep angle for a factory pocket knife so at least you dont have to do a massive amount of work on them
also this: