smith & wesson HRT

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balisonglover5634

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Jul 3, 2008
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i bought the boot knife from S&W and when it came it was extremely dull. it couldn't even tear paper. I have a Lansky guided sharpener so I know I'm sharpening it correctly but i have been sharpening it everyday for almost a week and it still won't cut at all. any ideas? help would be much appreciated.
thank you
 
Have you ensured you're working the actual edge?

Mark the edge with a sharpie then go back to the Lansky and make sure you're removing material from the true edge. Once you know you're getting the edge you still may want to reprofile to a better angle than the edge came with - depends on how you plan to use the knife.
 
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Reeek said:
Have you ensured you're working the actual edge?

Mark the edge with a sharpie then go back to the Lansky and make sure you're removing material from the true edge. Once you know you're getting the edge you still may want to reprofile to a better angle than the edge came with - depends on how you plan to use the knife.
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yes, i saw the sharpie trick before and i have gotten it down to 17 degrees each side.
 
Sorry to say, but S&W knives are crap. They've nothing to actually do with S&W except the logo, licensed by Taylor Cutlery in China. I had a S&W folder that I couldn't get sharp either. I could get it to cut by using a very coarse diamond, but whenever I tried to go finer for a less saw-like edge, it'd lose any cutting ability.

Just because the steel is (supposedly) 440C, and companies like Benchmade use 440C, that doesn't mean S&W's steel is as good as one a Benchmade.
 
I would suspect the poor quality as well. I bought a "Cutting Horse" two blades knife that had an aggressive fully serrated blade and a plain edge. I bought it as a work knife.

I wouldn't even stay sharp for a couple >LITERALLY< of uses. Cut a few nylon straps to get a load off a truck in the morning, and it was unusable the rest of the day.

Robert
 
yiterp said:
have to agree with planterz--problem isn't you but the knife:grumpy:
Click to expand...

I'd have to agree with this statement. I haven't been impressed with S&W's recently product line. One of my first knives was the original, mid-sized S.W.A.T., before they were made by Taylor Cutlery (the blade was marked "Performance Center"). The knife was incredibly smooth opening, the liner lock not bad at all, and the blade shape pretty nice. This was back when I was about eleven or twelve---not incredibly far in the past, but the levels of quality are worlds apart IMHO.

I doubt that the knife's namesake, the FBI's elite HRT, actually use the S&W boot knife. One of my fellow Scouts bought such a boot knife at the Knob Creek Machine Gun Shoot; the Kraton handle wasn't badly constructed, but the grind was awfully thick and obtuse, and the edge not well executed. For the money, I think you'd be much better served by one of Mora's excellent user fixed blades like the 2000.
 
S&W Boot Knife for $19.99 is a Nice(Ok) Leather sheath With Belt clip. It best for Stabbing like Prison "Shank" Not need too much edge on 19.99 knife

But Like Above man said, make sure you are getting the edge, Use a Sharpie marker in the edge, also to a Higher number angle. Dagger knives are usually not ground 17 degrees like Kitchen Chefs knife. More like 20 or 25 like hatchet.

It should actually be fairly easy to sharpen. I suspect the steel is Not hard like D2. it just 440 something maybe 56 hard, not 62
 
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