- Joined
- Dec 1, 2016
- Messages
- 10,291
Regarding "sharpness": I am no pro but I am competent in putting a good edge on a knife and maintaining it - the high end steels are a bit of a learning curve but it just takes a bit of practice and the right equipment.
My experience with fellow knife nuts and non-knife folks alike has demonstrated that there are equal parts, "Man, this IS sharp!" and "Do you ever sharpen your knives, bro?". I even had some friends of my teenaged daughter bring me their knives (which were in abysmal shape) and I sharpened them up - she later tells me that they bitched about how I didn't know what I was doing . To be fair (queue Letterkenny chorus.... ), I can only do so much with no-name-gas-station-special-steel and they weren't the sort of lads that I was comfortable gifting better knives to.
Point being, as has been noted in previous posts, everyone's idea of sharp is different. In hunting camp a few years back, we were preparing some elk tenderloin to cook over the fire with some onions and chanterelles - I had my Becker BK-5 (go-to camp kitchen knife) and gave it to my buddy to prep the tenderloin. He's a hunter, not necessarily a knife guy, and he takes a pass at the meat and is like, "This is dull as shit!" - It wasn't, in my opinion, but I got my Spyderco setup out and he took a few passes and then got back to work. Can't please them all, I guess - or I am simply a terrible sharpener, which is entirely possible.
For the record, all of my CPKs are cutters, I've never had the need to sharpen right out of the box.
My experience with fellow knife nuts and non-knife folks alike has demonstrated that there are equal parts, "Man, this IS sharp!" and "Do you ever sharpen your knives, bro?". I even had some friends of my teenaged daughter bring me their knives (which were in abysmal shape) and I sharpened them up - she later tells me that they bitched about how I didn't know what I was doing . To be fair (queue Letterkenny chorus.... ), I can only do so much with no-name-gas-station-special-steel and they weren't the sort of lads that I was comfortable gifting better knives to.
Point being, as has been noted in previous posts, everyone's idea of sharp is different. In hunting camp a few years back, we were preparing some elk tenderloin to cook over the fire with some onions and chanterelles - I had my Becker BK-5 (go-to camp kitchen knife) and gave it to my buddy to prep the tenderloin. He's a hunter, not necessarily a knife guy, and he takes a pass at the meat and is like, "This is dull as shit!" - It wasn't, in my opinion, but I got my Spyderco setup out and he took a few passes and then got back to work. Can't please them all, I guess - or I am simply a terrible sharpener, which is entirely possible.
For the record, all of my CPKs are cutters, I've never had the need to sharpen right out of the box.